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The DOI matches its Crossref record; 1 of the 1 references it cites were found in a registry or an index.

An intensive culinary intervention programme to empower type 2 diabetic patients in cooking skills: The SUKALMENA pilot study

Gayoso, L., Goni, L., de la O, V., Domper, J., Razquin, C., Ruiz-Canela, M., Etxeberria, U.·2023·International Journal of Gastronomy and Food Science
DOI 10.1016/j.ijgfs.2023.100721
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Crossref · 10.1016/j.ijgfs.2023.100721

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1 of 1 references verified0 citation errors · 0 not checkable

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  • Randomized clinical trials evaluating culinary medicine interventions on adults with cardiometabolic risk factors found short-term improvement in vegetable intake.

    “Randomized clinical trials (RCT) evaluating the impact of CM interventions on adults with cardiometabolic risk factors found short‐term improvement in vegetable intake [18], Mediterranean diet score [19], and weight [20, 21].”

    From One‐Year Weight Loss Following a Remote Culinary Medicine Program: A Bi‐Center Randomized Controlled Trial (2026) · cites this paper as [18]

Citations

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Research works printed but not linked: 43

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  8. Dasgupta, 2012, Effects of meal preparation training on body weight, glycemia, and blood pressure: results of a phase 2 trial in type 2 diabetes, Int. J. Behav. Nutr. Phys. Activ., 9, 125, 10.1186/1479-5868-9-125 · DOI · Paper page
  9. de La Fuente-Arrillaga, 2010, Reproducibility of an FFQ validated in Spain, Publ. Health Nutr., 13, 1364, 10.1017/S1368980009993065 · DOI
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  15. Goni, 2022, Development and validation of a new home cooking frequency questionnaire: a pilot study, Nutrients, 14, 1136, 10.3390/nu14061136 · DOI
  16. Guasch-Ferré, 2021, The Mediterranean diet and health: a comprehensive overview, J. Intern. Med., 549
  17. Haas, 2013, National standards for diabetes self-management education and support, Diabetes Care, 36, S100, 10.2337/dc13-S100 · DOI
  18. Hutchinson, 2016, Evaluation of the effectiveness of the Ministry of Food cooking programme on self-reported food consumption and confidence with cooking, Publ. Health Nutr., 19, 3417, 10.1017/S1368980016001476 · DOI
  19. Irl, 2019, Culinary medicine: advancing a framework for healthier eating to improve chronic disease management and prevention, Clin. Therapeut., 41, 2184, 10.1016/j.clinthera.2019.08.009 · DOI
  20. Lambrinou, 2019, Lifestyle factors, self-management and patient empowerment in diabetes care, Eur J Prev Cardiol, 26, 55, 10.1177/2047487319885455 · DOI · Paper page
  21. Lavelle, 2016, Barriers and facilitators to cooking from ‘scratch’ using basic or raw ingredients: a qualitative interview study, Appetite, 107, 383, 10.1016/j.appet.2016.08.115 · DOI
  22. Liu, 2018, Meat cooking methods and risk of type 2 diabetes: results from three prospective cohort studies, Diabetes Care, 41, 1049, 10.2337/dc17-1992 · DOI
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  25. Monlezun, 2015, Medical school-based teaching kitchen improves HbA1c, blood pressure, and cholesterol for patients with type 2 diabetes: results from a novel randomized controlled trial, Diabetes Res. Clin. Pract., 109, 420, 10.1016/j.diabres.2015.05.007 · DOI · Paper page
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  28. Pelle, 2022, COVID-19 and diabetes-Two giants colliding: from pathophysiology to management, Front. Endocrinol., 19
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  33. Ring, 2019, Cooking up health: a novel culinary medicine and service learning elective for health professional students, J. Alternative Compl. Med., 25, 61, 10.1089/acm.2018.0313 · DOI
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  35. Sharma, 2021, Impact of a virtual culinary medicine curriculum on biometric outcomes, dietary habits, and related psychosocial factors among patients with diabetes participating in a food prescription program, Nutrients, 15, 4492, 10.3390/nu13124492 · DOI
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Metadata

Authors
Gayoso, L., Goni, L., de la O, V., Domper, J., Razquin, C., Ruiz-Canela, M., & Etxeberria, U.
ORCID
Venue
International Journal of Gastronomy and Food Science
Publisher
Elsevier BV
Published
2023-06
Volume
32
Pages
100721
ISSN
1878-450X
DOI
10.1016/j.ijgfs.2023.100721
Cited by
7
References
1
Language
en
Licence
Funders
Diputación Foral de Gipuzkoa

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