{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,20]],"date-time":"2026-08-20T16:38:56Z","timestamp":1787243936007,"version":"build-2736575974"},"reference-count":38,"publisher":"Cambridge University Press (CUP)","issue":"18","license":[{"start":{"date-parts":[[2016,7,20]],"date-time":"2016-07-20T00:00:00Z","timestamp":1468972800000},"content-version":"unspecified","delay-in-days":0,"URL":"https:\/\/www.cambridge.org\/core\/terms"}],"content-domain":{"domain":["journals.cambridge.org"],"crossmark-restriction":true},"short-container-title":["Public Health Nutr."],"published-print":{"date-parts":[[2016,12]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:sec id=\"S1368980016001476_abs1\" sec-type=\"general\">\n                    <jats:title>Objective<\/jats:title>\n                    <jats:p>To evaluate the effectiveness of the Ministry of Food (MoF) cooking programme on self-reported food consumption and confidence with cooking.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec id=\"S1368980016001476_abs2\" sec-type=\"general\">\n                    <jats:title>Design<\/jats:title>\n                    <jats:p>A quantitative and qualitative evaluation of the MoF 8-week cooking course, using a pre-test\/post-test study. Pre, post and 6-month follow-up quantitative outcomes were measured using self-administered questionnaires to record number of portions of fruit and vegetables (F&amp;V) consumed per day, number of snacks consumed per day and participants\u2019 cooking confidence levels (highest score of 5). Qualitative evaluations were undertaken using structured telephone interviews.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec id=\"S1368980016001476_abs3\" sec-type=\"general\">\n                    <jats:title>Setting<\/jats:title>\n                    <jats:p>MoF centre in Leeds Kirkgate Market, UK.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec id=\"S1368980016001476_abs4\" sec-type=\"subjects\">\n                    <jats:title>Subjects<\/jats:title>\n                    <jats:p>\n                      Adults (\n                      <jats:italic>n<\/jats:italic>\n                      795, 43 % male) on MoF courses from 2010 to 2014, 462 of whom completed questionnaires at all three time points.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec id=\"S1368980016001476_abs5\" sec-type=\"results\">\n                    <jats:title>Results<\/jats:title>\n                    <jats:p>\n                      Six months after the course, self-reported F&amp;V intake increased significantly by 1\u00b75 (95 % CI 1\u00b73, 1\u00b76,\n                      <jats:italic>P<\/jats:italic>\n                      &lt;0\u00b7001) portions per day to 4\u00b71 (95 % CI 4\u00b70, 4\u00b73). The number of snacks reported decreased significantly over the same period by \u22120\u00b79 (CI\u22121\u00b70, \u22120\u00b78,\n                      <jats:italic>P<\/jats:italic>\n                      &lt;0\u00b7001) snacks per day. Cooking confidence increased over the same period by 1\u00b77 (95 % CI 1\u00b76, 1\u00b79,\n                      <jats:italic>P<\/jats:italic>\n                      &lt;0\u00b7001) to 4\u00b74 (CI 4\u00b74, 4\u00b75). Age and disability, but not deprivation or ethnicity, were associated with changes in self-reported F&amp;V intake and cooking confidence scores at 6 months; and gender with the latter outcome. Qualitative results supported quantitative findings and revealed specific beneficial gains in cooking skills\/preparation, nutritional awareness, food purchasing and other social benefits.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec id=\"S1368980016001476_abs6\" sec-type=\"conclusions\">\n                    <jats:title>Conclusions<\/jats:title>\n                    <jats:p>MoF community-based cooking interventions can have significant positive effects on dietary behaviour, food choice and cooking confidence.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1017\/s1368980016001476","type":"journal-article","created":{"date-parts":[[2016,7,19]],"date-time":"2016-07-19T19:01:01Z","timestamp":1468954861000},"page":"3417-3427","update-policy":"https:\/\/doi.org\/10.1017\/policypage","source":"Crossref","is-referenced-by-count":47,"title":["Evaluation of the effectiveness of the Ministry of Food cooking programme on self-reported food consumption and confidence with cooking"],"prefix":"10.1017","volume":"19","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-6251-5013","authenticated-orcid":false,"given":"Jayne","family":"Hutchinson","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jennifer F","family":"Watt","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Emma K","family":"Strachan","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3421-0121","authenticated-orcid":false,"given":"Janet E","family":"Cade","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"56","published-online":{"date-parts":[[2016,7,20]]},"reference":[{"key":"S1368980016001476_ref34","volume-title":"Communities that Cook: A Systematic Review of the Effectiveness and Appropriateness of Interventions to Introduce Adults to Home Cooking","author":"Rees","year":"2012"},{"key":"S1368980016001476_ref30","doi-asserted-by":"publisher","DOI":"10.1186\/1471-2458-14-1161"},{"key":"S1368980016001476_ref5","volume-title":"National Diet and Nutrition Survey: Results from Years 1, 2, 3 and 4 Combined of the Rolling Program (2008\/9 \u2013 2011\/12)","author":"Bates","year":"2014"},{"key":"S1368980016001476_ref21","volume-title":"Healthy Weight, Healthy Lives: Consumer Insight Report","year":"2008"},{"key":"S1368980016001476_ref4","volume-title":"The Public Health Responsibility Deal","year":"2011"},{"key":"S1368980016001476_ref1","volume-title":"Nutrition Policy Across the UK: Briefing Paper","author":"Caraher","year":"2009"},{"key":"S1368980016001476_ref28","doi-asserted-by":"publisher","DOI":"10.1079\/PHN2002412"},{"key":"S1368980016001476_ref32","doi-asserted-by":"publisher","DOI":"10.1016\/j.jada.2010.03.007"},{"key":"S1368980016001476_ref31","doi-asserted-by":"publisher","DOI":"10.1111\/j.1467-842X.1998.tb01420.x"},{"key":"S1368980016001476_ref27","doi-asserted-by":"publisher","DOI":"10.1079\/PHN19980009"},{"key":"S1368980016001476_ref7","doi-asserted-by":"publisher","DOI":"10.1108\/00070709910288289"},{"key":"S1368980016001476_ref6","unstructured":"Health & Social Care Information Centre (2014) Health Survey for England 2013, Trend tables: Adult trend tables. http:\/\/www.hscic.gov.uk\/catalogue\/PUB16077 (accessed May 2016)."},{"key":"S1368980016001476_ref35","doi-asserted-by":"publisher","DOI":"10.1108\/00070700610668441"},{"key":"S1368980016001476_ref14","doi-asserted-by":"publisher","DOI":"10.1016\/j.jneb.2014.02.001"},{"key":"S1368980016001476_ref29","doi-asserted-by":"publisher","DOI":"10.1080\/08870440802460426"},{"key":"S1368980016001476_ref36","doi-asserted-by":"publisher","DOI":"10.1186\/1471-2458-13-411"},{"key":"S1368980016001476_ref18","volume-title":"A Review of Food Literacy Interventions Targeting Disadvantaged Young People","author":"Cullerton","year":"2012"},{"key":"S1368980016001476_ref20","doi-asserted-by":"publisher","DOI":"10.1017\/S1368980013000165"},{"key":"S1368980016001476_ref15","doi-asserted-by":"publisher","DOI":"10.1136\/bmj.314.7093.1545"},{"key":"S1368980016001476_ref16","doi-asserted-by":"publisher","DOI":"10.1093\/nutrit\/nuv027"},{"key":"S1368980016001476_ref17","doi-asserted-by":"publisher","DOI":"10.1186\/s12966-015-0261-x"},{"key":"S1368980016001476_ref24","doi-asserted-by":"publisher","DOI":"10.1371\/journal.pone.0114673"},{"key":"S1368980016001476_ref33","doi-asserted-by":"publisher","DOI":"10.1111\/j.1747-0080.2011.01551.x"},{"key":"S1368980016001476_ref9","doi-asserted-by":"publisher","DOI":"10.1080\/14635240.1999.10806104"},{"key":"S1368980016001476_ref23","doi-asserted-by":"publisher","DOI":"10.1016\/j.appet.2005.04.003"},{"key":"S1368980016001476_ref3","volume-title":"Food Matters: Towards a Strategy for the 21st Century","year":"2008"},{"key":"S1368980016001476_ref25","doi-asserted-by":"publisher","DOI":"10.2337\/dc14-S120"},{"key":"S1368980016001476_ref26","volume-title":"Access to Affordable and Nutritious Food: Measuring and Understanding Food Deserts and Their Consequences. Report to Congress","author":"Ploeg","year":"2009"},{"key":"S1368980016001476_ref11","doi-asserted-by":"publisher","DOI":"10.1016\/j.appet.2010.08.017"},{"key":"S1368980016001476_ref12","doi-asserted-by":"publisher","DOI":"10.1016\/j.appet.2013.01.016"},{"key":"S1368980016001476_ref2","volume-title":"Choosing a Better Diet: A Food and Health Action Plan","year":"2005"},{"key":"S1368980016001476_ref37","volume-title":"Design and Evaluation of Peer\u2010Led Community Based Food Clubs: A Means to Improve the Diets of Older People from Socially Deprived Backgrounds: Final Report to the Food Standards Agency","author":"Moynihan","year":"2006"},{"key":"S1368980016001476_ref22","doi-asserted-by":"publisher","DOI":"10.1016\/S0266-6138(03)00004-4"},{"key":"S1368980016001476_ref10","doi-asserted-by":"publisher","DOI":"10.1017\/S1368980010002624"},{"key":"S1368980016001476_ref8","first-page":"2","article-title":"Is there a culinary skills transition? Data and debate from the UK about changes in cooking culture","volume":"8","author":"Lang","year":"2001","journal-title":"J Home Econ Inst Aust"},{"key":"S1368980016001476_ref38","volume-title":"Research to Support the Evaluation and Implementation of Adult Cooking Skills Interventions in the UK: Pilot RCT with Process and Economic Evaluations","author":"Halligan","year":"2015"},{"key":"S1368980016001476_ref19","doi-asserted-by":"publisher","DOI":"10.1017\/S1368980007246658"},{"key":"S1368980016001476_ref13","doi-asserted-by":"crossref","DOI":"10.34068\/joe.48.02.08","article-title":"How culinary nutrition can save the health of a nation","volume":"48","author":"Condrasky","year":"2010","journal-title":"J Extension"}],"container-title":["Public Health Nutrition"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.cambridge.org\/core\/services\/aop-cambridge-core\/content\/view\/S1368980016001476","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2024,6,18]],"date-time":"2024-06-18T05:07:57Z","timestamp":1718687277000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.cambridge.org\/core\/product\/identifier\/S1368980016001476\/type\/journal_article"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2016,7,20]]},"references-count":38,"journal-issue":{"issue":"18","published-print":{"date-parts":[[2016,12]]}},"alternative-id":["S1368980016001476"],"URL":"https:\/\/doi.org\/10.1017\/s1368980016001476","relation":{},"ISSN":["1368-9800","1475-2727"],"issn-type":[{"value":"1368-9800","type":"print"},{"value":"1475-2727","type":"electronic"}],"subject":[],"published":{"date-parts":[[2016,7,20]]},"assertion":[{"value":"Copyright \u00a9 The Authors 2016\u00a0","name":"license","label":"License","group":{"name":"copyright_and_licensing","label":"Copyright and Licensing"}}]}}