Cooking Skills in Health Professionals: A Systematic Review

Cooking skills (CSs) encompass both physical and behavioral abilities, and their transmission has evolved due to social changes and the rise of fast food as a convenient but unhealthy option. Studies show that patients are more likely to follow dietary plans when the advice includes healthy, simple, and practical cooking tips. Intervention programs supporting this approach have been shown to improve CSs and encourage balanced diets in the community. CSs of health professionals, and their ability to teach and impart, can thus play a key role in these strategies. This systematic review aimed to identify studies that have already discussed CSs among health professionals. PRISMA guidelines were followed, and Scielo, Pubmed, Scoppus, and Web of Science databases were searched in January 2024. From the identified 527 potentially relevant studies, 9 met the inclusion criteria. The studies analyzed address topics such as the suitability of CS as a professional competency, professionals’ viewpoints regarding culinary aptitude, integrating CSs into training, and assessment of their impact on enhancing professionals’ competencies. Results suggest that developing CSs can improve professionals’ confidence, potentially benefiting community eating behaviors. Despite available validated tools, a clearer CS definition is needed for consistent evaluation and a better understanding of its role among health professionals.