Evidence map›Paper›PMID 35651300›Full record

ArticleJournal of human nutrition and dietetics : the official journal of the British Dietetic Association2023

Facilitators and barriers to providing culinary nutrition, culinary medicine and behaviour change support: An online cross-sectional survey of Australian health and education professionals.

Roberta C Asher, Tamara Bucher, Vanessa A Shrewsbury, Erin D Clarke, Jaimee Herbert, Steven Roberts, Annette Meeder, Clare E Collins

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Article in Journal of human nutrition and dietetics : the official journal of the British Dietetic Association, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.

0numbers the graph read from it
0cells of the map it votes in
7citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from 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.

2 · The registry

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.

3 · Its place in the literature

Who cites it

7 citing papers in PubMed.

  1. Article
  2. Five Actions to Strengthen the Nutrition and Dietetics Profession Into the Future: Perspectives From Australia and New Zealand.Journal of human nutrition and dietetics : the official journal of the British Dietetic Association · 2025
    Article
  3. Article
  4. Article
  5. Impact and evaluation of an online culinary nutrition course for health, education and industry professionals to promote vegetable knowledge and consumption.Journal of human nutrition and dietetics : the official journal of the British Dietetic Association · 2023
    Article
  6. Article
  7. Article
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

8 authors.

Roberta C AsherSchool of Health Sciences, College of Health, Medicine and Wellbeing, The University of Newcastle, Newcastle, NSW, Australia.ORCID 0000-0001-6709-7714
Tamara BucherPriority Research Centre for Physical Activity and Nutrition, The University of Newcastle, Newcastle, NSW, Australia.ORCID 0000-0003-3244-5867
Vanessa A ShrewsburySchool of Health Sciences, College of Health, Medicine and Wellbeing, The University of Newcastle, Newcastle, NSW, Australia.ORCID 0000-0003-4458-0281
Erin D ClarkeSchool of Health Sciences, College of Health, Medicine and Wellbeing, The University of Newcastle, Newcastle, NSW, Australia.
Jaimee HerbertSchool of Health Sciences, College of Health, Medicine and Wellbeing, The University of Newcastle, Newcastle, NSW, Australia.
Steven RobertsRijk Zwaan Australia Pty. Ltd., Daylesford, VIC, Australia.
Annette MeederRijk Zwaan Zaadteelt en Zaadhandel B.V., De Lier, The Netherlands.
Clare E CollinsSchool of Health Sciences, College of Health, Medicine and Wellbeing, The University of Newcastle, Newcastle, NSW, Australia.ORCID 0000-0003-3298-756X

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

backgroundAn Australia wide cross-sectional online survey examined facilitators and barriers of health and education professionals to providing culinary nutrition (CN) and culinary medicine (CM) education and behaviour change support in usual practice, in addition to identifying continuing professional development (CPD) needs in this domain.

methodsSurvey items included socio-demographic characteristics, cooking and food skills confidence, nutrition knowledge (PKB-7), fruit and vegetable intake (FAVVA) and CPD needs. Data were summarised descriptively.

resultsOf 277 participants, 65% were likely/somewhat likely to participate in CN CPD. Mean (SD) cooking and food skill confidence scores were 73 (17.5) and 107.2 (24), out of 98 and 147, respectively. Mean PKB-7 score was 3.7 (1.4), out of 7. Mean FAVVA score was 98 (29), out of 190.

conclusionsGaps in knowledge and limited time were the greatest modifiable barriers to providing CM/CN education and behaviour change support in practice. Health and education professionals are interested in CPD conducted by dietitians and culinary professionals to enhance their knowledge of CM/CN and behaviour change support.

Indexed as

Health EducationNutritional StatusAustraliaCross-Sectional StudiesFruitHumanscontinuing professional developmentculinary medicineculinary nutritionintervention

Identifiers

PMID35651300
PMCPMC10084112

What OpenQuestion holds

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LicenceCC BY-NC-ND
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Registered trials

None linked

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.