ArticlePublic health nutrition2015
Is cooking at home associated with better diet quality or weight-loss intention?
Article in Public health nutrition, 2015. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 190 papers, 2 of them syntheses that pooled it.
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Who cites it
190 citing papers in PubMed, 2 syntheses or guidelines pooled it.
- Impact of preconception, pregnancy, and postpartum culinary nutrition education interventions: a systematic review.Nutrition reviews · 2021Pooled it
- Prevalence of personal weight control attempts in adults: a systematic review and meta-analysis.Obesity reviews : an official journal of the International Association for the Study of Obesity · 2017Pooled it
- Communication Intervention to Improve Young Adults' Food Safety Practices: The Benefits of Using Congruent Framing.Nutrients · 2025Trial
- Trial
- Feasibility pilot study of a Japanese teaching kitchen program.Frontiers in public health · 2023Trial
- Trial
- Cooking as a Health Behavior: Examining the Role of Cooking Classes in a Weight Loss Intervention.Nutrients · 2020Trial
- Create Our Own Kai: A Randomised Control Trial of a Cooking Intervention with Group Interview Insights into Adolescent Cooking Behaviours.Nutrients · 2020Trial
- The effects of a lifestyle-focused text-messaging intervention on adherence to dietary guideline recommendations in patients with coronary heart disease: an analysis of the TEXT ME study.The international journal of behavioral nutrition and physical activity · 2018Trial
- Comparing Very Low-Carbohydrate vs DASH Diets for Overweight or Obese Adults With Hypertension and Prediabetes or Type 2 Diabetes: A Randomized Trial.Annals of family medicineTrial
- Do Athletes Cook? A Systematic Scoping Review of Culinary Nutrition in Athletes.Nutrition bulletin · 2026Article
- Fast Food and Full-Service Restaurant Consumption Show Different Associations with Systemic Inflammation Among U.S. Adults: Dietary Fiber as the Primary Mediator in NHANES 2015-2018.American journal of lifestyle medicine · 2026Article
- Article
- Article
- Food is the Best Medicine (FBM): design and baseline findings from a multi-arm randomized controlled trial among food-insecure postpartum mothers in Texas.BMC nutrition · 2026Article
- Associations Between Perceived Tap Water Safety and Dietary Outcomes Among US Adults.Journal of the Academy of Nutrition and Dietetics · 2026Article
- Food Agency and Intentions to Improve Cooking Skills Among Korean Young Adults: Demographic Differences and Motivators.Nutrients · 2026Article
- The Association Between Mediterranean Diet -Related Health Literacy, Cooking Skills and Mediterranean Diet Adherence in the Spanish Population.Nutrients · 2026Article
- Impact of a culinary medicine intervention on diet and health metrics in patients with type 2 diabetes and elevated body mass index.PloS one · 2026Article
- Article
130 more citing papers are in PubMed but not listed here.
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Authors and funding
2 authors.
Funding
Abstract
objectiveTo examine national patterns in cooking frequency and diet quality among adults in the USA, overall and by weight-loss intention.
designAnalysis of cross-sectional 24 h dietary recall and interview data. Diet quality measures included total kilojoules per day, grams of fat, sugar and carbohydrates per day, fast-food meals per week, and frozen/pizza and ready-to-eat meals consumed in the past 30 d. Multivariable regression analysis was used to test associations between frequency of cooking dinner per week (low (0-1), medium (2-5) and high (6-7)), dietary outcomes and weight-loss intention.
settingThe 2007-2010 National Health and Nutrition Examination Survey. SUBJECTS: Adults aged 20 years and over (n 9569).
resultsIn 2007-2010, 8 % of adults lived in households in which someone cooked dinner 0-1 times/week and consumed, on an average day, 9627 total kilojoules, 86 g fat and 135 g sugar. Overall, compared with low cookers (0-1 times/week), a high frequency of cooking dinner (6-7 times/week) was associated with lower consumption of daily kilojoules (9054 v. 9627 kJ, P=0·002), fat (81 v. 86 g, P=0·016) and sugar (119 v. 135 g, P<0·001). Individuals trying to lose weight consumed fewer kilojoules than those not trying to lose weight, regardless of household cooking frequency (2111 v. 2281 kJ/d, P<0·006).
conclusionsCooking dinner frequently at home is associated with consumption of a healthier diet whether or not one is trying to lose weight. Strategies are needed to encourage more cooking among the general population and help infrequent cookers better navigate the food environment outside the home.
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