aspects of food literacy (not holistic). Hersch, 2014 SR of RCT Cooking classes in school School-aged N=44 to 6 QES (1 strong, 3 moderate and 2 Varying length of and QES on changes in children (5-12 671 weak quality rating) and 2 RCT (1 weak Protect but intervention from 2 preferences, years old) and 1 strong quality rating) unclear if months to 2 years Level-I attitudes and behaviours long-term with diverse Every programme had a significant effect outcomes short term effect on one or more Only two studies with preferences, attitudes and physical measures, behaviours. Children’s willingness to predominantly try foods increased after cooking F+V intake interventions and consumption increased. Reicks, 2014 SR of RCT Home food preparation Adults (several N=46 to 6 RCT, 6 CT, 16 QES (no control) and CT and cooking intervention targeted 739 Unclear – Many different study on diet-related health parents) 16/19 reported beneficial changes to some designs. Only 15 of Level-I outcomes dietary intake positive the 28 studies had 3/3 reported improved understanding findings but long-term followup. of health food prep and healthier lack of Community cooking strategies. evidence programmes almost 4 reported positive health outcomes certainly have (e.g. lower cholesterol) but no change bias and to BMI. Primary barriers were family many did not include food norms/preferences and those not interested resistance to change, as well as in learning to cook financial constraints. Iacovou, SR of CS, Community kitchens Low-income Small (n=6 8 QUAL, 1 CS, 1 QES (mixed-method) Unclear but 2012 QUAL effect on social health and adults, mostly to 93) possibly Lack of evidence for nutrition outcomes parents, in Community kitchens (CK) may enhance protective causal effect Level-IV Canada, cooking skills and improve social Scotland and interactions and nutritional intake of Inconsistent and Australia participants. Income-related food weak data collection insecurity ultimately requires other methods solutions, but CK provide nutritious food and skills in the short term. CK improve participants’ dignity by
aspects of food literacy (not holistic). Hersch, 2014 SR of RCT and QES Level-I Cooking classes in school on changes in preferences, attitudes and behaviours School-aged children (5-12 years old) N=44 to 671 6 QES (1 strong, 3 moderate and 2 weak quality rating) and 2 RCT (1 weak and 1 strong quality rating) Every programme had a significant short term effect on one or more preferences, attitudes and behaviours. Children’s willingness to try foods increased after cooking interventions and consumption increased. Protect but unclear if long-term effect Varying length of intervention from 2 months to 2 years with diverse outcomes Only two studies with physical measures, predominantly F+V intake Reicks, 2014 SR of RCT and CT Level-I Home food preparation and cooking intervention on diet-related health outcomes Adults (several targeted parents) N=46 to 739 6 RCT, 6 CT, 16 QES (no control) 16/19 reported beneficial changes to dietary intake 3/3 reported improved understanding of health food prep and healthier cooking strategies. 4 reported positive health outcomes (e.g. lower cholesterol) but no change to BMI. Primary barriers were family food norms/preferences and resistance to change, as well as financial constraints. Unclear – some positive findings but lack of evidence Many different study designs. Only 15 of the 28 studies had long-term followup. Community programmes almost certainly have bias and many did not include those not interested in learning to cook Iacovou, 2012 SR of CS, QUAL Level-IV Community kitchens effect on social health and nutrition outcomes Low-income adults, mostly parents, in Canada, Scotland and Australia Small (n=6 to 93) 8 QUAL, 1 CS, 1 QES (mixed-method) Community kitchens (CK) may enhance cooking skills and improve social interactions and nutritional intake of participants. Income-related food insecurity ultimately requires other solutions, but CK provide nutritious food and skills in the short term. CK improve participants’ dignity by Unclear but possibly protective Lack of evidence for causal effect Inconsistent and weak data collection methods