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The healthy and diversified food introduction represents an opportunity for the child to be exposed to the wide variety of foods that will form the basis for future healthy eating habits. In view of the scarcity of studies that correlate the introduction of complementary foods from the child's six months of life onwards with maternal cooking skills, the present study aims to verify whether there is pre-existence to the puerperium of the mother's cooking skills and, more specifically, to assess whether postpartum women have culinary skills; assess self-efficacy for using basic cooking techniques as well as the cooking skills index. This is a cross-sectional study, which had the participation of 311 postpartum women admitted to a university hospital. Cooking 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 skill) and upper limits (high cooking skill), respectively. The study population showed a high index of cooking skills, as well as a high effectiveness for the use of basic cooking techniques. This study advances in the exploration of the theme, enabling one of the first approaches to the Brazilian reality, especially about postpartum women. It is believed that, even though it is a first exploratory study on the culinary skills of postpartum women attended at a university hospital in northeastern Brazil, its findings can be used as a starting point for future research directions.

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.