Importance of cooking skills for balanced food choices

Hartmann, Christina; Dohle, Simone; Siegrist, Michael

doi:10.1016/j.appet.2013.01.016

Cited by 392 publications

(412 citation statements)

References 26 publications

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“…Cooking is a complex concept that does not have a single agreed upon or 'correct' definition in the literature (16)(17)(18)(19)(20)(21) . In fact, uncertainty about the public's understanding of the meaning of cooking is often cited as a limitation in studies examining the association between cooking skills and cooking behaviours such as home food preparation (9,10,(22)(23)(24) . Greater frequency of cooking at home is associated with consumption of a healthier diet (11) , particularly among higher-income households (25) , and cooking at home is promoted as an obesity prevention measure (26)(27)(28) .…”

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confidence: 99%

Public perceptions of cooking and the implications for cooking behaviour in the USA

Wolfson

Smith

Frattaroli

et al. 2016

Public Health Nutr.

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Objective: Despite the importance of cooking in modern life, public perceptions about what it means to cook are unknown. We aimed to examine perceptions of cooking and their association with cooking confidence, attitudes and behaviours in the USA. Design: We designed and fielded a nationally representative survey among US adults (n 1112) in April 2015. We used factor analysis to identify perceptions about cooking and multivariate ordered logit and Poisson models to explore associations between those perceptions and cooking confidence, attitudes and behaviours. Setting: Nationally representative web-based survey of US adults. Subjects: US adults aged ≥18 years. Results: Americans conceptualized cooking in three ways: the use of scratch ingredients, convenience foods and not using heat. Respondents who perceived cooking as including convenience foods were less confident in their ability to cook from scratch (OR = 0·52, P < 0·001) and less likely to enjoy cooking (OR = 0·68, P = 0·01) than those who did not. Although individuals who perceived cooking as including only scratch ingredients reported cooking dinner (4·31 times/ week) and using packaged/boxed products (0·95 times/week) the least frequently, few notable differences in the frequency of cooking meals were observed. Conclusions: Cooking frequency is similar among US adults regardless of how they perceive cooking, but cooking confidence and enjoyment are lowest among Americans who perceive cooking as including the use of convenience foods. These insights should inform the development of more specific measures of cooking behaviour as well as meaningful and targeted public health messages to encourage healthier cooking.

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confidence: 99%

Public perceptions of cooking and the implications for cooking behaviour in the USA

Wolfson

Smith

Frattaroli

et al. 2016

Public Health Nutr.

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“…Estudos têm sido desenvolvidos para investigar a relação entre habilidades culinárias e padrões alimentares saudáveis e têm demonstrado efeitos positivos (Hartmann;Dohle;Siegrist, 2013;Herbert et al, 2014;Adams et al, 2015). Herbert et al (2014) avaliaram os resultados de um curso de práticas culinárias de base comunitá-ria, desenvolvido durante 10 semanas, destinado a adultos autralianos.…”

Section: Dimensão Do Consumo De Alimentosunclassified

O encontro entre o desenvolvimento rural sustentável e a promoção da saúde no Guia Alimentar para a População Brasileira

Oliveira

Jaime

2016

Saude soc.

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ResumoO Guia Alimentar é documento que aborda os princípios e as recomendações de uma alimentação adequada e saudável para a população brasileira, tendo como propósito apoiar a educação alimentar e nutricional e subsidiar políticas e programas nacionais de alimentação e nutrição no setor de saúde e também em outros setores. O objetivo deste estudo foi identificar a interseção entre a promoção da saú-de e o desenvolvimento rural sustentável no Guia Alimentar para a População Brasileira. Realizou-se análise do texto do Guia através de temas previstos a partir dos conceitos de promoção da saúde e desenvolvimento rural sustentável. Posteriormente, revisou-se o texto e foram identificados temas emergentes expressos pela interseção dos conceitos, sendo, então, discutidos à luz do referencial bibliográfico dos campos da segurança alimentar e nutricional, do desenvolvimento rural e da epidemiologia nutricional. Sete temas previstos e seis temas emergentes foram identificados e relacionados a quatro dimensões explicativas dos seis temas de interseção relacionados aos conceitos, os quais foram identificados a partir dos elementos constitutivos dos itens: princípios e diretrizes do Guia Alimentar; dez passos para uma alimentação saudável; superação de obstáculos para a realização desses dez passos. O Guia Alimentar propõe a produção social da saúde na interação entre as noções de alimentação adequada e saudável, segurança alimentar e nutricional, e desenvolvimento rural. Destacam-se as recomendações e orientações que dialogam com a produção de alimentos de base agroecológica e com a garantia da biodiversidade alimentar na agricultura

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“…observing the participant use a knife). A true measurement of cooking skills cannot be done on a survey, which contributes to the lack of clear evidence as to how cooking skills influence one's dietary behavior (Hartmann et al, 2013). Survey measurements of cooking skills may be subjected to social, cultural, and personal influences, and research investigating cooking skills through direct observation is lacking (Hartmann et al, 2013) Future research into creating a more reliable and applicable cooking skills survey measure may be more effective as a means of determining how improved cooking skills may relate to improved eating behaviors.…”

Section: Chapter 4 Discussionmentioning

confidence: 99%

“…Educational interventions are most effective when both knowledge and skills are developed, as seen with nutrition and culinary programs (Condrasky & Hegler, 2010;Glanz et al, 2008;Hartmann et al, 2013). Adolescence is a key period in which to intervene in order to establish long-term healthy habits (Story et al, 2002;Wall et al, 2012;Zeinstra et al, 2007).…”

Section: Discussionmentioning

confidence: 99%

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A Multicultural Nutrition and Culinary Intervention for Middle School Students: Pink and Dude Chefs, Phase 2

Lockhart¹

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The prevalence of adolescent obesity in the United States has more than quadrupled in the past 30 years, growing from 5% to nearly 21% in 12-19 year olds. Although obesity has many interrelated causes, a lack of knowledge and practical skill to prepare healthy food from scratch is an important factor. Research indicates that nutrition and culinary interventions based on behavioral change theories may improve mediators of healthful eating in adolescents. Pink and Dude Chefs, Phase 2, an eight-week after-school nutrition and culinary intervention targeted towards middle school students in a predominantly low-income, Hispanic community, was developed and evaluated. The curriculum called "Around the World" was designed to enhance knowledge and cooking skills through a multicultural approach. Participants learned about the food culture and customs of a different country each week and then created a recipe of that country from scratch. Research assistants from California Polytechnic State University implemented the lessons. The program took place at Mesa Middle School in Arroyo Grande, CA over two consecutive academic quarters, Fall 2013 and Winter 2014. Participants were 16 seventhand eighth-grade students aged 12-14. The program consisted of 8 lessons that were divided into a classroom-based learning portion and a kitchen-based cooking portion. A pre-and post-intervention survey was developed to assess change in self-efficacy for cooking, cooking skills, nutrition knowledge, outcome expectancies, and perceived social and family norms. Paired t-tests indicated that participants demonstrated a significant increase in nutrition knowledge (P<0.0001) and cooking skills (P=0.02) after participation in Pink and Dude Chefs, Phase 2. Empowering youth by improving food-related knowledge and skills is an important step toward improving the health of our nation. Further research is needed to examine how nutrition and culinary interventions may impact long-term health promoting behaviors.v ACKNOWLEDGMENTS

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Importance of cooking skills for balanced food choices

Cited by 392 publications

References 26 publications

Public perceptions of cooking and the implications for cooking behaviour in the USA

Public perceptions of cooking and the implications for cooking behaviour in the USA

O encontro entre o desenvolvimento rural sustentável e a promoção da saúde no Guia Alimentar para a População Brasileira

A Multicultural Nutrition and Culinary Intervention for Middle School Students: Pink and Dude Chefs, Phase 2

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