11. Rees, R et Cooking skills, Only 1/5 studies (Food Thirteen studies were included. All F. The al. (2012) knowledge, [people >65 in sheltered 13 of the home cooking courses evidence is confidence, housing in a deprived area] aimed to teach cooking skills to low in some inconsistent EPPI-Centre SR behaviours Moynihan et al 2006) was income groups in order to improve areas but and it is not and health used to judge effectiveness diet and health. The courses were all does not have possible to Interventions status, as well after assessment for bias. similar and introduce participants to a consistent draw a to introduce as participant The reviewers agreed with practical cooking skills, with some national conclusion but adults to costs. the study’s authors that courses emphasising food safety and programme or it tends home there was no evidence that hygiene, and others shopping on a a co-ordinated towards no cooking. the Food Club had an effect budget. Five studies that used a approach effect a year after its delivery on comparison group design were used Adults any other aspects of diet to evaluate effectiveness. Community measured. 12. Schwann et Dietary Generic message Results from review of 12 NICE Some A. This al 2010 change evidence reviews: elements intervention is multi-component implemented supported by interventions are commonly Community/whole population National in some areas good evidence more effective than Promotional campaigns, including Institute of but does not of its interventions media interventions, can increase Health and have a effectiveness more intensive • awareness of what constitutes a consistent and is Clinical interventions tend to be more healthy diet and may subsequently Excellence national recommended effective improve dietary intakes. programme or for use in the school-based and • a co-ordinated UK workplace-based There is little evidence of benefit of health approach interventions can be effective from locally implementable city- and systems and in the short term, but state-wide interventions to prevent services: at benefits are less clear CVD in relation to diet and/or national, physical activity outcomes. regional and local levels
11. Rees, R et al. (2012) EPPI-Centre SR Interventions to introduce adults to home cooking. Adults Community Cooking skills, knowledge, confidence, behaviours and health status, as well as participant costs. Only 1/5 studies (Food [people >65 in sheltered housing in a deprived area] Moynihan et al 2006) was used to judge effectiveness after assessment for bias. The reviewers agreed with the study’s authors that there was no evidence that the Food Club had an effect a year after its delivery on any other aspects of diet measured. Thirteen studies were included. All 13 of the home cooking courses aimed to teach cooking skills to low income groups in order to improve diet and health. The courses were all similar and introduce participants to practical cooking skills, with some courses emphasising food safety and hygiene, and others shopping on a budget. Five studies that used a comparison group design were used to evaluate effectiveness. in some areas but does not have a consistent national programme or a co-ordinated approach F. The evidence is inconsistent and it is not possible to draw a conclusion but it tends towards no effect 12. Schwann et al 2010 National Institute of Health and Clinical Excellence of health systems and services: at national, regional and local levels Dietary change Generic message multi-component interventions are commonly more effective than interventions • more intensive interventions tend to be more effective • school-based and workplace-based interventions can be effective in the short term, but benefits are less clear Results from review of 12 NICE evidence reviews: Community/whole population Promotional campaigns, including media interventions, can increase awareness of what constitutes a healthy diet and may subsequently improve dietary intakes. There is little evidence of benefit from locally implementable city- and state-wide interventions to prevent CVD in relation to diet and/or physical activity outcomes. Some elements implemented in some areas but does not have a consistent national programme or a co-ordinated approach A. This intervention is supported by good evidence of its effectiveness and is recommended for use in the UK
Nutrition%20Evidence%20Review%20Final.docx