SNEB Journal Club 10: Impact of Cooking & Home Food Preparation Interventions Among Adults

(recorded 12/05/2016)

Speakers: Marla Reicks, PhD, RD, and Megan Kocher, University of Minnesota with Julie Reeder, PhD, MPH, CHES, Oregon Health Authority

http://www.jneb.org/article/S1499-4046(14)00058-X/fulltext

Cooking programs are growing in popularity; however, an extensive review has not examined their overall impact.

Learning Objectives:

1) Describe the research from 2011-2015 on cooking interventions and their impact on diet and health related outcomes.

2) Explore how study design and outcome assessment impact the quality of the cooking-intervention literature.

3) Apply findings from the systematic review to inform program design and future research of cooking-centered interventions.

Marla Reicks, Ph.D., R.D, has been a professor and Extension Nutritionist in the Department of Food Science and Nutrition at the University of Minnesota. Her research and programming interests include dietary behavior change for children and families, and behavioral interventions to prevent weight gain among low-income ethnically-diverse families based on food-related parenting practices.

Julie Reeder, Ph.D., MS, MPH, CHES is the Senior Research Analyst with the State of Oregon WIC Program. She has conducted multiple mixed methods studies that explored breastfeeding peer counseling, motivational interviewing, the WIC food package changes, and postpartum health.

Megan Kocher is a science librarian at the University of Minnesota where she serves as a subject librarian for the Departments of Food Science and Nutrition; Animal Science; and Soil, Water and Climate. Ms. Kocher completed her Master's degree in Library and Information Science at the University of Wisconsin - Milwaukee and has received training in conducting systematic review searches through the University of Pittsburgh Health Sciences Library System.