A present state of attitudes to cooking in university students, and changes on the attitudes and the skills through a cooking class

Abstract

We conducted a survey on daily food habits including the frequency of cooking for university students in Kumamoto. There were three sign Ficaut results

Relationships among Local Agricultural Product Purchases, Self-Cooked Meal Consumption, and Healthy Eating Habits: A Cross-Sectional Study in a Town in Gunma, Japan

“…A significant positive association between the frequencies of breakfast and self-cooked meal intake was confirmed. A previous study of Japanese subjects revealed a positive relationship between the frequencies of cooking and breakfast intake among university students who lived alone [ 28 ], which is consistent with the result of this study. In Japan, breakfast is generally consumed at home.…”

“…Additionally, in recent years, numerous studies have considered the association of cooking at home or eating out with healthy dietary intake in the United Kingdom and United States [ 23 , 24 , 25 , 26 , 27 ]. In Japan, studies have also considered the association of cooking at home or eating out with healthy dietary intake [ 28 , 29 , 30 ]. However, the results have been inconsistent.…”

“…The purpose of this study was to examine the associations among the purchasing frequency of local agricultural products, the intake frequency of self-cooked meals, and healthy eating habits among community-dwelling Japanese adults. In Japan, only a few studies have examined the relationships between cooking and eating habits among community-dwelling adults [ 21 , 22 , 28 , 29 , 30 ], and most focus on young adults [ 28 , 29 , 30 ]. This study fills in the knowledge gaps in the literature by examining the associations between the purchase of local agricultural products, the intake of self-cooked meals, and healthy eating habits among community-dwelling adults in Japan.…”

Determinants of Changes in the Diet Quality of Japanese Adults during the Coronavirus Disease 2019 Pandemic

“…According to a nationwide survey on Japanese food culture [ 13 ], the percentage of adults who cook “almost every day” decreased by 0.8% (42.7–41.9%) from 2015 to 2019. Possible reasons for such a decline in home cooking in Japanese households are limited time [ 14 , 15 ], time consumption [ 15 ], and lower cooking skills [ 16 , 17 , 18 ]. In contrast, possible factors contributing to the high cooking frequency were confidence in cooking skills and positive perceptions of cooking (i.e., cooking is fun and not troublesome) [ 14 , 18 , 19 ].…”

“…Possible reasons for such a decline in home cooking in Japanese households are limited time [ 14 , 15 ], time consumption [ 15 ], and lower cooking skills [ 16 , 17 , 18 ]. In contrast, possible factors contributing to the high cooking frequency were confidence in cooking skills and positive perceptions of cooking (i.e., cooking is fun and not troublesome) [ 14 , 18 , 19 ]. Therefore, it is possible that the increased time at home enabled people to overcome some potential barriers to cooking since the additional time at home could be dedicated to enjoying cooking.…”