Trial reportNutrients2020
Cooking as a Health Behavior: Examining the Role of Cooking Classes in a Weight Loss Intervention.
Trial report in Nutrients, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. It is linked to trial NCT07675148 (Cooking Classes as a Family-based Intervention for Weight Reduction), which is not on this map. Cited by 16 papers, 2 of them syntheses that pooled it.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
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.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Cooking Classes as a Family-based Intervention for Weight Reduction: Effects on Dietary Quality and Weight Management in Abu Dhabi (United Arab Emirates)
Who cites it
16 citing papers in PubMed, 2 syntheses or guidelines pooled it, 22 citations in OpenAlex.
- Can the development of cooking skills influence nutritional status and diet? A systematic review.PloS one · 2026Pooled it
- Healthy Eating Index Diet Quality in Randomized Weight Loss Trials: A Systematic Review.Journal of the Academy of Nutrition and Dietetics · 2023Pooled it
- An Intensive Culinary Intervention Programme to Promote Healthy Ageing: The SUKALMENA-InAge Feasibility Pilot Study.Nutrients · 2024Trial
- Trial
- Development of a nutrition program for Koreans with type 2 diabetes based on the health belief model: a pre-post intervention study.Korean journal of community nutrition · 2026Article
- How do adult women's cooking and food preparation skills shape nutrition literacy? A cross-sectional study in Eskişehir, Turkey.Public health nutrition · 2025Article
- Development of a Mediterranean Diet Recipe Index (MedRI).Nutrients · 2025Article
- Familiarization with White Whole Wheat Improves Acceptability of Whole Grain-Based Baked Products Made with White Whole Wheat Among College Students.American journal of lifestyle medicine · 2025Article
- Impact of the Dinner Tonight Healthy Cooking School on Participants' Nutrition Knowledge and Cooking Confidence.Nutrients · 2025Article
- The VEGPREV study: effectiveness of four plant-based diets on weight loss, metabolic syndrome components and appetitive traits in overweight and obese individuals: a randomized controlled trial.Frontiers in nutrition · 2025Article
- Cultivating Healthier Habits: The Impact of Workplace Teaching Kitchens on Employee Food Literacy.Nutrients · 2024Article
- Review
- Patterns of home cooking practices among participants in a behavioral weight loss program: A latent class analysis.Appetite · 2023Article
- Testing reward processing models of obesity using in-the-moment assessments of subjective enjoyment of food and non-food activities.Eating behaviors · 2023Article
- Article
- Predictors of Weight Loss and Weight Gain in Weight Management Patients during the COVID-19 Pandemic.Journal of obesity · 2021Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
5 authors at 2 institutions in 1 country.
Funding
Abstract
Americans are cooking fewer meals at home and eating more convenience foods prepared elsewhere. Cooking at home is associated with higher quality diets, while a reduction in cooking may be associated with increases in obesity and risk factors for chronic disease. The aims of this study were to examine cooking as an intervention for weight control in overweight and obese adults, and whether such an intervention increases participants' food agency and diet quality. Overweight and obese adults were randomized into one of two intervention conditions: active or demonstration. Both conditions received the same 24-week behavioral weight loss intervention, and bi-weekly cooking classes. The active condition prepared a weekly meal during a hands-on lesson, while the demonstration condition observed a chef prepare the same meal. The active condition lost significantly more weight at six months compared with the demonstration condition (7.3% vs. 4.5%). Both conditions saw significant improvements in food agency scores and Healthy Eating Index scores, though no significant differences were noted between groups. The addition of active cooking to a weight management intervention may improve weight loss outcomes, though benefits in diet quality and cooking behaviors may also be seen with the addition of a demonstration-only cooking intervention.
Indexed as
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What OpenQuestion holds
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.