Percepções de indivíduos sobre o ato de cozinhar no ambiente doméstico: revisão integrativa de estudos qualitativos

Mazzonetto, Ana Cláudia; Dean, Moira; Fiates, Giovanna Medeiros Rataichesck

doi:10.1590/1413-812320202511.01352019

Cited by 9 publications

(12 citation statements)

References 49 publications

(147 reference statements)

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“…In a study carried out by Mazzoneto et. al (2020), who sought to assess the perceptions of individuals about the act of cooking in the domestic environment, it was observed that, in many cases, the motivations for cooking involve affective and emotional issues, which promotes cooking as a form of leisure and experimentation.…”

Section: Resultsmentioning

confidence: 99%

Assessment of the culinary behavior of puerpera in a university hospital

Silva¹,

Melo²,

Santos³

et al. 2022

BJDV

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In the food context, mothers are often associated with the responsibility of transmitting information about food, as well as food practices, from one generation to the next. In addition, children's food preferences can be influenced by parents' food preferences and by the accessibility of food at home, making the family system a determining factor in food education. Considering the scarcity of studies that assess the interference of mothers' cooking skills in the feeding of their children, this study aims to evaluate the knowledge of mothers who were hospitalized at the Lauro Wanderley University Hospital (HULW) about cooking skills, and more specifically, to assess whether postpartum women have culinary skills, to analyze the culinary attitude and the index of culinary skills. This is a cross-sectional study with the participation of 311 postpartum women admitted to a university hospital. Culinary skills were measured in the form of scores. The puerperal women were classified into three strata. According to the scores obtained, three categories were defined, considering the values of the 25th and 75th percentiles as lower limits (low cooking skills) and upper limits (high cooking skills), respectively. The study population showed a high index of culinary skills, as well as a high culinary attitude. The present study advances in the research and deepening of the theme, enabling one of the first approximations with the Brazilian reality, especially with regard to puerperal women. It is believed that, even being a first exploratory study on the culinary skills of puerperal women treated at a university hospital in northeastern Brazil, this study presents findings that can be used as a starting point for future research directions.

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Section: Resultsmentioning

confidence: 99%

Assessment of the culinary behavior of puerpera in a university hospital

Silva¹,

Melo²,

Santos³

et al. 2022

BJDV

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“…A review study found that adult British and American individuals thought that living alone discouraged home cooking, while young British individuals considered living alone as a stimulus to develop the habit of cooking. Therefore, the authors considered that it was necessary to provide more information to understand the motivations for (not) cooking of individuals who live alone (Mazzonetto et al , 2020). Home cooking involves many tasks (Jomori et al , 2018) and takes time (Mazzonetto et al , 2020), which might be a reason for individuals who live alone to not cook and prefer purchasing ready-to-eat food.…”

Section: Discussionmentioning

confidence: 99%

“…Therefore, the authors considered that it was necessary to provide more information to understand the motivations for (not) cooking of individuals who live alone (Mazzonetto et al , 2020). Home cooking involves many tasks (Jomori et al , 2018) and takes time (Mazzonetto et al , 2020), which might be a reason for individuals who live alone to not cook and prefer purchasing ready-to-eat food. Another barrier to cooking is the absence of cooking skills and confidence (Mazzonetto et al , 2020), which have declined because of the decrease in the transmission of cooking knowledge between generations and the use of processed or ultra-processed foods in meal preparation (Jomori et al , 2018).…”

Section: Discussionmentioning

confidence: 99%

“…Over half of the participants attributed the decrease or stop in food service usage to the practice of NFS 54,3 cooking at home. As home cooking requires time (Mazzonetto et al, 2020), it is more probable that the participants cooked more frequently at dinner when they usually have more free time. Although the participants were cooking more, they possibly continued to use off-site usage as a way of bonding socially, enjoying pleasure, relaxing and living a restaurant experience at home during social distancing without compromising safety (al Amin et al, 2021;Gavilan et al, 2021;Kumar and Shah, 2021).…”

Section: Using Of Food Servicementioning

confidence: 99%

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Using of food service: changes in a Brazilian sample during the COVID-19 pandemic

Liboredo,

Amaral,

Carvalho

2024

NFS

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Purpose This study aims to assess Brazilian adult consumers’ behavior, aged 18–70, when purchasing ready-to-eat food during the first months of the Coronavirus disease 2019 (COVID-19) pandemic. Design/methodology/approach Participants answered an online questionnaire about behaviors related to the purchase of ready-to-eat food from food services: changes in usage frequency during the pandemic, reasons for altering purchase habits, types of food and beverages bought before and during the pandemic and the frequency of on-site (consumption in food services) and off-site (delivery, take-away and drive-through) service utilization at lunch and dinner. Findings Out of 970 individuals who participated in the study, during the pandemic, 38% of participants reduced their food service usage, whereas 18% stopped using it. The main reasons given by participants who reduced and stopped food service usage were cooking at home (52% and 59%, respectively) and feeling afraid of contracting COVID-19 (26% and 22%, respectively). The reduction was more frequent among divorced/widowed/single individuals (p = 0.001) and in total social distancing, that is, all day long (p = 0.03). A significant reduction in on-site consumption frequency occurred for lunch and dinner (p < 0.001), whereas an increase in the off-site consumption frequency service for lunch (p = 0.016) and a reduction for dinner (p = 0.01) occurred compared to pre-COVID-19. However, 48% of participants used these services at least once a week in both periods. Most consumed foods and drinks before and during the pandemic were pasta/pizza (74% and 64%, respectively), snack/burgers (66% and 59%, respectively), soft drinks (41% and 37%, respectively) and alcoholic beverages (37% and 25%, respectively). Originality/value Knowledge about food choices away from home during the pandemic is scarce. High consumption of food away from home has been associated with a greater risk of developing chronic non-communicable diseases, such as obesity, diabetes and others. Eating behavior is influenced by the cultural, social, economic and personal characteristics of each individual. Understanding the main changes related to the consumption of ready-to-eat food and what the affected consumers profile in a time of unprecedented crisis, it is important to provide scientific knowledge that allows one to anticipate the implications for the future of individuals’ health and food systems and, consequently, to develop public policy or awareness and promotion actions of public health that encourage adopting healthier and balanced eating habits.

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“…However, what cooking means varied among individuals. Some define it as the exclusive use of unprocessed foods, while others consider any food prepared at home, like heating up ready meals, as part of a preparation [43].…”

Section: Discussionmentioning

confidence: 99%

Home availability of ultraprocessed foods in families who prepare meals at home

et al. 2022

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Objective This study characterized the degree of processing of the food items available at home and the routine of shopping for food in families with children and/or teenagers and whose meals are usually prepared at home. Methods Mixed methods (interview, questionnaires, and food inventory). Interview’s transcripts were submitted to thematic analysis and the foods identified in the inventory were classified according to the degree of processing and analyzed for their availability and access in the home food environment. Results Results revealed the high availability of ultra-processed foods; that the supermarket was the main source of food acquisition; and that purchasing food is part of an organized routine where time and control of expenses are the most valued aspects. Conclusion Actions which focus on planning and executing the acquisition of unprocessed and minimally processed foods are needed to promote greater availability and increased intake of such foods, so that the composition of homemade meals may be in line with what is recommended by the national dietary guidelines.

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Percepções de indivíduos sobre o ato de cozinhar no ambiente doméstico: revisão integrativa de estudos qualitativos

Cited by 9 publications

References 49 publications

Assessment of the culinary behavior of puerpera in a university hospital

Assessment of the culinary behavior of puerpera in a university hospital

Using of food service: changes in a Brazilian sample during the COVID-19 pandemic

Home availability of ultraprocessed foods in families who prepare meals at home

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