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Cooking as a Health Behavior: Examining the Role of Cooking Classes in a Weight Loss Intervention
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 exami...
Autores principales: | , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2020
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7761020/ https://www.ncbi.nlm.nih.gov/pubmed/33260523 http://dx.doi.org/10.3390/nu12123669 |
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author | Alpaugh, Mattie Pope, Lizzy Trubek, Amy Skelly, Joan Harvey, Jean |
author_facet | Alpaugh, Mattie Pope, Lizzy Trubek, Amy Skelly, Joan Harvey, Jean |
author_sort | Alpaugh, Mattie |
collection | PubMed |
description | 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. |
format | Online Article Text |
id | pubmed-7761020 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2020 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-77610202020-12-26 Cooking as a Health Behavior: Examining the Role of Cooking Classes in a Weight Loss Intervention Alpaugh, Mattie Pope, Lizzy Trubek, Amy Skelly, Joan Harvey, Jean Nutrients Article 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. MDPI 2020-11-28 /pmc/articles/PMC7761020/ /pubmed/33260523 http://dx.doi.org/10.3390/nu12123669 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Alpaugh, Mattie Pope, Lizzy Trubek, Amy Skelly, Joan Harvey, Jean Cooking as a Health Behavior: Examining the Role of Cooking Classes in a Weight Loss Intervention |
title | Cooking as a Health Behavior: Examining the Role of Cooking Classes in a Weight Loss Intervention |
title_full | Cooking as a Health Behavior: Examining the Role of Cooking Classes in a Weight Loss Intervention |
title_fullStr | Cooking as a Health Behavior: Examining the Role of Cooking Classes in a Weight Loss Intervention |
title_full_unstemmed | Cooking as a Health Behavior: Examining the Role of Cooking Classes in a Weight Loss Intervention |
title_short | Cooking as a Health Behavior: Examining the Role of Cooking Classes in a Weight Loss Intervention |
title_sort | cooking as a health behavior: examining the role of cooking classes in a weight loss intervention |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7761020/ https://www.ncbi.nlm.nih.gov/pubmed/33260523 http://dx.doi.org/10.3390/nu12123669 |
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