Prevalence and socio-demographic correlates of cooking skills in UK adults: cross-sectional analysis of data from the UK National Diet and Nutrition Survey

Adams, Jean; Goffe, Louis; Adamson, Ashley J.; Halligan, Joel; O’Brien, Nicola; Purves, Richard; Stead, Martine; Stocken, Deborah; White, Martin

doi:10.1186/s12966-015-0261-x

Cited by 75 publications

(113 citation statements)

References 32 publications

(58 reference statements)

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“…'Cooks' has the smallest proportion of men of any group (14.6%). These results confirm findings that women tend to handle the cooking at home (Díaz, 2014) and tend to enjoy cooking (Adams et al, 2015). Most consumers in this segment are middle class (43%).…”

Section: Characterisation Of the Segmentssupporting

confidence: 87%

“…This is also the segment with the smallest proportion of lower-class consumers (3.1%) and lower-middle-class consumers (6%). The scarce presence of consumers from the lower social classes is to be expected in a segment characterised by a fondness for eating out, a preference for making meal times social occasions, and a tendency to purchase convenience products, despite their inflated price tags (Adams et al, 2015). These consumers are mainly located in the South (22.7%) of Spain and in Madrid metropolitan area (17.5%).…”

Section: Characterisation Of the Segmentsmentioning

confidence: 99%

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Consumer segmentation based on food-related lifestyles and analysis of rabbit meat consumption

2016

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Market segmentation divides the market into small groups of consumers who share similar characteristics. As all consumers within the same group have a common profile, marketing strategies can be adapted to target a specific type of consumer. Owing to the rapid changes in today's society, consumer lifestyle has become the ideal criterion for market segmentation. In this study, we employed the food-related lifestyle model, which scholars have shown to be suitable and valid in several countries. Using data from a survey (with 3.53% error), we segmented the Spanish food market based on consumers' food-related lifestyles. For each segment, we identified the consumer profile and analysed consumers' consumption of rabbit meat. Factor analysis and cluster analysis yielded 4 segments: (i) 'Unconcerned' (36.8% of the sample) mainly consists of male consumers. Consumers in this segment value neither the freshness nor the price/quality ratio of their food items and consume rabbit meat rarely (39.4%) or sporadically (29.3%).(ii) 'Cooks' (18.4%) predominantly consists of middle-aged women. Consumers in this segment are highly demanding and critical of the quality of food products. They like cooking and are regular consumers of rabbit meat (40.6%). (iii) 'Out-of-home consumers and convenience shoppers' (28.6%) mostly consists of consumers aged between 25 and 34 y old and contains a large proportion of upper-class consumers. Consumers in this segment prefer to eat out and consume convenience products. This segment has the second highest percentage of regular consumers of rabbit meat (36.9%). The segment also has the second highest percentage of consumers who rarely or never eat rabbit meat (43.9%). (iv) 'Rational purchaser with little interest in cooking' (16.2%) has the highest proportion of consumers aged 55 to 74 y old. Consumers in this segment have the least interest in cooking, the most interest in the purchasing process, and the lowest consumption of rabbit meat (51.1% consume little or no rabbit meat).

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Section: Characterisation Of the Segmentssupporting

confidence: 87%

Section: Characterisation Of the Segmentsmentioning

confidence: 99%

Consumer segmentation based on food-related lifestyles and analysis of rabbit meat consumption

2016

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“…Within the quantitative results of the current study, the male participants reported significantly greater increases in cooking confidence, whilst interviews revealed an increase in nutritional awareness, homemade cooking, enjoyment in cooking and confidence in males. The recent nationally representative UK nutrition survey also found that young people (19)(20)(21)(22)(23)(24)(25)(26)(27)(28)(29)(30)(31)(32)(33)(34) have less confidence with cooking than other age groups in the UK (17) ; therefore they have more scope for improvement. However in our study, younger people (16)(17)(18)(19) improved in confidence less than 20-64 year olds.…”

Section: Confidence and Social Benefitsmentioning

confidence: 99%

Evaluation of the effectiveness of the Ministry of Food cooking programme on self-reported food consumption and confidence with cooking

Hutchinson

Watt

Strachan³

et al. 2016

Public Health Nutr.

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ObjectiveTo evaluate the effectiveness of the Ministry of Food (MoF) cooking programme on self-reported food consumption and confidence with cooking.DesignA quantitative and qualitative evaluation of the MoF 8-week cooking course, using a pre-test/post-test study. Pre, post and 6-month follow-up quantitative outcomes were measured using self-administered questionnaires to record number of portions of fruit and vegetables (F&V) consumed per day, number of snacks consumed per day and participants’ cooking confidence levels (highest score of 5). Qualitative evaluations were undertaken using structured telephone interviews.SettingMoF centre in Leeds Kirkgate Market, UK.SubjectsAdults (n 795, 43 % male) on MoF courses from 2010 to 2014, 462 of whom completed questionnaires at all three time points.ResultsSix months after the course, self-reported F&V intake increased significantly by 1·5 (95 % CI 1·3, 1·6, P<0·001) portions per day to 4·1 (95 % CI 4·0, 4·3). The number of snacks reported decreased significantly over the same period by −0·9 (CI−1·0, −0·8, P<0·001) snacks per day. Cooking confidence increased over the same period by 1·7 (95 % CI 1·6, 1·9, P<0·001) to 4·4 (CI 4·4, 4·5). Age and disability, but not deprivation or ethnicity, were associated with changes in self-reported F&V intake and cooking confidence scores at 6 months; and gender with the latter outcome. Qualitative results supported quantitative findings and revealed specific beneficial gains in cooking skills/preparation, nutritional awareness, food purchasing and other social benefits.ConclusionsMoF community-based cooking interventions can have significant positive effects on dietary behaviour, food choice and cooking confidence.

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“…For example, individuals who report confidence about their cooking are more likely to enjoy cooking, cook a wider variety of foods and experiment with new foods (17) . 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) .…”

mentioning

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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Prevalence and socio-demographic correlates of cooking skills in UK adults: cross-sectional analysis of data from the UK National Diet and Nutrition Survey

Cited by 75 publications

References 32 publications

Consumer segmentation based on food-related lifestyles and analysis of rabbit meat consumption

Consumer segmentation based on food-related lifestyles and analysis of rabbit meat consumption

Evaluation of the effectiveness of the Ministry of Food cooking programme on self-reported food consumption and confidence with cooking

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

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