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      Psychosocial Benefits of Cooking Interventions: A Systematic Review

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      Journal: Health Education & Behavior
      Publisher: SAGE Publications

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          Abstract

          Cooking interventions are used in therapeutic and rehabilitative settings; however, little is known about the influence of these interventions on psychosocial outcomes. This systematic review examines the research evidence regarding the influence of cooking interventions on psychosocial outcomes.

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          The Expensive-Tissue Hypothesis: The Brain and the Digestive System in Human and Primate Evolution

          Leslie C Aiello, Peter Wheeler (1995)
          Article 0 comments Cited 521 times – based on 0 reviews     Review now
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            A review of lifestyle factors that contribute to important pathways associated with major depression: diet, sleep and exercise.

            Elizabeth Hood, D. Drummond, A Lopresti (2013)
            Research on major depression has confirmed that it is caused by an array of biopsychosocial and lifestyle factors. Diet, exercise and sleep are three such influences that play a significant mediating role in the development, progression and treatment of this condition. This review summarises animal- and human-based studies on the relationship between these three lifestyle factors and major depressive disorder, and their influence on dysregulated pathways associated with depression: namely neurotransmitter processes, immuno-inflammatory pathways, hypothalamic-pituitary-adrenal (HPA) axis disturbances, oxidative stress and antioxidant defence systems, neuroprogression, and mitochondrial disturbances. Increased attention in future clinical studies on the influence of diet, sleep and exercise on major depressive disorder and investigations of their effect on physiological processes will help to expand our understanding and treatment of major depressive disorder. Mental health interventions, taking into account the bidirectional relationship between these lifestyle factors and major depression are also likely to enhance the efficacy of interventions associated with this disorder. Copyright © 2013 Elsevier B.V. All rights reserved.
            Article 0 comments Cited 209 times – based on 0 reviews     Review now
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              Trends in US home food preparation and consumption: analysis of national nutrition surveys and time use studies from 1965–1966 to 2007–2008

              Lindsey P Smith, Shu Ng, Barry M. Popkin (2013)
              Background It has been well-documented that Americans have shifted towards eating out more and cooking at home less. However, little is known about whether these trends have continued into the 21st century, and whether these trends are consistent amongst low-income individuals, who are increasingly the target of public health programs that promote home cooking. The objective of this study is to examine how patterns of home cooking and home food consumption have changed from 1965 to 2008 by socio-demographic groups. Methods This is a cross-sectional analysis of data from 6 nationally representative US dietary surveys and 6 US time-use studies conducted between 1965 and 2008. Subjects are adults aged 19 to 60 years (n= 38,565 for dietary surveys and n=55,424 for time-use surveys). Weighted means of daily energy intake by food source, proportion who cooked, and time spent cooking were analyzed for trends from 1965–1966 to 2007–2008 by gender and income. T-tests were conducted to determine statistical differences over time. Results The percentage of daily energy consumed from home food sources and time spent in food preparation decreased significantly for all socioeconomic groups between 1965–1966 and 2007–2008 (p ≤ 0.001), with the largest declines occurring between 1965 and 1992. In 2007–2008, foods from the home supply accounted for 65 to 72% of total daily energy, with 54 to 57% reporting cooking activities. The low income group showed the greatest decline in the proportion cooking, but consumed more daily energy from home sources and spent more time cooking than high income individuals in 2007–2008 (p ≤ 0.001). Conclusions US adults have decreased consumption of foods from the home supply and reduced time spent cooking since 1965, but this trend appears to have leveled off, with no substantial decrease occurring after the mid-1990’s. Across socioeconomic groups, people consume the majority of daily energy from the home food supply, yet only slightly more than half spend any time cooking on a given day. Efforts to boost the healthfulness of the US diet should focus on promoting the preparation of healthy foods at home while incorporating limits on time available for cooking.
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                Author and article information

                Journal
                Title: Health Education & Behavior
                Abbreviated Title: Health Educ Behav
                Publisher: SAGE Publications
                ISSN (Print): 1090-1981
                ISSN (Electronic): 1552-6127
                Publication date Created: August 15 2017
                Publication date Created: April 2018
                Publication date (Electronic): November 09 2017
                Publication date (Print): April 2018
                Volume: 45
                Issue: 2
                Pages: 167-180
                Affiliations
                [1 ]National Institutes of Health Clinical Center, Bethesda, MD, USA
                Article
                DOI: 10.1177/1090198117736352
                PMC ID: 5862744
                PubMed ID: 29121776
                SO-VID: e19e73ce-05d5-410c-9931-951b9c8c3709
                Copyright © © 2018
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                http://journals.sagepub.com/page/policies/text-and-data-mining-license

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