Development of the Cook-Ed^TM Matrix to Guide Food and Cooking Skill Selection in Culinary Education Programs That Target Diet Quality and Health

Roberta C Asher^{1

2}, Tammie Jakstas^{1

2}, Fiona Lavelle³, Julia A Wolfson^{4

5

6}, Anna Rose^{1

2}, Tamara Bucher^{2

7}, Moira Dean³, Kerith Duncanson^{2

8}, Klazine van der Horst⁹, Sonja Schonberg⁹, Joyce Slater¹⁰, Leanne Compton¹¹, Roslyn Giglia¹², Sandra Fordyce-Voorham¹³, Clare E Collins^{1

2}, Vanessa A Shrewsbury^{1

2}

Affiliations

¹ School of Health Sciences, College of Health, Medicine and Wellbeing, The University of Newcastle, Callaghan, NSW 2308, Australia.
² Hunter Medical Research Institute, New Lambton Heights, NSW 2305, Australia.
³ School of Biological Sciences, Institute for Global Food Security, Queen's University Belfast, Belfast BT9 5DL, UK.
⁴ Department of International Health, Johns Hopkins Bloomberg School of Public Health, Baltimore, MD 21205, USA.
⁵ Department of Health Policy and Management, Johns Hopkins Bloomberg School of Public Health, Baltimore, MD 21205, USA.
⁶ Department of Health Management and Policy, School of Public Health, University of Michigan, Ann Arbor, MI 48109, USA.
⁷ School of Environmental and Life Sciences, College of Engineering, Science and Environment, The University of Newcastle, Callaghan, NSW 2308, Australia.
⁸ School of Medicine and Public Health, College of Health Medicine and Wellbeing, The University of Newcastle, Callaghan, NSW 2308, Australia.
⁹ School of Health Professions, Bern University of Applied Sciences, 3012 Bern, Switzerland.
¹⁰ Department of Food and Human Sciences, Faculty of Agricultural and Food Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada.
¹¹ Victorian Curriculum and Assessment Authority, Melbourne, VIC 3000, Australia.
¹² Foodbank Western Australia, Perth, WA 6105, Australia.
¹³ Mentone Girls' Grammar School Melbourne, Melbourne, VIC 3194, Australia.

PMID: 35565746
PMCID: PMC9103694
DOI: 10.3390/nu14091778

Development of the Cook-Ed^TM Matrix to Guide Food and Cooking Skill Selection in Culinary Education Programs That Target Diet Quality and Health

Roberta C Asher et al. Nutrients. 2022.

. 2022 Apr 24;14(9):1778.

doi: 10.3390/nu14091778.

Authors

Affiliations

¹ School of Health Sciences, College of Health, Medicine and Wellbeing, The University of Newcastle, Callaghan, NSW 2308, Australia.
² Hunter Medical Research Institute, New Lambton Heights, NSW 2305, Australia.
³ School of Biological Sciences, Institute for Global Food Security, Queen's University Belfast, Belfast BT9 5DL, UK.
⁴ Department of International Health, Johns Hopkins Bloomberg School of Public Health, Baltimore, MD 21205, USA.
⁵ Department of Health Policy and Management, Johns Hopkins Bloomberg School of Public Health, Baltimore, MD 21205, USA.
⁶ Department of Health Management and Policy, School of Public Health, University of Michigan, Ann Arbor, MI 48109, USA.
⁷ School of Environmental and Life Sciences, College of Engineering, Science and Environment, The University of Newcastle, Callaghan, NSW 2308, Australia.
⁸ School of Medicine and Public Health, College of Health Medicine and Wellbeing, The University of Newcastle, Callaghan, NSW 2308, Australia.
⁹ School of Health Professions, Bern University of Applied Sciences, 3012 Bern, Switzerland.
¹⁰ Department of Food and Human Sciences, Faculty of Agricultural and Food Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada.
¹¹ Victorian Curriculum and Assessment Authority, Melbourne, VIC 3000, Australia.
¹² Foodbank Western Australia, Perth, WA 6105, Australia.
¹³ Mentone Girls' Grammar School Melbourne, Melbourne, VIC 3194, Australia.

PMID: 35565746
PMCID: PMC9103694
DOI: 10.3390/nu14091778

Abstract

Culinary education programs are generally designed to improve participants' food and cooking skills, with or without consideration to influencing diet quality or health. No published methods exist to guide food and cooking skills' content priorities within culinary education programs that target improved diet quality and health. To address this gap, an international team of cooking and nutrition education experts developed the Cooking Education (Cook-Ed^TM) matrix. International food-based dietary guidelines were reviewed to determine common food groups. A six-section matrix was drafted including skill focus points for: (1) Kitchen safety, (2) Food safety, (3) General food skills, (4) Food group specific food skills, (5) General cooking skills, (6) Food group specific cooking skills. A modified e-Delphi method with three consultation rounds was used to reach consensus on the Cook-Ed^TM matrix structure, skill focus points included, and their order. The final Cook-Ed^TM matrix includes 117 skill focus points. The matrix guides program providers in selecting the most suitable skills to consider for their programs to improve dietary and health outcomes, while considering available resources, participant needs, and sustainable nutrition principles. Users can adapt the Cook-Ed^TM matrix to regional food-based dietary guidelines and food cultures.

Keywords: cooking skills; culinary nutrition; education; food skills.

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Conflict of interest statement

No author conflicts of interest or funding conflicts have been identified in the production of this research.

Figures

**Figure 1**
The modified e-Delphi process used in this study.

**Figure 2**
Illustration showing where to introduce the Cook-Ed^TM matrix when applying the Cook-Ed^TM model [30].

See this image and copyright information in PMC

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Development of the Cook-Ed^TM Matrix to Guide Food and Cooking Skill Selection in Culinary Education Programs That Target Diet Quality and Health

Affiliations

Development of the Cook-Ed^TM Matrix to Guide Food and Cooking Skill Selection in Culinary Education Programs That Target Diet Quality and Health

Authors

Affiliations

Abstract

Conflict of interest statement

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