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Public Health Nutrition

The Public Health Nutrition special collection aims to address key public health challenges related to nutrition and food security. We welcome submissions that explore the determinants of dietary behaviours, interventions to promote healthy eating habits, and strategies to address nutritional disparities and improve population health outcomes.
 

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Protocol: Cooking Behaviours in Food-Based Dietary Guidelines: A Global Review

Details
Category: Public Health Nutrition
Hits: 95
ID: 165
  • Study Status: Ongoing
  • Study Type: Systematic Review
  • Study Location: Global

Study Title
Protocol: Cooking Behaviours in Food-Based Dietary Guidelines: A Global Review

Principal Investigator(s)
Sophie Ognjenovic

Affiliation(s)
Department of Nutritional Sciences, King's College London

Study Start Date
1 January 2026

Study End Date (Expected/Actual)
1 August 2026

Study Objective(s)
This study aims to examine food-based dietary guidelines (FBDGs) worldwide for references to cooking skills, food skills, food safety, sustainable cooking practices, and the environmental and cultural dimensions of cooking. It also seeks to evaluate the equity of these recommendations using the PROGRESS-Plus framework.

Short Abstract / Summary
Diet-related non-communicable diseases (NCDs) account for more than three-quarters of global NCD deaths, with the greatest burden occurring in low- and middle-income countries. Food-based dietary guidelines (FBDGs) are key public health tools designed to promote healthy eating behaviours, yet adherence remains suboptimal globally. One potential reason for this may be the limited practical guidance provided on cooking-related behaviours.

This review will examine national FBDGs from around the world for references to cooking skills, food skills, food safety, sustainable cooking practices, and cultural dimensions of food and cooking. Additionally, the review will assess the extent to which these recommendations address health equity using the PROGRESS-Plus framework.

The review will follow the Joanna Briggs Institute (JBI) methodological guidance for scoping reviews and an adapted PRISMA-ScR approach. FBDGs will be sourced from the FAO repository and official government websites. Two reviewers will independently extract and analyse data relating to cooking behaviours, sustainability, and cultural aspects of food guidance. Findings will be synthesised narratively to provide a comprehensive overview of how cooking behaviours are represented in dietary guidelines globally.

Study Design
Narrative Review (Scoping Review)

Study Population
The review will include the most recent consumer-facing food-based dietary guidelines, food guides, and technical documents intended for healthcare professionals or policymakers from countries worldwide. All population groups covered by consumer-facing guidelines will be included.

Sample Size (if applicable)
174 documents

Inclusion Criteria

  • National food-based dietary guidelines, food guides, and technical documents providing dietary recommendations.
  • Documents aimed at consumers, healthcare professionals, or policymakers.
  • Documents published in English or translatable into English.
  • Most recent version of each country's guideline.

Exclusion Criteria

  • Background sections, glossaries, appendices, and non-recommendation content.
  • Duplicate formats presenting the same information (e.g., simplified food guides accompanying a full guideline document).
  • Shorter versions of guideline series where a comprehensive version is available.

Intervention / Exposure (if applicable)
Assessment of cooking-related content within food-based dietary guidelines, including cooking skills, food skills, food safety, sustainable cooking practices, cultural food practices, and equity considerations.

Primary Outcome Measures

  • References to cooking skills
  • References to food skills
  • Food safety recommendations
  • Sustainable cooking practices
  • Cultural dimensions of food and cooking
  • Equity assessment using the PROGRESS-Plus framework

Funding Source(s)
UK Research and Innovation (UKRI), Economic and Social Research Council (ESRC)

Collaborating Institution(s)

  • King's College London
  • NNEdPro Global Institute for Food, Nutrition and Health

Ethics Approval
Ethical approval is not required as all data are sourced from publicly available documents.

Publication Status
Ongoing (Protocol stage; not yet published)

Study Location(s)
Global

Keywords
Food-based dietary guidelines; culinary nutrition; cooking skills; food skills; sustainable cooking; food culture; food safety; public health nutrition; PROGRESS-Plus; health equity.

Data Collection Methods
Consumer-facing food-based dietary guidelines, food guides, and technical documents will be retrieved primarily from the FAO Food-Based Dietary Guidelines Repository. Where documents are unavailable through the repository, they will be obtained from official government websites, relevant institutions, or identified through existing literature reviews. Non-English documents will undergo a two-stage translation process involving artificial intelligence-assisted translation (Paperpal or Google Lens) followed by human verification and refinement. Two independent reviewers will extract data on cooking-related recommendations and equity considerations, with findings synthesised narratively.

Data Availability Statement
Data are derived from publicly available national food-based dietary guideline documents and associated policy materials.

Contact Information
Sophie Ognjenovic
Email: This email address is being protected from spambots. You need JavaScript enabled to view it.
Department of Nutritional Sciences, King's College London.