Scoping Review of Available Culinary Nutrition Interventions for People with Neurological Conditions.

ABSTRACT: People with neurological conditions may face barriers to meal preparation. Culinary nutrition interventions aim to facilitate the building of knowledge and skills for meal preparation. This scoping review aims to map the available evidence for culinary nutrition interventions for people with neurological conditions and evaluate the quality of these interventions based on program design, delivery and evaluation. After a systematic search of online databases (MEDLINE, CINAHL, Embase, Scopus and Proquest) and reference lists, a total of ten publications describing nine interventions were included. Most interventions were designed for people with stroke and/or Transient Ischemic Attack (n = 3) and Multiple Sclerosis (n = 3); others were for traumatic brain injury (n = 1),

SUBMITTER: Chun CTN 

PROVIDER: S-EPMC10857153 | biostudies-literature | 2024 Feb

REPOSITORIES: biostudies-literature