XYZ

Author(s)/Editor(s)

Year

Article/Book Title

Journal Title

Journal Pages

Keynote

Objectives

Type of Literature Review

Methods Used

Data Analysis Tool

Conclusions

SHARE Objectives

Happy Thoughts

Research Grey Area

Key Area?

Alana Claxton

2019

Cooking Lessons: Oral Recipe Sharing in the Southern Kitchen

N/A

1-105

Distinct from written recipe sharing, oral recipe sharing practices exist in the elusive realm of oral tradition and, as such, are easily disregarded momentary encounters.

To analyse oral recipe sharing practices as they emerge in Southern cooking

Integrative research review

Qualitative research method

Nvivo

Cooking lessons are a distinct recipe-sharing practice and worked to further operationalise and concretise such practices in hopes of spurring further research

To promote cooking lessons through school curricula as a way of promoting culinary skills

The cooking lesson provides an avenue for students and teachers to share their food preparation and cooking experiences which eventually bolder their food choices and health outcomes.

Future research should examine recipe variations and how they influence learning outcomes.

Yes

Bashar Hasan1, Warren G. Thompson, Jehad Almasri1, Zhen Wang, Sumaya Lakis…, and M. Hassan Murad

2019

The effect of culinary interventions (cooking classes) on dietary intake and behavioural change: a systematic review and evidence map

BMC Nutrition

pp. 2-9

Culinary interventions (cooking classes) have been used to improve the quality of dietary intake and change behaviour.

To investigate the effects of culinary interventions on dietary intake and behavioural and cardiometabolic outcomes.

Systematic Literature Review

Qualitative Research Methods

Descriptive Analysis

Culinary interventions were not associated with a significant change in cardiometabolic risk factors but were associated with improved attitudes, self-efficacy and a healthier dietary intake in adults and children.

To implement culinary interventions (practical lessons) as a way to improve attitudes, self-efficacy and a healthier dietary

Governments should take an active role in promoting interventions through evidence-based school curricula.

Developing frameworks for implementing culinary interventions should be the future research agenda.

Yes

Megan Warin

2018

Information is not knowledge: Cooking and eating as skilled practice in Australian obesity education

The Australian Journal of Anthropology

108-124

It is commonly assumed that obesity is the result of a lack of knowledge about the right things to eat or how to take care of oneself.

To examines the relationship between obesity, knowledge and education in a South Australian community setting

Narrative Literature Review

Empirical Review

Descriptive analysis

Positioning education in the context of everyday spaces, relationships and social practices have the potential to place skill as a key component of knowledge, rather than understanding information as the primary transmission of knowledge.

To expand the concept of education by delimiting it from mere sharing of knowledgeable information.

Having information without putting it into practical use is worthless and showcase a lack of knowledge. Upon gaining culinary skills, people should adopt active approaches toward combatting diet-based non-communicable diseases.

Future research should attempt to categorise foods and culinary efforts with respect to their ability to act as interventions for diet-based diseases.

Yes

Albina Granberg, Viktoria Olsson, and Ylva Mattsson Sydner

2017

Teaching and learning cooking skills in Home Economics What do teachers for students with mild intellectual disabilities consider important to learn?

British Food Journal

1067-1078

Cooking plays an important role within the subject as part of the component food, meals and health

to explore the elements of cooking skills Home Economics (HE) teachers in schools for students with mild intellectual disability (ID) consider important for their students to learn

Narrative Literature Review

Qualitative research approach

Nvivo

The elements of cooking that the study emphasised included mastering the language of cooking, measuring, following recipes, representing an instrumental and task-centred – knowledge on cooking

To foster the learning of the skills identified by the study in school-based practical culinary lessons

The skills determined by the study should be very basic in scientific culinary education. Cooking lessons remains incomplete if the learner has not mastered the language of cooking, the recipes, and the cooking processes.

There are likely to be numerous other skills that underscore culinary education. Future studies need to explore the area further.

Yes

John La Puma

2016

What Is Culinary Medicine and What Does It Do?

Population health management

pp. 1-3

A new enthusiasm has emerged about the relationship between food, eating, and cooking to personal health and wellness.

To describe culinary medicine as an emerging field.

Narrative Literature Review

Empirical Review

Descriptive analysis

Whether clinicians will be able to undertake adequate additional education and training in culinary medicine, access evidence-based materials and research, practice the skills required to meet patient needs direct resources to help people improve negative social determinants of health, and be appropriately compensated for their efforts is unknown, and defines the core challenges ahead.

To explore the concept of culinary medicine and determine its applicability in schools-based culinary education.

Culinary medicine blends the art of food and cooking with the science of medicine. Such a blend is vital in helping people reach good personal medical decisions about accessing and eating high-quality meals that help prevent and treat disease and restore well-being.

The study area is still developing. Future research needs to explore the concept further, especially with respect to the potential challenges and opportunities for growth.

Yes

Martin Caraher, Paul Dixon, Tim Lang, and Roy Carr-Hill

1999

The state of cooking in England: The relationship of cooking skills to food choice

British Food Journal

590-609

Cooking has an important role in improving health.

To use data from the 1993 Health and Lifestyles Survey of England to present findings on how, why and when people use cooking skills; where, and from whom people learn these skills.

Narrative literature review

Quantitative Research Methods

Descriptive analysis

Socioeconomic status and education are associated with the sources of people’s knowledge about cooking. The first or prime source of learning about cooking skills was reported to be mothers; cooking classes in school were cited as the next most important. Women still bear the burden of cooking for households as a lack of confidence to apply certain cooking techniques is still a challenge.

To use a comprehensive cooking and food preparation curriculum as a vehicle towards building confidence in cooking across gender.

Culinary skills are vital across gender and age groups, and the need for building-related confidence can never be overemphasised

Future research should explore the best ways to improve culinary skills across socioeconomic statutes.

Yes

Pssst… we can write an original essay just for you.

Remember! This is just a sample.

Save time and get your custom paper from our expert writers