Trial reportNutrients2021
Beyond Ramen: Investigating Methods to Improve Food Agency among College Students.
Trial report in Nutrients, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 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.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
13 citing papers in PubMed, 2 syntheses or guidelines pooled it.
- Can the development of cooking skills influence nutritional status and diet? A systematic review.PloS one · 2026Pooled it
- Improving student diet and food security in higher education using participatory and co-creation approaches: a systematic review.The international journal of behavioral nutrition and physical activity · 2024Pooled it
- Trial
- College Student Perceptions of a Pilot Cooking and Nutrition Education Workshop Through the Lens of the Social Cognitive Theory: A Qualitative Study.American journal of lifestyle medicine · 2026Article
- Development and psychometric evaluation of the Spanish Cooking Self-Efficacy Questionnaire (SCSEQ) for Spanish University Students.PloS one · 2026Article
- Cooking skills in undergraduates: Results of a multicenter Brazilian cross-sectional study.PloS one · 2026Article
- Feasibility of a dietary life skills course aimed at fostering cooking skills and a healthy diet among university students.Pilot and feasibility studies · 2025Article
- Barriers and Enablers of Healthy Eating Among University Students in Oaxaca de Juarez: A Mixed-Methods Study.Nutrients · 2025Article
- Community-Based Designed Pilot Cooking and Texting Intervention on Health-Related Quality of Life among College Students.International journal of environmental research and public health · 2024Article
- Impact of a Food Skills Course with a Teaching Kitchen on Dietary and Cooking Self-Efficacy and Behaviors among College Students.Nutrients · 2024Article
- Mapping the behaviour change potential of meal kits to positively influence parental food literacy.Public health nutrition · 2023Article
- Dietary Behaviors among New Users of Meal-Kit Services during the Early Months of the COVID-19 Pandemic.Nutrients · 2022Article
- Digital Food Retail: Public Health Opportunities.Nutrients · 2021Review
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.
Funding
Abstract
Many college students struggle to cook frequently, which has implications for their diet quality and health. Students' ability to plan, procure, and prepare food (food agency) may be an important target for shifting the college student diet away from instant and inexpensive staples like packaged ramen. The randomized intervention study included two sequential cooking interventions: (1) six weeks of cooking classes based in food agency pedagogy held once per week, and (2) six weekly home delivered meal kits (3 meals per kit) to improve food agency, diet quality, and at home cooking frequency of college students. Based on availability and subsequent randomization, participants were assigned to one of four conditions that included active cooking classes, meal kit provision, or no intervention. Participants who took part in the cooking intervention had significant improvement in food agency immediately following the intervention period. Participants who did not participate in cooking classes and only received meal kits experienced significant, though less pronounced, improvement in food agency scores following the meal kit provision. Neither intervention improved diet quality or routinely improved cooking frequency. Active cooking classes may improve food agency of college students, though further research is needed to determine how this may translate into improved diet quality and increased cooking frequency.
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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.