Volume 11 — November 06, 2014
SYSTEMATIC REVIEW
The Impact of Cooking Classes on Food-Related Preferences, Attitudes, and Behaviors of School-Aged Children: A Systematic Review of the Evidence, 2003–2014
The flow diagram shows the number of articles obtained from each database published betweeen January 2003 and March 2014. A total of 197 articles were retrieved from the 3 databases of interest: PubMed, 69 articles; Ovid-Medline, 69 articles; and CINAHL Plus (via EBSCOhost), 59 articles. An additional 4 articles were found during a hand search of reference lists in related literature. Before full text review, 85 duplicates and 95 articles that did not meet the inclusion criteria, as determined by their abstracts, were removed. This resulted in the exclusion of 180 articles. Full-text review was conducted on the 21 articles meeting abstract criteria. A total of 13 articles were excluded for 1 or more of the following reasons: 5 because the age of the population was outside the range of interest (5 to 12 years), 3 because the study design was observational and not experimental, 2 because they lacked relevant outcomes such as food preferences, 1 because the data were revisited in greater detail in a newer publication, and 2 because the study did not include an intervention. All authors reviewed the 8 eligible articles and collectively decided that they were appropriate for inclusion.
Figure. Flow diagram depicting systematic literature search of cooking education programs for children aged 5 to 12 years published between 2003 and 2014. Abbreviation: CINAHL, Cumulative Index to Nursing and Allied Health Literature.
The opinions expressed by authors contributing to this journal do not necessarily reflect the opinions of the U.S. Department of Health and Human Services, the Public Health Service, the Centers for Disease Control and Prevention, or the authors' affiliated institutions.
