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Ünal G. Cooking and food skills and their relationship with adherence to the Mediterranean diet in young adults attending university: A cross-sectional study from Türkiye. NUTR BULL 2024. [PMID: 39140570 DOI: 10.1111/nbu.12704] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2023] [Revised: 07/13/2024] [Accepted: 07/29/2024] [Indexed: 08/15/2024]
Abstract
Adherence to the Mediterranean diet has decreased among university students in many countries. Cooking skills (CS) and food skills (FS) have been suggested as potential targets for reversing this decline. This study aims to determine CS and FS and to examine their relationship with adherence to the Mediterranean diet in young adults attending university in Türkiye. This cross-sectional study was conducted between March 2022 and April 2022 at Ondokuz Mayıs University in Samsun, Türkiye, and included 859 university students (56.1% women; mean age 22.57 ± 2.75 years). Sociodemographic characteristics were collected. The CS and FS measure and the Mediterranean Diet Adherence Screener (MEDAS) were administered. The mean MEDAS, CS and FS scores were 4.77 ± 1.97, 59.10 ± 18.17 and 77.81 ± 22.27, respectively. Those with higher MEDAS scores (quartile three and quartile four-Q3 and Q4) had significantly higher CS scores than those with lower scores (Q1 and Q2), while those in the lowest quartile (Q1) had lower FS scores than all other quartiles (p < 0.001). Total scores of CS and FS positively, although weakly, correlated with MEDAS (r = 0.227 and r = 0.296; p < 0.001). Two separate models for CS and FS were analysed; along with access to kitchen facilities, CS and FS contributed the most variability, accounting for 8.9% and 11.8% of the variance in MEDAS, respectively (p < 0.001). This research indicates that higher CS and FS in university students are associated with higher adherence to the Mediterranean diet. It is also recommended that kitchen facilities be provided for them to practice these skills.
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Affiliation(s)
- Gökçe Ünal
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Ondokuz Mayıs University, Samsun, Turkey
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Kawakami A, Tomida K, Shimoda T, Nakajima C, Shimada H. Association between social isolation and diversity in food intake by gender in community-dwelling older adults: A cross-sectional study. Geriatr Gerontol Int 2024. [PMID: 39044123 DOI: 10.1111/ggi.14943] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2023] [Revised: 06/25/2024] [Accepted: 07/08/2024] [Indexed: 07/25/2024]
Abstract
AIM Few studies have investigated the relationship between low dietary variety and clearly defined social isolation by gender. This study explored the association between dietary variety and social isolation, classified by operational definition, separately by gender in community-dwelling older adults. METHODS This cross-sectional study recruited respondents via mail. A total of 4798 participants aged ≥65 years participated in the on-site assessment. Social isolation was assessed by "lack of conversation," "lack of passive support," "lack of offering support," and "lack of social participation." Dietary variety was evaluated using the Dietary Variety Score (DVS). RESULTS The participants' median age was 73 (interquartile range 25-75: 69-77) years, and 2147 (44.7%) were male. After adjusting for covariates, with regard to male participants, a lack of offering support (β = -0.051, P = 0.019) and a lack of social participation (β = -0.089, P < 0.001) were associated with a low DVS. For female participants, only a lack of social participation was related to a low DVS (β = -0.067, P < 0.001). A lack of conversation and passive support were not associated with a low DVS for both genders (P >0.05). CONCLUSION The results indicate that encouraging social participation, regardless of gender, as well as preventing a lack of offering support for others among men, may contribute to improving individuals' DVS. Geriatr Gerontol Int 2024; ••: ••-••.
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Affiliation(s)
- Ayuka Kawakami
- Department of Preventive Gerontology, Center for Gerontology and Social Science, National Center for Geriatrics and Gerontology, Obu, Japan
| | - Kouki Tomida
- Department of Preventive Gerontology, Center for Gerontology and Social Science, National Center for Geriatrics and Gerontology, Obu, Japan
| | - Takahiro Shimoda
- Department of Preventive Gerontology, Center for Gerontology and Social Science, National Center for Geriatrics and Gerontology, Obu, Japan
| | - Chika Nakajima
- Department of Preventive Gerontology, Center for Gerontology and Social Science, National Center for Geriatrics and Gerontology, Obu, Japan
| | - Hiroyuki Shimada
- Department of Preventive Gerontology, Center for Gerontology and Social Science, National Center for Geriatrics and Gerontology, Obu, Japan
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Yuan X, Matsumoto M, Okada E, Murakami K, Sasaki S, Takimoto H. Relationship between Household Shared Meal Frequency and Dietary Intake among Men and Women Aged ≥20 Years: Cross-Sectional Analyses Based on 2018 and 2019 National Health and Nutrition Surveys in Japan. Nutrients 2024; 16:1764. [PMID: 38892697 PMCID: PMC11175063 DOI: 10.3390/nu16111764] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2024] [Revised: 05/20/2024] [Accepted: 05/31/2024] [Indexed: 06/21/2024] Open
Abstract
This study aimed to examine the relationship between the frequency of household shared meals and the intake of 17 food groups and 21 nutrients. Participants were 3310 men and 3386 women ≥20 years old living in a household of ≥2 members from 2018 and 2019 National Health and Nutrition Surveys in Japan. A one-day household dietary record was used to classify an individual's shared meal frequency and dietary intake. A shared meal is defined as an eating occasion (i.e., breakfast, lunch, and dinner) where ≥1 food item-other than sugars, fats and oils, beverages, and condiments-was recorded with an assigned approximated shared proportion. The shared meal frequency for each individual was classified into one of four categories: 0, 1, 2, and 3 times/day. Dietary intake was compared across the shared meal categories adjusted for age, occupation, household size, meal skipping, snacking, residential areas, and within-household correlations. Both men and women who had more frequent shared meals showed higher intakes of potatoes, vegetables, mushrooms, and condiments but less confectioneries and beverages. A higher shared meal frequency was also related to a higher intake of many (12/21) nutrients (e.g., protein, dietary fiber, and potassium). However, in women, there was a positive association between shared meal frequency and sodium intake. A higher frequency of household shared meals may be related to a more favorable dietary intake; except for concerns about sodium intake in women.
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Affiliation(s)
- Xiaoyi Yuan
- Department of Nutritional Epidemiology and Shokuiku, National Institutes of Biomedical Innovation, Health, and Nutrition, 3-17 Senrioka Shinmachi, Settsu-shi 566-0002, Osaka, Japan
| | - Mai Matsumoto
- Department of Nutritional Epidemiology and Shokuiku, National Institutes of Biomedical Innovation, Health, and Nutrition, 3-17 Senrioka Shinmachi, Settsu-shi 566-0002, Osaka, Japan
| | - Emiko Okada
- Department of Nutritional Epidemiology and Shokuiku, National Institutes of Biomedical Innovation, Health, and Nutrition, 3-17 Senrioka Shinmachi, Settsu-shi 566-0002, Osaka, Japan
| | - Kentaro Murakami
- Department of Social and Preventive Epidemiology, School of Public Health, University of Tokyo, Bunkyo-ku 113-0033, Tokyo, Japan
| | - Satoshi Sasaki
- Department of Social and Preventive Epidemiology, School of Public Health, University of Tokyo, Bunkyo-ku 113-0033, Tokyo, Japan
| | - Hidemi Takimoto
- Department of Nutritional Epidemiology and Shokuiku, National Institutes of Biomedical Innovation, Health, and Nutrition, 3-17 Senrioka Shinmachi, Settsu-shi 566-0002, Osaka, Japan
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Watanabe JA, Nieto JA, Suarez-Diéguez T, Silva M. Influence of culinary skills on ultraprocessed food consumption and Mediterranean diet adherence: An integrative review. Nutrition 2024; 121:112354. [PMID: 38458144 DOI: 10.1016/j.nut.2024.112354] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2023] [Accepted: 01/04/2024] [Indexed: 03/10/2024]
Abstract
The Mediterranean diet is a diet pattern with several healthy characteristics, including a high consumption of fresh fruits, vegetables, whole-grain products, and extra virgin olive oil as the main fat source. It is also characterized by a low consumption of processed foods and high-fat meats. However, there has been a nutritional transition such that, because of globalization and economic growth, the consumption of ultraprocessed foods is increasing, comprising 14% to 57% of total energy intake. North America and Australia have the worst prognosis. Further, the younger population consumes greater amounts of ultraprocessed foods compared with adults, whereas the older population has the lowest rates. Among the various factors responsible for the nutritional transition, culinary skills seem an important function of diet quality, but, unfortunately, culinary skills have been little investigated by the scientific community. Higher culinary skills may be related to increased consumption of homemade meals, higher diet quality, and greater consumption of vegetables and fruits and may be associated with higher Mediterranean diet adherence. Consequently, ultraprocessed foods, ready-to-eat food, and delivered meals, as well as meals outside the home, are reduced. Unfortunately, the process of generational transmission of cooking skills is progressively weakening, aggravated by the reduction of free time for home cooking. Still, even though there are few interventions conducted to improve culinary skills, especially those focused on children, the available results suggest that there have been positive changes in the direction of a healthier dietary pattern. This integrative review analyzes consumption levels of ultraprocessed foods. We then consider the extent to which culinary skills affect ultraprocessed food consumption levels and the relative impact on obesity.
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Affiliation(s)
- Juliana Aiko Watanabe
- Bioactivity and Nutritional Immunology Group (BIOINUT), Faculty of Health Science, Universidad Internacional de Valencia, Spain.
| | - Juan Antonio Nieto
- Bioactivity and Nutritional Immunology Group (BIOINUT), Faculty of Health Science, Universidad Internacional de Valencia, Spain.
| | - Teodoro Suarez-Diéguez
- Academic Area of Nutrition, Institute of Health Sciences, Autonomous University of the State of Hidalgo, Pachuca de Soto, Mexico.
| | - Mariana Silva
- Bioactivity and Nutritional Immunology Group (BIOINUT), Faculty of Health Science, Universidad Internacional de Valencia, Spain.
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Murakami K, Shinozaki N, Okuhara T, McCaffrey TA, Livingstone MBE. Self-perceived food literacy in relation to the quality of overall diet and main meals: A cross-sectional study in Japanese adults. Appetite 2024; 196:107281. [PMID: 38373536 DOI: 10.1016/j.appet.2024.107281] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2023] [Revised: 01/14/2024] [Accepted: 02/16/2024] [Indexed: 02/21/2024]
Abstract
This cross-sectional study aimed to assess the relationship between self-perceived food literacy (SPFL) and quality of overall diet and main meals in Japanese adults. In total, 5998 adults aged 20-79 years were included in this analysis. The SPFL was assessed using the Japanese version of the 29-item Dutch SPFL scale (score range 1-5). Using validated dietary information, the Healthy Eating Index-2015 (HEI-2015) was calculated (score range 0-100). The mean SPFL was 3.18; the internal consistency of the overall scale was considered good (Cronbach's alpha: 0.80). The mean HEI-2015 for overall diet was 50.4. The SPFL was significantly and positively associated with the HEI-2015. Using multiple linear regression, one point increase of SPFL corresponded to an increase in HEI-2015 by a point of 4.8 for overall diet, 6.2 for breakfast, 4.6 for lunch, and 3.6 for dinner (all P < 0.0001). Six of the eight domains of SPFL (i.e., food preparation skills, resilience and resistance, healthy snack styles, examining food labels, healthy budgeting, and healthy food stockpiling) were significantly associated with the HEI-2015 for overall diet. When the HEI-2015 for each meal was examined, the domains showing significant associations with all three meals included food preparation skills, healthy snack styles, and healthy budgeting. The healthy food stockpiling was associated with the HEI-2015 for breakfast and lunch, but not dinner. The social and conscious eating and daily food planning were associated with the breakfast HEI-2015 only, with the resilience and resistance associated with the dinner HEI-2015 only. In conclusion, the SPFL was cross-sectionally associated with the quality of overall diet and main meals in Japanese adults. Further observation and intervention studies are needed to confirm the associations observed here.
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Affiliation(s)
- Kentaro Murakami
- Department of Social and Preventive Epidemiology, School of Public Health, The University of Tokyo, Tokyo, Japan.
| | - Nana Shinozaki
- Department of Nutritional Epidemiology and Behavioural Nutrition, Graduate School of Medicine, The University of Tokyo, Tokyo, Japan
| | - Tsuyoshi Okuhara
- Department of Health Communication, School of Public Health, The University of Tokyo, Tokyo, Japan
| | - Tracy A McCaffrey
- Department of Nutrition, Dietetics and Food, Monash University, Clayton, Melbourne, Australia
| | - M Barbara E Livingstone
- Nutrition Innovation Centre for Food and Health (NICHE), School of Biomedical Sciences, Ulster University, Coleraine, UK
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Nucci D, Sommariva A, Degoni LM, Gallo G, Mancarella M, Natarelli F, Savoia A, Catalini A, Ferranti R, Pregliasco FE, Castaldi S, Gianfredi V. Association between Mediterranean diet and dementia and Alzheimer disease: a systematic review with meta-analysis. Aging Clin Exp Res 2024; 36:77. [PMID: 38519775 PMCID: PMC10959819 DOI: 10.1007/s40520-024-02718-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2023] [Accepted: 02/01/2024] [Indexed: 03/25/2024]
Abstract
BACKGROUND Dementia affects 5-8% of the population aged over 65 years (~50 million worldwide). Several factors are associated with increased risk, including diet. The Mediterranean diet (MedDiet) has shown potential protective effects against several chronic diseases. AIMS This systematic review with meta-analysis aim was to assess the association between adherence to the MedDiet and the risk of dementia in the elderly. METHODS PRISMA-2020 guidelines were followed. PubMed/MEDLINE and Scopus were searched on 17 July 2023. The Newcastle-Ottawa Scale tool was used to assess the risk of bias. The protocol was pre-registered in PROSPERO (registration number: CRD 42023444368). Heterogeneity was assessed using the I2 test. Publication bias was assessed by visual inspection of the funnel plot and by Egger's regression asymmetry test. The final effect size was reported as OR or HR, depending on the study design of the included studies. RESULTS Out of 682 records, 21 were included in the analysis. The pooled OR was 0.89 (95% CI = 0.84-0.94) based on 65,955 participants (I2 = 69.94). When only cohort studies were included, HR was 0.84 (95% CI = 0.76-0.94) based on 55,205 participants (I2 = 89.70). When only Alzheimer Disease was considered OR was 0.73 (95% CI = 0.62-0.85) based on 38,292 participants (I2 = 63.85). DISCUSSION Despite the relatively low risk reduction associated with higher adherence to MedDiet among elderly, it should be considered that this population is the most affected. CONCLUSIONS Adherence to MedDiet could be an effective non-pharmacological measure to reduce the burden of dementia, even among elderly.
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Affiliation(s)
- Daniele Nucci
- Struttura Semplice Dipartimentale Igiene Alimenti E Nutrizione, Dipartimento Di Igiene E Prevenzione Sanitaria, Azienda Di Tutela Della Salute (ATS) Brescia, Via Duca Degli Abruzzi, 15, 25124, Brescia, Italy
| | - Andrea Sommariva
- Department of Biomedical Sciences for Health, University of Milan, Via Pascal, 36, 20133, Milan, Italy
| | - Luca Mario Degoni
- Department of Biomedical Sciences for Health, University of Milan, Via Pascal, 36, 20133, Milan, Italy
| | - Giulia Gallo
- Department of Biomedical Sciences for Health, University of Milan, Via Pascal, 36, 20133, Milan, Italy
| | - Matteo Mancarella
- Department of Biomedical Sciences for Health, University of Milan, Via Pascal, 36, 20133, Milan, Italy
| | - Federica Natarelli
- Department of Biomedical Sciences for Health, University of Milan, Via Pascal, 36, 20133, Milan, Italy
| | - Antonella Savoia
- Department of Biomedical Sciences for Health, University of Milan, Via Pascal, 36, 20133, Milan, Italy
| | - Alessandro Catalini
- Department of Biomedical Sciences and Public Health, Università Politecnica Delle Marche, Via Tronto 10/a, 60100, Ancona, Italy
| | - Roberta Ferranti
- Struttura Semplice Dipartimentale Igiene Alimenti E Nutrizione, Dipartimento Di Igiene E Prevenzione Sanitaria, Azienda Di Tutela Della Salute (ATS) Brescia, Via Duca Degli Abruzzi, 15, 25124, Brescia, Italy
| | | | - Silvana Castaldi
- Department of Biomedical Sciences for Health, University of Milan, Via Pascal, 36, 20133, Milan, Italy
- Fondazione IRCCS Ca' Granda Ospedale Maggiore Policlinico, Via Francesco Sforza 35, 20122, Milan, Italy
| | - Vincenza Gianfredi
- Department of Biomedical Sciences for Health, University of Milan, Via Pascal, 36, 20133, Milan, Italy.
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Wolfson JA, Martinez-Steele E, Tucker AC, Leung CW. Greater Frequency of Cooking Dinner at Home and More Time Spent Cooking Are Inversely Associated With Ultra-Processed Food Consumption Among US Adults. J Acad Nutr Diet 2024:S2212-2672(24)00113-8. [PMID: 38462128 DOI: 10.1016/j.jand.2024.03.005] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2022] [Revised: 11/28/2023] [Accepted: 03/06/2024] [Indexed: 03/12/2024]
Abstract
BACKGROUND Cooking at home has been promoted as a strategy to improve diet quality; however, the association between cooking behavior and ultra-processed food intake is unknown. OBJECTIVE The objective of this study was to examine associations between frequency of cooking dinner at home and time spent cooking dinner with ultra-processed food intake. DESIGN Cross-sectional, nationally representative data from the 2007-2010 National Health and Nutrition Examination Survey were analyzed. PARTICIPANTS/SETTING Participants were 9,491 adults (20 years and older) in the United States. MAIN OUTCOME MEASURES The main outcome measure was the proportion of energy intake (averaged from two 24-hour dietary recalls) from the following 4 Nova food-processing groups: (1) unprocessed or minimally processed foods, (2) processed culinary ingredients, (3) processed foods, and (4) ultra-processed foods. STATISTICAL ANALYSES PERFORMED Separate linear regression models examined associations between cooking frequency and time spent cooking dinner and proportion of energy intake from the 4 Nova food-processing groups, adjusting for sociodemographic characteristics and total energy intake. RESULTS Ultra-processed foods comprised >50% of energy consumed independent of cooking frequency or time spent cooking. Higher household frequency of cooking dinner and greater time spent cooking dinner were both associated with lower intake of ultra-processed foods (P trends < .001) and higher intake of unprocessed or minimally processed foods (P trends < .001) in a dose-response manner. Compared with cooking 0 to 2 times/wk, adults who cooked dinner 7 times/wk consumed a mean of 6.30% (95% CI -7.96% to -4.64%; P < .001) less energy from ultra-processed foods. Adults who spent more than 90 minutes cooking dinner consumed 4.28% less energy from ultra-processed foods (95% CI -6.08% to -2.49%; P < .001) compared with those who spent 0 to 45 minutes cooking dinner. CONCLUSIONS Cooking at home is associated with lower consumption of ultra-processed foods and higher consumption of unprocessed or minimally processed foods. However, ultra-processed food intake is high among US adults regardless of cooking frequency.
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Affiliation(s)
- Julia A Wolfson
- Department of International Health, Johns Hopkins Bloomberg School of Public Health, Baltimore, Maryland; Department of Health Policy and Management, Health, Johns Hopkins Bloomberg School of Public Health, Baltimore, Maryland.
| | - Euridice Martinez-Steele
- Department of Nutrition, School of Public Health, University of São Paulo, São Paulo, Brazil; Center for Epidemiological Studies in Health and Nutrition, University of São Paulo, São Paulo, Brazil
| | - Anna Claire Tucker
- Department of International Health, Johns Hopkins Bloomberg School of Public Health, Baltimore, Maryland
| | - Cindy W Leung
- Department of Nutrition, Harvard T.H. Chan School of Public Health, Boston, MA
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Baden MY, Kato S, Niki A, Hara T, Ozawa H, Ishibashi C, Hosokawa Y, Fujita Y, Fujishima Y, Nishizawa H, Kozawa J, Muraki I, Furuya Y, Yonekura A, Shigyo T, Kawabe T, Shimomura I, Eisenberg DM. Feasibility pilot study of a Japanese teaching kitchen program. Front Public Health 2023; 11:1258434. [PMID: 38146475 PMCID: PMC10749421 DOI: 10.3389/fpubh.2023.1258434] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2023] [Accepted: 11/06/2023] [Indexed: 12/27/2023] Open
Abstract
Background This pilot study examined the feasibility of a new lifestyle modification program involving a "Teaching Kitchen" in Japan. Our goal was to explore (1) feasibility of the program; (2) acceptability for class frequency (weekly vs. bi-weekly); and (3) changes in biometrics, dietary intakes, and lifestyle factors. Methods A total of 24 employees with obesity in a Japanese company were recruited. Participants were randomly divided into two groups (weekly or bi-weekly group), each attending the program consisting of four two-hour classes (lectures on nutrition, exercise, mindfulness, and culinary instructions). Participants were observed for changes in dietary intakes, biometrics, and health related quality of life over the subsequent 3 months. We tested the between-group differences in changes using linear mixed-effect models. Results The program completion rates were 83.3% in total (91.7% for weekly group and 75.0% for bi-weekly group). From baseline to post-intervention, significant decreases were observed in weight (p < 0.001), body mass index (p < 0.001), diastolic blood pressure (p = 0.03), body fat mass (p < 0.001), and dietary intakes in total fat (p = 0.03) and sodium (p = 0.008) among 17 participants who were available for measurements. Improvements in biometrics remained significant 1 month after the intervention (all p ≤ 0.03 in 14 participants). Participants' health related quality of life was significantly improved in bodily pain, general health, vitality, and mental component score (all p ≤ 0.047). Conclusions The new Japanese Teaching Kitchen program is feasible with high program completion rates in Japanese office workers with obesity. While this was a small feasibility study, significant multiple improvements in dietary intakes, biometrics, and health related quality of life suggest that this line of inquiry warrants further exploration to address obesity and obesity-related diseases in Japan.
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Affiliation(s)
- Megu Y. Baden
- Department of Metabolic Medicine, Graduate School of Medicine, Osaka University, Suita, Japan
- Department of Lifestyle Medicine, Graduate School of Medicine, Osaka University, Suita, Japan
| | - Sarasa Kato
- Department of Metabolic Medicine, Graduate School of Medicine, Osaka University, Suita, Japan
| | - Akiko Niki
- Department of Metabolic Medicine, Graduate School of Medicine, Osaka University, Suita, Japan
| | - Tomoyuki Hara
- Department of Metabolic Medicine, Graduate School of Medicine, Osaka University, Suita, Japan
| | - Harutoshi Ozawa
- Department of Metabolic Medicine, Graduate School of Medicine, Osaka University, Suita, Japan
- Department of Lifestyle Medicine, Graduate School of Medicine, Osaka University, Suita, Japan
| | - Chisaki Ishibashi
- Department of Metabolic Medicine, Graduate School of Medicine, Osaka University, Suita, Japan
| | - Yoshiya Hosokawa
- Department of Metabolic Medicine, Graduate School of Medicine, Osaka University, Suita, Japan
| | - Yukari Fujita
- Department of Metabolic Medicine, Graduate School of Medicine, Osaka University, Suita, Japan
| | - Yuya Fujishima
- Department of Metabolic Medicine, Graduate School of Medicine, Osaka University, Suita, Japan
| | - Hitoshi Nishizawa
- Department of Metabolic Medicine, Graduate School of Medicine, Osaka University, Suita, Japan
| | - Junji Kozawa
- Department of Metabolic Medicine, Graduate School of Medicine, Osaka University, Suita, Japan
- Department of Diabetes Care Medicine, Graduate School of Medicine, Osaka University, Suita, Japan
| | - Isao Muraki
- Division of Public Health, Department of Social and Environmental Medicine, Graduate School of Medicine, Osaka University, Suita, Japan
| | | | | | | | | | - Iichiro Shimomura
- Department of Metabolic Medicine, Graduate School of Medicine, Osaka University, Suita, Japan
| | - David M. Eisenberg
- Department of Nutrition, Harvard T.H. Chan School of Public Health, Boston, MA, United States
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Shinozaki N, Murakami K, Yuan X, Tajima R, Matsumoto M, Asakura K, Masayasu S, Sasaki S. The association of highly processed food consumption with food choice values and food literacy in Japanese adults: a nationwide cross-sectional study. Int J Behav Nutr Phys Act 2023; 20:143. [PMID: 38053152 PMCID: PMC10696769 DOI: 10.1186/s12966-023-01538-7] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2023] [Accepted: 11/09/2023] [Indexed: 12/07/2023] Open
Abstract
BACKGROUND Highly processed food (HPF) consumption is increasing globally and has become a prominent public health concern. However, the relationship between HPF consumption and food choice values and food literacy is unknown. This study aimed to examine the association of HPF consumption with food choice values and food literacy. METHODS This cross-sectional study used data from a nationwide questionnaire survey conducted in 2018 among 2232 Japanese adults aged 18-80 years. We assessed eight food choice values (accessibility, convenience, health/weight control, tradition, sensory appeal, organic, comfort, and safety) using a 25-item scale, and food literacy characterised by nutrition knowledge (using a validated 143-item questionnaire), cooking and food skills (using 14- and 19-item scales, respectively), and eight eating behaviours (hunger, food responsiveness, emotional overeating, enjoyment of food, satiety responsiveness, emotional undereating, food fussiness, and slowness in eating, using the 35-item Adult Eating Behavior Questionnaire). HPF consumption was estimated using a validated brief diet history questionnaire. The associations between HPF consumption and age, body mass index, energy intake, and each score on food choice values and food literacy were evaluated by multiple linear regression. RESULTS In males, one standard deviation increase in scores for cooking skill and satiety responsiveness was associated with an increase in HPF consumption by 22.1 g/4184 kJ (95% confidence interval (CI): 6.6 to 37.5) and 15.4 g/4184 kJ (95% CI: 6.0 to 24.7), respectively. In females, one standard deviation increase in age and scores for safety and nutrition knowledge corresponded to a decrease in HPF consumption by - 16.4 g/4184 kJ (95% CI: - 23.4 to - 9.3), - 9.9 g/4184 kJ (95% CI: - 19.1 to - 0.7), and - 11.1 g/4184 kJ (95% CI: - 17.0 to - 5.3), whereas one standard deviation increase in the satiety responsiveness score corresponded to an increase in HPF consumption by 13.1 g/4184 kJ (95% CI: 6.8 to 19.4). CONCLUSIONS This cross-sectional study suggests that several aspects of food choice values and food literacy were associated with HPF consumption in Japanese adults. Further studies are needed to confirm our findings in a broader context.
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Affiliation(s)
- Nana Shinozaki
- Department of Nutritional Epidemiology and Behavioural Nutrition, Graduate School of Medicine, The University of Tokyo, 7-3-1 Hongo, Bunkyo-ku, Tokyo, 113-0033, Japan
| | - Kentaro Murakami
- Department of Social and Preventive Epidemiology, School of Public Health, The University of Tokyo, 7-3-1 Hongo, Bunkyo-ku, Tokyo, 113-0033, Japan.
| | - Xiaoyi Yuan
- Department of Nutritional Epidemiology and Shokuiku, National Institute of Biomedical Innovation, Health and Nutrition, Kento Innovation Park, NK Building, 3-17 Senrioka Shinmachi, Settsu-shi, Osaka, 566-0002, Japan
| | - Ryoko Tajima
- Department of Nutritional Epidemiology and Shokuiku, National Institute of Biomedical Innovation, Health and Nutrition, Kento Innovation Park, NK Building, 3-17 Senrioka Shinmachi, Settsu-shi, Osaka, 566-0002, Japan
| | - Mai Matsumoto
- Department of Nutritional Epidemiology and Shokuiku, National Institute of Biomedical Innovation, Health and Nutrition, Kento Innovation Park, NK Building, 3-17 Senrioka Shinmachi, Settsu-shi, Osaka, 566-0002, Japan
| | - Keiko Asakura
- Department of Preventive Medicine, School of Medicine, Toho University, 5-21-16 Omori-Nishi, Ota-ku, Tokyo, 143-8540, Japan
| | | | - Satoshi Sasaki
- Department of Social and Preventive Epidemiology, School of Public Health, The University of Tokyo, 7-3-1 Hongo, Bunkyo-ku, Tokyo, 113-0033, Japan
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Siddiqui NZ, Pinho MGM, Rutters F, Beulens JWJ, Mackenbach JD. The interaction between the community food environment and cooking skills in association with diet-related outcomes in Dutch adults. Public Health Nutr 2023; 26:2945-2952. [PMID: 37850441 PMCID: PMC10755447 DOI: 10.1017/s1368980023002148] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2022] [Revised: 07/30/2023] [Accepted: 09/29/2023] [Indexed: 10/19/2023]
Abstract
OBJECTIVE We examined whether associations between the food environment, frequency of home cooking, diet quality and BMI were modified by the level of cooking skills. DESIGN Cross-sectional study using linear and modified Poisson regression models adjusted for age, sex, energy intake, education, income, household size and urbanisation. The frequency of home cooking was categorised into <6 and 6-7 d. Diet quality was based on a validated Dutch healthy diet index (0-150 points). Count of restaurants and food stores were determined by their count in a 1000m buffer around home and work. Cooking skills (score 1-5) were assessed using a validated questionnaire and added as interaction term. SETTING The Netherlands. PARTICIPANTS 1461 adults aged 18-65 years. RESULTS Count of restaurants and food stores were not associated with the frequency of home cooking. A 10-unit higher count of food stores was associated with a higher diet quality (β: 0·58 (95 % CI (0·04, 1·12)), and a 10-unit higher count of restaurants was associated with a lower BMI kg/m2 (β: -0·02 (95 % CI (-0·04, -0·004)). Better cooking skills were associated with a higher likelihood of cooking 6-7 d compared with <6 d (risk ratio: 1·24 (95 % CI (1·16, 1·31)) and a higher diet quality (β: 4·45 (95 % CI (3·27, 5·63)) but not with BMI. We observed no interaction between the food environment and cooking skills (P-for-interaction > 0·1). CONCLUSIONS Exposure to food stores was associated with a higher diet quality and exposure to restaurants with a lower BMI. Better cooking skills were associated with a higher frequency of home cooking and better diet quality but did not modify associations with the food environment. Future studies should explore different approaches to understand how individuals interact with their food environment.
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Affiliation(s)
- Noreen Z Siddiqui
- Amsterdam UMC, Location Vrije Universiteit Amsterdam, Epidemiology and Data Science, De Boelelaan 1089a, 1081 HV Amsterdam, the Netherlands
- Amsterdam Public Health, Health Behaviors and Chronic Diseases, Amsterdam, the Netherlands
| | - Maria GM Pinho
- Amsterdam UMC, Location Vrije Universiteit Amsterdam, Epidemiology and Data Science, De Boelelaan 1089a, 1081 HV Amsterdam, the Netherlands
- Amsterdam Public Health, Health Behaviors and Chronic Diseases, Amsterdam, the Netherlands
- Upstream Team, Amsterdam, the Netherlands
| | - Femke Rutters
- Amsterdam UMC, Location Vrije Universiteit Amsterdam, Epidemiology and Data Science, De Boelelaan 1089a, 1081 HV Amsterdam, the Netherlands
- Amsterdam Public Health, Health Behaviors and Chronic Diseases, Amsterdam, the Netherlands
| | - Joline WJ Beulens
- Amsterdam UMC, Location Vrije Universiteit Amsterdam, Epidemiology and Data Science, De Boelelaan 1089a, 1081 HV Amsterdam, the Netherlands
- Amsterdam Public Health, Health Behaviors and Chronic Diseases, Amsterdam, the Netherlands
- Julius Center for Health Sciences and Primary Care, University Medical Centre, Utrecht, the Netherlands
| | - Joreintje D Mackenbach
- Amsterdam UMC, Location Vrije Universiteit Amsterdam, Epidemiology and Data Science, De Boelelaan 1089a, 1081 HV Amsterdam, the Netherlands
- Amsterdam Public Health, Health Behaviors and Chronic Diseases, Amsterdam, the Netherlands
- Upstream Team, Amsterdam, the Netherlands
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Murakami K, Shinozaki N, Livingstone MBE, Yuan X, Tajima R, Matsumoto M, Masayasu S, Sasaki S. Associations of food choice values and food literacy with overall diet quality: a nationwide cross-sectional study in Japanese adults. Br J Nutr 2023; 130:1795-1805. [PMID: 37017207 PMCID: PMC10587391 DOI: 10.1017/s000711452300082x] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2022] [Revised: 02/28/2023] [Accepted: 03/22/2023] [Indexed: 04/06/2023]
Abstract
To date, a limited number of studies have examined aspects of food choice values and food literacy in relation to some aspects of dietary behaviours. The aim of this cross-sectional study was to comprehensively examine the associations of food choice values and food literacy with diet quality. In total, 2231 Japanese adults aged 19-80 years completed questionnaires asking about food choice values (accessibility, convenience, health/weight control, tradition, sensory appeal, organic, comfort and safety) and food literacy characterised by nutrition knowledge, cooking skills, food skills and eating behaviours (hunger, food responsiveness, emotional overeating, enjoyment of food, satiety responsiveness, emotional undereating, food fussiness and slowness in eating). As a measure of diet quality, the Healthy Eating Index-2015 (HEI-2015) was calculated using a brief-type diet history questionnaire (BDHQ) or a food combination questionnaire (FCQ). In males, after adjustment for potential confounding factors (including age, BMI and the ratio of reported energy intake to estimated energy requirement), the HEI-2015 derived from BDHQ and that derived from FCQ were associated significantly (P ≤ 0·02) and positively with the food choice values of organic and inversely with food fussiness. In females, the HEI-2015 showed positive associations with the food choice values of health/weight control, nutrition knowledge and cooking skills and an inverse association with food fussiness, irrespective of the dietary assessment questionnaire (P ≤ 0·03). In conclusion, this study suggests that several aspects of food choice values and food literacy were associated with diet quality, and the aspects related differed between males and females.
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Affiliation(s)
- Kentaro Murakami
- Department of Social and Preventive Epidemiology, School of Public Health, University of Tokyo, Tokyo113-0033, Japan
| | - Nana Shinozaki
- Department of Social and Preventive Epidemiology, School of Public Health, University of Tokyo, Tokyo113-0033, Japan
| | - M. Barbara E. Livingstone
- Nutrition Innovation Centre for Food and Health (NICHE), School of Biomedical Sciences, Ulster University, ColeraineBT52 1SA, UK
| | - Xiaoyi Yuan
- Department of Nutritional Epidemiology and Shokuiku, National Institute of Biomedical Innovation, Health and Nutrition, Tokyo162-8636, Japan
| | - Ryoko Tajima
- Department of Nutritional Epidemiology and Shokuiku, National Institute of Biomedical Innovation, Health and Nutrition, Tokyo162-8636, Japan
| | - Mai Matsumoto
- Department of Nutritional Epidemiology and Shokuiku, National Institute of Biomedical Innovation, Health and Nutrition, Tokyo162-8636, Japan
| | | | - Satoshi Sasaki
- Department of Social and Preventive Epidemiology, School of Public Health, University of Tokyo, Tokyo113-0033, Japan
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12
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Tani Y, Fujiwara T, Anzai T, Kondo K. Cooking skills, living alone, and mortality: JAGES cohort study. Int J Behav Nutr Phys Act 2023; 20:131. [PMID: 37950296 PMCID: PMC10636960 DOI: 10.1186/s12966-023-01522-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2023] [Accepted: 09/26/2023] [Indexed: 11/12/2023] Open
Abstract
BACKGROUND Living alone without someone to cook meals for them can happen more frequently in aging due to bereavement, divorce, or other family changes. Health risks to older adults due to poor cooking skills may be more pronounced among those living alone. We aimed to examine whether cooking skills are associated with mortality according to cohabitation status in older Japanese people. METHODS Participants in the Japan Gerontological Evaluation Study, a population-based cohort of independent older adults, were followed for three years (n = 10,647). Cooking skill was assessed using a scale with good validity and modified for Japanese people in the baseline survey. After stratification by living alone or together, participants with high and low cooking skills were matched on demographic, socioeconomic, health-related factors, and availability of food stores using propensity score matching. All-cause mortality risks were compared between high and low cooking skills using Cox regression models. RESULTS During the follow-up, 520 of the 10,647 participants died. One hundred and seventy-one pairs of high and low cooking skills were matched among those living alone, and 2,161 pairs among those living with others were matched as well. The hazard ratio of the low level of cooking skills (vs. high) was 2.50 (95% confidence interval [CI]: 1.10-5.68) among those living alone, while 1.05 (95% CI: 0.82-1.33) among those living with others. CONCLUSION Lower cooking skills were associated with a higher risk of mortality only among those living alone. Cooking skills may be important for older adults who live alone to reduce mortality risk.
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Affiliation(s)
- Yukako Tani
- Department of Global Health Promotion, Tokyo Medical and Dental University (TMDU), 1-5- 45, Yushima, Bunkyo-ku, Tokyo, 113-8510, Japan.
| | - Takeo Fujiwara
- Department of Global Health Promotion, Tokyo Medical and Dental University (TMDU), 1-5- 45, Yushima, Bunkyo-ku, Tokyo, 113-8510, Japan
| | - Tatsuhiko Anzai
- Department of Biostatistics, M&D Data Science Center, Tokyo Medical and Dental University, 1-5-45 Yushima, Bunkyo-ku, Tokyo, 113-8510, Japan
| | - Katsunori Kondo
- Department of Social Preventive Medical Sciences, Center for Preventive Medical Sciences, Chiba University, 1-8-1 Inohana, Chuo-ku, Chiba-shi, Chiba, 260-8672, Japan
- Department of Gerontological Evaluation, Center for Gerontology and Social Science, National National Center for Geriatrics and Gerontology, 7-430 Morikoka-cho, Obu-shi, Aichi, 474-8511, Japan
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13
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Tani Y, Yamamoto T, Kusama T, Kinugawa A, Aida J, Fujiwara T, Kondo K. Cooking skills modify the association between oral health and mortality. Age Ageing 2023; 52:afad180. [PMID: 37725969 DOI: 10.1093/ageing/afad180] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2023] [Indexed: 09/21/2023] Open
Abstract
Poor oral health has been linked to an increased risk of mortality. People with good cooking skills may be able to cope with problems caused by oral dysfunction, such as restricted food choice. This study investigated whether cooking skills modified the association between oral health status and mortality. A 3-year follow-up was conducted among participants of the Japan Gerontological Evaluation Study, a population-based cohort study of Japanese adults aged 65-101 years. Oral health assessment comprised number of teeth and three oral functions (awareness of swallowing difficulty, decline in masticatory function, and dry mouth). Cooking skills were assessed using a valid scale adapted for Japanese participants. Mortality from 2016 to 2019 was analysed for 10,121 respondents. Cox regression models were used to estimate hazard ratios for mortality risk adjusting for potential confounders, including sociodemographic factors and health status. During the follow-up, there were 488 deaths (4.8% of all participants). Both fewer teeth and poor oral function were associated with a greater mortality risk. Cooking skills modified the association only for oral function. Stratification by cooking skill score showed that the hazard ratios for ≥2 oral difficulties (vs. none) was 2.06 (95% confidence interval: 1.43-2.96) among those with low cooking skills and 1.25 (95% confidence interval: 0.92-1.71) among those with high cooking skills after adjusting for potential confounders. Improving cooking skills may be key to mitigating health risks owing to poor oral functions.
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Affiliation(s)
- Yukako Tani
- Department of Global Health Promotion, Tokyo Medical and Dental University (TMDU), 1-5-45, Yushima, Bunkyo-ku, Tokyo 113-8519, Japan
| | - Takafumi Yamamoto
- Department of Health Promotion, National Institute of Public Health, Wako-shi, Saitama 351-0197, Japan
- Department of International and Community Oral Health, Tohoku University Graduate School of Dentistry, 4-1, Seiryo-machi, Aoba-ku, Sendai, Miyagi, 980-8575, Japan
| | - Taro Kusama
- Department of International and Community Oral Health, Tohoku University Graduate School of Dentistry, 4-1, Seiryo-machi, Aoba-ku, Sendai, Miyagi, 980-8575, Japan
- Division of Statistics and Data Science, Liaison Center for Innovative Dentistry, Tohoku University Graduate School of Dentistry, 4-1, Seiryo-machi, Aoba-ku, Sendai, Miyagi, 980-8575, Japan
| | - Anna Kinugawa
- Department of International and Community Oral Health, Tohoku University Graduate School of Dentistry, 4-1, Seiryo-machi, Aoba-ku, Sendai, Miyagi, 980-8575, Japan
| | - Jun Aida
- Department of Oral Health Promotion, Graduate School of Medical and Dental Sciences, Tokyo Medical and Dental University (TMDU), 1-5-45, Yushima, Bunkyo-ku, Tokyo 113-8519, Japan
| | - Takeo Fujiwara
- Department of Global Health Promotion, Tokyo Medical and Dental University (TMDU), 1-5-45, Yushima, Bunkyo-ku, Tokyo 113-8519, Japan
| | - Katsunori Kondo
- Department of Oral Health Promotion, Graduate School of Medical and Dental Sciences, Tokyo Medical and Dental University (TMDU), 1-5-45, Yushima, Bunkyo-ku, Tokyo 113-8519, Japan
- Department of Social Preventive Medical Sciences, Center for Preventive Medical Scienc, Chiba University, 1-8-1 Inohana, Chuo-ku, Chiba-shi, Chiba 260-8672, Japan
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Wolfson JA, Tse J, Ho A, Bowie J, Maruthur N, Richardson CR, Trubek A. Complex, Varied and Evolving Manifestations of Food Agency in Daily Life Among Diabetes Prevention Program Participants in Baltimore, Maryland. JOURNAL OF NUTRITION EDUCATION AND BEHAVIOR 2023; 55:404-418. [PMID: 37097264 PMCID: PMC10258162 DOI: 10.1016/j.jneb.2023.02.010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/14/2022] [Revised: 02/22/2023] [Accepted: 02/27/2023] [Indexed: 06/11/2023]
Abstract
OBJECTIVE To characterize food agency (one's capacity to procure and prepare food in particular contexts) among Diabetes Prevention Program (DPP) participants and gather perspectives about experiences with DPP. DESIGN Photograph-elicitation in-depth interviews and survey measures. SETTING Baltimore, Maryland (June-August 2021). PARTICIPANTS Black women (n = 13) who participated in DPP. PHENOMENON OF INTEREST Food agency and strategies used to procure and prepare food and the influence of DPP on daily food behaviors. Surveys measured food agency using the Cooking and Food Provisioning Action Scale and cooking behaviors. ANALYSIS Thematic analysis of qualitative in-depth interviews and descriptive statistics for quantitative measures. RESULTS As quantitative and qualitative data revealed, participants were frequent and confident cooks with high food agency. Participants viewed cooking as a key strategy for healthy eating and desired more hands-on cooking instruction within DPP to develop new healthy cooking skills. The primary barriers identified were related to lack of time or energy. Food procurement and preparation practices shifted over time, and DPP was a key influence on current behaviors. CONCLUSIONS AND IMPLICATIONS Food agency is complex and manifests heterogeneously in daily life. A life course, contextual, and food agency-based approach could be considered for future diabetes prevention interventions.
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Affiliation(s)
- Julia A Wolfson
- Department of International Health, Bloomberg School of Public Health, Johns Hopkins University, Baltimore, MD; Department of Health Policy and Management, Bloomberg School of Public Health, Johns Hopkins University, Baltimore, MD; Department of Health Management and Policy, School of Public Health, University of Michigan, Ann Arbor, MI.
| | - Jillian Tse
- Department of International Health, Bloomberg School of Public Health, Johns Hopkins University, Baltimore, MD
| | - Adeline Ho
- Department of International Health, Bloomberg School of Public Health, Johns Hopkins University, Baltimore, MD
| | - Janice Bowie
- Department of Health Behavior and Society, Bloomberg School of Public Health, Johns Hopkins University, Baltimore, MD
| | - Nisa Maruthur
- Department of General Internal Medicine, School of Medicine, Johns Hopkins University, Baltimore, MD; Department of Epidemiology, Bloomberg School of Public Health, Johns Hopkins University, Baltimore, MD; Welch Center for Prevention, Epidemiology and Clinical Research, Johns Hopkins University, Baltimore, MD
| | - Caroline R Richardson
- Department of Family Medicine, School of Medicine, University of Michigan, Ann Arbor, MI
| | - Amy Trubek
- Department of Nutrition and Food Sciences, College of Agriculture and Life Sciences, University of Vermont, Burlington, VT
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da Costa Pelonha RN, Jomori MM, Maciel TG, Rocha JAD, Passos TS, Maciel BLL. Low Cooking Skills Are Associated with Overweight and Obesity in Undergraduates. Nutrients 2023; 15:nu15112424. [PMID: 37299388 DOI: 10.3390/nu15112424] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2023] [Revised: 05/16/2023] [Accepted: 05/17/2023] [Indexed: 06/12/2023] Open
Abstract
Culinary skills are defined as the confidence, attitude, and the application of one's individual knowledge in performing culinary tasks, and their development may be associated with better diet quality and better health status. This study aimed to analyze the association between cooking skills, overweight, and obesity in undergraduates. This is a descriptive, observational, and cross-sectional study, with data collected between October 2020 and March 2021, with undergraduate students (n = 823) at the Federal University of Rio Grande do Norte. Participants answered the online Brazilian Cooking Skills and Healthy Eating Questionnaire Evaluation, BCSQ, which included socioeconomic information. Logistic regressions were used to assess the associations of cooking skills with overweight and obesity. From the total of the students, 70.8% were female, with a median age of 23 (21-30) years; 43.6% were with overweight or obesity; 48.8% were eutrophic; and 7.7% underweight. Overweight and obesity were significantly associated with low levels of culinary self-efficacy and self-efficacy in the use of fruits, vegetables, and seasonings in the bivariate analysis. The logistic regressions showed that living with other people and eating out were associated with higher chances of overweight and obesity. Sharing the responsibility for preparing meals and a high self-efficacy in the use of fruits, vegetables, and seasonings were associated with lower chances for overweight/obesity. Overall, our study showed that overweight and obesity were associated with lower cooking skills in the studied undergraduates. Therefore, the study demonstrates that culinary skills can be explored in educational programs that aim to reduce overweight/obesity in students.
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Affiliation(s)
| | - Manuela Mika Jomori
- Department of Nutrition, Federal University of Santa Caratarina, Florianopolis 88040-900, Brazil
| | - Tamara Gonçalves Maciel
- Department of Nutrition, Federal University of Santa Caratarina, Florianopolis 88040-900, Brazil
| | | | - Thaís Souza Passos
- Graduate Program in Health Sciences, Federal University of Rio Grande do Norte, Natal 59078-970, Brazil
| | - Bruna Leal Lima Maciel
- Graduate Program in Health Sciences, Federal University of Rio Grande do Norte, Natal 59078-970, Brazil
- Department of Nutrition, Federal University of Rio Grande do Norte, Natal 59078-970, Brazil
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Oliveira L, Sousa F, Silveira MGD. Promotion of Functional Foods in a School Context: Evaluation of Food Education Sessions Involving Cooking Skills. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2023. [DOI: 10.1080/15428052.2023.2191877] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/17/2023]
Affiliation(s)
- Leandro Oliveira
- CBIOS, Universidade Lusófona’s Research Center for Biosciences & Health Technologies, Lisbon, Portugal
| | - Francisco Sousa
- Faculty of Social and Human Sciences of the University of the Azores, Ponta Delgada, Portugal
- CICS.NOVA, Interdisciplinary Center of Social Sciences (Pole of the University of the Azores), Ponta Delgada, Portugal
| | - Maria Graça da Silveira
- Faculty of Agrarian Sciences and the Environment of University of the Azores, Azores, Portugal
- Center of Biotechnology of the Azores, Azores, Portugal
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17
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Tani Y, Fujiwara T, Kondo K. Associations of Cooking Skill with Social Relationships and Social Capital among Older Men and Women in Japan: Results from the JAGES. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2023; 20:ijerph20054633. [PMID: 36901644 PMCID: PMC10002414 DOI: 10.3390/ijerph20054633] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/09/2023] [Revised: 03/03/2023] [Accepted: 03/05/2023] [Indexed: 05/13/2023]
Abstract
The health benefits of social relationships and social capital are well known. However, little research has examined the determinants of social relationships and social capital. We examined whether cooking skill was associated with social relationships and social capital in older Japanese people. We used 2016 Japan Gerontological Evaluation Study data on a population-based sample of men and women aged ≥ 65 years (n = 21,061). Cooking skill was assessed using a scale with good validity. Social relationships were evaluated by assessing neighborhood ties, frequency and number of meetings with friends, and frequent meals with friends. Individual-level social capital was evaluated by assessing civic participation, social cohesion, and reciprocity. Among women, high-level cooking skill was positively associated with all components of social relationships and social capital. Women with high-level cooking skill were 2.27 times (95% CI: 1.77-2.91) more likely to have high levels of neighborhood ties and 1.65 (95% CI: 1.20-2.27) times more likely to eat with friends, compared with those with middle/low-level cooking skill. Cooking skills explained 26.2% of the gender difference in social relationships. Improving cooking skills may be key to boosting social relationships and social capital, which would prevent social isolation.
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Affiliation(s)
- Yukako Tani
- Department of Global Health Promotion, Tokyo Medical and Dental University (TMDU), 1-5-45, Yushima, Bunkyo-ku, Tokyo 113-8519, Japan
- Correspondence: ; Tel.: +81-3-5803-5189
| | - Takeo Fujiwara
- Department of Global Health Promotion, Tokyo Medical and Dental University (TMDU), 1-5-45, Yushima, Bunkyo-ku, Tokyo 113-8519, Japan
| | - Katsunori Kondo
- Department of Social Preventive Medical Sciences, Center for Preventive Medical Sciences, Chiba University, 1-8-1 Inohana, Chuo-ku, Chiba-shi 260-8672, Japan
- Department of Gerontological Evaluation, Center for Gerontology and Social Science, National Center for Geriatrics and Gerontology, 7-430 Morikoka-cho, Obu-shi 474-8511, Japan
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Associations between Cooking at Home and Nutrient and Food Group Intake among Female University Students: A Cross-Sectional Analysis on Living Arrangements. Nutrients 2023; 15:nu15041029. [PMID: 36839386 PMCID: PMC9958962 DOI: 10.3390/nu15041029] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2023] [Revised: 02/15/2023] [Accepted: 02/17/2023] [Indexed: 02/22/2023] Open
Abstract
This cross-sectional study examined the association between cooking frequency and nutrient and food group intake among female university students with different living arrangements in Japan. Nutrient and food group intakes were assessed using a validated, brief, self-administered diet history questionnaire. Cooking frequency was measured using a single question on a five-point scale. The questionnaire also asked about living arrangements. Of the 91 respondents, 75 females were analyzed. Regarding cooking frequency, cooking at least 1-2 days a week was classified as cooking, and the "cooking yet living with families" group was compared with the "not cooking and living with families" and "cooking and living alone" groups. Based on the intakes of the "cooking yet living with families" group, the "not cooking and living with families" group consumed more total fat (29.5% energy vs. 33.0% energy, p = 0.010) and fewer cereals (224.8 g/1000 kcal vs. 179.6 g/1000 kcal, p = 0.007), and the "cooking and living alone" group consumed more confectionaries (21.0 g/1000 kcal vs. 34.5 g/1000 kcal, p = 0.023). This study showed that female university students who cook at least once a week and live with their families may have better diet quality than those who do not cook and live with their families and those who cook and live alone.
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Alghamdi MM, Burrows T, Barclay B, Baines S, Chojenta C. Culinary Nutrition Education Programs in Community-Dwelling Older Adults: A Scoping Review. J Nutr Health Aging 2023; 27:142-158. [PMID: 36806869 PMCID: PMC9872757 DOI: 10.1007/s12603-022-1876-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2022] [Accepted: 12/04/2022] [Indexed: 01/26/2023]
Abstract
BACKGROUND Culinary nutrition education programs are increasingly used as a public health intervention for older adults. These programs often integrate nutrition education in addition to interactive cooking workshops or displays to create programs suitable for older adults' needs, ability and behaviour change. Synthesising the existing literature on nutrition education and interactive cooking programs for older adults is important to guide future program development to support healthy ageing. OBJECTIVES To determine the extent of published literature and report the characteristics and outcomes of interactive culinary nutrition education programs for older adults (> 51 years). DESIGN This scoping review followed the PRISMA-ScR guidelines recommended for reporting and conducting a scoping review. METHODS Five databases were searched of relevant papers published to May 2022 using a structured search strategy. Inclusion criteria included: older adults (≥ 51 years), intervention had both an interactive culinary element and nutrition education and reported dietary outcome. Titles and abstracts were screened by two reviewers, followed by full-text retrieval. Data were charted regarding the characteristics of the program and outcomes assessed. RESULTS A total of 39 articles met the full inclusion criteria. The majority of these studies (n= 23) were inclusive of a range of age groups where older adults were the majority but did not target older adults exclusively. There were large variations in the design of the programs such as the number of classes (1 to 20), duration of programs (2 weeks to 2 years), session topics, and whether a theoretical model was used or not and which model. All programs were face-to-face (n= 39) with only two programs including alternatives or additional delivery approaches beside face-to-face settings. The most common outcomes assessed were dietary behaviour, dietary intake and anthropometrics. CONCLUSION Culinary nutrition education programs provide an environment to improve dietary habits and health literacy of older adults. However, our review found that only a small number of programs were intentionally designed for older adults. This review provides a summary to inform researchers and policy makers on current culinary nutrition education programs for older adults. It also recommends providing face-to-face alternatives that will be accessible to a wider group of older adults with fewer restrictions.
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Affiliation(s)
- M M Alghamdi
- Maryam M Alghamdi, PhD candidate, MSc, RD, School of Health Sciences, College of Health, Medicine and Wellbeing, University of Newcastle, Callaghan, NSW 2308, Australia,
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The relationship between food and cooking skills, and eating behaviors in people with overweight or obesity. Int J Obes (Lond) 2023; 47:60-66. [PMID: 36380081 DOI: 10.1038/s41366-022-01238-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 09/07/2022] [Revised: 10/31/2022] [Accepted: 11/02/2022] [Indexed: 11/16/2022]
Abstract
BACKGROUND In the present study, the authors aimed to determine food skills and cooking skills, and eating behaviors, and to evaluate the relationship between food skills and cooking skills, and eating behaviors in people with overweight or obesity. METHODS This cross-sectional study was conducted with 185 people with overweight or obesity. The researchers collected the study data using the face-to-face interview method through a questionnaire including the Descriptive Information Form, Cooking Skills and Food Skills Scale, and Three-Factor Eating Questionnaire-R21. Numbers, percentages, arithmetic mean, standard deviation, Student's t-test, Pearson Chi-Square test, and multiple linear regression analysis were used in the analysis of the data. RESULTS The mean scores of the individuals obtained from the overall Cooking Skills and Food Skills Scale, and cooking skills, food skills, uncontrolled eating, cognitive restraint, and emotional eating sub-dimensions were 148.17 ± 52.20, 70.45 ± 27.48, 77.84 ± 28.90, 43.90 ± 22.74, 36.95 ± 23.93, and 38.94 ± 29.17 respectively. Multiple linear regression was fitted to determine the association between food skills and cooking skills and eating behaviors while adjusting for sociodemographic and health-related characteristics. Food skills and cooking skills were positively associated with uncontrolled eating (β = 0.213, p = 0.030), cognitive restraint (β = 0.245, p = 0.009), and emotional eating behaviors (β = 0.338, p = 0.001). CONCLUSION In people with overweight or obesity, cognitive restraint and emotional eating behaviors improve as their food preparation and cooking skills improve. Therefore, education and public health practices on eating awareness, food skills, and cooking skills can play an important role in bringing healthy behavior change into practice in society.
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Hayashi F, Takemi Y. Determinants of Changes in the Diet Quality of Japanese Adults during the Coronavirus Disease 2019 Pandemic. Nutrients 2022; 15:nu15010131. [PMID: 36615788 PMCID: PMC9823767 DOI: 10.3390/nu15010131] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2022] [Revised: 12/16/2022] [Accepted: 12/26/2022] [Indexed: 12/29/2022] Open
Abstract
This study evaluated changes in diet quality during the coronavirus disease 2019 (COVID-19) pandemic and its association with variations in attitudes or behavior, as well as health status changes. Participants were Japanese adults aged 20-69 years who resided in 13 prefectures where specific cautions were announced to prevent the spread of the virus. An online survey was conducted in September 2021, and participants were those who shopped for food or prepared meals more than twice a week during the survey. Overall, 2101 participants were analyzed. An improved or worsened diet quality was determined based on changes in food consumption patterns, and participants were categorized into three groups (improved diet quality (IDQ), worsened diet quality (WDQ), and others). The IDQ group participants (10.2%) improved their dietary consciousness during COVID-19, cooked almost everything from ingredients, and increased their balanced meal eating frequency. However, the WDQ participants (11.1%) had worsened dietary consciousness and increased consumption of takeaway meals and alcohol but decreased balanced meal consumption. Cooking frequency changes were not independent determinants of variations in diet quality. Our results show that the diet quality changes during COVID-19 were possibly caused by changes in dietary consciousness or different levels of meal preparation practices.
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22
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Senee A, Bye Ishnoo Y, Jeewon R. An Analysis of the Contributors and Factors Influencing Dietary Patterns Among the Elderly Population. CURRENT RESEARCH IN NUTRITION AND FOOD SCIENCE JOURNAL 2022. [DOI: 10.12944/crnfsj.10.3.7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Abstract
The normal process of aging consists of numerous behavioral, social, physical, psychological, and socioeconomic factors which may negatively affect the nutritional status of a senior. Old people are susceptible to poor nutritional status as they are mostly affected by nutritional deficiencies compared to individuals that belong to other age groups. The poor dietary pattern among the elderly leads to chronic diseases such as coronary heart disease, atherosclerosis, type 2 diabetes, hypertension, or malnutrition. Factors such as socioeconomic indicators, price of food items, marital status, psychological factors, changes in sensory functioning, access to food commodities, nutrition knowledge and cooking skills, gastrointestinal problems, oral health, and medication factors may influence the dietary pattern of an elderly individual. This review focuses on the factors affecting the eating habits of the elderly.
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Affiliation(s)
- Anoushka Senee
- Department of Health Sciences, Faculty of Medicine and Health Sciences, University of Mauritius, Reduit, Mauritius
| | - Yashwinee Bye Ishnoo
- Department of Health Sciences, Faculty of Medicine and Health Sciences, University of Mauritius, Reduit, Mauritius
| | - Rajesh Jeewon
- Department of Health Sciences, Faculty of Medicine and Health Sciences, University of Mauritius, Reduit, Mauritius
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23
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Teaching healthy baking. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1002/fsat.3604_10.x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/04/2022]
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McGrath A, Murphy N, Egan T, Richardson N. Sheds for life: health and wellbeing outcomes of a tailored community-based health promotion initiative for men’s sheds in Ireland. BMC Public Health 2022; 22:1590. [PMID: 35987612 PMCID: PMC9392583 DOI: 10.1186/s12889-022-13964-6] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2022] [Accepted: 08/04/2022] [Indexed: 12/25/2022] Open
Abstract
Abstract
Background
Gender is increasingly recognised as a critical factor in designing community-based health promotion programmes. Men’s Sheds (‘Sheds’) are community-based informal environments that represent a safe space in which to engage cohorts of hard-to-reach (HTR) men in health promotion. Sheds for Life (SFL), the first structured health promotion initiative evaluated globally in Sheds, is a 10-week initiative co-designed with Shed Members (Shedders) and delivered directly in the Shed setting in Ireland. This research describes the health and wellbeing outcomes experienced by SFL participants.
Methods
Purposive sampling was used to recruit a diverse representation of Shedders (n = 421) participating in SFL alongside a wait list control (n = 86). Questionnaires assessing constructs of health and wellbeing were administered one-to-one in Sheds at baseline, 3, 6 and 12 months. Descriptive data for health outcomes were generated for each time point and assessed for significant changes using inferential testing, while considering COVID-19 impact.
Results
Outcomes related to subjective wellbeing, mental wellbeing, physical activity, social capital and healthy eating significantly increased post SFL (p < 0.05). Mental wellbeing scores (SWEMWBS) post SFL remained significantly higher than baseline despite COVID-19 impact (p < 0.05). Binary logistic regression indicated that the odds of a meaningful SWEMWBS change was significantly higher for shedders that had lower SWEMWBS (OR 0.804), less loneliness (OR 0.638) and lived alone (OR 0.456) at baseline. Shedders with lower SWEMBWS had higher odds of experiencing positive changes in life satisfaction (OR 0.911) and trust (OR 0.928), while Shedders who lived alone had also higher odds of experience positive changes in healthy eating (OR 0.481). Finally, inactive Shedders at baseline had higher odds of experiencing increased levels of physical activity (OR 0.582).
Conclusions
Findings suggest that the inclusive, community-based SFL model is effective in engaging Shedders and facilitating positive and sustained changes in health and wellbeing outcomes. Using gender-specific approaches in the informal and safe environment of the Shed are effective in engaging men in structured health and wellbeing initiatives, particularly those who may be more vulnerable, isolated or lonely.
Trial registration
This study has been retrospectively registered with the ‘International Standard Randomised Controlled Trial Number’ registry (ISRCTN79921361) as of 05/03/2021.
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Raber M, Ranjit N, Strong LL, Basen-Engquist K. Home Cooking Quality Assessment Tool Validation Using Community Science and Crowdsourcing Approaches. JOURNAL OF NUTRITION EDUCATION AND BEHAVIOR 2022; 54:465-474. [PMID: 35000831 PMCID: PMC9086075 DOI: 10.1016/j.jneb.2021.10.002] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/22/2021] [Revised: 09/27/2021] [Accepted: 10/04/2021] [Indexed: 05/03/2023]
Abstract
OBJECTIVE To refine a measure of home cooking quality (defined as the usage level of practices with the potential to influence the nutrient content of prepared foods) and conduct a construct validation of the revised tool, the Healthy Cooking Questionnaire 2 (HCQ2). DESIGN Two validation approaches are described: (1) a community science approach used to refine and validate Healthy Cooking Questionnaire (HCQ) constructs, and (2) responses to the revised HCQ (HCQ2) in a sample of Amazon Mechanical Turk (MTurk) workers to determine questionnaire comprehension. SETTING The Community Scientist Program at the University of Texas MD Anderson Cancer Center facilitated discussion groups to refine the HCQ questions and validate constructs. MTurk workers were subsequently recruited to complete the refined survey so that comprehension and associations with demographic variables could be explored. PARTICIPANTS Ten community scientists participated in the refinement of the HCQ. The revised tool (HCQ2) was completed by 267 adult US-based MTurk workers. VARIABLES MEASURED Demographics, HCQ concepts, HCQ2, Self-Reported Questionnaire Comprehension. ANALYSIS Comprehension items were examined using descriptive statistics. Exploratory analysis the relationships between cooking quality and demographic characteristics, meal type, cooking frequency, as well as patterns of food preparation behavior was conducted on the MTurk sample RESULTS: The HCQ was refined through activities and consensus-building. MTurk responses to the HCQ2 indicated high comprehension and significant differences in cooking quality scores by demographic factors. CONCLUSIONS AND IMPLICATIONS This study refined and validated a self-report measure of cooking quality. Cooking quality measures offer critical evaluation methods for culinary programs.
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Affiliation(s)
- Margaret Raber
- US Department of Agriculture, Agricultural Research Service, Children's Nutrition Research Center, Baylor College of Medicine, Texas Children's Hospital, Houston, TX.
| | - Nalini Ranjit
- Michael and Susan Dell Center for Healthy Living, University of Texas School of Public Health in Austin, Austin, TX
| | - Larkin L Strong
- Department of Health Disparities Research, The University of Texas MD Anderson Cancer Center, Houston, TX
| | - Karen Basen-Engquist
- Department of Behavioral Science, The University of Texas MD Anderson Cancer Center, Houston, TX
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Murakami K, Shinozaki N, Yuan X, Tajima R, Matsumoto M, Masayasu S, Sasaki S. Food Choice Values and Food Literacy in a Nationwide Sample of Japanese Adults: Associations with Sex, Age, and Body Mass Index. Nutrients 2022; 14:1899. [PMID: 35565865 PMCID: PMC9102665 DOI: 10.3390/nu14091899] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2022] [Revised: 04/05/2022] [Accepted: 04/27/2022] [Indexed: 02/01/2023] Open
Abstract
This cross-sectional study of 2231 Japanese adults described food choice values and food literacy in relation to sex, age, and body mass index. We assessed eight food choice values (accessibility, convenience, health/weight control, tradition, sensory appeal, organic, comfort, and safety, using a 25-item scale), as well as food literacy, which was characterized by nutrition knowledge (using a validated 143-item questionnaire), cooking and food skills (using 14- and 19-item scales, respectively), and eight eating behaviors (hunger, food responsiveness, emotional overeating, enjoyment of food, satiety responsiveness, emotional undereating, food fussiness, and slowness in eating, using the 35-item Adult Eating Behavior Questionnaire). Females had higher means of all the variables than males, except for food fussiness. Compared to participants aged 19-39 and/or 40-59 years, those aged 60-80 years had low means of some food choice values (accessibility, convenience, sensory appeal, and comfort), nutrition knowledge, and all the food approach behaviors (hunger, food responsiveness, emotional overeating, and enjoyment of food) and high means of other food choice values (tradition, organic, and safety) and slowness in eating. Age was inversely associated with cooking and food skills in males, whereas the opposite was observed in females. The associations with body mass index were generally weak. These findings serve as both a reference and an indication for future research.
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Affiliation(s)
- Kentaro Murakami
- Department of Social and Preventive Epidemiology, School of Public Health, University of Tokyo, Tokyo 113-0033, Japan; (N.S.); (S.S.)
| | - Nana Shinozaki
- Department of Social and Preventive Epidemiology, School of Public Health, University of Tokyo, Tokyo 113-0033, Japan; (N.S.); (S.S.)
| | - Xiaoyi Yuan
- Department of Nutritional Epidemiology and Shokuiku, National Institute of Biomedical Innovation, Health and Nutrition, Tokyo 162-8636, Japan; (X.Y.); (R.T.); (M.M.)
| | - Ryoko Tajima
- Department of Nutritional Epidemiology and Shokuiku, National Institute of Biomedical Innovation, Health and Nutrition, Tokyo 162-8636, Japan; (X.Y.); (R.T.); (M.M.)
| | - Mai Matsumoto
- Department of Nutritional Epidemiology and Shokuiku, National Institute of Biomedical Innovation, Health and Nutrition, Tokyo 162-8636, Japan; (X.Y.); (R.T.); (M.M.)
| | | | - Satoshi Sasaki
- Department of Social and Preventive Epidemiology, School of Public Health, University of Tokyo, Tokyo 113-0033, Japan; (N.S.); (S.S.)
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Rees J, Fu SC, Lo J, Sambell R, Lewis JR, Christophersen CT, Byrne MF, Newton RU, Boyle S, Devine A. How a 7-Week Food Literacy Cooking Program Affects Cooking Confidence and Mental Health: Findings of a Quasi-Experimental Controlled Intervention Trial. Front Nutr 2022; 9:802940. [PMID: 35369083 PMCID: PMC8970183 DOI: 10.3389/fnut.2022.802940] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2021] [Accepted: 02/14/2022] [Indexed: 12/30/2022] Open
Abstract
Obesity and mental health disorders are rising simultaneously with shifting dietary behavior away from home cooking, toward typically nutrition-poor and energy-dense convenience meals. Food literacy strongly influences nutrition choices. Community-based cooking interventions target barriers to healthy eating and facilitate development of food literacy skills, thereby potentially increasing preparation of home-cooked meals and positively influencing health. This study of 657 healthy Australian adults explored the efficacy of a 7-week cooking program in improving cooking confidence, whether this transferred to behavior surrounding food, and/or affected mental health. Significant post-program improvements in cooking confidence and satisfaction (all p < 0.001, ηp2 1.12 large), ability to change eating habits (p < 0.001) and overcome lifestyle barriers (p = 0.005) were observed for the intervention group but not control. Participation also improved mental and general health (all p < 0.05, ηp2 0.02 small). No changes were observed for acquisition and consumption of food, or nutrition knowledge in either group. This 7-week cooking program built cooking confidence and improved general and mental health but did not change dietary behavior. To further improve nutrition related behaviors associated with better mental health, more effort is needed to recruit those with below-average nutrition knowledge and interest in cooking.
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Affiliation(s)
- Joanna Rees
- School of Medical and Health Sciences, Institute for Nutrition Research, Edith Cowan University, Joondalup, WA, Australia
- School of Medical and Health Sciences, Edith Cowan University, Joondalup, WA, Australia
- *Correspondence: Joanna Rees
| | - Shih Ching Fu
- School of Medical and Health Sciences, Edith Cowan University, Joondalup, WA, Australia
- School of Science, Edith Cowan University, Joondalup, WA, Australia
- School of Electrical Engineering, Computing and Mathematical Sciences, Curtin University, Perth, WA, Australia
| | - Johnny Lo
- School of Science, Edith Cowan University, Joondalup, WA, Australia
| | - Ros Sambell
- School of Medical and Health Sciences, Institute for Nutrition Research, Edith Cowan University, Joondalup, WA, Australia
- School of Medical and Health Sciences, Edith Cowan University, Joondalup, WA, Australia
| | - Joshua R. Lewis
- School of Medical and Health Sciences, Institute for Nutrition Research, Edith Cowan University, Joondalup, WA, Australia
- School of Medical and Health Sciences, Edith Cowan University, Joondalup, WA, Australia
- Medical School, University of Western Australia, Perth, WA, Australia
- School of Public Health, University of Sydney, Sydney, NSW, Australia
| | - Claus T. Christophersen
- School of Medical and Health Sciences, Edith Cowan University, Joondalup, WA, Australia
- Western Australian Human Microbiome Collaboration Centre, School of Molecular and Life Sciences, Curtin University, Perth, WA, Australia
- Centre for Integrative Metabolomics and Computational Biology, Edith Cowan University, Perth, WA, Australia
| | - Matthew F. Byrne
- School of Education, Edith Cowan University, Joondalup, WA, Australia
| | - Robert U. Newton
- School of Medical and Health Sciences, Exercise Medicine Research Institute, Edith Cowan University, Joondalup, WA, Australia
- School of Human Movement and Nutrition Sciences, University of Queensland, Brisbane, QLD, Australia
| | | | - Amanda Devine
- School of Medical and Health Sciences, Institute for Nutrition Research, Edith Cowan University, Joondalup, WA, Australia
- School of Medical and Health Sciences, Edith Cowan University, Joondalup, WA, Australia
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Balderas-Cejudo A, Alava JI, Zurbitu-Aldama I. Discovering silver market segments in cooking courses: The case of Basque Culinary Center. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2022.100496] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Tani Y, Isumi A, Doi S, Fujiwara T. Associations of Caregiver Cooking Skills with Child Dietary Behaviors and Weight Status: Results from the A-CHILD Study. Nutrients 2021; 13:4549. [PMID: 34960100 PMCID: PMC8704868 DOI: 10.3390/nu13124549] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2021] [Revised: 12/09/2021] [Accepted: 12/13/2021] [Indexed: 12/25/2022] Open
Abstract
We examined whether caregiver cooking skills were associated with frequency of home cooking, child dietary behaviors, and child body weight status in Japan. We used cross-sectional data from the 2018 Adachi Child Health Impact of Living Difficulty study, targeting primary and junior high school students aged 9-14 years in Adachi City, Tokyo, Japan (n = 5257). Caregiver cooking skills were assessed using a scale with good validity and reliability modified for use in Japan. Child heights and weights derived from school heath checkup data were used to calculate WHO standard body mass index z-scores. After adjusting for potential confounders, caregivers with low-level cooking skills were 4.31 (95% confidence interval (CI): 2.68-6.94) times more likely to have lower frequency of home cooking than those with high level of cooking skills. Children with low-level caregiver cooking skills were 2.81 (95% CI: 2.06-3.84) times more likely to have lower frequency of vegetable intake and 1.74 (95% CI: 1.08-2.82) times more likely to be obese. A low level of caregiver cooking skills was associated with infrequent home cooking, unhealthy child dietary behaviors, and child obesity.
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Affiliation(s)
- Yukako Tani
- Department of Global Health Promotion, Tokyo Medical and Dental University (TMDU), 1-5-45 Yushima, Bunkyo-ku, Tokyo 113-8519, Japan; (Y.T.); (A.I.); (S.D.)
| | - Aya Isumi
- Department of Global Health Promotion, Tokyo Medical and Dental University (TMDU), 1-5-45 Yushima, Bunkyo-ku, Tokyo 113-8519, Japan; (Y.T.); (A.I.); (S.D.)
- Japan Society for the Promotion of Science, Tokyo 113-8519, Japan
| | - Satomi Doi
- Department of Global Health Promotion, Tokyo Medical and Dental University (TMDU), 1-5-45 Yushima, Bunkyo-ku, Tokyo 113-8519, Japan; (Y.T.); (A.I.); (S.D.)
- Japan Society for the Promotion of Science, Tokyo 113-8519, Japan
| | - Takeo Fujiwara
- Department of Global Health Promotion, Tokyo Medical and Dental University (TMDU), 1-5-45 Yushima, Bunkyo-ku, Tokyo 113-8519, Japan; (Y.T.); (A.I.); (S.D.)
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Brasington N, Jones P, Bucher T, Beckett EL. Correlations between Self-Reported Cooking Confidence and Creativity and Use of Convenience Cooking Products in an Australian Cohort. Nutrients 2021; 13:1724. [PMID: 34069649 PMCID: PMC8160973 DOI: 10.3390/nu13051724] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2021] [Revised: 05/09/2021] [Accepted: 05/17/2021] [Indexed: 11/17/2022] Open
Abstract
BACKGROUND Most Australians do not meet vegetable intake recommendations. Vegetables are most often consumed in evening meals. However, they often require preparation and therefore cooking skills. Convenience cooking products such as meal bases/concentrates and ready-made sauces are increasingly common and popular and may help address the barriers to vegetable consumption in terms of cost and time. These products also typically provide recipes, which include vegetables, and as such, may help address the barriers of cooking skills, confidence, and creativity. However, the relationships between the use of these products, cooking confidence, and cooking creativity remain unknown. METHODS Australian adults were surveyed (snowball recruitment, n = 842) on their use of convenience cooking products (meal bases/recipe concentrates, simmer sauces, marinades, and other cooking sauces), cooking confidence (7 item scale) and creativity (6 item scale), and demographic information. RESULTS Overall, 63.2% of participants reported using convenience cooking products. Those using these products had lower mean cooking skills confidence and creativity scores than those who did not, in all product categories assessed. Among users, those who reported "always" following the recipes provided had lower mean cooking confidence and creativity scores than those who followed the recipes less regularly. Conclusions: Therefore, improving the vegetable content of recipes provided with these products may be a tool to increase vegetable intake by users with lower cooking skills (confidence and creativity). This may complement traditional approaches such as education in improving vegetable intake.
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Affiliation(s)
- Natasha Brasington
- School of Environmental and Life Sciences, The University of Newcastle, Ourimbah, NSW 2258, Australia; (N.B.); (P.J.); (T.B.)
| | - Patrice Jones
- School of Environmental and Life Sciences, The University of Newcastle, Ourimbah, NSW 2258, Australia; (N.B.); (P.J.); (T.B.)
- Hunter Medical Research Institute, New Lambton Heights, NSW 2305, Australia
| | - Tamara Bucher
- School of Environmental and Life Sciences, The University of Newcastle, Ourimbah, NSW 2258, Australia; (N.B.); (P.J.); (T.B.)
- Priority Research Centre for Physical Activity and Nutrition, The University of Newcastle, Callaghan, NSW 2308, Australia
| | - Emma L. Beckett
- School of Environmental and Life Sciences, The University of Newcastle, Ourimbah, NSW 2258, Australia; (N.B.); (P.J.); (T.B.)
- Hunter Medical Research Institute, New Lambton Heights, NSW 2305, Australia
- Priority Research Centre for Physical Activity and Nutrition, The University of Newcastle, Callaghan, NSW 2308, Australia
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31
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Raber M, Wolfson J. The Challenging Task of Measuring Home Cooking Behavior. JOURNAL OF NUTRITION EDUCATION AND BEHAVIOR 2021; 53:267-269. [PMID: 33454197 PMCID: PMC7954863 DOI: 10.1016/j.jneb.2020.11.012] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/28/2020] [Revised: 11/16/2020] [Accepted: 11/18/2020] [Indexed: 05/10/2023]
Abstract
The link between home cooking and health is being actively explored in both observational and experimental studies. However, research on this topic is limited by the lack of cooking behavior metrics. Most existing assessment tools focus only on cooking frequency or one's ability to complete specific a priori food preparations. Cooking is a complex and multifaceted behavior that is influenced by culture, environment, and social norms. More flexible and adaptable measurement approaches are needed to elucidate the spectrum of cooking ability in the population and, in turn, develop meaningful recommendations and interventions.
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Affiliation(s)
- Margaret Raber
- Department of Behavioral Science, University of Texas MD Anderson Cancer Center, Houston, TX.
| | - Julia Wolfson
- Department of Health Management and Policy and Department of Nutritional Sciences, University of Michigan School of Public Health, University of Michigan, Ann Arbor, MI
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