To examine the associations of home cooking with caregiver–child interaction and child mental health in Japan.

Cross-sectional data collected in 2018. Frequency of home cooking was assessed by a questionnaire among 4126 caregivers and classified as high (almost every day), medium (4–5 d/week) or low (≤3 d/week). Caregiver–child interaction was evaluated by assessing frequency of talking and playing together (per week). Behaviour problems and prosocial behaviour were assessed by the Strengths and Difficulties Questionnaire, and resilience was assessed using the Children’s Resilient Coping Scale.

Japan.

Children aged 9–10 years and their caregivers in Adachi, Tokyo, Japan.

Low and middle frequency of home cooking were associated with lower frequencies of talking about school life, talking about news with the child, talking about television shows with the child and helping with the child’s homework. Children with low and/or middle frequency of home cooking had more behaviour problems (low frequency: β = 3·95, 95 % CI 1·30, 6·59 and medium frequency: β = 3·38, 95 % CI 2·07, 4·70), lower prosocial behaviour (low frequency: β = −5·85, 95 % CI −10·04, −1·66) and lower resilience (low frequency: β = −6·56, 95 % CI −9·77, −3·35 and medium frequency: β = −4·11, 95 % CI −5·71, −2·51), compared with children with high frequency of home cooking after adjusting covariates including socio-economic status. These associations were mediated by child’s eating behaviours and/or caregiver–child interaction.

Creating an environment that encourages caregivers to cook at home may be important for children’s mental health.

The present analysis evaluates the overall appreciation and implementation of an intervention, Project Tomato, designed to maintain fruit and vegetable intake in children aged 8–9 years.

A random sample of fifty-four English primary schools (658 children) were randomised to either the intervention group or the control. The intervention group received a multi-component programme delivered in school by teachers and items sent home for parents/children. Dietary measurements were collected at baseline and follow-up. The intervention participants completed questionnaires on the intervention materials, to identify implementation and appreciation of the intervention, and other environmental mechanisms.

Fifty-four primary schools were randomly selected, with twenty-seven schools allocated to the intervention group.

A total of 311 children received the intervention.

Implementation of the intervention was low, 21·3 % of school items and 56·0 % of home items were implemented. The intervention materials were well received by teachers, parents and children. Other mechanisms that may affect fruit and vegetable intake were explored. Children who ate their main meal with their parents 3–7 nights/week on average consumed 37·6 (95 % CI 9·8, 65·4) g more fruit and vegetables than children who ate with their parents 0–2 times/week.

Implementation of the trial components was poor. However, the results identified the importance of parental environment and mealtime structure on children's fruit and vegetable intake.