College of Health and Human Sciences, Northern Illinois University, 253 Wirtz Hall, 370 Wirtz Drive, DeKalb, IL 60115, USA.
Clinical Dietitian, Katherine Shaw Bethea Hospital, 1307 West Lincoln Hwy Apt 8118, Dekalb, IL 60115, USA.
Nutrients. 2023 Jun 30;15(13):3008. doi: 10.3390/nu15133008.
The objective is to compare the gardening, cooking, and combined cooking and gardening programs in elementary schools from the past decade (2011-2022) in improving six psychosocial and behavioral outcomes related to fruit and vegetable intake. This review was conducted following the PRISMA guidelines. Five scientific databases were searched to identify 4763 potential articles, 44 articles were retained after screening the studies' abstract, and 36 articles were included after further investigation into each intervention. This review included 9 gardening-only programs, 8 cooking-only programs, and 19 combined cooking and gardening programs. The included studies were from 14 different countries with half of these studies took place in the United States ( = 18). Of the outcomes assessed, 100% (10/10) of the studies were effective in improving knowledge/skills, 90% effective in improving attitudes and self-efficacy to consume F and V (9/10), 80% produced significant results for gardening and cooking attitudes/behaviors (8/10) and willingness to try F and V (4/5), 68% (11/16) programs resulted in increase in F and V intake, and 62% (10/16) programs improved F and V preference. This review suggests that gardening-only programs (89%) and cooking-only programs (88%) were slightly more effective in producing significant findings compared to combined programs (84%), but more high-quality interventions are needed to confirm these findings.
本研究旨在比较过去十年（2011-2022 年）小学的园艺、烹饪和烹饪与园艺相结合的课程在改善与水果和蔬菜摄入相关的六个社会心理和行为结果方面的效果。本综述遵循 PRISMA 指南进行。共检索了五个科学数据库，以确定 4763 篇潜在文章，在筛选研究摘要后保留了 44 篇文章，在进一步调查每项干预措施后纳入了 36 篇文章。本综述包括 9 个仅园艺课程、8 个仅烹饪课程和 19 个烹饪与园艺相结合的课程。纳入的研究来自 14 个不同的国家，其中一半的研究（= 18）在美国进行。在所评估的结果中，100%（10/10）的研究在提高知识/技能方面有效，90%的研究在改善对 F 和 V 的态度和自我效能方面有效（9/10），80%的研究在园艺和烹饪态度/行为（8/10）和尝试 F 和 V 的意愿方面产生了显著结果（4/5），68%（11/16）的课程导致 F 和 V 的摄入量增加，62%（10/16）的课程改善了 F 和 V 的偏好。本综述表明，与综合课程（84%）相比，仅园艺课程（89%）和仅烹饪课程（88%）在产生显著发现方面略为有效，但需要更多高质量的干预措施来证实这些发现。
