ArticleNutrients2020
A Nursery-Based Cooking Skills Programme with Parents and Children Reduced Food Fussiness and Increased Willingness to Try Vegetables: A Quasi-Experimental Study.
Article in Nutrients, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers, 1 of them a synthesis that pooled it.
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Who cites it
6 citing papers in PubMed, 1 synthesis or guideline pooled it.
- Can the development of cooking skills influence nutritional status and diet? A systematic review.PloS one · 2026Pooled it
- Evaluation of the Yes to Veg! Programme, a Food Systems Approach to Increase Vegetable Exposure and Agency in Pre-School Age Children: A Quasi-Experimental Study.Maternal & child nutrition · 2026Article
- Article
- Nurture clinic: Promoting mental health of children and adolescents.Journal of family medicine and primary care · 2024Article
- Clusters in Infant Environmental Factors Influence School-Age Children's Vegetable Preferences in Japan.Nutrients · 2024Article
- Article
Corrections and comments
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Children's fussy eating is associated with a reduced vegetable intake. This quasi-experimental study evaluated "Big Chef Little Chef" (BCLC), a nursery-based cooking skills programme aimed at reducing food fussiness and increasing willingness to try green vegetables by incorporating repeated exposure and sensory learning. Parent and child (3-5 years) dyads attended BCLC for four/1.5 h weekly sessions. A comparison group was recruited after BCLC completion and attended a single education session at week 1. A questionnaire measured food fussiness at week 1 and week 4. At week 4, all children were offered six green vegetables (raw and cooked) and an average score (1 = did not try; 2 = tried it/ate some; 3 = ate it all) was calculated for willingness to try vegetables. In total, 121 dyads (intervention:
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