ArticlePublic health nutrition2021
Development and implementation of a community health centre-based cooking skills intervention in Detroit, MI.
Article in Public health nutrition, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 17 papers, 1 of them a synthesis that pooled it.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
17 citing papers in PubMed, 1 synthesis or guideline pooled it, 25 citations in OpenAlex.
- Environmental Impact of Current Diets and Alternative Dietary Scenarios Worldwide: A Systematic Review.Nutrition reviews · 2025Pooled it
- From Counseling to Capacity: Patient-Care-Team Perspectives on Healthy Eating Support in Underserved Community Clinics.Research square · 2026Article
- Cooking-Related Skills and Food Sustainability-Related Practices: A Systematic Review.Foods (Basel, Switzerland) · 2026Review
- Culinary Medicine Interventions Among Racial and Ethnic Minority and Underrepresented Populations: A Systematic Review.American journal of lifestyle medicine · 2026Review
- Perceived contributions of long-term peer-led cooking activities to community resilience: a case study of nuclear evacuees in Fukushima.Frontiers in public health · 2026Article
- Trends in Home Cooking among United States Adults from 2003 to 2023: Analysis of American Time Use Survey Food Preparation.Current developments in nutrition · 2025Article
- When Access Is Not Enough: The Role of Utilization Barriers in Nutrition Security and Cardiometabolic Risk.Nutrients · 2025Article
- Barriers and Enablers of Healthy Eating Among University Students in Oaxaca de Juarez: A Mixed-Methods Study.Nutrients · 2025Article
- Cooking skills and food insecurity.PloS one · 2025Article
- Article
- Cooking with the Community: Addressing Food Insecurity Through Equipment Provision and Professional Instruction.AJPM focus · 2024Article
- Article
- Complex, Varied and Evolving Manifestations of Food Agency in Daily Life Among Diabetes Prevention Program Participants in Baltimore, Maryland.Journal of nutrition education and behavior · 2023Article
- Impact of an Interactive Health Corner Using the Culinary Education Approach in Promoting Long-Term Dietary Changes among Patients Who Seek Public Primary Care Services.International journal of environmental research and public health · 2022Article
- hGLUTEN Tool: Measuring Its Social Impact Indicators.International journal of environmental research and public health · 2021Article
- A Qualitative Study of Motivators, Strategies, Barriers, and Learning Needs Related to Healthy Cooking during Pregnancy.Nutrients · 2021Article
- Development of Culinary and Self-Care Programs in Diverse Settings: Theoretical Considerations and Available Evidence.American journal of lifestyle medicineReview
Corrections and comments
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Authors and funding
6 authors at 3 institutions in 1 country.
Funding
Abstract
objectiveTo develop and implement a community-tailored, food agency-based cooking programme at a community health centre (CHC) and evaluate the effect of the intervention on cooking confidence and food waste.
designThis study used an exploratory, sequential mixed methods design. Focus groups (n 38) were conducted to inform the development of a cooking intervention, then six cooking classes (n 45) were planned and piloted in the health centre's teaching kitchen. Changes in cooking confidence and related outcomes were assessed using pre- and post-class surveys. Follow-up interviews (n 12) were conducted 2-4 months post-intervention to assess satisfaction and short-term outcomes.
settingA CHC in Detroit, MI.
participantsSpanish- and English-speaking adults aged ≥18 years recruited at the CHC.
resultsIn the formative focus groups, patients identified multiple barriers to cooking healthy meals, including trade-offs between quality, cost and convenience of food, chronic disease management and lack of time and interest. Each cooking class introduced a variety of cooking techniques and food preservation strategies. Participants demonstrated increased confidence in cooking (P 0·004), experimenting with new ingredients (P 0·006) and knowing how to make use of food before it goes bad (P 0·017). In post-class interviews, participants reported that they valued the social interaction and participatory format and that they had used the recipes and cooking techniques at home.
conclusionsA community-tailored, hands-on cooking class was an effective way to engage patients at a CHC and resulted in increased cooking confidence.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.