Determining best practice for school-based nutrition and cooking education programs: A scoping review

• Published in: Issues in educational research Vol. 33; no. 3; pp. 1047 - 1065
• Main Authors: Large, Amy, Morgan, Reearna, Kalas, Stella, Appleton, Katherine, Giglia, Roslyn
• Format: Journal Article
• Language: English
• Published: Perth, WA Institutes for Educational Research in NSW, SA and WA 01-10-2023
• Subjects: Adulthood; Cooking; Creative ability in cooking; Evaluation; Food service; Health and hygiene; Health aspects; Nutrition; Nutrition education; Nutrition Instruction; Parent Participation; Self Efficacy; Study and teaching; Teaching Methods
• ISSN: 0313-7155; 1837-6290

Established healthy eating behaviours in childhood underpin the development of similar patterns into adulthood. School-based nutrition and cooking programs have been found to enhance nutrition and cooking knowledge and cooking self-efficacy. This scoping review examined the literature about the effectiveness of nutrition education programs conducted within the school setting. Databases were searched to identify relevant studies focused on primary school nutrition education and cooking programs. The evidence was assessed specifically in relation to how an effective program is reflected in the Health Promoting Schools Framework. Six articles met the inclusion criteria. Three programs cross- integrated with other school subjects. All programs used hands-on activities, and half incorporated gardening and included excursions to farms or markets. All programs highlighted the need for community and parental engagement. A cross-curricular approach can have a profound effect on improving dietary intakes, food and nutrition knowledge, and behaviours. Collaboration between teachers and nutrition educators is instrumental in delivering a successful program. Addressing the components of the Health Promoting Schools Framework in the development of a nutrition education and cooking program is integral to promote its successful implementation.