Domestic cooking and food skills: A review

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

doi:10.1080/10408398.2015.1072495

Cited by 167 publications

(193 citation statements)

References 47 publications

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“…(2013) constataram que a dieta praticada por essa população era predominantemente dominada pelos alimentos ultraprocessados (63,4%). Ou seja, parece que nem sempre a alta prevalência de preparo de refeições reflete, de fato, o exercício de habilidades culinárias (MCGOWAN et al, 2017).…”

Section: Discussionunclassified

“…Estudos realizados em países de alta renda com instrumentos desenhados para aferir habilidades culinárias também têm encontrado alto grau de habilidades culinárias nas populações estudadas (MCGOWAN et al, 2017;MILLS et al, 2017).…”

Section: Discussionunclassified

“…Contudo, a repercussão dessa melhora na alimentação não é consenso (MCGOWAN et al, 2017;GARCIA et al, 2016). Reicks e colaboradores (2014), em revisão que analisou o impacto das intervenções que abordavam o cozinhar e o preparo das refeições em casa entre a população adulta, constataram que apenas 16 dos 28 estudos identificados apresentavam resultados de melhoria da alimentação; destes, apenas seis faziam uso de grupo controle.…”

Section: Discussionunclassified

“…Estudos de intervenção desenhados para avaliar o impacto das habilidades culinárias no consumo alimentar geralmente avaliam a frequência de consumo de frutas e hortaliças e, apesar de encontrarem aumento das habilidades juntamente com o aumento do consumo desse tipo de alimento, a maioria dos resultados decorre de estudos de curta duração, desenvolvidos com amostras pequenas e, geralmente, sem comparação com grupo controle (GARCIA et al, 2013;MILLER et al, 2016;MCGOWAN et al, 2017).…”

Section: Discussionunclassified

“…Na literatura científica mundial ainda não há consenso sobre a definição de habilidades culinárias (SHORT, 2003;SHORT, 2006;BEGLEY;GALLEGOS, 2010;ENGLER-STRINGER, 2010;MCGOWAN et al, 2017). Por exemplo, para…”

Section: O Que São Habilidades Culinárias?unclassified

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A influência das habilidades culinárias dos pais na alimentação de crianças em idade escolar

Martins¹

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AGRADECIMENTOSAo meu orientador, Carlos, pela oportunidade ímpar proporcionada, por acreditar e viabilizar este trabalho e por todo aprendizado compartilhado. À instituição parceira, pela parceria estabelecida que proporcionou o desenvolvimento desta pesquisa. E também à equipe dessa instituição, pela competência e dedicação durante todo o período da pesquisa. À Fundação de Amparo à Pesquisa do Estado de Às componentes da banca, professoras Inês Rugani, Semíramis Domene, RosaWanda Diez-Garcia e Patrícia Jaime, pesquisadoras de excelência que agregaram importantes contribuições a este trabalho. Introduction -Despite the importance of cooking skills for healthy eating, studies on this subject are scarce in Brazil. Objective -To study the influence of parents' cooking skills on the quality of diet consumed at home among school-age children. Methods -Cross-sectional study, followed by an experimental, randomized and controlled study involving an educational intervention to improve parents' cooking skills. The study population corresponds to child-parent pairs from nine private schools that provide integrated comprehensive services for students in São Paulo. Five schools were randomly allocated to the intervention group, and four to the control group. As part of this thesis, the Cooking Skills Index (CSI) was developed and evaluated. The CSI is a 0-100 index that measures the confidence regarding the performance of ten cooking skills considered facilitators to the implementation of the Brazilian Dietary Guidelines. Às inspiradoras RenataAcross the nine schools, 755 parents answered by telephone the CSI questionnaire and questions regarding their children food consumption at dinner the day before the interview (dietary recall). All the parents in the intervention group who answered the questionnaire (n=341) were invited to participate in a 10-hour course designed by the author of this thesis and taught by nutritionists from the partner schools in order to improve cooking skills. Parents who agreed to participate (n=81) were paired with parents of the control group according to sociodemographic variables. Linear regression analysis was used to test the association between the parents' cooking skills and the contribution of ultraprocessed foods to the total children's dinner energy intake, adjusted for sociodemographic variables. The impact of the educational intervention on parents' cooking skills and on children's diet quality was assessed by temporal changes within and between groups using crude and adjusted linear regression models. Results -The CSI presented Cronbach's alpha > 0.70, weighted quadratic kappa of 0.55, and adjusted kappa of 0.89. In the cross-sectional study the average age of the parents was 38.3 years old and of the children was 7.8.Parents were mostly women, white, married, college-educated, employed, with family per capita income of 1-3 minimum wages per month, and with high scores of cooking skills (CSI=78.8 points). Children's average dinner energy intake was 672.2 kcal, with 31.3% coming from ...

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Section: Discussionunclassified

Section: O Que São Habilidades Culinárias?unclassified

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A influência das habilidades culinárias dos pais na alimentação de crianças em idade escolar

Martins¹

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Do cooking and food preparation skills affect healthy eating in college students?

Çelik

Şahin

Gürel

2023

Food Science & Nutrition

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The aim of this study is to investigate the relationship between food and cooking skills and healthy eating attitudes in college students. The demographic characteristics, anthropometric measurements, nutritional habits, attitudes toward healthy eating, and cooking and food preparation skills were questioned. 16.2% of the students have moderate, 63.5% high, and 20.3% ideally high attitudes toward healthy eating. While a positive and significant correlation was found between the total score and sub‐factor scores of the “Cooking Skills and Food Skills” scale and the total score of the “Attitude Scale for Healthy Nutrition”; a negative statistically significant correlation was found between the total score and sub‐factor scores of the “Cooking Skills and Food Skills” scale and the frequency of consumption of fast‐food, processed meat products, packaged foods, and bread types (p < .05). Cooking and food preparation skills seem to be positively associated with healthy attitudes and habits. Considering this positive association, interventions to improve food and cooking skills may help promote healthy eating attitudes in college students. Developing these skills can shed light on increasing the frequency of cooking at home, consuming healthier foods, and as a result, providing a healthy eating attitude. Therefore, more comprehensive intervention studies are needed in this area.

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Awareness, knowledge, and behaviors regarding trans unsaturated fatty acids in a sample of Lebanese adults

El Hajj,

Abou Chaaya,

Abou Chaaya

et al. 2024

Food Science & Nutrition

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Lebanon is a country in the Middle East that had been witnessing nutrition transition to a westernized diet high in trans fats (TFs) and saturated fatty acids (TFAs) that had been linked to cardiovascular diseases and many other health issues. This study examines TF‐related awareness, knowledge, and self‐reported behaviors among a sample of Lebanese adults aged between 18 and 64 years, as well as their association with sociodemographic factors and anthropometric measurements. Using a multicomponent questionnaire, a cross‐sectional study was conducted online, across all Lebanese regions based on a convenience sampling method (n = 401). Factors associated with TF‐related awareness, knowledge, and behaviors were examined by multivariate linear regression analysis. The study highlighted specific gaps in TF‐related awareness, knowledge, and behavioral practices as well as differences by sociodemographic factors. Most of the participants (36%) had heard of partly hydrogenated oils (PHOs) rather than TFs (49%). A higher proportion of respondents (54%) said they understood a little about TFs, the majority had inadequate knowledge about the foods that contain TFs, and 44% said they would not give up eating their favorite snack even if they knew it contains TFs. Overall, consumers' awareness and knowledge about TFs are rather low and the majority had fair behavioral practices. In addition, being a woman and having higher education level were significantly associated with higher levels of TFs awareness, knowledge, and behavior scores. Higher behavior scores were shown in older participants, married, and those who had part‐time jobs, whereas having higher income and normal weight were significantly associated with higher awareness scores. These findings offer valuable insight into TF‐related awareness, knowledge, and behaviors in a sample of Lebanese adults and provide key information that could spur the development of evidence‐based TFs reduction interventions specific to the Middle East.

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Domestic cooking and food skills: A review

Cited by 167 publications

References 47 publications

A influência das habilidades culinárias dos pais na alimentação de crianças em idade escolar

A influência das habilidades culinárias dos pais na alimentação de crianças em idade escolar

Do cooking and food preparation skills affect healthy eating in college students?

Awareness, knowledge, and behaviors regarding trans unsaturated fatty acids in a sample of Lebanese adults

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