Factors Associated with Home Meal Preparation and Fast-Food Sources Use among Low-Income Urban African American Adults

Abstract

This study aimed to assess the factors associated with home meal preparation (HMP) and fast-food sources use (FFS) frequencies of low-income African-American adults and their healthy food beliefs and attitudes, food-related psychosocial factors, food acquisition patterns, food sources use, and BMI. We used cross-sectional data from 295 adults living in Baltimore, USA. HMP was inversely associated with FFS, which had lower odds of HMP ≥1 time/day and higher BMI scores. HMP was positively associated with positive beliefs and self-efficacy toward healthy foods, getting food from healthier food sources, and lower FFS. Higher odds of HMP ≥1 time/day were associated with getting food from farmers’ market and supermarkets or grocery stores. FFS had an inverse association with positive beliefs and self-efficacy toward healthy foods, and a positive association with less healthy food acquisition scores. Higher odds of FFS ≥1 time/week were associated with getting food from corner stores, sit-down restaurants, and convenience stores.

Household Cooking Frequency of Dinner Among Non-Hispanic Black Adults is Associated with Income and Employment, Perceived Diet Quality and Varied Objective Diet Quality, HEI (Healthy Eating Index): NHANES Analysis 2007–2010

“…Thus, an association with lower consumption of empty calories and cooking suggests a healthier behavioral pattern of those adults who cook more. This is similar to findings from Wolfson and Bleich [7] that cooking frequency is associated with lower intake of fast food, and by that of Gustat, et al [13] who found that Non-Hispanic Blacks living in New Orleans had lower consumption of purchased foods when home cooking was present at least daily.…”

“…Three, cooking behavior choices reflect not only what is available based on SES situations, but also household level and individual attitudes related to ability, skills, and self-efficacy. For example, Garcia, et al [13] in a cross-sectional survey of Non-Hispanic Black adults in Baltimore found self-efficacy for healthy foods was positively associated with cooking frequency. Our finding of a significant association of high PDQ and cooking frequency is consistent with the role of psychosocial factors and cooking behavior.…”

“…Although not exclusive to Non-Hispanic Blacks, this gender difference in the setting of other limitations to cooking (culture, or time availability as suggested indirectly by our data) may become compounded and contribute to Non-Hispanic Black men having greatest disparity in cooking. Of note, the role of marriage and cooking may vary across different Non-Hispanic Black populations as Garcia, et al [13] found no significant role of marriage on home meal preparation for Non-Hispanic Blacks living in a Baltimore food desert.…”

“…Given the specific food culture and history among Non-Hispanic Blacks in the U.S., it is expected that factors affecting cooking frequency may be complex and multifactorial. However, specific attention to factors that may account for the lower cooking frequency among Non-Hispanic Blacks has not been fully explored outside of regionally based qualitative [10,11,12] and survey studies [13]. Focus groups among Non-Hispanic Black residents in North Carolina and Connecticut, which include lower income families from North Carolina, revealed a lack of cooking skills, as well as access to fresh produce as barriers to cooking and the use of fresh vegetables [10].…”

A community feasibility study of a cooking behavior intervention in African-American adults at risk for cardiovascular disease: DC COOKS (DC Community Organizing for Optimal culinary Knowledge Study) with Heart

“…Our own group’s NHANES (National Health and Nutrition Examination Survey) analysis of cooking frequency among African-Americans found that employment, income, and self-perceived diet quality were significant determinants of home cooking frequency [ 2 ]. Cross-sectional studies from an African-American population in a Baltimore food desert show that self-efficacy and beliefs are also contributors and are positively associated with cooking frequency and type of home cooking method [ 10 , 11 ].…”