van der Horst Klazine, Smith Samantha, Blom Amy, Catalano Loan, Costa Ana Isabel de Allmeida, Haddad Joyce, Cunningham-Sabo Leslie
School of Health Professions, Nutrition and Dietetics, Bern University of Applied Sciences, Bern, Switzerland.
Department of Food Science and Human Nutrition, Colorado State University, Fort Collins, CO; Arapahoe County Public Health, Greenwood Village, CO.
J Nutr Educ Behav. 2024 Dec;56(12):881-892. doi: 10.1016/j.jneb.2024.08.002. Epub 2024 Sep 24.
To examine the factors that make such programs successful, this systematic review compared the outcomes of children's participation in cooking interventions based on intervention characteristics.
Systematic review of randomized controlled trials of children's participation in cooking interventions published between 1998 and 2022 guided by the Preferred Reporting Items for Systematic Reviews and Meta-Analyses statement.
All settings PARTICIPANTS: Children and parents.
Cooking skills, food acceptance and dietary behavior.
Systematic search of 1,104 articles and review of 23 studies (42 articles) meeting inclusion criteria.
Interventions varied in participant age, settings, cooking sessions, and program length. Knowledge of cooking skills, self-efficacy, and child cooking involvement were the most frequent positive outcomes; improvements in dietary intake were rarely achieved. Seven studies had a high rating for research quality.
Lack of standardized assessment, large variability in program characteristics, and insufficient intervention description made it difficult to discern best practices for children's cooking programs. Improvements in intervention development and measurement instruments are needed. Interventions that include hands-on cooking lessons seem promising in improving knowledge and self-efficacy; however, further exploration is required on the factors that make cooking programs successful in the long term.
为研究使此类项目成功的因素，本系统评价根据干预特征比较了儿童参与烹饪干预的结果。
按照系统评价与Meta分析优先报告条目声明，对1998年至2022年间发表的关于儿童参与烹饪干预的随机对照试验进行系统评价。
所有背景
儿童及家长。
烹饪技能、食物接受度和饮食行为。
系统检索1104篇文章，并对符合纳入标准的23项研究（42篇文章）进行综述。
干预措施在参与者年龄、背景、烹饪课程和项目时长方面存在差异。烹饪技能知识、自我效能感和儿童参与烹饪是最常见的积极结果；饮食摄入量很少得到改善。七项研究的研究质量评级较高。
缺乏标准化评估、项目特征差异大以及干预描述不足，使得难以辨别儿童烹饪项目的最佳实践方法。需要改进干预开发和测量工具。包括实践烹饪课程的干预措施在提高知识和自我效能感方面似乎很有前景；然而，需要进一步探索使烹饪项目长期成功的因素。
