{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,4,28]],"date-time":"2026-04-28T23:28:14Z","timestamp":1777418894216,"version":"3.51.4"},"reference-count":39,"publisher":"MDPI AG","issue":"3","license":[{"start":{"date-parts":[[2024,2,5]],"date-time":"2024-02-05T00:00:00Z","timestamp":1707091200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Heart Foundation Future Leader Fellowship","award":["#106762"],"award-info":[{"award-number":["#106762"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Nutrients"],"abstract":"<jats:p>People with neurological conditions may face barriers to meal preparation. Culinary nutrition interventions aim to facilitate the building of knowledge and skills for meal preparation. This scoping review aims to map the available evidence for culinary nutrition interventions for people with neurological conditions and evaluate the quality of these interventions based on program design, delivery and evaluation. After a systematic search of online databases (MEDLINE, CINAHL, Embase, Scopus and Proquest) and reference lists, a total of ten publications describing nine interventions were included. Most interventions were designed for people with stroke and\/or Transient Ischemic Attack (n = 3) and Multiple Sclerosis (n = 3); others were for traumatic brain injury (n = 1), mild dementia (n = 1) and Parkinson\u2019s Disease (n = 1). Overall, the included culinary nutrition interventions had good program delivery (inclusion of motivational experiences, delivered by appropriate health providers) but needed improvements in program design (lack of consumer engagement and neurological symptom accommodations) and evaluation (lack of complete process, outcome and impact evaluations). In conclusion, the evidence base for culinary nutrition interventions for people with neurological conditions remains sparse. To bridge the gap between theory and practice, it is important to consider the following aspects in culinary nutrition intervention planning\/improvement: (I) the involvement of consumers; (II) the accommodation\/tailoring for post-condition effects; and (III) the coverage of all disease-specific culinary nutrition aspects.<\/jats:p>","DOI":"10.3390\/nu16030462","type":"journal-article","created":{"date-parts":[[2024,2,6]],"date-time":"2024-02-06T03:22:31Z","timestamp":1707189751000},"page":"462","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":4,"title":["Scoping Review of Available Culinary Nutrition Interventions for People with Neurological Conditions"],"prefix":"10.3390","volume":"16","author":[{"given":"Chian Thong (Nicole)","family":"Chun","sequence":"first","affiliation":[{"name":"School of Health Sciences, Faculty of Health, Medicine and Wellbeing, University of Newcastle, Callaghan, NSW 2308, Australia"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Lesley","family":"MacDonald-Wicks","sequence":"additional","affiliation":[{"name":"School of Health Sciences, Faculty of Health, Medicine and Wellbeing, University of Newcastle, Callaghan, NSW 2308, Australia"},{"name":"Hunter Medical Research Institute Food and Nutrition Research Program, New Lambton Heights, NSW 2305, Australia"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5910-7927","authenticated-orcid":false,"given":"Coralie","family":"English","sequence":"additional","affiliation":[{"name":"School of Health Sciences, Faculty of Health, Medicine and Wellbeing, University of Newcastle, Callaghan, NSW 2308, Australia"},{"name":"Hunter Medical Research Institute Heart and Stroke Research Program, New Lambton Heights, NSW 2305, Australia"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2066-8345","authenticated-orcid":false,"given":"Natasha A.","family":"Lannin","sequence":"additional","affiliation":[{"name":"Department of Neuroscience, Monash University, Melbourne, VIC 3004, Australia"},{"name":"Allied Health, Alfred Health, Melbourne, VIC 3004, Australia"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1868-7918","authenticated-orcid":false,"given":"Amanda","family":"Patterson","sequence":"additional","affiliation":[{"name":"School of Health Sciences, Faculty of Health, Medicine and Wellbeing, University of Newcastle, Callaghan, NSW 2308, Australia"},{"name":"Hunter Medical Research Institute Food and Nutrition Research Program, New Lambton Heights, NSW 2305, Australia"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"1968","published-online":{"date-parts":[[2024,2,5]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"354","DOI":"10.1016\/j.clnu.2017.09.003","article-title":"ESPEN guideline clinical nutrition in neurology","volume":"37","author":"Burgos","year":"2018","journal-title":"Clin. 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