Table 1.

Summary of evidence of cooking skill effectiveness on eating behaviours: quasi-experimental study designs

Study	Country and study design	Number of participants intervention/control		Age	Aims	Intervention content	Duration	Measurement method	Outcomes	Completers*
Flego et al. 2014 [7••] Herbert et al. 2014 [23]	Ipswich, Australia quasi-experimental	1526	434	46–48 years	Evaluate impact of JMoF cooking skill programme on food preparation and healthy eating practices, beliefs, confidence, knowledge and behaviours	90-min sessions delivered to low SES, likely overweighed adults focused on preparing basic meals that are easy to cook, fresh and healthy. control waiting list	Intervention 10 weeks follow-up 6 months	Semi-structured interviews, self-reporting questionnaires	At post-intervention intervention vs control group reported improvements in cooking confidence (p < 0.001) as well as increase in vegetable consumption by 0.5 portions/day; and serving and frequency of cooking meals from scratch (p = 0.001). sustained outcomes at follow-up in intervention group	53 %
Wrieden et al. 2007 [3]	Scotland, UK quasi-experimental	51 at post-intervention 36 at follow-up	42 at post-intervention 27 at follow-up	32	Evaluate impact of Cook Well programme on cooking confidence, food preparation and choice	120- min sessions delivered to low SES adults focused on food handling, nutrition, tasting and healthy meal preparation control waiting list	Intervention 7 weeks follow-up 6 months	7-day diary self-administered questionnaires	Intervention vs control group exhibited: marginal increase in fruit intake by 1 portion/week (p = 0.047) at post-intervention only and increased confidence following a recipe at follow-up.	68 %
Condrasky et al., 2006 [24]	South Carolina, USA quasi-experimental	15	14	25	Evaluate impact of ‘Cooking with a Chef’ programme on healthy eating through instructive lessons on nutrition, food selection	120-min sessions delivered to low SES parents/caregivers of pre-schoolers on culinary skills, taste tests, and practical cooking sessions. controls received printed materials (i.e. recipes)	Intervention 6 weeks	24-h food recall form food behaviour checklist programme evaluation form	Intervention vs control group exhibited: increased awareness/confidence on basic food preparation children increased number of fruit portions per day no significant changes in fruit and vegetable intake in parents from either group	70 %

JMoF Jamie’s Ministry of Food, SES socioeconomic status, IG intervention group, CI confidence interval, CK community kitchen

*% of participants providing answers at last measuring point