Thomas J et al, 2003 Children and healthy eating: a systematic review of barriers and facilitators. London: Available at: Shepherd J, Harden A, Rees R, Brunton G, Garcia J, Oliver S, Oakley A (2001) Young people and healthy eating: a systematic review of research on barriers and facilitators. London: EPPI-Centre, Social Science Research Unit, Institute of Education, University of London. Available at: Agency for Healthcare Research & Quality, 2009. Advancing the Role of Evidence-based Reviews in Nutrition Research and Applications. Nutritional Research Series: Vol 3. Available at: Seeley A et al, 2010. Should we teach cooking in schools? A systematic review of the literature of school-based cooking interventions. Journal of the HEIA 17: 10-18. Available at: Curtis PJ et al, 2011. Effects on nutrient intake of a family-based intervention to promote increased consumption of low-fat starchy foods through education, cooking skills and personalised goal setting: the Family Food and Health Project. 107 (12):1833-44. Available British Journal of Nutrition at: Table 2: Initiative Assessment Log Initiative Cooking Bus (CB) Priority area Nutrition Intervention CB is run by the on Food Campaign hosted by the Design Dimension Educational Trust, the leading summary organisation supporting the teaching of cooking in schools across the UK. CB is an articulated lorry which visits schools in Communities First areas or areas of higher deprivation as identified by Free School Meals entitlement. It opens out into a purpose-built kitchen/classroom where qualified food teachers give primary school pupils, parents and members of the local community, practical cooking lessons. It also trains teachers and provides cookery equipment, recipes, lesson plans and food safety
Thomas J et al, 2003 Children and healthy eating: a systematic review of barriers and facilitators. London: Available at: Shepherd J, Harden A, Rees R, Brunton G, Garcia J, Oliver S, Oakley A (2001) Young people and healthy eating: a systematic review of research on barriers and facilitators. London: EPPI-Centre, Social Science Research Unit, Institute of Education, University of London. Available at: Agency for Healthcare Research & Quality, 2009. Advancing the Role of Evidence-based Reviews in Nutrition Research and Applications. Nutritional Research Series: Vol 3. Available at: Seeley A et al, 2010. Should we teach cooking in schools? A systematic review of the literature of school-based cooking interventions. Journal of the HEIA 17: 10-18. Available at: Curtis PJ et al, 2011. Effects on nutrient intake of a family-based intervention to promote increased consumption of low-fat starchy foods through education, cooking skills and personalised goal setting: the Family Food and Health Project. British Journal of Nutrition 107 (12):1833-44. Available at: Table 2: Initiative Assessment Log Initiative Cooking Bus (CB) Priority area Nutrition Intervention summary CB is run by the on Food Campaign hosted by the Design Dimension Educational Trust, the leading organisation supporting the teaching of cooking in schools across the UK. CB is an articulated lorry which visits schools in Communities First areas or areas of higher deprivation as identified by Free School Meals entitlement. It opens out into a purpose-built kitchen/classroom where qualified food teachers give primary school pupils, parents and members of the local community, practical cooking lessons. It also trains teachers and provides cookery equipment, recipes, lesson plans and food safety
Initiative%20assessment%20report%20Cooking%20Bus%20Final.docx