Duration
Measurement Tools and Measures | Dietary and/or Health Outcomes | Brown & Richards (2010) ( ) | Post-assessment of intervention without control group: “Cook-an-Entrée” assignment | Students enrolled in a university nutrition course (n=579) Brigham Young University, UT | One assignment | Open-ended qualitative survey “What did you learn from this experience?” to assess perception of food prepared | Students perceived the entrée they prepared to be nutritious (46%), easy to prepare (42%) and quick (28%). Most (98%) intended to prepare the entrée again. |
Lacey (2007) ( ) | Post-assessment of intervention without control group: cooking assignment involving whole cereal grains | Students enrolled in a university Experimental Foods course (n=60) West Chester University, PA | One assignment | Activity evaluation survey; qualitative responses to assess perception of overall experience | Median student ranking for the overall experience was highly positive (seven on a Likert scale ranging from one- highly negative to seven-highly positive). |
Abbott et al. (2010) ( ) | Post assessment of intervention without control group: interviews six months to five years after participation in cooking classes | Aboriginal people, ages 19–72 years (mean 48 yrs), mostly women, who participated in cooking courses at the Aboriginal Medical Service, Western Sydney (n=23 of 73 total participants) | Attendance at two-nine cooking classes) | In-depth semi-structured interviews analyzed thematically to assess cooking course experience, nutrition knowledge, cooking skills, dietary behavior, factors impacting application of knowledge and skills from course | Participants reported an improved understanding of healthy eating and cooking skills. Dietary changes most often reported were decreased salt and fat intake, and increased use of fresh vegetables. Families’ willingness to accommodate dietary changes was the most important influence on applying knowledge/skills from course. |
Davies et al. (2009) ( ) | Pre-/post-assessment of intervention without control group: peer-led cooking sessions and community nutrition campaigns (Assessment at baseline, post-intervention and one-year follow-up) | South Asian community members in Southampton, UK (46 individuals attended cooking sessions) | Ten tasting sessions and 28 cooking sessions offered (timeline unknown) | Dietary questionnaires, qualitative and quantitative techniques (non-specific description of tools) to measure healthy eating knowledge, attitudes and behaviors (eating, shopping and cooking), barriers to change and maintenance | At one-year post-intervention participants reported using low-fat dairy products, FV, and high-fiber starchy foods more often; and using less salt and eating fewer fatty, fried and sugary foods (no information on statistical significance provided). At one-year post-intervention, participants reported using less fat in cooking and making positive changes in cooking practices. |
Swindle et al. (2007) ( ) | Pre-/post assessment of intervention without control group: nutrition education classes with cooking demonstration and food preparation skills (Assessment at baseline, post intervention, three or six month follow up) | Limited resource adults (n=53) in the Denver metropolitan area | Six weekly classes | Three behavioral scales (Eating, General, and Shopping Behaviors Scales) with acceptable internal consistency | Adults significantly improved all behaviors immediately post intervention based on retrospective pretest and posttest (n=53). Most changes were retained at three and six months after the intervention. |
Shankar et al. (2006) ( ) | Pre-/post-assessment of intervention without control group: cooking lessons, meal planning, grocery shopping and nutrition education (Assessment at baseline, post-intervention and four months follow up) | Urban, African American women, ages 20–50, living in 11 public housing communities in Washington, DC; Eighteen waves of the intervention conducted over a 28-month time period (n=212) | Six 90-minute sessions twice/week for three weeks, + one 90-minute follow-up booster session six weeks later (20 week intervention) | Multiple pass 24-hour recalls at each time point (NDSR protocol) to measure dietary change and sustained dietary patterns based on class attendance; interviews to assess knowledge, attitudes, practices related to food preparation and consumption | Participants who attended at least five sessions (n=68) did not change average servings of FV; non-attendees had a significant decrease (n=23) at follow up. Those attending at least five sessions (n=75 and 68) showed significant decreases in total calories and % calories from fat at both post-test and follow-up. |
Condrasky (2006) ( ) | Pre-/post-assessment of intervention without control group: interactive cooking classes featuring commodity foods with cooking demonstrations | Head Start parents/guardians in South Carolina (n=41: two men and 39 women; 60% African American, 30% Hispanic) | Two-hour weekly sessions for six weeks | 24-hour dietary recall to assess changes in dietary intakes; Food Behavior Checklist to assess general food behaviors | From pre- to post-intervention, there were no differences in intake of FV, dairy and grains. Participants were more likely to report shopping with a grocery list, thawing foods less often at room temperature, reading the Nutrition Facts label when making food choices, and eating something within two hours of waking up (statistical analyses not reported). |
Newman et al. (2005) ( ) | Pre-/post-assessment of intervention without control group: cooking classes + telephone counseling and newsletters, (Assessment at baseline and 12 months) | Women (mean age of 54 years at study entry) who had been treated for early stage breast cancer (n=739), adhered to Women’s Health Eating and Living Study (WHELS), multicenter counseling and diet assessment protocols | Twelve monthly cooking classes and newsletters + 15 to 23 dietary counseling calls | 24-hour dietary recalls via telephone (NDSR protocol) to assess changes in dietary intakes; WHEL Adherence score ( ) to assess relationship between target and estimated dietary intake, association between cooking class attendance and WHEL Adherence score | Telephone and print intervention was associated with a significant increase in WHEL Adherence Score. WHEL Adherence Score improved significantly with increased cooking-class attendance. Daily servings of fruit and vegetables increased; mean fiber intake increased, and fat intake decreased significantly. |
Woodson et al. (2005) ( ) | Pre-/post-assessment of intervention without control group: cooking class conducted by peer educators | African American members of faith communities who participated in 2001–2003 (n=485) | Six 60-minute weekly classes in church facilities | Eating Styles Questionnaire (16-item) ( ) to assess changes in fat, sodium, and fiber intakes, stage of change for reducing fat and sodium intakes | Significant improvements in intakes of fat, fiber and sodium (n=349), no significant advancement in stage of change from baseline to post-intervention (n=285). |
Brown & Hermann (2005) ( ) | Pre-/post assessment of intervention without control group: produce cooking classes | Oklahoma residents from 28 counties (n=373 adults), led by county Extension educators | Average of eight classes over two months | Pre versus post education questionnaire to assess changes in FV intakes and safe food-handling behaviors (pilot-tested for reliability) | Mean FV intakes significantly increased, 11% and 8% significantly increased hand and produce washing behaviors before food preparation, respectively. |
Keller et al. (2004) ( ) | Pre-/post-assessment of on-going intervention program without control group: Men’s Cooking Group | Retired men from the Evergreen Senior Center (n=29 in 2000 and 2001), Guelph, Ontario | Monthly two-hour sessions for eight months | Cooking skills and attitudes questionnaire; key informant interviews to assess changes in cooking confidence, enjoyment and attitudes; long-term food intake | Of 19 men completing pre/post questionnaires, most reported developing multiple cooking skills through the program, as well as increased pleasure and confidence cooking (statistical analyses not reported). The majority indicated developing strategies to reduce fat and salt in cooking and to increase fiber and variety. |
Foley & Pollard (1998) ( ) | Pre-/post-assessment of intervention without control group: budget and cooking sessions delivered by trained community advisers, and grocery store tour (Assessment at baseline, post intervention, six-week and four year follow-up) | Low-income earners, the majority women and the usual shopper, living in Western Australia (n=612, 150 of these were trained as advisers) (formative research began in 1991, outcome evaluation completed in 1996) | Four 90-minute sessions | FFQ (Diet Check) to assess changes in dietary (FV, breads and plain cereal foods, foods high in fat, salt and sugar) intake and behavior; questionnaire and in person or telephone follow up to assess spending changes and healthy food budgeting | For paired budget session attendees (n=86), at the 6-week follow-up there was a significant increase in the proportion who spread their margarine thinly and who rarely ate lollies [candies] or bought cakes. Of those who attended budget/cooking sessions (n=133), at six weeks 28% indicated making changes in spending and 35% reported making changes in diet as a result of the program. Advisers at four-year follow-up (n=44) indicated spending more on FV (71%) and bread and cereal foods (50%), and less on chocolate/treats (70%)and convenience foods (69%) than before FoodCent$. |
Ranson (1995) ( ) | Post intervention and follow up of intervention without control group: men’s cooking class (Assessment post-intervention and four-six week follow-up) | Self-selected adult men (n=60) (35–65 years) in South Australia (March 1993 and November 1994) | One two-hour session once a week for four weeks | Subjective process and impact questionnaire; group discussion; telephone follow-up to assess changes in cooking frequency and confidence, use of recipes provided | Most common verbal and written comment was to report more cooking confidence (detail not provided). At a four to six week follow-up, most reported cooking at home at least once and using a featured recipe regularly (statistical analyses not reported).. |
Chapman-Novakofski & Karduck (2005) ( ) | Pre-/post-assessment of intervention without control group: diabetes nutrition education + cooking demonstrations, tasting | Self-selected adults with diabetes in 11 counties in Illinois in 2000 (n=239 participants with pre/post data from ~180) | Three sessions (~two hours each) | Nutrition knowledge, stage of change and social cognitive theory questionnaires to assess changes in stage of change for diet behaviors, social cognitive theory variables related to diet, nutrition knowledge | Participants significantly increased their nutrition knowledge pre- to post-intervention. Confidence to change one’s diet, prepare healthful meals, use the Nutrition Facts label, and overcome meal preparation difficulty also significantly improved. Significantly different stage distributions for using herbs instead of salt, using artificial sweeteners, and controlling carbohydrates. |
Hermann et al. (2000) ( ) | Pre-/post-assessment of intervention without control group: cooking demonstration and tasting + nutrition education and supermarket tour | Oklahoma residents over 55 years old in ten counties (n=76) (mean age 69 ± 8 years) | Eight weekly sessions | Food and Nutrition Behavior Questionnaire (18-item) to assess food selection and preparation, food intake and food safety, pre/post 24-hour dietary recall to assess food group intake changes; BMI; fasting total cholesterol | Significant increases were seen in total Food and Nutrition Behavior score, and subscale scores with respect to “Food Selection and Preparation”, “Food Intake”, and “Food Safety” (n=70). Participants significantly increased mean daily servings of vegetables, grains and dairy; and decreased mean daily servings of fats, oils and sweets (n=67). No change in BMI, average fasting total serum cholesterol concentration significantly decreased (n=72). |
McMurry et al. (1991) ( ) | Pre-/post assessment of intervention without control group: nutrition education + cooking demonstrations + group discussion taught by dietitians | Individuals identified with hypercholesterolemia (n=336 who attended at least one class, n=49 attending 4+ classes evaluated for plasma lipid changes | 12–13 monthly nutrition classes followed by refresher classes at six-month intervals | Plasma cholesterol measurements, BMI Plasma cholesterol concentrations | Of those participants completing at least four nutrition classes (n=unknown), 49 could be evaluated for plasma lipid changes. For all participants combined, mean plasma total and LDL cholesterol significantly decreased on average 8% from the initial to final measurement; plasma HDL cholesterol, triglycerides and BMI did not significantly change. |
Non-Randomized Controlled Trial |
Reference | Design | Population | Intervention Duration | Measurement Tools and Measures | Dietary and/or Health Outcomes |
Condrasky et al. (2010) ( ) | Post-assessment of intervention with control group: cooking classes with a professional chef and nutrition educator vs. printed program material only | Low-income and minority caregivers (three focus groups participated in evaluation, n unknown, interviews with 12 key stakeholders) | Five sessions (two hours each) | Focus groups with participants, in-depth interviews with key stakeholders to assess perceived impact of program | Focus group participants reported increased awareness of healthy eating guidelines and preparation techniques for fruits and vegetables, and increased confidence to try new foods. Key stakeholders commented on program delivery logistics, need to expand program, and importance of hands-on skill building. |
Wrieden et al. (2007) ( ) | Non-randomized controlled trial: introductory educational session + cooking lessons vs. introductory educational session only (Assessment at pre/post-intervention and six-month follow-up) | Adults living in areas of social deprivation in eight urban communities (n=113 total, dietary intake data from 29 intervention and 21 control participants) | Seven weekly classes | 7-day food and shopping diaries to assess FV, fiber, fish, bread, pasta, rice and starchy food consumption; cooking skills questionnaires ( ) to assess cooking confidence and ability | Between baseline and six-month follow-up, intervention participants significantly increased confidence in following a recipe. Fruit intake increased significantly in the intervention group (n=29) between pre-and post-intervention compared to control (n=21), but not maintained at follow-up. No other significant changes were observed for reported dietary intake. |
Kennedy et al. (1998) ( ) | Non-randomized controlled trial: nutrition education classes with guided “hands-on” food preparation and cooking sessions vs. no intervention (Assessment at baseline, post intervention and three month follow up) | Low-income mothers with young children, 26 intervention participants and 13 non-participants matched for sociodemographic characteristics (UK) | Ten weekly two-hour sessions | Semi-structured interviews to assess changes in dietary habits, attitudes changes in food-related practices, and factors that support and inhibit dietary change; questionnaire items on nutrition knowledge adapted from those used in similar studies to assess nutrition knowledge changes | Significantly higher quantitative scores in two of four treatment groups compared to the control in nutrition knowledge, about half of participants in the treatment groups reported changing food-related practices. Intervention participants reported gaining knowledge in translating abstract messages, changing cooking methods and reducing fat intake. |
Auld & Fulton (1995) ( ) | Non-randomized controlled trial: cooking classes vs. no intervention (Assessment before and after classes and three-month follow-up) | Female clients of a life skills training program in Colorado (20 intervention participants and nine control participants) | Five sessions | FFQ to measure changes in dietary intake; food attitudes survey to assess changes in cooking attitudes (acceptable test retest reliability) | The intervention group significantly increased consumption of grains compared to control group but intakes of dairy, fruits and meats were not significantly different. |
Jacoby et al. (1994) ( ) | Intervention with control group: infant feeding counseling, cooking demonstration, and recipe pamphlet vs. infant feeding counseling and recipe pamphlet (Assessment at baseline, 48 hrs post-intervention and 30-day follow-up) | Mothers of a child five-15 months from one of 11 poor districts in Lima, Peru, attending the Oral Rehydration clinic. Mothers had initiated weaning, children were fully rehydrated (70 mothers in cooking demonstration group and 73 mothers in pamphlet group with pre/post data) | One session with 20-minute cooking demonstration | Interviews with recall of food preparation practices and foods given to child on previous day to assess infant food preparation practices (use of an adequate weaning food), child’s health status and maternal knowledge); consistency of foods as proxy for energy density based on photographs and pretesting | Both intervention conditions significantly increased maternal knowledge and rates of using an adequate weaning food; differences between groups were negligible. |
McKellar et al. (2007) ( ) | Non-randomized controlled trial: Mediterranean-type diet cooking class vs. healthy eating information control group (Assessment at baseline, three and six month follow up) | Female patients in socially deprived areas with rheumatoid arthritis ages 30–70 years (n=130; 75 cooking class and 55 control), Glasgow, UK | Six two-hour weekly sessions | Change in lifestyle, disease activity and CV risk were assessed with rheumatoid arthritis clinical features (i.e., tender and swollen joint count and C reactive protein levels), cardiovascular (CV) risk assessment (ie, smoking habits, BMI, blood pressure, serum cholesterol, glutathione); FFQ ( ) to assess changes in dietary intakes | The intervention group significantly increased weekly total consumption of FV and legumes and improved ratio of monounsaturated: saturated fats consumed while no changes were observed for the control group. Intervention participants significantly benefited compared to controls in patient global assessment at six months, pain score at three and six months, duration of early morning stiffness at six months, and health assessment questionnaire scores at three months. The intervention group showed a significant drop in systolic blood pressure; the control group showed no change. No intervention dependent changes were observed in BMI or CV risk factors. |
Randomized Controlled Trial |
Reference | Design | Population | Intervention Duration | Measurement Tools and Measures Questionnaires, informal | Dietary and/or Health Outcomes |
Condrasky et al. (2006) ( ) | Randomized controlled trial: cooking classes vs. lesson materials and recipes (Assessment at baseline and post-intervention) | Parents/caregivers of preschool children, Spartanburg, SC (n=29 total, 15 intervention participants, 14 control participants) | Lessons (unknown n) in two-hour sessions | Questionnaires, informal focus group discussions to assess changes in mealtime practices, use of flavors in cooking at home, fruit and vegetable intake, parental support | Significant changes in intervention group included awareness of how to prepare simple, healthful meals using spices compared to control group. No significant changes in fruit or vegetable intake among either group. |
Clifford et al. (2009) ( ) | Randomized controlled trial: viewing cooking show episodes vs. episodes on sleep disorders (Assessment at pre- and post-intervention and 4-month follow up) | Upper-level college students from non-health courses (50 intervention participants and 51 control participants) | 4 15-minute weekly episodes | FFQ based on the NCI Health Habits and History food frequency questionnaire ( ) to assess changes in FV intake and personal factors survey to assess changes in knowledge, motivators/barrier, self-efficacy. (Content validity, test-retest reliability and internal consistency established for survey.) | Significant improvements in Dietary Guidelines knowledge in the intervention compared to control group. Significant pre/post improvements in cooking motivators and barriers and self-efficacy in the intervention (n=50) compared to control group (n=51), but this was not maintained at follow up (n=30 in each group). No significant change in the intervention group compared to the control group for FV motivators and barriers, self-efficacy, or consumption. |
Levy & Auld (2004) ( ) | Randomized controlled trial: cooking class intervention vs. cooking demonstration (Assessment at baseline and one, two, and three months post intervention) | Self-selected sophomore-level students at Colorado State University spring and fall 2002 (n=65), 33 cooking class group participants, 32 demonstration group participants | Intervention- four two-hour cooking classes and supermarket tour, Demonstration-one cooking demonstration | Eating habits and cooking/food preparation surveys, 72-hour food preparation recalls to assess changes in attitudes, knowledge and behaviors regarding cooking (Content validity, test-retest reliability, and internal consistency established for surveys.) | Cooking class participants (n=26) had more statistically significant positive shifts in attitudes including self-efficacy in using various cooking techniques compared to the demonstration group (n=26). At the three-month post-test, cooking class participants (n=26) had significantly greater levels of cooking enjoyment, self-efficacy and viewing cooking as beneficial compared to the demonstration group (n=26). |
Karvetti (1981) ( ) | Randomized controlled trial with two interventions and control group: nutrition education + lecture (L) vs. nutrition education + cooking demonstrations (CD) vs. usual care (Assessments at baseline, beginning of rehabilitation period, and three, six, five, 12, and 24 months post-myocardial infarction | Adult men, 27–64 years old, who had a myocardial infarction, treated at Turku University Hospital (98 L + CD and 96 control with baseline data, 86 in the L + CD group and 78 in the control group at one year, 77 in the L + CD group and 66 in the control group at two years) | Three individual counseling sessions + six group nutrition classes; six food demonstrations | 24-hour recalls and dietary history to assess changes in dietary/nutrient intakes | No significant differences between the lecture and food demonstration groups; food intake changes between the two groups were almost identical. Two years after myocardial infarction, the treatment groups combined significantly reduced high-calorie and cholesterol-containing food consumption to a greater extent than the control group; the combined treatment groups also significantly increased FV, vegetables fats and low-fat milk product consumption compared to the control group |
Flesher et al. (2011) ( ) | Randomized controlled trial: individual nutrition counseling + cooking and exercise classes vs. standard care; (Assessments at baseline six and 12 month follow up) | Control (n=17) and experimental (n=23) groups of chronic kidney disease patients in greater Vancouver area. | Cooking classes over four weeks for two hours/session + shopping tour, + cook-book, 12 week exercise class (three one-hour sessions) | Blood tests, urine tests, blood pressure measurements to assess changes in urinary protein and sodium, blood pressure, glomerular filtration rate and total cholesterol | In the experimental group, significantly more patients (61%) improved in four of five measures while only 12% of the control group improved in four of five measures. |
Carmody et al. (2008) ( ) | Randomized controlled trial: cooking classes related to plant-based foods, fish, whole grains and vegetables + mindfulness training vs. usual treatment (Assessment at baseline, post-intervention and three-month follow-up) | Three cohorts of men with prostate cancer who had undergone primary treatment, a subsequent PSA level increase, and had not received other therapy within the previous six months (17 cooking class participants and 19 wait-list control participants) | Eleven 2.5 hour weekly classes | Multiple pass 24-hour dietary recall (NDSR protocol) to assess addition of plant-based foods and fish and avoidance of meat, poultry and dairy products; BMI, Quality of Life (QOL)-Functional Assessment of Chronic Illness Therapy tool to assess quality of life outcome index; serum prostate-specific antigen (PSA) velocity to measure change in PSA | Intervention participants (n=10) significantly reduced consumption of saturated fat and animal proteins and increased consumption of vegetable protein and total dietary fiber compared to the control group (n=14). Intervention group showed a significant increase in QOL on the trial outcome index compared to the control group. No significant difference was found between the two groups in weight gain/loss or rate of PSA increase. |
FV = fruit and vegetable, FFQ = food frequency questionnaire, NCI=National Cancer Institute, NDSR=Nutrient Data System for Research, WHEL=Women’s Healthy Eating and Living, RCT=randomized controlled trial
The validity questions from a quality criteria checklist were used to critically appraise the validity of each study included in this review with respect to research design and implementation. The checklist was available as part of the Evidence Analysis process of the Academy of Nutrition and Dietetics Evidence Analysis Library (EAL) and allowed for rating of primary research studies as positive (“clearly addressed issues of inclusion/exclusion, bias, generalizability, data collection and analysis”), negative (“these issues have not been adequately addressed”) or neutral (“neither exceptionally strong nor exceptionally weak”). 50 The process to appraise study validity involved several steps where an external reviewer first used the checklist to generate responses to all the validity questions for 26 of the 28 studies (two based on primarily qualitative evaluation methods were not included in this process 24 , 38 ). Next, authors generated responses to all validity questions for two to six studies each for a total of 13 of the 26 studies. Lastly, one author reviewed responses to the validity questions for all papers reviewed by the external reviewer and other authors and generated an overall rating of positive, negative or neutral for each study. Inter-rater reliability was determined for ratings of the 13 papers by the external reviewer and multiple authors based on a simple Kappa coefficient (0.71) and percentage agreement of 84.6%.
Table 2 presents information about the evaluation tools used to measure quantitative outcomes, literature sources and pilot testing. A wide variety of outcomes (either qualitative or quantitative dietary outcomes and health outcomes such as weight or blood lipids) across studies was reported based on a variety of evaluation measures.
Description of the evaluation tools used to measure quantitative outcomes regarding dietary intake, cooking behaviors, knowledge and attitudes; literature sources and pilot testing information
Construct | Tool | Original source for tools/information about pilot testing | Psychometric data (if available) |
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Dietary behavior change | 7-d food diary ( ) | | |
24-hour dietary recall ( – , , , ) | | |
FFQ ( , , , ) | FFQ ( ) from previously validated tool ( ); FFQ ( ) adapted from instruments used in national surveys; FFQ ( ) adapted from NCI Health Habits History Questionnaire ( ) | FFQ ( ): significant correlations (0.27–0.75) for major nutrients estimated from the FFQ and 7-day weighed dietary records ( ). FFQ ( ): ≥ 80% agreement between FFQ and 3-day food record for fruit (r=0.43) and vegetable (r=0.65) intake by 77% of subjects ( ) and reliability confirmed (test-retest correlations ≥0.60) ( ) |
Index of dietary intake meeting target intake based on 24-hour dietary recalls ( ) | Women’s Healthy Eating and Living (WHEL) Study Adherence Score ( ) also described in ( ) | WHEL score ( ) based on relationship between national dietary guidance and dietary recall results, relationship tested and confirmed in a feasibility study based on circulating concentrations of carotenoids ( ) |
Dietary history ( ) | | |
FV intake ( , ) | Pre-post questionnaire pilot-tested for reliability ( ) | Reliability data not reported ( ) |
Frequency of reported dietary behaviors ( – , , , , ) or number of participants reporting dietary change ( ) | General and Eating Behavior Scales of Operation Frontline questionnaire ( ) internal consistency established; Eating Styles Questionnaire ( ) from ( ) | General, Eating, Shopping Behavior Scales ( ): Cronbach α ≥0.68; Eating Styles Questionnaire ( ): Coefficient α = 0.90, significant correlations between fat and fiber intakes based on a dietary screener ( ) were −0.65 and −0.40 respectively |
Eating habits survey ( ) | Eating habits survey ( ) reviewed for content validity and tested for reliability | Agreement between responses at time 1 and time 2 >70% with no differences in means |
Mealtime practices, use of flavors in cooking ( ) | | |
Cooking skills, habits | Cooking skills questionnaire ( , ), cooking survey of attitudes, behavior and knowledge ( , ); cooking confidence/frequency questions ( , ) | Cooking skills questionnaire ( ) based on a previous nutrition knowledge questionnaire tested for reliability and internal consistency ( ); Cooking survey ( ) reviewed for content validity, test-retest reliability and internal consistency established | Cooking skills questionnaire ( ): based on a previous questionnaire with Cronbach α ≥ 0.56 for knowledge and skills scales and significant correlations for time 1 and time 1 scores ≥ 0.381 ( ); Cooking survey ( ): agreement between responses at time 1 and time 2 >70% with no differences in means, attitude and knowledge scales verified with Cronbach α. |
Food preparation | 72-hour food preparation recall ( ) | | |
Nutrition knowledge | Nutrition knowledge questionnaire ( , ) | Questions ( ) from existing Dining with Diabetes program; Questions ( ) adapted from similar studies and reviewed for content validity | |
Attitudes | Eight-item attitude questionnaire ( ) | Questionnaire ( ) developed by experts to reflect program objectives and test retest reliability established | Test-retest correlations ranged from 0.77–0.93 for attitudes ( ). |
Cooking knowledge, attitudes, behaviors | Knowledge, attitudes, behavior questionnaires ( , ) | Measures ( ) selected based on previous work and pilot tested; Personal Factors Survey ( ) reviewed for content validity, test-retest reliability and internal consistency established | Personal Factors Survey ( ) test-retest reliability correlations (≥0.50) and internal consistency verified with Cronbach α |
General food behaviors | Ten-item Food Behavior Checklist ( ); 18-item Food and Nutrition Behavior questionnaire ( ) | Food Behavior Checklist ( ) designed with procedures from ( ); Food and Nutrition Behavior questionnaire ( ) adapted from Oklahoma EFNEP | |
To better describe the type of cooking/food preparation studies conducted from 1980–2011, the number of studies was quantified based on study design (inclusion of a control group and randomization of participants), and the type and timing of evaluation to assess effectiveness (post-assessment only, pre- and post-assessment, and whether follow-up was completed after post-assessment). Outcomes based on study objectives were summarized based on several categories including dietary change, knowledge/cooking skills, self-efficacy and intentions, and changes in health outcomes such as metabolic biomarkers or weight. Overall findings were highlighted and examples were provided to further illustrate the type of studies and participants used to generate the findings for each outcome category.
Study Type and Outcome Measures
Of the 28 studies, 16 did not include a control group. Of these, four utilized post-assessment measures only, 22 – 24 , 34 while 12 had pre and post-intervention assessments. 25 – 33 , 35 – 37 Of the 12 studies including a control group, six did not randomize group assignment 38 – 43 and six did. 44 – 49 The total number of sessions in each intervention varied widely, from three, 35 four, 33 – 44 six, 26 – 28 , 30 eight, 31 – 32 , 36 12–13 29 , 37 to 38 sessions. 25 Some studies also contained additional components, such as refresher sessions six months after intervention completion. 37 Across all 28 studies identified in this review, 15 assessed potential impacts of the intervention beyond the immediate post-intervention assessment, including five that did not include a control group 25 – 27 , 33 – 34 and 10 that did. 39 – 43 , 45 – 49 These follow-up assessments ranged from one to 48 months after the intervention concluded.
Studies varied with respect to type of participant, intervention activities and duration, and expected outcomes. Most studies involved adults, however several targeted parents because of the role they play in promoting healthful diets and prevention of chronic disease among children. 42 , 44 The majority of the 28 studies focused on changing outcomes that could be measured quantitatively. Table 2 presents information about quantitative tools used to assess dietary outcomes and outcomes related to nutrition or cooking knowledge, attitudes and practices. Diet-related assessment tools ranged from questionnaires regarding frequency of dietary behaviors (e.g., eating fruits and vegetables, drinking low-fat milk) to standard dietary intake data collection methods (e.g., 24-hour dietary recalls). For some studies, little or no information was provided about the source of some evaluation tools or whether they had been validated. 25 , 32 , 34 Other studies described a process whereby content validity, internal consistency and/or test-retest reliability were assessed. 26 , 39 , 45 – 46 Still other studies referenced previous research from which tools were drawn directly, with or without modification, 29 – 30 , 43 or research from which tools had been adapted for use in the intervention. 35 – 36 , 39 , 45 Some studies used qualitative interviews alone or in conjunction with other measures to assess outcomes 22 – 24 , 34 , 38 or physical and laboratory measures for outcomes, such as change in blood pressure or serum cholesterol. 36 – 37 Only 4 studies examined effects on body weight. 36 , 37 , 43 , 49
Process Evaluation
Process measures were not reported for some studies and varied widely for studies that included this type of evaluation. Most studies reported the number of participants recruited and the number in the final sample, but few discussed the differences in these samples brought about by attrition. Some studies reported attendance at intervention sessions or completion of intervention activities, 25 – 27 , 29 , 33 , 37 differences in outcomes according to attendance, 27 and preferences for follow-up methods. 26 Other studies explored opinions and feedback about programs and participant experiences. 28 , 32 – 34 , 38 , 44 – 45 Reasons for not completing intervention sessions were presented in several studies, 39 , 47 – 49 and only a few studies provided information about program cost. 43 , 46
Evidence Analysis Library Process of Validity Ratings
Based on the EAL validity questions, a positive rating was assigned to 11 studies, a neutral rating to one study, and a negative rating to 13 studies. A “no” response to more than six validity questions resulted in a negative rating. Most often these questions were related to specification of inclusion/exclusion criteria, handling of withdrawals, use of standard, valid and reliable data collection instruments, and adequate description of statistical analysis. Not applicable responses to questions were not considered in the rating. Most often these questions were related to comparability of study groups and blinding for studies without a control group.
Outcome Evaluation: Dietary Intake
Nineteen of the 28 studies evaluated the impact of a cooking intervention on dietary intake, assessed in various ways. Despite varying study designs and measurement tools, 16 studies reported a positive impact on food intake. Ten of these were interventions without a control group; all showed beneficial changes in intake of various nutrients, food groups, and specific foods following the intervention, each using different measurement tools. 24 – 27 , 29 – 31 , 33 , 35 – 36 Using dietary questionnaires, one of which was a previously tested Eating Styles Questionnaire, 30 an intervention aimed at members of a South Asian community in the United Kingdom 25 and an intervention aimed at African American faith community members 30 resulted in reported improvements rather than significant improvements in intakes of dietary sources of fat, fiber, sugar or sodium. 25 , 30 The intervention arm of the Women’s Healthy Eating and Living (WHEL) Study included 12 monthly cooking lessons for women previously treated for breast cancer. 29 Increased cooking class attendance was significantly associated with improvement in participants’ WHEL Adherence Score, an index measuring achievement of dietary targets, such as fruit, vegetable and fiber intakes and percentage of energy from fat.
Of the interventions including a control group (n=12), five showed that intervention participants’ dietary intakes improved to a greater degree than those of the control group. 39 , 41 , 43 , 47 , 49 For example, a multiple-pass, 24-hour recall was used to assess outcomes of a healthy eating class for men with prostate cancer versus a control group receiving usual treatment. 49 A significant reduction in the consumption of saturated fat and animal proteins and increased vegetable protein consumption was observed for the intervention group compared to the control group.
Two of the non-randomized trials showed mixed results for the intervention group compared to the control group, as measured by Food Frequency Questionnaire (FFQ) or food diaries. 39 , 41 Cooking class intervention participants significantly increased consumption of grains compared to the control group that received no intervention, but their intakes of dairy, fruits and meats were not significantly different. 41 Adults living in areas of social deprivation in Scotland who were exposed to a nutrition education and cooking class intervention significantly increased their intake of fruit pre- to post-intervention, but this was not maintained at the six-month follow-up. 39
Outcome Evaluation: Knowledge/Skills
Using qualitative measurements/tools, three cooking class interventions assessed cooking knowledge/skills. 24 , 32 , 38 Participants of all three interventions reported an improved understanding of healthy food preparation and healthier cooking strategies. Four studies reported effects on nutrition and fruit and vegetable knowledge. 35 , 38 , 40 , 45 For example, using theory-based knowledge questions adapted from a questionnaire used in an existing program, a diabetes education and cooking demonstration intervention resulted in an increase in nutrition knowledge pre- to post-intervention. 35
Outcome Evaluation: Cooking Self-Efficacy/Confidence, Intention/Behavior, and Attitudes
Three cooking class interventions, 32 , 34 , 39 two aimed specifically at men, resulted in an increase in cooking confidence. Two of these studies also showed an increase in cooking activity at post-intervention 32 and at four or six week follow-up. 34 A third study found a significant increase in confidence in following a recipe between baseline and six-month follow-up, as measured by an untested cooking skills questionnaire. 39 Two cooking class interventions reported positive results with respect to participants’ cooking attitudes and enjoyment, 32 , 41 although the findings were either not significant or significance was not reported. Attitudes were determined by various surveys, one of which had been evaluated for test-retest reliability 41 and another by key informant interviews. 32
Outcome Evaluation: Health Outcomes
Four studies reported positive health outcomes, 36 – 37 , 43 , 48 and two of these involved positive changes in serum cholesterol. 36 – 37 Other studies addressed improvement in parameters associated with conditions/diseases. For example, patients with rheumatoid arthritis significantly improved a variety of rheumatoid arthritis measures when compared to the control group, which received only healthy eating information. 43 More patients with chronic kidney disease improved in parameters such as urinary protein, urinary sodium, and blood pressure in an experimental group receiving cooking and exercise classes compared to a standard care control group. 48 Men with biopsy-confirmed prostate cancer who completed a cooking class intervention showed a significant increase in quality of life compared to the control group but no impact on body weight was observed. 49 Similarly, BMI did not change from pre to post intervention among hypercholesterolemic individuals. 36 , 37
This review indicates that interventions involving home food preparation and/or cooking may result in favorable dietary outcomes, food choices, and other health-related outcomes among adults. However, the results should be interpreted with caution based on weaknesses in study design, varying study populations and lack of rigorous assessment.
Findings related to changes in dietary intake and health outcomes
Dietary behavior change for an individual may be based on a progression of tasks involving food selection/acquisition, preparation and consumption. Given this progression, food preparation knowledge and skills are critical components that can facilitate dietary change. As expected, the majority of interventions in the current study that targeted changes in food preparation knowledge and skills produced positive effects on dietary intake. Previous cross-sectional studies have suggested a relationship between food preparation knowledge or skills and consumption of particular foods. 51 – 52 For example, among adult WIC participants, the likelihood of consuming fruits and vegetables was strongly related to knowing how to prepare most fruits and vegetables 51 and barriers to long term intake of whole grain foods was related to cooking skills among adults in the UK. 52 Several calls have been made recently for culinary skills education programs for children, 53 – 54 based on the likelihood that these skills would persist into adulthood. However if adults lack these skills and the confidence that might accompany their development as observed in several studies reviewed, 32 , 34 , 39 programs to educate adults with respect to food preparation knowledge and skills are also important.
Several studies in this review identified barriers to dietary changes based on implementing practices encouraged by the cooking intervention. 24 , 40 Primary barriers were family food norms/preferences and resistance to change, as well as financial constraints. Cooking programs have the unique ability to help parents address resistance to dietary change by including family members in the instruction or by providing information about ways to make dietary change more palatable and acceptable. Studies included in this review expanded the intervention’s breadth in such ways as providing professional support and including budgeting sessions alongside cooking instruction. It may not be practical to target all cooking barriers (e.g., a deficit of cooking skills, nutrition knowledge, cooking facilities, and food accessibility) in a single intervention. Furthermore, if these barriers were addressed through an intervention, it is unlikely long-term positive outcomes would result unless the removal of barriers was sustained. Multiple cooking barriers are an opportunity for researchers to creatively partner with organizations working on such issues as food access. Interventions that target multiple cooking barriers are also an opportunity to demonstrate the need for comprehensive community responses to food environment issues.
Certain promising strategies emerged from intervention studies designed for community programs interested in implementing cooking programs. Several studies used peer leaders to guide cooking, nutrition and budgeting sessions, and demonstrated positive outcomes. 25 , 33 In addition to positive outcomes for the participants, peer advisors of one intervention indicated positive dietary intake changes four years after the completion of the intervention. 33 Four additional studies were successful in tailoring healthy cooking interventions to populations with specific health concerns, specifically hypercholesterolemia, 37 rheumatoid arthritis, 43 prostate cancer, 49 and myocardial infarction. 47 In addition to having a significantly positive impact on dietary intake, these interventions positively affected rheumatoid arthritis measurements and blood pressure, 43 serum cholesterol, 37 and quality of life for men with prostate cancer. 49
Interpretation of results based on study design
Study design differences make it challenging to draw conclusions about the potential benefits of interventions. More than half of the studies included in the review (16 of 28) did not include a control group and of the 12 studies that did include a concurrent control group(s) only six involved randomization of group assignment. The limited number of studies with longer-term follow-up assessments (15 of 28) imposes further restrictions on the ability to draw conclusions about effectiveness. While some exceptions exist, the majority of longer-term follow-up assessments demonstrated maintenance of positive dietary and health outcomes. However, the length of time between post-intervention and follow-up assessment varied widely. Although the measured outcomes for most interventions were primarily positive, little consistency existed among the intervention programs with respect to method of delivery (i.e., cooking class, cooking show, etc.), number of participants, type of participant (i.e., men, college students, low-income women), or the time passed between post-intervention and the final assessment.
Community programs almost certainly suffer from selection bias, where participants interested in cooking are naturally drawn to a cooking intervention, resulting in a higher likelihood that positive outcomes will be found. Selection bias can be moderated by conducting interventions among preformed groups (e.g., senior housing complexes) where there is a wider range of interest in cooking because participants do not self-select to participate. Small sample sizes and a small number of intervention sessions also yield concerns about representativeness, generalizability, and intervention dose in many intervention studies.
Interpretation of results based on evaluation/outcome assessment
A wide assortment of measurement tools were used to evaluate effectiveness of the cooking/home food preparation interventions, many of which were neither validated nor well-established measures of dietary intake, such as the 24-hour dietary recall. The wide range of non-validated, unique surveys and questionnaires makes it difficult to compare results across studies. Few validated instruments exist for measurement of cooking intervention outcomes including cooking knowledge, self-efficacy and skills. For example, only recently has the validation/testing of several measures of cooking self-efficacy been reported. 55 – 56
For many studies reviewed, consistent process evaluation was absent. While several studies addressed participant withdrawals, discussion of program implementation and expected output is noticeably absent from most studies. Process evaluation measures are particularly important as cooking programs are being implemented more widely. Process evaluation is important in measuring the degree to which interventions are implemented as planned. 57 Without these measures, it is difficult to assess the efficiency of a cooking program or how well the program is being implemented.
IMPLICATIONS FOR RESEARCH AND PRACTICE
Regardless of the lack of definitive evidence to support a relationship between cooking instruction and long-term cooking behavior or health outcomes, public health professionals have aggressively moved forward with cooking initiatives. Many programs exist at the national, state and community levels that promote cooking as a necessary and appropriate response to overweight/obesity and food insecurity, such as the Cooking Matters program. 21 To enhance the impact of these types of popular programs, additional research is needed regarding the needs of non-cooking individuals and the most effective methods of delivering and evaluating cooking interventions. The most pertinent and essential recommendation for future studies is the necessity for stronger study designs, such as those utilizing control groups. Recruitment strategies and sampling biases should also be considered. The use of standard, valid and reliable data collection instruments and adequate description of statistical analysis is necessary to move this research area forward with rigor. Additional validated evaluation tools may become available as more studies are published with respect to cooking intervention outcomes. Research teams should also incorporate process evaluation measures to report recruitment and retention of study participants, exposure to the intervention, and fidelity of program implementation to the study design. Reporting inclusion/exclusion criteria and handling of withdrawals has become more common in recent studies, but should be a priority to address validity of studies in the future.
Despite imperfections, public excitement over cooking programs is an opportunity for public health professionals to harness this energy and discover the most beneficial approaches to affecting long-term dietary changes and subsequent health outcomes. What is essential is the continued conversation about the direction of cooking initiatives, and the implementation of these initiatives alongside inter-related measures such as increasing food accessibility and affordability. Given the current rates of overweight and obesity in the United States, strong public enthusiasm for cooking classes provide a rare public health opportunity to engage the community while working to affect dietary outcomes, overweight and obesity and related health conditions.
Acknowledgements
Salary support was provided in part by Award Number K07CA126837 from the National Cancer Institute. The content of the present manuscript is solely the responsibility of the authors and does not necessarily represent the official views of NCI. NCI did not play a role in designing the study, collecting the data or analyzing/interpreting the results. Lori Roth-Yousey, PhD, MPH, RD, Postdoctoral Research Associate, University of Minnesota served as the external reviewer for the Evidence Analysis process to rate the validity of studies included in this review.
Publisher's Disclaimer: This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final citable form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.
Contributor Information
Marla Reicks, Department of Food Science and Nutrition, University of Minnesota.
Amanda C. Trofholz, Division of Epidemiology and Community Health, University of Minnesota.
Jamie S Stang, Division of Epidemiology & Community Health, University of Minnesota School of Public Health.
Melissa N. Laska, Division of Epidemiology and Community Health, University of Minnesota.
178 Best Research Titles about Cookery & Food
If you think about it carefully, most of our lives are spinning around food. We talk about it all the time: planning what to eat next, recalling the delicious dishes we had before, and even watching culinary shows.
The cookery and food industry is the largest one, among others. And it gives unlimited career opportunities for those interested in the art of cooking. Custom-writing.org experts prepared the ultimate collection of 178 interesting food topics for research. They are accommodating for students who want to write a paper related to food.
- 🔢 Quantitative Research Titles
- 🔬 Qualitative Research Titles
- 🍳 Cookery & Food Topics
- 🍪 Baking Topics
- 🍔 Fast Food
- 🍝 Restaurants
- 🔝 Research Questions
👋 Conclusion
☑️ how to choose an interesting food topic to research.
If you are not sure how to choose a food research topic, here is a short guide for you.
First thing first, look into quantitative and qualitative research types. A quantitative approach is all about collecting and analyzing numerical data. A qualitative research method, on the other hand, aims to understand why people think and behave a certain way.
Both types can be used to start exciting research. However, if you don’t want to waste your time looking for the best topic, this article is for you!
There is a list of food-related topics for a research paper below. You can choose between the approaches or move to the bakery, fast food, and restaurant topics.
🔢 Quantitative Research Titles about Cookery & Food
It is so easy to make a first writing step. Just pick a quantitative research title about cookery from the list below!
- The impact of the development of Best Cooking Schools Around the World
- Cooking schools on the job market. Here you can compare the number of cooking schools opening, for example in France, and the number of outstanding chefs looking for a job. No doubt, the number of schools affects the job market.
- Protein foods preservation: statistical analysis. For this topic, you can choose any protein food from any region in the world you like. Collecting the data might be challenging, though. So you can look into something local.
- Quantitative analysis of the most popular food preservation techniques . Once again, this quantitative research title about food should be narrowed down to specific food and location. For instance, studying how often people use a chosen fish preservation technique.
- Vegan vs. non-vegan customers: statistical analysis. Each year the number of people who don’t consume animal products is growing. Compare the data from different years to see the tendency. Then contrast the proportion of vegans to the rest of the customers.
- The impact of fast food development on obesity: WHO
- Obesity. It seems like the new chains of fast food keep spreading around the globe that don’t help the healthy lifestyle. You can study the relationship between the number of fast-food restaurants and the percentage of obesity cases in recent years.
- Caffeine in different drinks: quantitative analysis.
- The impact of using plastic for preserving on the food quality.
- Eating disorders and beauty standards: a quantitative evaluation.
- A correlation between the climate and diet.
- Nutrition and bone density: quantitative analysis.
- The impact of the quick-service restaurants on the speed of life.
- Salmonella cases in port cities: a quantitative evaluation.
- The amount of fats children and adults need: statistical analysis.
- A correlation between organic food and health.
- The impact of a visual representation of a dish on a customer’s review.
🔬 Qualitative Research Titles about Cookery & Food
If you are more interested in a practical qualitative approach, here is a great list of qualitative research titles about cookery:
- Carrot cake: a historical analysis. Such a simple, yet so popular dessert. It appears that due to the lack of sweeteners, carrots were used as a substitute. Digging deep and analyzing the development of the recipe throughout history might come out as exciting research!
- Health properties of turmeric in Indian cuisine: a case study. One of the best research titles about cookery so far! It brings up the question of medical cooking. People from the East have been using spices, such as turmeric, to boost their immune system for the longest time.
- Food safety regulations in India: a qualitative research. Here is India once again! And it is because the issue of hygiene and street food production is very controversial in this country. How is food safety being regulated in a place where people live side by side with cows.
- California wine: a historical analysis. A perfect topic for wine lovers! California is not only the biggest supplier of wine for Americans, but it is also well known all around the world. But what makes it so great? Look into the origins of the California wine.
- Drinking and Judaism: ethnographic research. Jews have an unusual perception of alcohol. Wine is considered an essential part of rituals. However, overdrinking (aka alcoholism) is prohibited. You would do ethnographic research to shed some light on the situation.
- Tea ceremonies in Japan as an art: ethnographic research.
- A historical analysis of Chinese tea.
- Why do people prefer organic milk: qualitative research?
- Canning and preserving meat: a case study.
- Qualitative analysis of natural nutritional supplements.
- French chocolate: a historical analysis.
- Caffeine dependency in Italy: ethnographic research.
- Is caffeine in coffee and tea the same?
- Vegetarianism: a new trend or philosophy?
- Food regulations: a case study of food allergens.
🍳 Research Topics about Cookery & Food
Food and cookery is a wide area, which means it includes all the issues related to food. This collection of research titles about culinary consists of every topic from food poisoning to preservation methods.
- Food adulteration and law. Producers often add some substances to food to increase its quantity. It harms the quality and safety, though. This example of the research title about food is too general and should be narrowed down to a specific country or even state of your liking.
- The most effective methods of detecting adulterated food. Since the law can’t control everything, some adulterated food still makes it to the market. Therefore, the practices of identifying it were created. You can look into the high tech lab approaches or study how people can test the products at home.
- The development of the health movement in the US. The first waves of healthy movements go back to the 19th century. Study how and why it has started, as well as the most popular healthy diets . You should also include the opinion of modern dietitians on those trends.
- Vegetarianism: when good is bad? People are amazed by how their lives improved after going vegetarian. However, some claim that their bodies can’t function properly without meat. Is it true that a vegetarian diet is not for everyone? You will need to find independent professionals to do objective research on it.
- Interval fasting: a modern cure. Social media have exploded with the new trend – fasting. Users say that after fasting for a specific period, their illnesses disappeared. But there is not enough research done to support it.
- Is tea the most addictive daily beverage? People would think of alcohol as the most addictive beverage, which is true. However, not everybody knows that green and black tea contain caffeine. That is why tea is not an apparent addiction.
- The truth about calcium deficiency and milk. We were raised on the belief that milk is a necessary part of a healthy diet . We think that going dairy-free can cause calcium deficiency. There have been studies that debunk this belief.
- Calcium sources for dairy allergic people. Even though someone goes vegan because it’s trendy, some of us develop severe reactions to dairy. In these cases, the question about calcium sources rises. It is one of the food research topics for college students who want to show their vast knowledge of nutrition and cookery!
- Good & bad cholesterol: myths. Contrary to popular belief, cholesterol is not bad for you. That’s true that high levels of it can cause heart disease, but don’t forget that there are two types of cholesterol. Bad and good cholesterol have different functions.
- Sweeteners vs. sugar: effects on health. You might have heard that it is healthier to use sweeteners to lower the intake of sugar. However, not all substitutes are beneficial for your health. It is one of the topics that would require quite a lot of data analysis.
- What are the most recent food labeling innovations? Consumers are becoming more and more aware of what they eat. Therefore, the labeling system must be clean and precise, which is regulated by specific requirements. You can go through each innovation to show how it affects the area.
- The most effective ways of reducing food waste. We can see how imbalanced food distribution is in the world. Some countries are suffering from famine, while others are throwing away enormous amounts of food leftovers. The ways to optimize it is one of the most relevant topics now.
- Food safety: workplace sanitation guidelines. You can compare and contrast how the workplace sanitation guidelines differ from country to country. However, you might as well research the most effective regulations that keep food safety on the highest level.
- Long term ketogenic (keto) diet: impacts on health. Keto diet has proved itself as the best weight loss diet in recent years. Low-carb, high-fat food also helps to gain higher levels of energy thanks to switching your body to a ketosis state. However, how does this diet affect your body in long periods?
- School meals in different states (countries): compare & contrast. School meals need to be nutritious and tasty at the same time. Feel free to study the school menus around the US or even the international level. Compare the nutrient density of the meals.
- The types of food that can cause abdominal obesity.
- Food sensitivities in children: nuts.
- Eco-friendly packaging and its issues .
- Antioxidant-rich foods in Africa.
- Medical food and superfoods from Africa.
- Properties of spirulina as a superfood.
- Anti-inflammatory foods: nuts and oils.
- The features of olive oil during frying.
- What are the best oils for frying: saturated fat issue?
- Types of cheeses to use for fondue.
- The historical analysis of fondue.
- Alaska natives diet .
- Is it healthy to skip breakfast?
- Coffee for breakfast: a destructive habit for women’s health.
- Low-glycemic index diet to treat diseases.
- Making school lunches healthier and more affordable .
- How do different types of wood for smoking affect the taste of meat?
- How to use wines for cooking French cuisine properly?
- Garlic and onions: Ayurveda point of view.
- Is vegetarianism OK for teens?
- Why should people with diabetes avoid mass-production sauces?
- Genetically modified food: debunking myths.
- Healthy eating habits
- Italian culinary world: the art of matching wine to the meals.
- Are carbohydrates in fruit bad for you?
- Diet routine analysis
- Why should fruit be eaten separately?
- Diets: the root cause of binge eating.
- Healthy food: the impact of the vegetarian diet
- The impact of reheating on food properties.
- The Thanksgiving dinner adaptation around the world.
- The historical analysis of Caesar salad.
- Pressure baking technique: home cooking.
- The types of Italian pasta.
- How to cook meat substitutes: soy?
- The art of poaching an egg.
- The historical analysis of eggs Benedict.
- Nutrition and food security within the aboriginal and remote communities of Australia
- How to eat your eggs: royale vs. Florentine?
- Are beans enough to substitute meat proteins?
- Food safety: a policy issue in agriculture today.
- Healthy street food in the US.
- The secrets of airplane meals: what affects its taste?
- Food additives
- Why are cereals becoming the breakfast of the past?
- The variety of picked food in India.
- Low calorie diet & life longevity .
- The impact of freezing the dough on its quality.
- The historical analysis: how have Asian hot pots become popular in the US?
- The historical analysis: the real birthplace of curry.
- Binge drinking in the United Kingdom .
- Dairy products: the change in consumption over the past decade.
- The best ingredient for pizza Margherita: Italian chefs’ overview.
- The reasons why people still eat scorpions in China.
- How can low-calorie food be tasty?
- The impact of the size of the plate on our level of hunger.
- The Jamaican influence on British cuisine.
🍪 Baking Research Paper Topics & Ideas
Let’s get more specific! Bread and pastry is part of our everyday life. Therefore, baking research paper topics are always relevant.
- Bread dough and high temperatures. Ambient temperature affects the quality of the future bread just as much as the choice of the ingredients. Bakers try different temperatures and humidity levels to find the optimal combination. Dough making is a more complicated process than it may seem.
- The importance of starch in baking. It may be one of the baking research topics that need thorough analysis. You would have to research how and starch is used in baking. However, to make it easier, you might narrow it down to one type of starch, for example, corn starch.
- Is egg protein necessary in baking? There are more and more people going vegan. They don’t see an issue in replacing animal products in baking with plant-based ones. For instance, eggs are replaced with flaxseed. However, how does it affect the quality and taste of the final product?
- Reducing salt in bread: health vs. production. Since bread is a part of most people’s diets, food standards are against adding salt to it. However, the producers are concerned that the consistency of dough suffers from the lack of salt.
- Clostridium botulinum and baking. It is one of the most recent bread and pastry research topics. Manufacturers are concerned that these bacteria can become an issue. Therefore, before it happens, research in aerobic and anaerobic conditions needs to be done.
- New enzymes in processed food.
- The use of buttermilk in baking in India.
- Brown butter vs. usual butter in baking.
- Savory and sweet in baked desserts.
- Ruby chocolate as a new cake trend.
- The use of matcha in pastry in Japan.
- How do different types of flour affect the quality of the cake?
- Stevia vs. sugar: compare and contrast.
- The usage of kefir in homemade baked products.
- Gluten-free flours and food allergies.
- Sugar in the packed cakes: why so much?
- How is carob used in baking in Greece?
- “Mini pastry,” a new party trend?
- Is baking with Coca Cola safe?
- Electric vs. gas oven: the effect on baked products.
🍕 Research Topics on Food Industry
The food industry is an enormous global machine that works non-stop to provide food to people all over the world. It includes all the businesses that produce most of the food supplies. However, private farming is not considered to be part of the food industry. This industry consists of every process connected to producing and selling food. Everything from agriculture and food processing to distribution and finances is included in the definition of the food industry.
Therefore, any of the topics mentioned above would fit perfectly for the task of picking research topics on the food industry. However, two subcategories make great research titles about the cookery strand: fast food and restaurants.
🍔 Fast Food Research Question
These fast food research questions are as relevant as never. People hate waiting for their food for too long, so the fast-food demand is growing.
- How do fast-food restaurants hide calories? Aiming for healthier choices, people would choose a fast food dish that has fewer calories than others. However, restaurants often lie about the number of calories. Moreover, even the salad dressing can have hidden calories.
- The truth about vegan options in the most popular fast-food chains. The biggest fast-food restaurant chains have already added vegetarian and vegan options to their menus. But how vegan are they? Do restaurants fry patties and nuggets separately from their meat counterparts? It is one of the top research topics about cookery.
- The secret of popularity of the fast-food giants. One of the most controversial fast food questions for a research paper. Their marketing strategies are highly effective. However, you would also have to look into the food ingredients that possibly make fast food so addictive.
- The connection between fast-food accessibility and obesity. Unfortunately, healthy food is becoming more like a luxury than an obvious choice. For busy people, it’s cheaper and more convenient to buy junk food, like a burger or pizza, than a salad. Find out if the price is the main reason why people opt for fast food.
- The development of fast food in the US. Every nation has come up with the idea of quick and cheap dishes at some point in time. However, it is the US that has launched the spread of fast-food chains, like McDonald’s and Burger King, across the globe.
- Fast food and childhood obesity .
- How do fast food advertisements work?
- The negative effects of fast food
- What are the most harmful ingredients in fast food burgers?
- What makes the process of fast food cooking so fast?
- Fast food in healthcare institutions.
- Monopoly and Monopolistic Competition in fast food industry.
- Fast food in American schools: should it be banned?
- How to avoid junk food?
- How has fast food changed the food culture in the US?
- The most harmful preservatives in fast food.
- The long-term effects of consuming fast food on health.
- Fast food vs. slow food: what will be the trend in the future?
- Healthy fast-food chains in the US: an overview.
- “Power bowls”: a new fast food trend?
- Fast food: the difference between reality and advertisement.
- Self-service kiosk in fast-food restaurants.
- The Impossible Meat in fast food restaurants.
🍝 Research Titles about Restaurants
The restaurant industry is the area related to food as much as the others. Therefore, a research title about a restaurant would be a perfect choice for someone who wants a career in this area.
- How do restaurants create balanced plant-based menus? Vegetarianism again! But only because it has been the top trend over the past years. This topic should include all the details about how restaurants should approach the issue of balanced vegan and vegetarian meals.
- Sustainable packaging & restaurants. People are becoming more aware of ecological issues, and they are getting more demanding. Restaurants need to keep up with the trends and take care of eco-friendly takeaway packaging. It is an excellent issue to look into for college students.
- What are the restaurants’ strategies to manage delivery options? Time is money. Customers don’t want to spend much time waiting on their order, so delivery is the optimal choice. However, restaurant chefs need to manage both delivery and walk-in customers at the same time. Look into the most effective management approaches.
- The development of global cuisine in the US. This research title about food and beverage services is all about international cuisine. Eating the same food every day is dreary, so visiting Asian, Mediterranean, and other restaurants is a great experience. But how were they introduced to the US market?
- Hyperlocal food in the restaurant industry. Hyperlocal food is the new trend that enables a sustainable way of life. Writing a paper on this topic would be extremely relevant. You can research how restaurants growing local food can make a change.
- Restaurant industry: smaller plates trend.
- How do restaurants create wine menus?
- Staff turnover in restaurants: causes and effects
- Is the atmosphere that important for restaurants?
- The menu standards for international hotels.
- The rise of zero-waste restaurants.
- Technology trends in the restaurant industry.
- How do restaurants fight employee turnover?
- The benefits of the all-day breakfast for the business.
- The examples of the healthy kids’ menu.
- How do restaurant services manage the Big 8 allergens?
- The benefits of seasonal restaurants.
- The “food halls” approach for starting businesses.
- Transparent windows – transparency for the customers.
- Local microgreens and herbs in the menu.
- How are robots used in the restaurant industry?
🔝 10 Food Research Questions
And, of course, the top 10 food research questions for your paper!
- Why is a plant-based diet getting more and more popular?
- What are the healthiest sugar substitutes?
- What are the advantages of the macrobiotic diet?
- Can plastic food packaging be banned?
- How to achieve the umami flavor in your cooking?
- How do the proportions of the ingredients affect the texture of baked products?
- What are the properties of CBD infused foods?
- What is the best plant milk for baking?
- Where did the idea of steaming food come from?
- Why can’t people stop eating fast food?
To sum up, this collection of food-related research topics is quite extensive. You can undoubtedly find a question you think is worth developing. Even if the issue has been researched, you can quickly narrow it down. For example, looking into only a particular country or area would make your paper more specific.
We have covered the main areas related to food and cookery. There are various topics in the general category about food processing and the historical background of some dishes. Next, we focused on the baking industry. Then, we moved on to the most relevant topics in our fast-paced world: fast-food and restaurants. Finally, we wrapped the list up with the best ten questions that can inspire you to start working on your research!
Feel free to alter any topic to your liking. There are no rules in this game! Of course, if your assignment doesn’t say otherwise…
Good luck and work hard!
Further reading:
- 280 Good Nursing Research Topics & Questions
- 226 Research Topics on Criminal Justice & Criminology
- 204 Research Topics on Technology & Computer Science
- 497 Interesting History Topics to Research
- 180 Best Education Research Topics & Ideas
- 110+ Micro- & Macroeconomics Research Topics
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- 190+ Research Topics on Psychology & Communication
- 512 Research Topics on HumSS
- 281 Best Health & Medical Research Topics
- 501 Research Questions & Titles about Science
- A List of Research Topics for Students. Unique and Interesting
- Good Research Topics, Titles and Ideas for Your Paper
🔎 References
- Find a Topic Idea: Questia
- Nutrition Research Topics: Skyline College
- Suggested Topics for Student Research Papers: Janice Bluestein Longone Culinary Archive, University of Michigan
- Research & Trends: National Restaurant Association
- Recent applied research in baking at Campden BRI: New Food
- Food Timeline
- Understanding Quantitative vs. Qualitative Research: Medium.com
- Food Research International: Elsevier
- Open Access Food Science and Technology journals: Taylor & Francis
- Nutrition Research: Elsevier
- Nutrition Research News: ScienceDaily
- Nutrition Research: WHO
- Learning cooking skills at different ages: a cross-sectional study (International Journal of Behavioral Nutrition and Physical Activity)
- Impact of cooking and home food preparation interventions among adults: outcomes and implications for future programs: HHS Author Manuscripts
- Cookery: Academia
- Articles on Cooking: The Conversation
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I need title in pr2 research quasi social experiment
I need a research title about food processing in 15 words
I need Research Title About Food Beverage Services (FBS)
I need a research title about cookery
Sir can i use your reaserch title in tvl cookerry strand i want some reply from the author pleasee
1.compare and contrast background of the study and literature review? 2. what important components should be included in the background of the study?
I need research title about cooking
I need that too pleaseee
I need research title and topic
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The details that would be best used to develop the thesis statement are: Cooking with a variety of spices makes food more flavorful without adding calories. Hot spices, such as chili peppers, help the cardiovascular system by increasing blood flow. ... Learn more about developing a thesis statement about spices used in cooking here: brainly.com ...
Step 2: Write your initial answer. After some initial research, you can formulate a tentative answer to this question. At this stage it can be simple, and it should guide the research process and writing process. The internet has had more of a positive than a negative effect on education.
It does not make a clear argument or provide a roadmap for the essay. A strong thesis statement could be: "Stricter gun control laws are necessary to reduce gun violence and protect public safety." This thesis statement is specific, arguable, and concise. It clearly states the writer's argument (that stricter gun control laws are necessary) and ...
AI-generated answer. A thesis statement is a concise and focused sentence that presents the main argument or point of an essay or research paper. It serves as a roadmap for the reader, giving them a clear understanding of the topic and the writer's position. Here's a step-by-step breakdown of what a thesis statement entails: 1.
A thesis statement is a sentence in a paper or essay (in the opening paragraph) that introduces the main topic to the reader. As one of the first things your reader sees, your thesis statement is one of the most important sentences in your entire paper—but also one of the hardest to write! In this article, we explain how to write a thesis ...
Strong Thesis Statement Examples. 1. School Uniforms. "Mandatory school uniforms should be implemented in educational institutions as they promote a sense of equality, reduce distractions, and foster a focused and professional learning environment.". Best For: Argumentative Essay or Debate. Read More: School Uniforms Pros and Cons.
A thesis statement is: The statement of the author's position on a topic or subject. Clear, concise, and goes beyond fact or observation to become an idea that needs to be supported (arguable). Often a statement of tension, where the author refutes or complicates an existing assumption or claim (counterargument).
A thesis statement is intended to convey the purpose of your essay and to create a succinct summary of what you'll be exploring or arguing. Here is an example of a potential thesis for this topic ...
A thesis statement: tells the reader how you will interpret the significance of the subject matter under discussion. is a road map for the paper; in other words, it tells the reader what to expect from the rest of the paper. directly answers the question asked of you. A thesis is an interpretation of a question or subject, not the subject itself.
A thesis statement is often one sentence long, and it states your point of view. The thesis statement is not the topic of the piece of writing but rather what you have to say about that topic and what is important to tell readers. Table 5.1 "Topics and Thesis Statements" compares topics and thesis statements.
Step 4: Revise and refine your thesis statement before you start writing. Read through your thesis statement several times before you begin to compose your full essay. You need to make sure the statement is ironclad, since it is the foundation of the entire paper. Edit it or have a peer review it for you to make sure everything makes sense and ...
Exercise 2.4.1 2.4. 1. Using the formula, create effective thesis statements for the following topics: Fake News. Drone Technology. Fast Food. Homework. Helicopter Parents. Then have a partner check your thesis statements to see if they pass the tests to be strong thesis statements.
A thesis statement . . . Makes an argumentative assertion about a topic; it states the conclusions that you have reached about your topic. Makes a promise to the reader about the scope, purpose, and direction of your paper. Is focused and specific enough to be "proven" within the boundaries of your paper. Is generally located near the end ...
How to Choose the "Ideal" Food Research Topics. 150+ Ideas of Experimental Research Titles about Food. Research Title about Food Processing. Interesting Research Topics on Fast Food. Research Title about Food Industry. Research Title about Cookery Strand Brainly. Trending Experimental Food Research Topics. Research Title about Food Safety.
INTRODUCTION. The importance of away-from-home meals and convenience foods in the American diet may relate to a lack of time to plan and prepare meals at home. 1 A recent review also implicates a lack of cooking skills and food preparation knowledge as barriers to preparing home-cooked meals. 2 The percentage of total household food dollars spent on food eaten away from home is now higher ...
The supporting points relate to cooking methods, cleaning difficulty, and serving practicality. When writing a compare-and-contrast essay on pancakes and waffles, it's crucial to have a clear and arguable thesis statement. The third option provides the best thesis statement and supporting ideas for this type of essay: Thesis statement:
One of the best research titles about cookery so far! It brings up the question of medical cooking. People from the East have been using spices, such as turmeric, to boost their immune system for the longest time. Food safety regulations in India: a qualitative research. Here is India once again!
58140. In my life, I like to do lot of activities; those activities help me exercise and made me feel alive, and my favorite activity is cooking because cooking is very simple. I started to cook when I was about 10 years old, when I was home alone all by myself and I was pretty hungry, I just got some bread, some cheese and put it in a ...
Answer. Your answer : A thesis statement focuses your ideas into one or two sentences. It should present the topic of your paper and also make a comment about your position in relation to the topic. Your thesis statement should tell your reader what the paper is about and also help guide your writing and keep your argument focused.
The thesis statement guides the reader on what to expect and provides a clear focus for the rest of the paper. For example, in an essay about climate change, a thesis statement could be: 'The increased emission of greenhouse gases due to human activities is the primary cause of global warming and its negative impacts on the environment.'
It offers a concise summary of the main point or claim of the essay, research paper, etc. It is usually expressed in one sentence, and the statement may be reiterated elsewher. • A thesis statement is the main idea of an essay. It consists of the topic of the essay and the writer's claim about the topic that will be proven throughout the essay.
The sentence that summarizes a piece of writing's core topic serves as the thesis statement and aids in keeping the paper's thoughts under control. It is typically the last sentence in the introduction, when you explain what you will discuss in more detail later on. Thus, The conclusion of a paper 's introduction frequently includes a thesis.
My thesis statement will be that an effective ad campaign promotes the influenza vaccination to a range of audience and leads more people to stay healthy.. A thesis statement simply means a sentence or two sentences that summarize the main point that is contained in an essay.. It states the essential idea of the paper.Therefore, the thesis statement is that an effective ad campaign promotes ...