
Improving Cooking and Food Preparation Skills: A Synthesis of the Evidence to Inform Program and Policy Development
This paper outlines known facts, knowledge gaps, challenges, opportunities and health impact related to cooking and food preparation skills in children and families. The paper is one component of the collaborative project titled, “Improving Cooking and Food Preparation Skills: A Synthesis of the evidence and lessons learned to inform program and policy development” for the Healthy Living Issue Group (HLIG) of the Pan-Canadian Public Health Network. Information discussed is based on a literature review of the published and grey literature from 2002 to 2010. Normalization towards convenience foods exists with a lack of traditional, home cooked meals in the family.
Resource Information
Date
January 1, 2010
Author
Chenhall C
Type
Evidence Summary, Guide
Setting
Community-at-large, Home
Age
Children (4-11), Youth (12-17)
Topic
Food Literacy, Food Preparation & Handling, Healthy Eating
Language
English
Jurisdiction
National
Tags
children, food literacy, food skills, nutrition education, youth