Food preparation patterns in German family households. An econometric approach with time budget data

Möser, Anke

doi:10.1016/j.appet.2010.04.008

Cited by 47 publications

(44 citation statements)

References 20 publications

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“…Many others have confirmed that women continue to spend more time cooking than men [8, 23–28], so the finding that they report more developed cooking skills is not surprising. As the MFP is the person with the main responsibility for shopping and preparing food in a households, it makes some intuitive sense that this person might also have the most skill and confidence with food preparation.…”

Section: Discussionmentioning

confidence: 99%

“…Overall, there were very few techniques or foods that 90 % or more of adults were confident using and there were clear gender differences, favouring women, in confidence across all techniques and foods [22]. Other studies have confirmed that women tend to spend more time cooking and report more developed cooking skills than men [8, 12, 23–28]. Recent data from low-income UK households found that over 90 % of women and children, and over 80 % of men, lived in a household where the ‘main food provider’ (MFP) could prepare a main meal from basic ingredients without help [9].…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Prevalence and socio-demographic correlates of cooking skills in UK adults: cross-sectional analysis of data from the UK National Diet and Nutrition Survey

Adams

Goffe

Adamson

et al. 2015

Int J Behav Nutr Phys Act

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BackgroundPoor cooking skills may be a barrier to healthy eating and a contributor to overweight and obesity. Little population-representative data on adult cooking skills has been published. We explored prevalence and socio-demographic correlates of cooking skills among adult respondents to wave 1 of the UK National Diet and Nutrition Survey (2008–9).MethodsSocio-demographic variables of interest were sex, age group, occupational socio-economic group and whether or not respondents had the main responsibility for food in their households. Cooking skills were assessed as self-reported confidence in using eight cooking techniques, confidence in cooking ten foods, and ability to prepare four types of dish (convenience foods, a complete meal from ready-made ingredients, a main meal from basic ingredients, and cake or biscuits from basic ingredients). Frequency of preparation of main meals was also reported.ResultsOf 509 respondents, almost two-thirds reported cooking a main meal at least five times per week. Around 90 % reported being able to cook convenience foods, a complete meal from ready-made ingredient, and a main dish from basic ingredients without help. Socio-demographic differences in all markers of cooking skills were scattered and inconsistent. Where these were found, women and main food providers were most likely to report confidence with foods, techniques or dishes, and respondents in the youngest age (19–34 years) and lowest socio-economic group least likely.ConclusionsThis is the only exploration of the prevalence and socio-demographic correlates of adult cooking skills using recent and population-representative UK data and adds to the international literature on cooking skills in developed countries. Reported confidence with using most cooking techniques and preparing most foods was high. There were few socio-demographic differences in reported cooking skills. Adult cooking skills interventions are unlikely to have a large population impact, but may have important individual effects if clearly targeted at: men, younger adults, and those in the least affluent social groups.Electronic supplementary materialThe online version of this article (doi:10.1186/s12966-015-0261-x) contains supplementary material, which is available to authorized users.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Prevalence and socio-demographic correlates of cooking skills in UK adults: cross-sectional analysis of data from the UK National Diet and Nutrition Survey

Adams

Goffe

Adamson

et al. 2015

Int J Behav Nutr Phys Act

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“…Home cooking has been suggested as a key strategy to prevent obesity [5]. In developed countries, sociodemographic changes, such as an increasing numbers of working women and single-parent or small families, have led to less time being available for home cooking and an increased shift toward eating out or buying prepared meals [6][7][8]. In Japan, household expenditure for prepared food has increased in recent decades, and eating out is common among younger age groups [9].…”

Section: Introductionmentioning

confidence: 99%

Home Cooking and Child Obesity in Japan: Results from the A-CHILD Study

et al. 2019

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This study aimed to investigate the association between the frequency of home cooking and obesity among children in Japan. We used cross-sectional data from the Adachi Child Health Impact of Living Difficulty study, a population-based sample targeting all fourth-grade students aged 9 to 10 in Adachi City, Tokyo, Japan. Frequency of home cooking was assessed by a questionnaire for 4258 caregivers and classified as high (almost every day), medium (4-5 days/week), or low (≤3 days/week). School health checkup data on height and weight were used to calculate body mass index z-scores. Overall, 2.4% and 10.8% of children were exposed to low and medium frequencies of home cooking, respectively. After adjusting for confounding factors, children with a low frequency of home cooking were 2.27 times (95% confidence interval: 1.16-4.45) more likely to be obese, compared with those with a high frequency of home cooking. After adjustment for children's obesity-related eating behaviors (frequency of vegetable and breakfast intake and snacking habits) as potential mediating factors, the relative risk ratio of obesity became statistically non-significant (1.90; 95% confidence interval: 0.95-3.82). A low frequency of home cooking is associated with obesity among children in Japan, and this link may be explained by unhealthy eating behaviors.

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“…The double-hurdle model has been widely used to analyse different economic fields, including: the economic-use valuation of a public good (Saz-Salazar and Rausell-Köster, 2008;López-Mosquera and Sánchez, 2011;Marzetti et al, 2011), the evaluation of food expenditure (Newman and Matthews, 2001;Möser, 2010;Bai et al, 2010) and the analysis of consumption (Jones, 1989;Jones and Yen, 2000;Aristei and Pierani, 2008).…”

Section: Visitors' Expenditurementioning

confidence: 99%

Visitors' Expenditure Behaviour at Cultural Events: The Case of Christmas Markets

2013

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This paper examines the determinants of visitors' expenditure behaviour at cultural events. The authors analyse visitors' expenditure at the micro-level, dividing it into expenditure on accommodation and expenditure on food and beverages. The explicative variables taken into account are socio-demographic, economic, psychological and trip-related attributes. An ad hoc survey was conducted on the three most famous Christmas markets in the north of Italy in December 2008 and 2009. To achieve their aims, the authors use the robust double-hurdle model. The results indicate that travel purpose, region of origin, perception of the event, length of stay and age are significant factors influencing both the propensity to spend and the amount of money actually spent during visits. The findings will provide destination managers and tourism businesses with practical knowledge useful for destination marketing, event development and customer service.

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Food preparation patterns in German family households. An econometric approach with time budget data

Cited by 47 publications

References 20 publications

Prevalence and socio-demographic correlates of cooking skills in UK adults: cross-sectional analysis of data from the UK National Diet and Nutrition Survey

Prevalence and socio-demographic correlates of cooking skills in UK adults: cross-sectional analysis of data from the UK National Diet and Nutrition Survey

Home Cooking and Child Obesity in Japan: Results from the A-CHILD Study

Visitors' Expenditure Behaviour at Cultural Events: The Case of Christmas Markets

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