Comparison of individuals with low versus high consumption of home-prepared food in a group with universally high dietary quality: a cross-sectional analysis of the UK National Diet & Nutrition Survey (2008–2016)

Abstract

BackgroundDespite inconclusive evidence, the idea that a lack of home food preparation and skills is a limiting factor in achieving a healthy diet is widespread. Cooking skills interventions proliferate, and several countries now mention cooking in their dietary guidelines. The aim of this study was to determine whether substantial consumption of home-prepared food is necessary for high dietary quality by exploring whether individuals can eat healthily while eating little home-prepared food. The diets of these individuals were characterised, and socio-demographic characteristics and prevalence of obesity were also explored.MethodsCross-sectional analysis of UK dietary survey data with objectively measured height and weight and a 4-day food diary for each participant was conducted. A subsample (N = 1063, aged ≥19 years) with a high dietary quality (determined using a score derived from the Dietary Approaches to Stopping Hypertension (DASH) diet) was analysed. Within this, participants were grouped as either high or low home preparation based on the proportion of energy derived from home-prepared food. Regression models were used to determine whether and how those in the high and low home preparation groups differed in terms of socio-demographic characteristics, DASH score, energy intake, prevalence of obesity, and dietary composition.ResultsThe low home preparation group included 442 participants, while 621 participants were in the high home preparation group. The low home preparation group were more likely to be older and white, and less likely to have a degree level education. After adjustment for socio-demographic characteristics, there were no differences in DASH score, energy intake or obesity prevalence between the groups. After adjustment, the low home preparation group consumed more fruit (30.8 additional g/day, 95% CI 5.5–56.1), more low-fat dairy foods (24.6 additional g/day, 95% CI 1.7–47.5) and less red meat (10.4 fewer g/day, 95% CI 4.3–16.6), but also more sugar (11.6 additional g/day, 95% CI 7.5–15.6) and sodium (107.8 additional mg/day, 95% CI 13.8–201.8).ConclusionHome food preparation should not be presented as a prerequisite to a high quality diet. The public health community should recognise the existence of a set of food practices which allows individuals to achieve a healthy diet with little contribution from home-prepared food, and make space for it in the design of their policies and interventions.

Use of Online Food Delivery Services to Order Food Prepared Away-From-Home and Associated Sociodemographic Characteristics: A Cross-Sectional, Multi-Country Analysis

“…Analyses of data from the National Health and Nutrition Examination Survey completed in the USA indicated that black respondents cooked at home less frequently than other groups [40]. However, further research from the USA [41] and UK [42] concluded that individuals that identified with an ethnic minority allocated more time to home food preparation and consumed more home cooked food than individuals that identified with an ethnic majority. Online food delivery service use could reduce home cooking, which might have implications for the overall diet quality of customers.…”

“…Online food delivery service use could reduce home cooking, which might have implications for the overall diet quality of customers. Whilst it is possible to meet dietary guidelines through consumption of food prepared away-from-home, it may be more difficult and more expensive than through food prepared at home [42,43], and bound by the types of food outlet available [44].…”

Home-prepared food, dietary quality and socio-demographic factors: a cross-sectional analysis of the UK National Diet and nutrition survey 2008–16

“…As interventions to increase home food preparation encounter issues of cost and scalability, as well as showing equivocal evidence of long-term impact in participants [10–12], it is unclear that this justifies further policy action in terms of improving dietary quality. Our previous work suggests that it is possible to eat healthily while consuming very little HPF [32]; while an association with home food preparation exists, so may other behavioural routes to high dietary quality. In addition, the small contribution of HPF to the energetic intake of most participants suggests that changing home food preparation practices might have more limited potential to impact overall dietary quality than might be assumed.…”

“…As previously, food items listed in food diaries were classified by the authors as either requiring or not requiring home preparation [32]. All foods were classified as home-prepared except those listed in Table 1.…”

How Does Time Use Differ between Individuals Who Do More versus Less Foodwork? A Compositional Data Analysis of Time Use in the United Kingdom Time Use Survey 2014–2015

“…Observational evidence suggests that higher frequency of making [1][2][3][4][5] and eating [4,6,7] home-prepared meals, while not a prerequisite for a healthy diet [8], is associated with improved dietary intake and health outcomes. Substantial energy has been devoted to understanding the modifiable determinants of home food preparation and increasing food preparation in households [9][10][11][12][13].…”