The influence of socio-demographic, psychological and knowledge-related variables alongside perceived cooking and food skills abilities in the prediction of diet quality in adults: a nationally representative cross-sectional study

Abstract

BackgroundInterventions to increase cooking skills (CS) and food skills (FS) as a route to improving overall diet are popular within public health. This study tested a comprehensive model of diet quality by assessing the influence of socio-demographic, knowledge- and psychological-related variables alongside perceived CS and FS abilities. The correspondence of two measures of diet quality further validated the Eating Choices Index (ECI) for use in quantitative research.MethodsA cross-sectional survey was conducted in a quota-controlled nationally representative sample of 1049 adults aged 20–60 years drawn from the Island of Ireland. Surveys were administered in participants’ homes via computer-assisted personal interviewing (CAPI) assessing a range of socio-demographic, knowledge- and psychological-related variables alongside perceived CS and FS abilities. Regression models were used to model factors influencing diet quality. Correspondence between 2 measures of diet quality was assessed using chi-square and Pearson correlations.ResultsECI score was significantly negatively correlated with DINE Fat intake (r = -0.24, p < 0.001), and ECI score was significantly positively correlated with DINE Fibre intake (r = 0.38, p < 0.001), demonstrating a high agreement. Findings indicated that males, younger respondents and those with no/few educational qualifications scored significantly lower on both CS and FS abilities. The relative influence of socio-demographic, knowledge, psychological variables and CS and FS abilities on dietary outcomes varied, with regression models explaining 10–20 % of diet quality variance. CS ability exerted the strongest relationship with saturated fat intake (β = -0.296, p < 0.001) and was a significant predictor of fibre intake (β = -0.113, p < 0.05), although not for healthy food choices (ECI) (β = 0.04, p > 0.05).ConclusionGreater CS and FS abilities may not lead directly to healthier dietary choices given the myriad of other factors implicated; however, CS appear to have differential influences on aspects of the diet, most notably in relation to lowering saturated fat intake. Findings suggest that CS and FS should not be singular targets of interventions designed to improve diet; but targeting specific sub-groups of the population e.g. males, younger adults, those with limited education might be more fruitful. A greater understanding of the interaction of factors influencing cooking and food practices within the home is needed.

Why young women gain weight: A narrative review of influencing factors and possible solutions

“…Many young adults lack knowledge and skills around food and nutrition. In the UK, young adults aged 18 to 40 years have less confidence in different foods and cooking methods and poorer nutrition knowledge compared with their older counterparts …”

Psychosocial Determinants of Food Acquisition and Preparation in Low-Income, Urban African American Households

“…Several studies have found improvements in the psychosocial factors, knowledge, and intentions, as well as diet, following behavior change interventions (Anderson, Winett, & Wojcik, 2007; Kramer et al, 2012; Luszczynska, Gibbons, Piko, & Tekozel, 2004; Suratkar et al, 2010). Among low-income African-American populations, there is still a limited understanding of the relation between adult psychosocial factors, and food-purchasing and food preparation patterns (Gustat et al, 2017; McGowan et al, 2016). …”

Porque as pessoas comem o que comem? Comparação das motivações para comer entre dois contextos socioeconômicos díspares no Brasil

“…Alguns estudos têm encontrado que as escolhas alimentares mais saudáveis se tornam mais fortes conforme aumenta a idade, embora publicações avaliando as escolhas alimentares de acordo com a idade não sejam tão frequentes (KEARNEY et al, 2001;NAUGHTON et al, 2015;MCGOWAN et al, 2016 (MARDON et al, 2015). Também para a amostra total do presente estudo, quem não tinha filho declarou escolher mais por Preferência, Prazer, Socialização, Atração…”

“…Maiores habilidades culinárias, definidas como conjunto de habilidades mecânicas e físicas utilizadas na preparação de refeições -como cortar, misturar, colocar pra cozinhar -e também planejamento, organização e habilidades conceituais e perceptivas sobre as mudanças dos alimentos quando cozidos, é tipicamente associado com melhor qualidade da dieta, incluindo maior consumo de frutas e vegetais e menor consumo de produtos industrializados e prontos para consumo (WOLFSON e BLEICH, 2015;MCGOWAN et al, 2016;WILSON et al, 2017). Cozinhar, portanto, é um fator individual e modificável que tem relação com as escolhas alimentares.…”

“…Relações propostas pela literatura mostram que mulheres, pessoas mais velhas e de maior grau de escolaridade cozinham mais e, portanto, podem priorizar diferentes motivos para comer (MCGOWAN et al, 2016). No entanto, nenhum trabalho foi encontrado evidenciando essas relações, e também no presente estudo não houve diferença nem na proporção entre quem cozinha ou não e nem diferença nas motivações alimentares segundo esta variável -lacuna que precisa ser explorada, dada a influência de cozinhar sobre padrões de escolhas alimentares (BRASIL, 2014a -Cozinhar: Apesar de algumas diferenças entre quem cozinha e quem não cozinha de maneira isolada dentro das cidades, ao considerar a amostra total, nenhuma diferença significativa foi vista.…”