Healthy Cooking Research Articles

Relative impacts of a virtual cooking and nutrition program for children and families

Among the many factors contributing to increased consumption of ultraprocessed foods, a societal decline in cooking skills is a barrier to achieving healthy dietary patterns among children and adolescents. The current study assessed the effectiveness of a healthy cooking program, its geographic reach, and whether program format (child only, in-person format vs. family-based, virtual format) influenced outcomes. This was a quasi-experimental comparison study using youths' (8–18 years old) pre-post surveys, paired t-tests, propensity score matching, and hot spot analysis. Children participated in one of two healthy cooking programs: Flint Kids Cook (FKC)] in-person or [Flint Families Cook (FFC) virtual. FKC was facilitated inside a farmers' market commercial kitchen, whereas FFC took place virtually, in families’ homes. Youth were eligible to participate in FKC if they were age 8–18 years, spoke English, and had not participated in a prior session. Families were eligible to participate in FFC if they had a child(ren) age 8–18 years, spoke English, and had not participated in a prior session of FKC or FFC. A total of 246 children (152 FKC; 94 FFC) completed assessments. FFC participants reported improved cooking self-efficacy (p < 0.001), intake of vegetables (p = 0.04), health-related quality of life (HRQoL; p = 0.01), and physical functioning (p < 0.001). Geographic reach, cooking self-efficacy, attitude towards cooking, and HRQoL exit scores did not differ between virtual or in-person programs. However, virtual program participants reported higher intake of whole grains (p = 0.02) and total fruits (p = 0.02) than in-person participants. Differences in outcomes based on program format included notable dietary improvements among youth who participated in the family-based virtual program.

Feasibility of a Community Healthy Eating and Cooking Intervention Featuring Traditional African Caribbean Foods from Participant and Staff Perspectives.

Culturally appropriate healthy eating resources are intended to help people from different ethnic backgrounds consume diets reflecting government dietary recommendations, yet evidence on use in the target groups is lacking. This study evaluated the feasibility of a new brief culturally appropriate community intervention that aimed to introduce food-based healthy eating and recipe resources featuring African Caribbean foods, which were recently co-developed with people from these ethnic backgrounds. Working with a community organization in the UK, a single-arm study was used to collect verbal data from participants and staff on the acceptability of intervention whilst knowledge, skills and behaviours related to healthy eating were evaluated using pre-, post- and follow-up questionnaires. A total of 30 participants were recruited, and 22 completed all three questionnaires; who were mostly female aged 55 years+ (n = 17) and of African Caribbean ethnicity (45%, n = 10), with 32% (n = 7) reporting no educational attainment. At post-intervention and follow-up, most participants reported high satisfaction (n = 21, 95%) with the intervention sessions and high levels of confidence in using the resources at home within budget. The number of participants who were familiar with the healthy eating guidance featuring Caribbean foods increased from pre- (36%, n = 8) to post-intervention/follow-up (n = 22, 100%) (p < 0.05). Findings suggest the intervention is feasible in a community setting and could help increase awareness and use of culturally appropriate healthy eating guidance amongst a diverse group.

Knowledge, Attitude, and Practice of Rafsanjan University of Medical Sciences Students Concerning Fast Food

Background: Lifestyle changes and, consequently, changes in dietary habits have led people, especially young people, to consume more processed and fast food. This study evaluated the knowledge, attitude, and practice of fast-food consumption among medical sciences students in Rafsanjan, Iran. Methods: In this cross-sectional study, data were collected using a researcher-designed self-reported questionnaire, which was distributed among 350 medical sciences students in Rafsanjan, Iran, selected by stratified random sampling from 2019 to 2020. The validity and reliability of this questionnaire were confirmed before commencement. SPSS 20 was used for data analysis. Results: The results showed that university students had above-moderate knowledge (39.7±0.55) and positive attitudes (60.52±0.43) about fast food consumption. The mean number of times students consumed fast food in the past month was 12.41±0.46. There was a statistically significant and positive correlation between attitude and practice. Also, knowledge had a significant inverse correlation with attitude and practice. The level of women’s knowledge was significantly higher (P=0.001) than men’s knowledge, and the knowledge score of dental and medical students was significantly higher (P=0.04) than that of students from other schools. The men’s attitude score was significantly higher (P=0.04) than the women’s. Conclusion: Appropriate interventions should be implemented to improve students’ knowledge, attitude, and practice concerning fast food consumption. Food labeling, teaching healthy cooking and preparation, time management, improving university meal programs, and opening affordable, healthy on-campus restaurants are recommended.

Modern Home Cooking Practices, the Role of New Media, and Implications for Culinary Medicine: A Qualitative Study Among Mothers With Low Income

Culinary medicine offers a practical, experiential approach to nutrition education, but in-person programs are resources intensive. Digital interventions may offer a scalable, acceptable approach to culinary medicine in populations that are at increased risk for poor diet, such as parents with low income. The purpose of this study was to examine modern home cooking behavior and the role of new media from the perspective of parents with low income and identify implications for culinary medicine research. Twenty parents from 6- to 11-year-old children that qualify for free/reduced school lunch programs completed a survey and interview examining online cooking information seeking behaviors, current cooking practices, and factors that influence healthy eating. Interview transcripts were analyzed using a semi-structured hybrid coding approach. Three major themes emerged from the data: (1) Current cooking habits and environment; (2) Factors that influence healthy cooking; and (3) The role of the internet in home cooking. This research may be used to inform the creation of digital culinary medicine intervention tools to promote healthy eating in this population.

Do cooking and food preparation skills affect healthy eating in college students?

The aim of this study is to investigate the relationship between food and cooking skills and healthy eating attitudes in college students. The demographic characteristics, anthropometric measurements, nutritional habits, attitudes toward healthy eating, and cooking and food preparation skills were questioned. 16.2% of the students have moderate, 63.5% high, and 20.3% ideally high attitudes toward healthy eating. While a positive and significant correlation was found between the total score and sub-factor scores of the "Cooking Skills and Food Skills" scale and the total score of the "Attitude Scale for Healthy Nutrition"; a negative statistically significant correlation was found between the total score and sub-factor scores of the "Cooking Skills and Food Skills" scale and the frequency of consumption of fast-food, processed meat products, packaged foods, and bread types (p < .05). Cooking and food preparation skills seem to be positively associated with healthy attitudes and habits. Considering this positive association, interventions to improve food and cooking skills may help promote healthy eating attitudes in college students. Developing these skills can shed light on increasing the frequency of cooking at home, consuming healthier foods, and as a result, providing a healthy eating attitude. Therefore, more comprehensive intervention studies are needed in this area.

Healthy Food Counseling with Media Posters and Fun Cooking at The Pondok Harapan Surabaya Orphanage

An orphanage is not only a place to receive orphans or children abandoned by their parents, but also an institution to educate children, one of which is education on healthy food. The method used in fun education is posters with interesting pictures and games that use fun interactions for children, namely fun cooking. In the implementation stage, the educational theme given on the first day was education on healthy and unhealthy foods, while the theme on the second day was the nutritional content of healthy foods. In the healthy food fun cooking training on the first day, namely making sushi and the second day, namely mille crepes. The results of the guess the picture evaluation showed that 100% of the children in the orphanage were able to answer all the questions correctly. Finally, closing is closed by eating together. The food given to the children is a healthy meal made by international OTTIMO students, this is done to provide real examples of healthy food for the younger orphanages.

Designing a Digital Culinary Education Intervention for Parents With Low Income

ObjectiveTo examine cooking practices, online information-seeking habits, and intervention preferences among parents with low income to inform the development of a digital cooking intervention on the basis of the Healthy Cooking Index. MethodsThis formative research study included a brief survey followed by in-depth interviews (from February to April, 2021) with parents of a child aged 6–11 years with low income (n = 20; 100% female, 70% African American or Hispanic White). Interview transcripts were analyzed using a semistructured hybrid coding approach. ResultsThree main themes were identified to inform the development of the intervention: (1) current Healthy Cooking Index behaviors, (2) preferences for digital cooking intervention content, and (3) design and delivery preferences. A 7-step process was used to develop the intervention and integrate qualitative findings. Conclusions and ImplicationsOnline culinary programs targeting parents with low income may consider short, mobile-friendly video formats and focus on easy-to-prepare recipes adaptable to family preferences.

Physician-Chef-Dietitian Partnerships for Evidence-Based Dietary Approaches to Tackling Chronic Disease: The Case for Culinary Medicine in Teaching Kitchens.

Since the middle of the 20th century, the American food environment has become increasingly ultra-processed. As a result, the prevalence of chronic, diet-related disease in the United States has skyrocketed. Meanwhile, physicians are still poorly trained in nutrition. A recent innovation that aims to address this is "culinary medicine" programming taught by teams of physicians, chefs, and registered dietitian nutritionists. Culinary medicine is an evidence-based, interprofessional field of medicine that combines culinary arts, nutrition science, and medical education to prevent and treat diet-related disease. It employs hands-on learning through healthy cooking and is typically taught in a teaching kitchen, either in-person or virtually. It can be dosed either as a patient care intervention or as experiential nutrition education for students, medical trainees, and healthcare professionals. Culinary medicine programs are effective, financially feasible, and well-received. As a result, healthcare systems and medical education programs are increasingly incorporating culinary medicine, teaching kitchens, and interprofessional nutrition education into their patient care and training models.

Cooking behaviours after Diabetes Prevention Program (DPP) participation among DPP participants in Baltimore, MD.

The Diabetes Prevention Program (DPP) is a widely implemented 12-month behavioural weight loss programme for individuals with prediabetes. The DPP covers nutrition but does not explicitly incorporate cooking skills education. The objective of the current study is to describe food and cooking skills (FACS) and strategies of recent DPP participants. Photo-elicitation in-depth interviews were conducted from June to August, 2021. Baltimore, MD, USA. Thirteen Black women who participated in DPP. The DPP curriculum influenced participants' healthy cooking practices. Many participants reported shifting from frying foods to air-frying and baking foods to promote healthier cooking and more efficient meal preparation. Participants also reported that their participation in DPP made them more mindful of consuming fruits and vegetables and avoiding foods high in carbohydrates, fats, sugars and Na. With respect to food skills, participants reported that they were more attentive to reading labels and packaging on foods and assessing the quality of ingredients when grocery shopping. Overall, participants reported changing their food preferences, shopping practices and cooking strategies to promote healthier eating after completing the DPP. Incorporating hands-on cooking skills and practices into the DPP curriculum may support sustained behaviour change to manage prediabetes and prevent development of type 2 diabetes among participants.

Complex, Varied and Evolving Manifestations of Food Agency in Daily Life Among Diabetes Prevention Program Participants in Baltimore, Maryland

ObjectiveTo characterize food agency (one's capacity to procure and prepare food in particular contexts) among Diabetes Prevention Program (DPP) participants and gather perspectives about experiences with DPP. DesignPhotograph-elicitation in-depth interviews and survey measures. SettingBaltimore, Maryland (June–August 2021). ParticipantsBlack women (n = 13) who participated in DPP. Phenomenon of InterestFood agency and strategies used to procure and prepare food and the influence of DPP on daily food behaviors. Surveys measured food agency using the Cooking and Food Provisioning Action Scale and cooking behaviors. AnalysisThematic analysis of qualitative in-depth interviews and descriptive statistics for quantitative measures. ResultsAs quantitative and qualitative data revealed, participants were frequent and confident cooks with high food agency. Participants viewed cooking as a key strategy for healthy eating and desired more hands-on cooking instruction within DPP to develop new healthy cooking skills. The primary barriers identified were related to lack of time or energy. Food procurement and preparation practices shifted over time, and DPP was a key influence on current behaviors. Conclusions and ImplicationsFood agency is complex and manifests heterogeneously in daily life. A life course, contextual, and food agency-based approach could be considered for future diabetes prevention interventions.

Sosialisasi Pengaplikasi Centrifugal Force Dalam Memproduksi Minyak Kelapa Murni

Cooking oil is one of the staple ingredients that is widely used in household and industrial needs. The high price of cooking oil has an impact on the food security of a family. Repeated use of cooking oil will also have an impact on family health. So it is necessary to socialize the healthy and quality cooking oil using virgin coconut oil. The purpose of this socialization was directed to the group of housewives in Pumo Village, Wuluhan District, Jember Regency. The economic condition of this housewife is classified as lower middle class. The Pumo Village Housewives Group (partner) is located in a coastal area with extraordinary coconut potential. Utilization of coconut is only limited to being sold in the form of coconuts, either young (degan) or old (copra). Though the potential will be greater if the processing is carried out, especially in the form of pure coconut oil. The solution offered to this problem is the application of science and technology with simple technology, namely centrifugal force as an effort to become independent partners in producing virgin coconut oil. The virgin coconut oil produced is not only to support family food security, but also to be a business opportunity for partners. The results of this service, the community can know the techniques of making, packaging products and entrepreneurship in the field of making virgin coconut oil.

Performances of black seed sesame (Sesamum indicum L.) under low fertility saline soils

The world need for healthy cooking oil has readjusted research into other non-conventional oil crops like sesame. The importance of sesame is not only because of its healthy oil crop but also because of its short life cycle making it an attractive cash crop. The crop has been reported to be moderately sensitive to saline-soil and drought. Previous reports on the salinity tolerance were conducted on artificial saline soils with considering fertility thus it is important to evaluate the crops performance on naturally low fertility saline soils. Therefore, the objective of this study was to investigate the effect of saline-soil on growth, development and yield and yield related traits of black seed sesame. The pot experiment was conducted at Buri Ram province Thailand, in a 2 × 6 factorial in RCBD with three replications, where factor A was the soil salinity levels and factor B was the sesame cultivars. Sesame seeds were planted in a seedbed and later were transplanted into the 72 experimental pots each filled with 9 kg soil. Observed results showed that salinity levels had effect on sesame i.e. plant height, number of branches at 30 DAT, SCMR, total chlorophyll content, number of capsules, total dry weight and capsules dry weight. An interaction between salinity level and cultivar was also investigated i.e. number of branches and capsules, total and capsules dry weight and harvest index (HI). Salinity levels had influence on sesame both on growth and yield parameters; cv. Kanchanaburi and KKU2 showed higher number of capsules when compared with other cultivars grown under saline soil, whereas cv. Kanchanburi, UB3 and Buriram gave higher capsules dry weight under saline-soil.

Goal Setting and Parental Participation in a piloted High School Football Sports Nutrition Education Program

Introduction: There is a lack of research on how parental involvement in an adolescent athlete’s sports nutrition program can impact an athlete’s adherence to nutrition related goals. Thus, this investigation aimed to examine the difference in the high school football athlete’s adherence to self-identified dietary goals in relation to parental involvement in the program. Methods: A total of 25 high school football athletes and 25 parents participated in a six week-long WAVE sports nutrition education program. 64% of participants (athletes &amp; parents) completed the 12-week post follow up (n=32). Athletes and parents completed sports nutrition knowledge questionnaires and food frequency questionnaires. Additionally, parents completed self-efficacy questionnaires to rank their confidence in preparing healthy meals and cooking. Results: There were significant changes in parents' sports nutrition knowledge scores from initial to the 12-week follow up (p&lt;0.001) The parents’ self-efficacy around choosing and preparing healthy food options also increased from initial to the 12-week follow up (p=0.004). No significant difference was found between parent’s attendance and the athlete’s adherence to long-term goals. Conclusions: The increase in parent's overall sports nutrition knowledge and self-efficacy around preparing and cooking healthy foods did not significantly affect athlete’s adherence to their self-identified goals.

Patterns of home cooking practices among participants in a behavioral weight loss program: A latent class analysis

Cooking education is a popular approach to health promotion; however, the relationship between specific cooking practices, diet and weight loss is not well understood. The goal of this study was to 1) evaluate the relationship between cooking practices, dietary behaviors, and weight loss after a weight loss intervention and 2) identify patterns of cooking practices and their implications on weight loss. Using a quasi-experimental, single-arm cohort study design, we analyzed data from 249 adults with overweight/obesity who were participating in a weight loss program. Participants self-reported demographics, height and weight, and diet and physical activity behaviors. The Health Cooking Questionnaire 2 (HCQ2) was used to collect information on cooking practices post intervention. The HCQ2 responses were used to generate Healthy Cooking Index (HCI) scores, a summative measure of cooking practices with the potential to influence health. Latent Class Analysis (LCA) was utilized to define distinct patterns of cooking behaviors. Cooking patterns and HCI scores were examined relative to participant demographics, dietary behaviors, and weight loss. HCI scores post-intervention were positively associated with age, weight loss, and favorable dietary behaviors in this study. The LCA revealed three distinct patterns of cooking behavior (Red Meat Simple, Vegetarian Simple, Health & Taste Enhancing). The Red Meat Simple cooking pattern was associated with less weight loss compared to other patterns. The findings of this study set the foundation for more research on cooking education as a method for improving weight loss outcomes in the context of behavioral interventions.

Family Facilitators of, Barriers to and Strategies for Healthy Eating among Chinese Adolescents: Qualitative Interviews with Parent-Adolescent Dyads.

Healthy eating is vital in preventing obesity and long-term non-communicable diseases. This study explores potential family facilitators of, barriers to and strategies for healthy eating among adolescents in Chinese families to guide the development of effective interventions in the future. Parent-adolescent dyads were purposively sampled by age, gender, fruit and vegetable intake and household income. Key family factors were identified by thematic analysis. Fourteen themes under five domains were identified: family health with (1) illness experienced in the family; parental knowledge of (2) dietary recommendations, (3) the preparation of healthy food and (4) healthy food choice; parental attitudes towards (5) the importance of healthy eating and (6) the priority of family health; socioeconomic factors of (7) time concerns and (8) cost concerns; and food parenting practices in (9) nutritional education, (10) role modeling, (11) food provision, (12) child involvement, (13) parental supervision and (14) the cultivation of food preference. Useful strategies included incorporating healthy ingredients in adolescents' favorite recipes and providing a variety of fruit and vegetables at home. There is a need to empower parents with practical nutrition knowledge, to be more authoritative in food parenting practices, to discuss healthy eating with children and to acquire practical skills related to time- and cost-saving healthy cooking.

Building Flavor and Confidence in the Kitchen: A Pilot Virtual Cooking Class on Healthy Snacking.

Cooking meals at home is associated with more healthful eating and even other healthy behaviors, such as increased physical activity, but for many there are numerous barriers to making this a reality. Healthy teaching kitchen interventions aim to help patients overcome these barriers. Our pilot program worked to address this issue by demonstrating the feasibility and acceptability of a virtual culinary medicine session designed for outpatient clinic patients. Participants were recruited from a single community primary care clinic for a virtual culinary medicine session. Of the 29 subjects who attended the class, 13 (45%) filled out the pre-course survey, and 8 (26%) filled out the post-course survey. Average participant confidence in preparing snacks at home from fresh ingredients increased from 3.62 to 4.38 out of 5 after attending this session, though the results were not statistically (OR .47; P = .172; 95% CI .16 to 1.3). Post-participation comments were overwhelmingly positive. This study showed that a virtual cooking class is feasible in a community clinic setting and is positively received. In addition, a culinary class teaching healthy cooking techniques paired with nutrition training may improve patient's confidence in the kitchen.

The impact of Ramadan during COVID-19 confinement on weight, dietary, and lifestyle habits in the Kingdom of Saudi Arabia: a cross-sectional study

Severe procedures were undertaken globally because of the COVID-19 pandemic to overcome the spread of the disease and to prevent catastrophic results affecting the health care system including social distancing, lockdowns, and quarantines. Despite the widely known health benefits of Ramadan fasting, there was a general concern regarding the lifestyle of people during Ramadan 2020 that accompanied the period of COVID-19 pandemic and the home confinement applied. The main objective for the current cross-sectional investigation was to investigate the influence of Covid-19 lockdown during Ramadan fasting on weight change on 481 participants in Saudi Arabia. Identifying the contributing risk factors to weight gain were also addressed. Around 42% of the participants had gained weight and around 38% of the participants had lost weight. Physical activity level was shown to be considered as a protective factor against weight gain (OR = 1.03 with P = 0.008), while increasing the number of meals and not adapting healthy cooking methods can both be considered as contributing factors to weight gain (OR = 1.03 with P = 0.009, and OR = 1.03 with P = 0.004, respectively). Assessing these changes during Ramadan of COVID-19 quarantine provided valuable perspective on the health and wellbeing of Saudi Arabia citizens. These findings should be considered in future studies to explore the persistence of Covid-19 related weight status and habit change.

The Efficacy of Maker Education and STEAM Content Delivery Through Cooking

The research explores a multimodal platform and curriculum, Chef Koochooloo, that merges cooking instruction with the science, technology, engineering, arts, and mathematics (STEAM) approach to education. This curriculum and application uses narrative content emphasizing cuisines, cultures, and food from many countries, aiming to develop healthy cooking skills and enhance STEAM, nutrition, and human geography knowledge through food preparation. Further, the effectiveness of this approach toward maker education in developing student interest across disciplines is discussed. The experimental study consisted of a 10-week pilot study across 11 schools in California to test the effectiveness of this approach and curriculum. 259 students participated in this study. Narrative methods, semi-structured interviews, and multimodal analyses of platform and lesson iterations based on educational standards were used to evaluate this approach. Additionally, interviews with stakeholders reveal a set of challenges and affordances useful toward the analyses of maker education interventions as a whole.

Outcome Evaluation on Impact of the Nutrition Intervention among Adolescents: A Feasibility, Randomised Control Study from Myheart Beat (Malaysian Health and Adolescents Longitudinal Research Team-Behavioural Epidemiology and Trial).

A healthy eating environment in the school setting is crucial to nurture the healthy eating pattern for youth. Thus, it helps to combat the obesity issue. However, the impact of healthy school environment on healthy eating habits among Asian adolescents is scarce and less clear. This clustered randomised-control study has two objectives. The first objective was to evaluate the changes in adolescents’ dietary intake after the interventions for all arms (control; healthy cooking training only; subsidization with healthy cooking training). The second objective was to compare the effect of subsidization with healthy cooking training and healthy cooking training only with the control arm on adolescents’ dietary intakes. This study consisted of 340 secondary school students aged 14 years in rural and urban Malaysia. A total of two arms of intervention and one arm of control were included. Intervention one focused on healthy cooking preparation for the canteen and convenience shop operators. Intervention two included subsidization for fruits and vegetables with a healthy cooking preparation training for the canteen and suggestions on providing healthy options to the convenience shop operators. The outcome measured was changes to dietary intake. It was measured using a three-day dietary history pre- and post-intervention. A paired-t test was used to evaluate the outcome of intervention programmes on dietary changes for all arms (control, intervention one and two). An ANCOVA test was used to investigate the effect of providing subsidization and healthy cooking preparation training to the canteen and convenience shop operators on adolescents’ dietary intakes as compared to the control arm. Overall, the reduction in energy and carbohydrates for all arms were observed. Interestingly, fat intake was significantly increased after the four-week intervention programme under healthy cooking intervention but not in the food subsidization group. When comparing between control, healthy cooking training only and subsidization with the healthy cooking training arm, there was no significant changes between arms. A robust intervention to include subsidization of healthy foods for intervention programmes at schools in a larger scale study is needed to confirm this finding.

The Truthfulness of Nutrition Information in YouTube Cooking Channels

ObjectivesTo evaluate the truthfulness of nutrition, cooking, or food information in videos from Youtube cooking channels’ recipes/meal preparation demonstrations. Currently, no studies directly evaluate the truthfulness of nutrition information from cooking channels on YouTube, this research aims to fill this gap in knowledge.MethodsKeywords (mealprep, healthy cooking, recipe, healthy dishes, meals) were selected; Google Trends was used to determine the use of each term. Each keyword was used to select 16 videos for a total of 80 videos. Each channel was evaluated to ensure it qualified as a cooking channel, then sorted into categories (professional chef, nonprofessional cook, home cook, or food media company; each category was sorted into health focused or nonhealth focused) for analysis. Both researchers abstracted content from all videos. Nutrition claims were scored for accuracy & specificity (how detailed the information was) using a tool modeled after the DISCERN tool. In addition, the following indicators of video popularity were collected: number of views, likes, dislikes, comments & subscribers. Truthfulness was assessed using the sum of accuracy and specificity scores of the videos’ nutrition content; higher scores reflect better accuracy, truthfulness, and specificity.Results43 of the videos (53.8%) discussed nutrition information. Mean accuracy, specificity, & truthfulness scores were 4.16 of 5, 2.65 of 5, & 6.18 out of 10, respectively. Both truthfulness and specificity were positively (p < 0.05) associated with the number of nutrition concepts noted (r = 0.309; r = 0.375). No associations were found between truthfulness scores and measures of popularity, except for number of subscribers and specificity (r = −0.366; p = 0.05). Upload source was significantly associated with accuracy (p = 0.009) but not truthfulness or specificity. Nonhealth focused professional chefs had a significantly higher mean accuracy than nonhealth focused non-professional cooks (p = 0.036). Nonhealth focused food media companies had a significantly higher mean accuracy score than nonhealth focused non-professional cooks (p = 0.014).ConclusionsYouTube cooking channels could be reasonable sources for factual nutrition information, but truthfulness can vary based on certain factors.Funding SourcesSimmons University.