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

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

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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 RED CHESTNUT 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 General Wound Care - Retainer Dressings 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.