Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN.
Library Science, University of Minnesota Libraries, St. Paul, MN.
J Nutr Educ Behav. 2018 Feb;50(2):148-172.e1. doi: 10.1016/j.jneb.2017.08.004. Epub 2017 Sep 25.
To update a review of the impact of interventions for adults that included a cooking component on diet, health, and psychosocial outcomes.
A total of 3,047 records were identified by searching MEDLINE, Agricola, Web of Science, and the Cochrane Central Register of Controlled Trials (January, 2011 to March, 2016). A total of 34 articles met inclusion and exclusion criteria for analysis. Study description and outcomes were extracted and synthesized to generate conclusions regarding impact.
Less than half of the studies included a control group. The most common intended outcomes were improvements in fruit and/or vegetable intake and weight. The majority of studies showed positive dietary behavior changes and improvements in cooking confidence and knowledge. Limitations included the lack of a control group, no follow-up past after intervention, the use of nonvalidated assessment instruments, and small convenience samples.
Findings were similar to a previous review regarding positive impact on dietary and cooking confidence outcomes. Clinical and weight outcomes were addressed in more studies included in the current review than in the previous 1; however, limitations were similar.
Intervention design and assessment tools need to be strengthened in intervention studies with cooking components.
更新一项针对包含烹饪内容的成人干预措施对饮食、健康和心理社会结果影响的综述。
通过检索 MEDLINE、Agricola、Web of Science 和 Cochrane 对照试验中心注册库（2011 年 1 月至 2016 年 3 月），共确定了 3047 条记录。共有 34 篇文章符合纳入和排除标准，可用于分析。提取并综合了研究描述和结果，以得出关于影响的结论。
不到一半的研究包含对照组。最常见的预期结果是改善水果和/或蔬菜摄入量和体重。大多数研究显示出积极的饮食行为改变以及烹饪信心和知识的提高。局限性包括缺乏对照组、干预后无随访、使用非验证评估工具以及小样本便利性。
研究结果与之前一项关于对饮食和烹饪信心结果有积极影响的综述相似。当前综述中纳入的研究比之前的研究更关注临床和体重结果；然而，局限性相似。
烹饪干预研究中需要加强干预设计和评估工具。
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