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

Richmond S Doxey, Richard H Wolferz, Kelly L Stewart, Rachel Goossen, Lindsey Imber

Abstract read

In one paragraph

Article in American journal of lifestyle medicine. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

0numbers the graph read from it

0cells of the map it votes in

1citing papers in PubMed

–field-weighted citation impact

1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

1 citing paper in PubMed.

A qualitative exploration of family experiences with a virtual cooking and nutrition programme.Public health nutrition · 2025
Article

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

5 authors.

Richmond S DoxeyInternal Medicine, University of Utah Health, Salt Lake City, UT, USA (RSD); Family and Preventive Medicine, University of Utah, Salt Lake City, UT, USA (RHW, RG); Nutrition Care Services Department, University of Utah Health Hospitals and Clinics, Salt Lake City, UT, USA (KLS, LI).ORCID https://orcid.org/0000-0003-3213-3281

Richard H WolferzInternal Medicine, University of Utah Health, Salt Lake City, UT, USA (RSD); Family and Preventive Medicine, University of Utah, Salt Lake City, UT, USA (RHW, RG); Nutrition Care Services Department, University of Utah Health Hospitals and Clinics, Salt Lake City, UT, USA (KLS, LI).

Kelly L StewartInternal Medicine, University of Utah Health, Salt Lake City, UT, USA (RSD); Family and Preventive Medicine, University of Utah, Salt Lake City, UT, USA (RHW, RG); Nutrition Care Services Department, University of Utah Health Hospitals and Clinics, Salt Lake City, UT, USA (KLS, LI).

Rachel GoossenInternal Medicine, University of Utah Health, Salt Lake City, UT, USA (RSD); Family and Preventive Medicine, University of Utah, Salt Lake City, UT, USA (RHW, RG); Nutrition Care Services Department, University of Utah Health Hospitals and Clinics, Salt Lake City, UT, USA (KLS, LI).

Lindsey ImberInternal Medicine, University of Utah Health, Salt Lake City, UT, USA (RSD); Family and Preventive Medicine, University of Utah, Salt Lake City, UT, USA (RHW, RG); Nutrition Care Services Department, University of Utah Health Hospitals and Clinics, Salt Lake City, UT, USA (KLS, LI).

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

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;

Indexed as

barriers to healthy eatingculinary medicinehealthful eatinghealthy eatinghealthy snackingteaching kitchenvirtual teaching kitchen

Identifiers

PMID36636388

DOI10.1177/15598276221125686

PMCPMC9830242

What Socratic holds

Textmetadata

Read underepoch 390

Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the Socratic graph.