The purpose of this study was to understand adolescents' from low-income households perceptions of their involvement in home food preparation, reasons underlying the extent to which they were involved, and positive and negative consequences associated with their involvement. Semistructured interviews were conducted with a convenience sample of 19 adolescents (13-18 years). Audio-recorded interviews were transcribed verbatim. Themes were identified using grounded theory and the constant comparative method. Eight adolescents described cooking as a primary responsibility due to adult work and family schedules, age, gender, and/or cultural expectations. They were typically preparing food for themselves and their family without assistance, and making decisions about what was prepared. They identified positive and negative consequences including enjoyment and satisfaction, as well as stress and less time for other activities. Eleven adolescents mostly assisted the primary food preparer, with little input in deciding what was prepared. They identified benefits such as enjoyment and family interaction. Foods prepared by many adolescents tended to be quick and easy to prepare foods. Future studies should investigate the relationship between adultified cooking responsibilities, diet quality, and health. Also, cooking education for adolescents needs to address how to prepare a healthy family meal on a budget.

In low‐income households with multiple children, older siblings may assume adult roles including primary care provider for siblings. A qualitative study was conducted to explore if these adultified roles extended to meal preparation. At the conclusion of a randomized controlled trial involving families on food assistance, if an adolescent (13‐18 years) was present in the home, he or she was invited to participate in a semi‐structured interview. Interviews (n= 19) were analyzed using grounded theory methodology. Seventeen adolescents reported participating in meal preparation at one of three levels of involvement. Many described a low level of assistance, whereas a few described occasionally sharing cooking responsibilities (e.g., cooking for siblings monthly while parent is at work). A few also described themselves as independent food preparers, playing a major role in meal preparation, often more so than their parents. These adolescents were independent out of family obligation and indicated that the additional responsibilities produced stress, although they were confident in their ability to cook without the assistance of an adult. They served as surrogate parents in a utilitarian manner, as their primary goal was getting everyone fed, not necessarily preparing healthy meals. They were focused on preparing foods that siblings preferred which was consistent with parental expectations. Findings suggest that the level of adolescent involvement in meal preparation varies and additional research is needed to further explore the experience of independent adolescent food preparers and the impact on dietary intake of younger siblings. Funding: HFHL Institute, UMN. USDA‐AFRI 2012‐68001‐19631