Preparing and sharing food: a quantitative analysis of a primary school-based food intervention

Abstract

The study indicates limited but encouraging changes, and contributes to the growing literature regarding school-based food initiatives.

A Nursery-Based Cooking Skills Programme with Parents and Children Reduced Food Fussiness and Increased Willingness to Try Vegetables: A Quasi-Experimental Study

“…The sensory learning element could have also contributed to familiarisation with vegetables, and in turn had an effect on the food fussiness score. Children (age 7-9 years) who prepared and cooked food during an intervention had a reduction in food neophobia and fussiness score, although this was not significant [33]. As the children in this study were older than those in the current study, there is potential that cooking skills may have a stronger effect on fussiness in younger children.…”

Can eating pleasure be a lever for healthy eating? A systematic scoping review of eating pleasure and its links with dietary behaviors and health

“…Tools used in these studies to measure eating pleasure are presented in Table 5. Eating pleasure was measured using a variety of tools, namely interviews (n = 2) [89,137], pairing and categorization tasks (n = 1) [26], single items (n = 11) [28,29,76,109,111,140,141,147,148,152,160], multi-item questionnaires developed by authors for the purpose of the study (n = 8) [21,74,112,136,145,148,150,156], adapted versions of existing multi-item questionnaires (n = 7) [13,[33][34][35]75,157,158] or existing multi-item questionnaires (n = 13) [21,25,27,30,36,74,84,86,88,125,126,146,151]. In total, 37 different tools were used to measure eating pleasure: 1 interview process, 2 pairing and categorization tasks, 15 single items and 19 questionnaires.…”

“…the role of food in life (Rozin et al, 1999) [125,126], (18) the food enjoyment subscale of a questionnaire assessing children's relationship with food (Ensaff et al, 2016) [136] and (19) a questionnaire assessing remembered enjoyment (Robinson et al 2011) [148]. Nine studies [21,26,28,74,76,136,140,148,152] included multiple measures of eating pleasure while six intervention studies [7,31,32,37,159,161] that used eating pleasure in their strategies did not measure the impact of their interventions on eating pleasure. Dietary behavior and health outcomes.…”

“…Dietary behavior and health outcomes for each study are presented in Table 5. Of the 45 studies identified, 31 (68.9%) included only dietary outcomes [7,13,[25][26][27][28][29]33,34,37,75,76,84,86,88,109,111,125,126,136,140,[145][146][147][148][150][151][152]159,160,161], 10 (22.2%) only health outcomes [30,35,36,74,89,112,137,[156][157][158] and 4 (8.9%) included both dietary and health outcomes [21,31,32,141].…”

Understanding Food Fussiness and Its Implications for Food Choice, Health, Weight and Interventions in Young Children: The Impact of Professor Jane Wardle

“…In contrast to the low-intensity exposure-based Several school-based studies have also targeted a reduction in fussiness and/or neophobia as an aim of their intervention with mixed results. In the UK, 12 months of fortnightly 90-minute kitchen classroom activities including tasting sessions failed to reduce neophobia and fussiness in primary school children aged 7-9 years [100]. In a study in the Netherlands, children with a mean age of 10 participated in five 45-minute 'Taste Lessons' either with or without experiential elements [101].…”