Document Type



3. MEDICAL AND HEALTH SCIENCES, Nutrition, Dietetics


The COVID-19 pandemic has further exacerbated physical inactivity, poor dietary intake and reduced mental wellbeing, contributing factors to non-communicable diseases in children. Cooking interventions are proposed as having a positive influence on children’s diet quality. Motor skills have been highlighted as essential for performance of cooking skills, and this movement may contribute to wellbeing. Additionally, perceived competence is a motivator for behaviour performance and thus important for understanding intervention effectiveness. Therefore, this research aimed to assess the effectiveness of an adapted virtual theory-based cooking intervention on perceived cooking competence, perceived movement competence and wellbeing.



This research was funded by Research development funding from Ulster University and Queen’s University Belfast. A National Health and Medical Research Council of Australia leadership Research Fellowship (APP2009340) supports CEC. The funders had no involvement in the design of the study and collection, analysis, and interpretation of data or writing the manuscript.

Creative Commons License

Creative Commons Attribution 4.0 International License
This work is licensed under a Creative Commons Attribution 4.0 International License.