or contacts with experts in the field (external to Public Health Wales) to search for missed or unpublished data, however, an iterative process of related article searches were run on key papers for some questions to try and capture information that the initial search strategy had not identified. All reasonable efforts were made to locate the most relevant and highest quality evidence in the short-time frame allocated. The search terms used and databases searched were: TRIP Database Search Strategy No of hits cook* and (school* or community)) 2 cook* and (school* or community) 3,750 (664 secondary) (title: cook*) 70 (use this search) cook* and (title: school* or community) 122 (use this search) “food preparation” and (school* or community) 118 (no additional refs found) NHS Evidence Search Strategy No of hits (Cookery or cooking or cook) 5427 ( Cookery or cooking or cook) and (school* or community) 4106 ( Cookery or cooking or cook) and (school* or community) FILTER Public Health 512 (first 300 scanned on relevance) ( Cookery or cooking or cook) and (school* or community) FILTER Evidence summaries +grey literature+ guidelines+ systematic reviews 1416 (first 200 scanned on relevance) PubMed Search No of hits Title: cooking or cookery or cook or “food preparation” 2507 [Title: cooking or cookery or cook or “food preparation”] and [Title/abstract: school* or community] 81 Google Search strategy No of hits Cook evaluation school First 100 scanned Cook evaluation community First 100 scanned Cooking evaluation First 100 scanned
3. Brown T & Summerbell C 2009 School-based diet and physical activity interventions Target group: Children and young people aged 5-18 Systematic review Change in BMI or other weight outcome No Included studies used multiple & varied interventions - cooking sessions not specifically mentioned 4. Rees R et al., Interventions to introduce adults to cooking Target group – adults of working age and older people Systematic Review Knowledge of, attitudes to, healthy eating and dietary change Lack of reliable sources of evidence. For the one included - no evidence that the cooking club had an effect on other aspects of diet or on knowledge, attitudes or physical health though the study size may have made it difficult to detect such changes. Included 13 studies, only five of these used a comparison group design to evaluate outcomes and only one of the five was considered ‘reliable’ when selection, attrition and reporting bias were considered. This study involved peer-led cooking clubs for people aged 65 or older in sheltered housing in socially deprived areas. The 0 Yes
knowledge & attitude interventions - cooking sessions not specifically mentioned 7. NICE Pathway Dietary Pathway No Not relevant type of information 8. Ciliska D et al., 1999 Community interventions to increase fruit and vegetable intake Target group: Ages 4+ Systematic review Intake of F&V, knowledge of, and attitude to, healthy eating No Included studies used multiple & varied interventions - cooking sessions not specifically mentioned 9. Caroline Walker Trust 2009 Report on nutrition policy in UK Nutrition Policy Briefing Paper No Not relevant type of information
10. Ayliffe B and Glanville NT, 2010 Guidelines for weight management Target group: Teenagers Guidelines Weight management No Not relevant type of information 11. Macdiarmid JI et al, 2011 Nutrition interventions Target group: School-aged children Evaluation framework Nutrition related outcomes No Not relevant type of information 12. Jet al., undated Prevention initiatives – diet and healthy eating Target group: All review Diet related outcomes No Included studies used multiple & varied interventions - cooking sessions not specifically mentioned
13. NICE, 2008 Improving nutrition Target group: Mothers and children in low income households NICE guidance Breastfeeding and nutrition None directly relevant to cooking sessions Evidence from one (+) assessment study showed that cook and eat sessions and weight management classes that were made freely available on a gypsy traveller site were valued by women residents for their and as a forum for discussion of health issues – as well as a way to reduce social isolation. There were suggestions from one (+) focus group study that learning to cook traditional food in healthy ways may be beneficial to South Asian groups No Evidence statements do not include effectiveness of cooking sessions 14. NICE ,2011 Population & interventions NICE guidance No Evidence statements do not include
for prevention & treatment of Type 2 diabetes Target group: High risk groups and general population effectiveness of cooking sessions 15. Fletcher A and Rake C, 1998 Nutrition education, counselling and policies Target group: 65+ Systematic review Dietary behaviour, knowledge, attitudes & beliefs, physiological measures No Only 1 included study included cooking and this was of unreliable methodology 16. Howerton MW et al, 2007 School-based nutrition initiatives Target group: School children Fruit and vegetable consumption (Net FV difference and net FV relative change (%).) These data imply that school-based interventions, can increase fruit and vegetable consumption by modest amounts and thereby increase nutrient density of the diet. These studies Data from 7 studies were included.. 8156 children were matched from pretest to posttest. Participants were primarily elementary school-aged (75.5%) and white (66%), and 50.4% 0 Yes analysis
used different measures of food intake, which may have biased the results owing to differences in precision and accuracy and also, interventions varied. Only one study included ‘cooking sessions’: 24 weekly taught lessons including food preparation and eating, and for the family, 12 bimonthly, bilingual, low-literacy newsletters; nutrition classes; 2 “Family Fun Nights” . This resulted in modest increases in fruit and vegetable consumption. However, the study group was 90.5% Hispanic (US) and so has limited comparability to CB. It is not clear how long were males. Approximately 59% of participants received a treatment condition, and 41% received a control. Each study implemented at least 2 strategies to deliver the interventions, with each study including a classroom-based component. In addition, 6 of the studies included a family component, 4 studies included a food-service component, 2 studies included a community component, 1 study included a media campaign and 1, food preparation and eating. To calculate the combined effect for the 7 studies, a weighted average approach was used. At the individual level, the net difference in FV consumption was 0.45 (95% CI
Health Promotion in Schools Target group: 5-16 years - cooking sessions not specifically mentioned 18. Roe L et al, 1997 Healthy eating interventions Target group: Children, adolescents, adults Systematic review Dietary behaviour and diet related physiological measures No Included studies used multiple & varied interventions - cooking sessions not specifically mentioned 19. Thomas J et al, 2003 Barriers and facilitators of healthy eating Target group: 4-10 years Systematic review – integrated and qualitative reviews Fruit and vegetable intake The overall conclusion was that healthy eating interventions can produce small but significant increases in fruit and vegetable intake. It appears to be easier to increase children’s consumption of fruit than vegetables. However, none of these interventions Three of the 33 outcome evaluations studied interventions to encourage children to try unfamiliar fruit and vegetables. Of the 30 which studied interventions to increase children’s consumption of any fruit and vegetables, 19 were entered into a statistical ++ Yes
evaluated the effectiveness of cooking sessions alone, all were and only 5 included sessions which appeared comparable to CB. The authors concluded that an important component of many intervention strategies was giving children hands on experience of preparing and tasting food, but there was no separate of the interventions which included this element. meta-analysis (11 were excluded on the grounds that methodological problems meant that their findings could not be relied on). The types of interventions evaluated by these studies were largely school-based, and 5 combined learning about the health benefits of fruit and vegetables with ‘hands-on’ experience in the form of food preparation and The majority targeted parents and/or involved them in intervention delivery alongside teachers and health promotion practitioners. Some included environmental modification involving, for example, changes to the foods provided at school. Some
effects. Bigger effects are associated with targeted interventions for parents with risk factors for cardiovascular disease (increasing fruit and vegetable intake by almost two portions) and with those interventions which do not ‘dilute’ their focus on fruit and vegetables by trying to promote physical activity or other forms of healthy eating (for example, reduced intake of sodium and fat) in the same intervention (effects sizes were three times higher in these studies). Single component interventions, such as classroom lessons alone or providing fruit only tuck shops, were not effective.
20. Shepherd J et al, 2001 healthy eating interventions Target group: 11-16 years Systematic review Healthy eating outcomes No Included studies used multiple & varied interventions - cooking sessions not specifically mentioned 21. AHRQ, 2009 Critical appraisal of systematic reviews Critical appraisal Not relevant No Not relevant type of article 22. Seeley A et al, 2010 Practical cooking sessions in schools Target group: School children Systematic review The authors conclude there is some evidence for an association between teaching cooking skills and improved nutrition knowledge, changing food preferences, increased confidence in cooking skills and healthier eating habits in the short term, but little, if any, evidence of long-term impact on outcomes such as Four papers met the criteria for inclusion. None of the studies were conducted in the UK and all the studies were short-term; outcomes remain unknown. The Cookshop program was assessed against alternative interventions in a quasi-experimental ‘before and after study and had the highest 0 Yes term
Family Food & Health Project: A= diet education B= cook & eat sessions C= A+B+ personal goal setting Target Adults compared three aimed to increase intakes of low-fat starchy foods and to reduce fat intakes among 589 individuals from 169 families in the Family Food and Health Project (FFHP). into healthier food choices, suggesting that low-fat starchy food-focused interventions may be effective in reducing fat intake. Retention rates were 75 % at T1, 63 % at T2 and 40 % at T3. ANCOVA (baseline intake as covariate) was assessed between intervention differences at T1, T2 and T3. At T1, individuals in intervention C consumed less fat (P = 0·02) and more total carbohydrate (P = 0·001), starch (P = 0·04) vitamin C (P = 0·002) and NSP (P = 0·01) than those in intervention A. Whereas similar dietary intakes were reported across interventions at T2, participants in intervention C had less energy-dense diets that contained more NSP and vitamin C at T3 than intervention A (P < 0·0001, P = 0·002 and P = 0·01, respectively). Across all
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