Learning cooking skills at different ages: a cross-sectional study

Abstract

BackgroundCooking skills are increasingly included in strategies to prevent and reduce chronic diet-related diseases and obesity. While cooking interventions target all age groups (Child, Teen and Adult), the optimal age for learning these skills on: 1) skills retention, 2) cooking practices, 3) cooking attitudes, 4) diet quality and 5) health is unknown. Similarly, although the source of learning cooking skills has been previously studied, the differences in learning from these different sources has not been considered. This research investigated the associations of the age and source of learning with the aforementioned five factors.MethodsA nationally representative (Northern/Republic of Ireland) cross-sectional survey was undertaken with 1049 adults aged between 20–60 years. The survey included both measures developed and tested by the researchers as well as validated measures of cooking (e.g. chopping) and food skills (e.g. budgeting), cooking practices (e.g. food safety), cooking attitudes, diet quality and health. Respondents also stated when they learnt the majority of their skills and their sources of learning. The data was analysed using ANOVAs with post-hoc analysis and Chi2 crosstabs with a significance level of 0.05.ResultsResults showed that child (<12 years) and/or teen (13–18 years) learners had significantly greater numbers of, and confidence in, their cooking and food skills, cooking practices, cooking attitudes, diet quality (with the exception of fibre intake where adult learners were higher) and health. Mother was the primary source of learning and those who learnt only from this source had significantly better outcomes on 12 of the 23 measures.ConclusionsThis research highlights the importance of learning cooking skills at an early age for skill retention, confidence, cooking practices, cooking attitude and diet quality. Mother remained the primary source of learning, however, as there is a reported deskilling of domestic cooks, mothers may no longer have the ability to teach cooking skills to the next generation. A focus on alternative sources including practical cooking skills education starting at an early age is required. This study also highlights the need for further longitudinal research on the impact of age and source of learning on cooking skills.

Predictors of Food Skills in University Students

“…This is the largest study showing the strongest single predictor of food skills in young adults is meal preparation as a teenager. This confirms others' conclusions about the importance of learning cooking/food skills early [8,11]. Similarly, university students who participated regularly in food-related activities in their parental home described themselves as having a high level of food literacy [3,7].…”

“…Having a parent who modelled food preparation was a motivator for some university students to engage in home food preparation [7]. Practicing food-related skills as a teenager has also been associated with self-reported cooking skills as an adult [8]. Furthermore, university students who have taken a food and nutrition (FN) course were significantly more likely to report increased self-efficacy for food skills [2] and higher intentions toward, and greater confidence in, eating healthfully, especially when under stress [9].…”

Barriers to Cooking and Culinary Confidence Among College Athletes

“…36 The acquisition of basic cooking skills during childhood, adolescence, and young adulthood has been associated with a dietary pattern more closely aligned with the Dietary Guidelines for Americans including an increase in fruit and vegetable consumption. 7,[36][37][38] Additionally, research has shown that although engaging adolescents in food preparation increased interest in cooking and continued use of these skills, engaging young adults in food preparation had a lasting impact on healthy eating habits by increasing fruit and vegetable intake and consistent breakfast and lunch consumption, while decreasing fast food consumption. 39 Another study found that if adults reported adequate cooking skills in young adulthood, they were more likely to prepare meals with vegetables most days, identify as the usual food preparer in the household, eat 3 or more servings of vegetables per day, and consume fast food less frequently.…”

“…5,6 In a recent study, the mother was reported as the most common source of learning cooking skills (60.1%) followed by sources such as a different relative at home (16.2%), friends (13.6%), and post-primary school (9.3%). 7 Since domestic cooks such as mothers, family members, and friends are becoming less skilled and cooking classes continue to disappear from schools, the number of young adults able to cook for themselves will continue to decline. As young people transition from adolescence to adulthood, they are becoming less equipped to prepare nutritious foods at home.…”

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

“…Assim, recomenda-se que abordagens futuras considerem outras barreiras para o consumo alimentar saudável (MCGOWAN et al, 2017), dentre elas, outros obstáculos do cozinhar em casa, como o uso do tempo, as preferências familiares e a opção pela conveniência no preparo das refeições (BRASIL, 2014a;LAVELLE et al, 2016b).…”