TY - JOUR
T1 - Critical review of behaviour change techniques applied in intervention studies to improve cooking skills and food skills among adults
AU - Hollywood, Lynsey
AU - Surgeoner, Dawn
AU - Reicks, Marla
AU - McGowan, Laura
AU - Lavelle, Fiona
AU - Spence, Michelle
AU - Raats, Monique
AU - McCloat, Amanda
AU - Mooney, Elaine
AU - Caraher, Martin
AU - Dean, Moira
PY - 2017/8/21
Y1 - 2017/8/21
N2 - Background: Cooking and food skills interventions have grown in popularity; however, there is a lack of transparency as to how these interventions were designed, highlighting a need to identify and understand the mechanisms of behavior change so that effective components may be introduced in future work. This study critiques cooking and food skills interventions in relation to their design, behavior change techniques (BCTs), theoretical underpinnings, and outcomes.Methods: A 40-item CALO-RE taxonomy was used to examine the components of 59 cooking and food skills interventions identified by two systematic reviews. Studies were coded by three independent coders.Results: The three most frequently occurring BCTs identified were #1 Provide information on consequences of behavior in general; #21 Provide instruction on how to perform the behavior; and #26 Prompt Practice. Fifty-six interventions reported positive short-term outcomes. Only 14 interventions reported long-term outcomes containing BCTs relating to information provision.Conclusion: This study reviewed cooking and food skills interventions highlighting the most commonly used BCTs, and those associated with long-term positive outcomes for cooking skills and diet. This study indicates the potential for using the BCT CALO-RE taxonomy to inform the design, planning, delivery and evaluation of future interventions.KEYWORDS: Cooking skills, interventions, diet, behavior change techniques
AB - Background: Cooking and food skills interventions have grown in popularity; however, there is a lack of transparency as to how these interventions were designed, highlighting a need to identify and understand the mechanisms of behavior change so that effective components may be introduced in future work. This study critiques cooking and food skills interventions in relation to their design, behavior change techniques (BCTs), theoretical underpinnings, and outcomes.Methods: A 40-item CALO-RE taxonomy was used to examine the components of 59 cooking and food skills interventions identified by two systematic reviews. Studies were coded by three independent coders.Results: The three most frequently occurring BCTs identified were #1 Provide information on consequences of behavior in general; #21 Provide instruction on how to perform the behavior; and #26 Prompt Practice. Fifty-six interventions reported positive short-term outcomes. Only 14 interventions reported long-term outcomes containing BCTs relating to information provision.Conclusion: This study reviewed cooking and food skills interventions highlighting the most commonly used BCTs, and those associated with long-term positive outcomes for cooking skills and diet. This study indicates the potential for using the BCT CALO-RE taxonomy to inform the design, planning, delivery and evaluation of future interventions.KEYWORDS: Cooking skills, interventions, diet, behavior change techniques
KW - Cooking skills
KW - interventions
KW - diet
KW - behavior change techniques
U2 - 10.1080/10408398.2017.1344613
DO - 10.1080/10408398.2017.1344613
M3 - Article
C2 - 28678613
SN - 1040-8398
VL - 1
SP - 1
EP - 14
JO - Critical Reviews in Food Science and Nutrition
JF - Critical Reviews in Food Science and Nutrition
IS - 0
ER -