Many college students struggle to cook frequently, which has implications for their diet quality and health. Students’ ability to plan, procure, and prepare food (food agency) may be an important target for shifting the college student diet away from instant and inexpensive staples like packaged ramen. The randomized intervention study included two sequential cooking interventions: (1) six weeks of cooking classes based in food agency pedagogy held once per week, and (2) six weekly home delivered meal kits (3 meals per kit) to improve food agency, diet quality, and at home cooking frequency of college students. Based on availability and subsequent randomization, participants were assigned to one of four conditions that included active cooking classes, meal kit provision, or no intervention. Participants who took part in the cooking intervention had significant improvement in food agency immediately following the intervention period. Participants who did not participate in cooking classes and only received meal kits experienced significant, though less pronounced, improvement in food agency scores following the meal kit provision. Neither intervention improved diet quality or routinely improved cooking frequency. Active cooking classes may improve food agency of college students, though further research is needed to determine how this may translate into improved diet quality and increased cooking frequency.

Americans are cooking fewer meals at home and eating more convenience foods prepared elsewhere. Cooking at home is associated with higher quality diets, while a reduction in cooking may be associated with increases in obesity and risk factors for chronic disease. The aims of this study were to examine cooking as an intervention for weight control in overweight and obese adults, and whether such an intervention increases participants’ food agency and diet quality. Overweight and obese adults were randomized into one of two intervention conditions: active or demonstration. Both conditions received the same 24-week behavioral weight loss intervention, and bi-weekly cooking classes. The active condition prepared a weekly meal during a hands-on lesson, while the demonstration condition observed a chef prepare the same meal. The active condition lost significantly more weight at six months compared with the demonstration condition (7.3% vs. 4.5%). Both conditions saw significant improvements in food agency scores and Healthy Eating Index scores, though no significant differences were noted between groups. The addition of active cooking to a weight management intervention may improve weight loss outcomes, though benefits in diet quality and cooking behaviors may also be seen with the addition of a demonstration-only cooking intervention.

In many rural farming societies, wild plant foods (WPFs) continue to play an important role in everyday diets as well as in coping with hunger during food shortages. However, WPF collection and consumption may pose challenges to biodiversity conservation efforts (e.g., in protected areas), and some “famine foods,” foods not typically eaten under normal conditions, may have deleterious health impacts. Using data from a cross-sectional survey of 328 smallholder farmers and fisherfolk living in 15 villages surrounding Manombo Special Reserve on the southeastern coast of Madagascar, we examine the relationship between food security, dietary diversity, and consumption of WPFs, specifically giant aquatic arrowhead or via (Typhonodorum lindleyanum) and Polynesian arrowroot or tavolo (Tacca leontopetaloides), during the region's main lean season. We complement survey findings with focus group interviews to document traditional ecological knowledge and perceptions of these WPFs, including how tavolo and via are rendered edible, as well as human health effects from collecting, preparing, and eating them. Using multilevel logistic regression modeling, we found that consumption of these WPFs were significantly associated with inadequate nutrition among farmers. Wealthier households were less likely to consume these WPFs as a coping strategy during food insecure periods, while larger and more food insecure households were more likely to consume them. These findings reaffirm the importance of access to natural areas and support the design of protected area conservation strategies that honor local foodways and consider WPFs that serve as food safety nets for more vulnerable populations.

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