The empowerment of home cooking has been recently approached in the literature as pertaining to cooking skills and the capacity to overcome social, physical, and economic obstacles. However, thus far no studies have related the State’s role in this important health-promoting home practice, namely healthy cooking. We aim to elaborate on the concept and develop a multilevel conceptual model of cooking autonomy (CMCA) in order to relate the State’s role in healthy home cooking. This is a theoretical-conceptual study consisting of three phases: conceptual elaboration, expert panel consultation, and content validity of the CMCA developed in this study. A comprehensive literature review worked as the theoretical and conceptual basis, featuring Amartya Sen’s human capability approach. A total of 28 experts issued their opinions in listening workshops and interviews. Cooking autonomy was defined as the capacity to think, to decide, and to act to prepare meals from scratch, influenced by interpersonal relations, environment, cultural values, access to opportunities, and guarantee of rights. The CMCA has six levels, differing according to the degree of participation of an individual. We also present two charts with examples of the agent’s practices and actions that can be developed by the State in the public policy sphere. As a pioneering model in the international literature, the CMCA provides the conceptual basis for the development of studies and interventions on cooking autonomy, focusing not only on individual skills, but also on the role of public policies for healthy home cooking.
Objective:
To evaluate the culinary content of key messages contained in food-based dietary guidelines (FBDGs) available at the global online repository of the Food and Agriculture Organization of the United Nations (FAO).
Design:
Document analysis was conducted in August 2021 with data extraction of key messages explicitly related to cooking present in FBDGs. Data were analysed inductively using thematic analysis.
Setting:
The FAO’s global repository of FBDGs.
Participants:
n/a.
Results:
Just over half (n 39; 53.4%) of the 73 FBDGs analysed included at least one key message about cooking. The Latin American and Caribbean FBDGs presented the greatest amount and variety of content about cooking in the key messages, whereas the Near East and North America placed less emphasis on cooking. We identified three themes: (i) healthy food preparation (n 35; 61.4% of the 57 culinary key messages identified); (ii) food hygiene (n 14; 24.6%) and (iii) the promotion of culinary practices (n 7; 12.3%). Albania’s key message covered two themes (food hygiene and healthy food preparation) (n 1; 1,8%).
Conclusion:
FBDGs are official documents that express recommendations for a healthy diet. As most of these recommendations throughout the world include foods that must be cooked prior to consumption, culinary content should gain more visibility and be presented more broadly in these official documents.
Children school meals acceptance is needed for a good performance in school. The aim of this study was to evaluate the acceptance of school meals. A descriptive cross-sectional study with students aged 7 to 10 years was developed. Students (n = 189) of both genders from an elementary school in Macaé-RJ, Brazil took part in the study. The menu of the school served to the children was evaluated for 22 days. Results have shown that, on average, menus were not accepted. Better results were observed through face hedonic scales method rather than acceptance through the residuals index method. The school meals adherence index was 64.5% (medium). Finally, it was observed that menu adherence and the number of meal repetitions were significantly higher when dishes were prepared properly.
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