Barriers and facilitators to cooking from ‘scratch’ using basic or raw ingredients: A qualitative interview study

Lavelle, Fiona; McGowan, Laura; Spence, Michelle; Caraher, Martin; Raats, Monique M.; Hollywood, Lynsey; McDowell, Dawn; McCloat, Amanda; Mooney, Elaine; Dean, Moira

doi:10.1016/j.appet.2016.08.115

Cited by 147 publications

(135 citation statements)

References 42 publications

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“…For the British, the preference seems to be for practicality and speed of convenience food, which may characterize the perception of a lack of a culinary identity [6]. Another study carried out with 27 adult residents in Ireland found that the perception of home cooking seems to range from cooking in a more traditional way to incorporation of ultra-processed foods, the latter symbolizing a version considered more modern [58].…”

Section: Construction Of the Concept Of Cooking Skills In Contemporanmentioning

confidence: 99%

“…In recent years, some studies, conducted with different approaches and audiences, found in their results that the meaning of home cooking differs among cultures [6,58]. For example, a comparative qualitative study carried out in France and Britain evaluated groups of 27 lay people and 19 experts on the theme of home cooking.…”

Section: Construction Of the Concept Of Cooking Skills In Contemporanmentioning

confidence: 99%

“…Following this decade, there are publications mentioning cooking as a possible aspect related to fostering healthy eating in some countries [1,3,[5][6][7]9,10,12,24,[55][56][57][58]. One of these studies considers this relationship as a contemporary phenomenon on a global scale, defining it as 'culinary cultures to diet' [6].…”

Section: -2016mentioning

confidence: 99%

“…Moreover, it must be pointed out that exercising cooking skills, considering specifications of use of cooking techniques and foods, might provide a healthier diet [1,4,[6][7][8][9]15,16,23,58]. A recent literature review rated cooking techniques and use of foods considered basic, based on evidence on which of these elements are related to focusing on the prevention of chronic noncommunicable diseases.…”

Section: Symons (2002) [64]mentioning

confidence: 99%

“…Bringing back cooking as an element of fostering healthy eating -United Kingdom/USA/Brazil [1,3,4,5,7,9,10,12,24,[55][56][57][58].…”

Section: -2016mentioning

confidence: 99%

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The concept of cooking skills: A review with contributions to the scientific debate

et al. 2018

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This paper aimed to conduct a literature review about the concept of cooking skills to contribute to the scientific debate about the subject. A systematic search was performed in the Scopus, PubMed/MedLine and Web of Science databases as well as the periodicals of the Federal Agency for Support and Evaluation of Graduate Education in Brazil Coordenação de Aperfeiçoamento de Pessoal de Nível Superior website, using the following Portuguese and English keywords: cooking skills, cooking and food/meal preparation. We also consulted references cited by these papers, electronic dictionaries (in Portuguese, English and French), technical documents found on public and private institutional websites, as well as books. Basic, etymological/vernacular and systematic definitions for cooking were identified, including historical global and national contexts. To conceptualize cooking skills, categories related to food and individuals were established, purposing a conceptual model. The category related to food referred to the use of unprocessed/minimal processed foods (which require procedures prior to their preparation), and/or processed/ultra-processed foods (which need a little or no preparation, such as re-heating). The category related to individuals involved dimensions such as confidence, attitudes, behavior, and individual knowledge used to prepare foods. The historical definitions of cooking allowed us to clarify the concept of cooking skills. Considering the global context of valuing and recovering cooking for the promotion of healthy eating, this review can contribute to the scientific discussion about the concept of cooking skills. The purposed conceptual model enables parameters to be established for further investigations, allowing cooking interventions to be directed toward promoting healthy eating.

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Section: Construction Of the Concept Of Cooking Skills In Contemporanmentioning

confidence: 99%

Section: Construction Of the Concept Of Cooking Skills In Contemporanmentioning

confidence: 99%

Section: -2016mentioning

confidence: 99%

Section: Symons (2002) [64]mentioning

confidence: 99%

“…Bringing back cooking as an element of fostering healthy eating -United Kingdom/USA/Brazil [1,3,4,5,7,9,10,12,24,[55][56][57][58].…”

Section: -2016mentioning

confidence: 99%

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The concept of cooking skills: A review with contributions to the scientific debate

et al. 2018

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The Med Diet in the Home

2022

Implementing the Mediterranean Diet

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A qualitative study exploring the dietary gatekeeper's food literacy and barriers to healthy eating in the home environment

Wijayaratne

Westberg

Reid

et al. 2020

Health Prom J of Aust

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Socio-ecological models recognise the role of environments in shaping individual behaviour. 1,2 The home is one such environment that is a crucial setting for the development of food preferences 3,4 as well as influencing dietary behaviours of individuals, especially children. 5,6 While the sharing of meal related activities does occur in the home setting, most families possess a dietary gatekeeper who is primarily responsible for food purchasing and meal preparation for the family. 7,8 Dietary gatekeepers influence what their families consider nutritious and appropriate to eat and are often the most important determinant of what is consumed by their spouse and children. 9,10 Traditionally, dietary gatekeepers were mostly female, 11,12 but with the rise in women's employment, more men are participating in food shopping, meal planning and food preparation tasks in the home. 8,12,13 Despite the recent changes, the role of the mother

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Barriers and facilitators to cooking from ‘scratch’ using basic or raw ingredients: A qualitative interview study

Cited by 147 publications

References 42 publications

The concept of cooking skills: A review with contributions to the scientific debate

The concept of cooking skills: A review with contributions to the scientific debate

The Med Diet in the Home

A qualitative study exploring the dietary gatekeeper's food literacy and barriers to healthy eating in the home environment

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