Table 2. Outcomes of Interest, Evaluation Methods, and Major Findings of Included Studies (n = 8).

Outcome of Interest and Evaluation Method	Major Findings
Caraher et al 2013 ( 24 )
Cooking confidence, vegetable consumption, and confidence in asking for favorite vegetable assessed by child questionnaire	Increase in cooking confidence among the intervention and control groups; increase in vegetable consumption in the intervention group; confidence to ask parents for pasta salad ingredients increased in the intervention group
Cullen et al 2007 ( 25 )
Fruit and vegetable consumption assessed by 24-h dietary recall; fruit and vegetable preferences and self-efficacy for eating fruits and vegetables assessed by child questionnaire	An increase of 1 combined serving of fruit, 100% fruit juice, and vegetables was observed for participants who had the highest baseline consumption of fruits and vegetables and completed 2 or 3 goals; increase in vegetable consumption was observed among those with the highest baseline consumption that completed 0 preparation goals or 1 preparation goal
Cunningham-Sabo and Lohse 2013 ( 26 )
Fruit and vegetable preferences, attitudes toward cooking, and cooking self-efficacy assessed by child questionnaire	Participants in the treatment group had higher fruit preference scores, vegetable preference scores, and attitudes toward food and cooking and cooking self-efficacy than participants in the control group; baseline to follow-up changes were also greater in the treatment group than in the control group for vegetable preference scores, attitudes toward cooking, and food and cooking self-efficacy
Cunningham-Sabo and Lohse 2014 ( 27 )
Fruit and vegetable preferences, attitudes toward cooking, and cooking self-efficacy assessed by child questionnaire.	Participants in the cooking and tasting intervention had the highest increases in cooking self-efficacy; changes in fruit and vegetable preferences were greater among participants in the cooking and tasting group than among participants in the control group; changes in vegetable preferences were also greater among participants in both intervention groups than among those in the control groups
Davis et al 2011 ( 28 )
Overall health measured by BMI, total body fat, waist circumference, and blood pressure; dietary intake assessed by 41-item food frequency questionnaire	Dietary fiber intake increased by 22% among participants in the intervention group, and dietary fiber intake decreased by 12% among participants in the control group; diastolic blood pressure decreased more among participants in the intervention group than among those in the control group; overweight participants in the intervention group gained less weight and had a greater improvement in BMI than overweight participants in the control group
Fulkerson et al 2010 ( 29 )
Frequency of family dinners, food sources, parental self-efficacy regarding healthful changes at home and child’s food preparation skill assessed by parent questionnaire; food preparation skills assessed by child questionnaire; obesity status measured by BMI; home food availability assessed by home food inventory tool; family meal quality assessed by brief mealtime screener tool; dietary intake assessed by 24-hour recall	Children in the intervention group rated their food preparation skills higher than did participants in the control group; by parent report, child participation in meal preparation was higher in the intervention group than it was among children in the control group
Gibbs et al 2013 ( 30 )
Willingness to try new foods assessed by parent and child questionnaires; food choices and ability to describe foods assessed by child questionnaire	Children’s willingness to try a new food if they had never tried it, cooked it, or grown it increased more among participants in the intervention schools than among participants in the control schools
Quinn et al 2003 ( 31 )
Dietary intake assessed by 7-item fruit and vegetable food frequency questionnaire and 24-hour dietary recall; food-related knowledge, attitudes toward food, willingness to try new vegetables, exposure to healthful foods, and eating habits assessed by child questionnaire; perception of children’s attitudes and eating habits and household cooking and purchasing habits assessed by parent questionnaire	Participants in the intervention group consumed more fiber than did participants in the control group; participants in the intervention group increased dietary folate, fruit servings, and milk servings; students in the intervention group were more willing to try new vegetables than were children in the control group; 44% of parents reported an increase in the amount of fruit and vegetables their children were eating since the program was completed

Abbreviation: BMI, body mass index.