“…Overall, 24 interventions included mainly practical cooking sessions to develop cooking skills and 35 interventions focused on wider food skills issues, to include promoting nutritional knowledge, accessing healthy ingredients, and budgeting as a means to change dietary behavior with some cooking skills teaching. Of the 59 interventions included in this study, 31 were conducted in the United States (McMurry et al, 1991;Auld and Fulton, 1995;Hermann et al, 2000;Levy and Auld, 2004;Brown and Hermann, 2005;Chapman-Novakofski and Karduck, 2005;Newman et al, 2005;Woodson et al, 2005;Lacey, 2007;Shankar et al, 2007;Swindle et al, 2007;Clifford et al, 2009;Brown and Richards, 2010;Condrasky et al, 2010;Hanson et al, 2011;Wunderlich et al, 2011;Archuleta et al, 2012;Carmody et al, 2012;Francis, 2012;Bielamowicz et al, 2013;Condrasky et al, 2013;Flynn et al, 2013;Rustad and Smith, 2013;Goheer et al, 2014;Hearst et al, 2014;May et al, 2014;Mayfield and Graves, 2014;Peters et al, 2014;Adam et al, 2015;Anderson et al, 2015;Greenlee et al, 2015), 6 in the United Kingdom (McKellar et al, 2007;Wrieden et al, 2007;Kennedy et al, 2008;Davies et al, 2009;Penn et al, 2013;Garcia et al, 2014), 5 in Australia…”