The Healthy Cooking Index: Nutrition Optimizing Home Food Preparation Practices across Multiple Data Collection Methods

Micha, 2012, Estimating the global and regional burden of suboptimal nutrition on chronic disease: Methods and inputs to the analysis, Eur J Clin Nutr, 66, 119, 10.1038/ejcn.2011.147 US Department of Health and Human Services and US Department of Agriculture. 2015 - 2020 Dietary Guidelines for Americans. 8th edition. https://health.gov/our-work/food-and-nutrition/2015-2020-dietary-guidelines/. Published December 2015. Accessed August 1, 2018. Banfield, 2016, Poor adherence to US dietary guidelines for children and adolescents in the national health and nutrition examination survey population, J Acad Nutr Diet, 116, 21, 10.1016/j.jand.2015.08.010 Sun, 2017, The effectiveness and cost of lifestyle interventions including nutrition education for diabetes prevention: A systematic review and meta-analysis, J Acad Nutr Diet, 117, 404, 10.1016/j.jand.2016.11.016 DiMaria-Ghalili, 2014, Challenges and opportunities for nutrition education and training in the health care professions: Intraprofessional and interprofessional call to action, Am J Clin Nutr, 99, 1184S, 10.3945/ajcn.113.073536 Reicks, 2017, Impact of cooking and home food preparation interventions among adults: A systematic review (2011–2016), J Nutr Educ Behav, 50, 148, 10.1016/j.jneb.2017.08.004 Reicks, 2014, Impact of cooking and home food preparation interventions among adults: Outcomes and implications for future programs, J Nutr Educ Behav, 46, 259, 10.1016/j.jneb.2014.02.001 Hersch, 2014, The impact of cooking classes on food-related preferences, attitudes, and behaviors of school-aged children: A systematic review of the evidence, 2003-2014, Prev Chronic Dis, 11, E193, 10.5888/pcd11.140267 Polak, 2016, Health-related culinary education: A summary of representative emerging programs for health professionals and patients, Glob Adv Health Med, 5, 61, 10.7453/gahmj.2015.128 Tiwari, 2017, Cooking at home: A strategy to comply with US dietary guidelines at no extra cost, Am J Prev Med, 52, 616, 10.1016/j.amepre.2017.01.017 Wolfson, 2015, Fruit and vegetable consumption and food values: National patterns in the United States by supplemental nutrition assistance program eligibility and cooking frequency, Prev Med, 76, 1, 10.1016/j.ypmed.2015.03.019 Archuleta, 2012, Cooking schools improve nutrient intake patterns of people with type 2 diabetes, J Nutr Educ Behav, 44, 319, 10.1016/j.jneb.2011.10.006 Chen, 2012, Cooking frequency may enhance survival in Taiwanese elderly, Public Health Nutr, 15, 1142, 10.1017/S136898001200136X Utter, 2018, Self-perceived cooking skills in emerging adulthood predict better dietary behaviors and intake 10 years later: A longitudinal study, J Nutr Educ Behav, 50, 494, 10.1016/j.jneb.2018.01.021 Lahne, 2017, Development of the cooking and food provisioning action scale (CAFPAS): A new measurement tool for individual cooking practice, Food Qual Pref, 62, 96, 10.1016/j.foodqual.2017.06.022 Lavelle, 2017, The development and validation of measures to assess cooking skills and food skills, Int J Behav Nutr Phys Act, 14, 118, 10.1186/s12966-017-0575-y Hartmann, 2013, Importance of cooking skills for balanced food choices, Appetite, 65, 125, 10.1016/j.appet.2013.01.016 Laska, 2012, Does involvement in food preparation track from adolescence to young adulthood and is it associated with better dietary quality? Findings from a 10-year longitudinal study, Public Health Nutr, 15, 1150, 10.1017/S1368980011003004 Tovar, 2016, Providers’ response to child eating behaviors: A direct observation study, Appetite, 105, 534, 10.1016/j.appet.2016.06.020 Moens, 2006, Observation of family functioning at mealtime: A comparison between families of children with and without overweight, J Pediatr Psychol, 32, 52, 10.1093/jpepsy/jsl011 Hughes, 2007, The impact of child care providers’ feeding on children’s food consumption, J Dev Behav Pediatr, 28, 100, 10.1097/01.DBP.0000267561.34199.a9 Schoeller, 1995, Limitations in the assessment of dietary energy intake by self-report, Metab Clin Exp, 44, 18, 10.1016/0026-0495(95)90204-X Stumbo, 2013, New technology in dietary assessment: A review of digital methods in improving food record accuracy, Proc Nutr Soc, 72, 70, 10.1017/S0029665112002911 Boushey, 2009, Use of technology in children’s dietary assessment, Eur J Clin Nutr, 63, S50, 10.1038/ejcn.2008.65 Gemming, 2015, Image-assisted dietary assessment: A systematic review of the evidence, J Acad Nutr Diet, 115, 64, 10.1016/j.jand.2014.09.015 Sun, 2015, An exploratory study on a chest-worn computer for evaluation of diet, physical activity and lifestyle, J Healthc Eng, 6, 1, 10.1260/2040-2295.6.1.1 Beltran A, Dadabhoy H, Chen T, et al. Adapting the eButton to the abilities of children for diet assessment. Proceedings of Measuring Behavior 2016—10th International Conference on Methods and Techniques in Behavioral Research. Dublin, Ireland: May 25-27, 2016:72-81. Sun, 2010, A wearable electronic system for objective dietary assessment, J Am Diet Assoc, 110, 45, 10.1016/j.jada.2009.10.013 Raber, 2016, An evidence-based conceptual framework of healthy cooking, Prev Med Rep, 4, 23, 10.1016/j.pmedr.2016.05.004 Ogden, 2002, Centers for disease control and prevention 2000 growth charts for the United States: Improvements to the 1977 National Center for Health Statistics version, Pediatrics, 109, 45, 10.1542/peds.109.1.45 Raber, 2017, Healthy cooking classes at a children’s cancer hospital and patient/survivor summer camps: Initial reactions and feasibility, Public Health Nutr, 20, 1650, 10.1017/S136898001700060X McHugh, 2012, Interrater reliability: The kappa statistic, Biochemia Medica, 22, 276, 10.11613/BM.2012.031 Center, 2017 Jolliffe, 2011 Tavakol, 2011, Making sense of Cronbach’s alpha, Int J Med Educ, 2, 53, 10.5116/ijme.4dfb.8dfd Giavarina, 2015, Understanding Bland Altman analysis, Biochemia Medica, 25, 141, 10.11613/BM.2015.015 Baranowski, 2012, Comparison of a web-based versus traditional diet recall among children, J Acad Nutr Diet, 112, 527, 10.1016/j.jada.2011.10.002 Story, 2008, Creating healthy food and eating environments: Policy and environmental approaches, Annu Rev Public Health, 29, 253, 10.1146/annurev.publhealth.29.020907.090926 Wolfson, 2016, What does cooking mean to you? Perceptions of cooking and factors related to cooking behavior, Appetite, 97, 146, 10.1016/j.appet.2015.11.030 Monteiro, 2018, The UN decade of nutrition, the NOVA food classification and the trouble with ultra-processing, Public Health Nutr, 21, 5, 10.1017/S1368980017000234 Lavelle, 2016, Barriers and facilitators to cooking from “scratch” using basic or raw ingredients: A qualitative interview study, Appetite, 107, 383, 10.1016/j.appet.2016.08.115 Wolfson, 2016, Public perceptions of cooking and the implications for cooking behaviour in the USA, Public Health Nutr, 19, 1606, 10.1017/S1368980015003778 Condrasky, 2011, Development of psychosocial scales for evaluating the impact of a culinary nutrition education program on cooking and healthful eating, J Nutr Educ Behav, 43, 511, 10.1016/j.jneb.2010.09.013 Gleason, 2010, Publishing nutrition research: Validity, reliability, and diagnostic test assessment in nutrition-related research, J Am Diet Assoc, 110, 409, 10.1016/j.jada.2009.11.022 Frongillo, 2019, Establishing validity and cross-context equivalence of measures and indicators, J Acad Nutr Diet, 119, 1817, 10.1016/j.jand.2018.09.005 Flego, 2014, Jamie’s ministry of food: Quasi-experimental evaluation of immediate and sustained impacts of a cooking skills program in Australia, PloS One, 9, e114673, 10.1371/journal.pone.0114673 Shim, 2014, Dietary assessment methods in epidemiologic studies, Epidemiol Health, 36, 10.4178/epih/e2014009 Murray, 2016, Culinary efficacy: An exploratory study of skills, confidence, and healthy cooking competencies among university students, Perspect Public Health, 136, 143, 10.1177/1757913915600195