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Recommendations Summary

Adult Weight Management (AWM) Nutrition Education

Click here to see the explanation of recommendation ratings (Strong, Fair, Weak, Consensus, Insufficient Evidence) and labels (Imperative or Conditional). To see more detail on the evidence from which the following recommendations were drawn, use the hyperlinks in the Supporting Evidence Section below.

  • Recommendation(s)

    AWM: Nutrition Education

    Nutrition education should be individualized and included as part of the diet component of a comprehensive weight management program. Short term studies show that nutrition education (e.g. reading nutrition labels, recipe modification, cooking classes) increases knowledge and may lead to improved food choices.

    Rating: Fair

    • Risks/Harms of Implementing This Recommendation


    • Conditions of Application

      No conditions specified.

    • Potential Costs Associated with Application


    • Recommendation Narrative

      • One positive-quality RCT, one positive-quality cohort, and one neutral-quality cross-sectional study demonstrate successful behavior change and improved eating habits based on interventions involving cooking classes (Keller et al, 2004; Masley et al, 2001; Newman et al, 2005)  
      • Three cross-sectional studies (1 positive-quality, 2 neutral-quality) report that cooking classes are a highly requested nutrition education program enhancement (Birkett et al, 2004; Cavallaro et al, 2004; Keller-Olaman et al, 2005) 
      • Eight cross-sectional studies (3 positive-quality, 5 neutral-quality) report that as many as 80% of healthy people read nutrition information on food labels usually or often, and women generally read labels more than men (Kristal et al, 1998; Lin et al, 2004; Macon et al, 2004; Marietta et al, 1999; Neuhouser et al, 1999; Perez-Escamilla and Haldeman,  2002; Satia et al, 2005; Smith et al, 2000)  
      • Two neutral-quality RCTs and three nonrandomized clinical trials (1 positive-quality and 2 neutral-quality) show conflicting results about the effect of nutrition information on food choices; in three trials, subjects used nutrition information in product selection, while in 2 trials, there were no significant differences in food consumption (Bushman, 1998; Kral et al, 2002; Miller et al, 1999; Roefs and Jansen, 2004; Westcombe and Wardle, 1997)

    • Recommendation Strength Rationale

      • Conclusion statements both given a Grade III

    • Minority Opinions

      Consensus reached.