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Culinary Education Programs for Children in Low-Income Households: A Scoping Review

1
USDA/ARS Children’s Nutrition Research Center, Department of Pediatrics, Baylor College of Medicine, 1100 Bates Street Houston, TX 77030, USA
2
Psychological, Health, and Learning Sciences Department, University of Houston, 3657 Cullen Boulevard Room 491, Houston, TX 77204, USA
3
Common Threads, 222 W. Merchandise Mart Plaza, Suite 1212, Chicago, IL 60654, USA
*
Author to whom correspondence should be addressed.
Children 2020, 7(5), 47; https://doi.org/10.3390/children7050047
Received: 26 March 2020 / Revised: 13 April 2020 / Accepted: 6 May 2020 / Published: 13 May 2020
Child obesity in the United States is at an all-time high, particularly among underserved populations. Home-cooked meals are associated with lower rates of obesity. Helping children develop culinary skills has been associated with improved nutrition. The purpose of this study is to report results from a scoping review of culinary education interventions with children from low-income families. Three databases and hand searches of relevant articles were examined. Retained articles met inclusionary criteria. The Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) guidelines were followed, as appropriate. A data extraction template was developed. Data were independently extracted and verified. Only nine out of 370 articles met the inclusionary criteria and were included in the review. Most interventions were school-based, used a quasi-experimental design, and recruited minority children. Children-only was the primary intervention focus. Primary outcomes were mostly psychosocial from child self-report. Most interventions focused on children only and were guided by Social Cognitive Theory. Most reported stakeholder involvement; however, type and degree varied. All had an in-person component; only one used technology. Few reported training program leaders. Culinary education programs for children from low-income families could benefit from a broader theoretical grounding, program leader training, and greater parental involvement. View Full-Text
Keywords: culinary education; elementary aged children; low-income culinary education; elementary aged children; low-income
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Li, P.P.; Mackey, G.; Callender, C.; Dave, J.M.; Olvera, N.; Alford, S.; Thompson, D. Culinary Education Programs for Children in Low-Income Households: A Scoping Review. Children 2020, 7, 47.

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