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The impact of a community-based food skills intervention on cooking confidence, food preparation methods and dietary choices – an exploratory trial
This exploratory trial shows that a food skills intervention is likely to have a small but positive effect on food choice and confidence in food preparation and presents challenges for trial design.
Validity and reliability of a short questionnaire for assessing the impact of cooking skills interventions.
This tool provides a standardised method of evaluating cooking skills interventions that could be utilised in the development and evaluation of multicentre cookery skills interventions.
Confident, fearful and hopeless cooks: Findings from the development of a food‐skills initiative
One of the many barriers to a healthier diet in low‐income communities is a presumed lack of practical food skills. This article reports findings from exploratory qualitative research conducted with
Children's estimates of food portion size: the development and evaluation of three portion size assessment tools for use with children
The IPSAS has shown potential for assessment of dietary intake with children but would need to be expanded to cover a wider range of foods and to be validated in a ‘real-life’ situation.
Maternal feeding behaviour and young children's dietary quality: A cross-sectional study of socially disadvantaged mothers of two-year old children using the Theory of Planned Behaviour
Interventions to improve young children's dietary health could benefit from a focus on modifying maternal motivations and attitudes in attempts to improve feeding behaviours, using a psychological model, the Theory of Planned Behaviour.
Factors that affect the food choices made by girls and young women, from minority ethnic groups, living in the UK.
Many issues that affect the food choice of people who move to the UK are common within different ethnic groups, and the idea of a practical intervention based on improving cooking skills was popular with all the groups.
Energy intakes of children after preloads: adjustment, not compensation.
The children adjusted their EIs in response to different preloads, and the younger children did so more effectively than did the older children, indicating a more consistent response across preloads and a greater sensitivity to energy load by younger than by older children.
Frequency of eating home cooked meals and potential benefits for diet and health: cross-sectional analysis of a population-based cohort study
Eating home cooked meals more frequently was associated with greater adherence to DASH and Mediterranean diets, greater fruit and vegetable intakes and higher plasma vitamin C, in adjusted models.
Children's estimates of food portion size: the effect of timing of dietary interview on the accuracy of children's portion size estimates
There were no significant differences in children's ability to estimate food portion size (either as served or as eaten) with timing of interview, and children were as accurate in their estimates of portion size 24 h after consuming the food as when the food was in view.
Frequency and socio-demographic correlates of eating meals out and take-away meals at home: cross-sectional analysis of the UK national diet and nutrition survey, waves 1–4 (2008–12)
BackgroundFood prepared out-of-home tends to be less healthful than food prepared at home, with a positive association between frequency of consumption and both fat intake and body fatness. There is