https://ogma.newcastle.edu.au/vital/access/ /manager/Index ${session.getAttribute("locale")} 5 https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:45058 n = 46 RCTs, n = 2 systematic reviews), preventing postpartum weight retention (n = 18 RCTs) or a combination of the two (n = 14 RCTs, n = 1 systematic review). The RCTs predominantly evaluated interventions that aimed to change both diet and physical activity behaviors (n = 84) and were delivered in-person (n = 85). Conclusions: This scoping review identified an increasing volume of research over time undertaken to support women of childbearing age to prevent and treat overweight and obesity. It highlights, however, that little research is being undertaken to support the young adult female population unrelated to pregnancy or preconception.]]> Wed 26 Oct 2022 12:08:16 AEDT ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:52423 Wed 11 Oct 2023 12:07:06 AEDT ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:49757 Tue 30 May 2023 17:56:58 AEST ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:37681 Thu 27 Jan 2022 15:55:17 AEDT ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:32354 Mon 30 Sep 2019 13:54:54 AEST ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:38358 Mon 30 Aug 2021 16:34:38 AEST ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:37943 Mon 29 Jan 2024 18:44:37 AEDT ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:39176 P <.05. Results: Older respondents and females reported higher levels of both cooking and food skills confidence compared to younger and male participants, all P <.001. Cooking and food skills confidence scores were highly correlated (r =.70, P <.001), but weakly correlated with ARFS (r =.22, P <.001; r =.31, P <.001, respectively). Participants with higher diet quality scores had greater cooking and food skills confidence and they consumed less takeaway food (P <.001 and P =.006, respectively). Sixteen percent of the variance in ARFS was accounted for, with age, sex, food creativity and food skills confidence contributing the most variability. Conclusions: Strategies to improve food skills confidence could potentially enhance diet quality and variety to a greater degree than focusing on cooking skills alone. However, development of both skills sets should be encouraged within education programs and targeted to differing aspects of diet quality. Tailoring interventions to specific population groups with low confidence in their skills, including younger adults and males, may facilitate individuals in making healthy food choices.]]> Mon 23 May 2022 14:54:04 AEST ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:45468 Fri 28 Oct 2022 14:30:21 AEDT ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:46535 Fri 25 Nov 2022 11:04:57 AEDT ]]>