Abstract
This review provides evidence for inclusion of cooking activities within adult nutrition education programs. Issues affecting diet-related health behaviors including fruit, vegetable, and sodium intake, barriers to consumption of produce, home fruit and vegetable availability and accessibility, and cooking behavior are examined. Nutrition education interventions are developed within a theoretical framework, and therefore a review of these theories as applied to nutrition education programs is appropriate. Dietitian-led nutrition education programs that target healthy eating behaviors and cooking skills are assessed, with findings indicating that an increase in cooking knowledge and skill can lead to improved produce consumption.