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Fig. 4 | BMC Nutrition

Fig. 4

From: The effect of culinary interventions (cooking classes) on dietary intake and behavioral change: a systematic review and evidence map

Fig. 4

Evidence map showing the effects of culinary interventions. ↑: significant improvement, ↔: No significant change, ↓: significant worsening. Colors reflect risk of bias (red is high and yellow is medium and green is low), BMI: Body mass index, DBP: Diastolic blood pressure, HbA1c: Hemoglobin A1c, HDL: High-density cholesterol, HOMA-IR: Homeostatic Model Assessment for Insulin Resistance, LDL: Low-density cholesterol, RCT: Randomized controlled trial, SBP: Systolic blood pressure, WC: Waist circumference

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BMC Nutrition

ISSN: 2055-0928

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