Adults' perception of the act of cooking in the domestic food environment: a scoping review protocol

Abstract

The weakening of the generational transmission of culinary skills has led to less confidence and autonomy among individuals in preparing their meals, and to a pattern of food consumption, consisting of ultra-processed foods, which do not require time or the use of these skills. This scoping review aim to identify and to map the perception of adults regarding the act of cooking in the domestic food environment, over the last five years, a time frame that includes the experience of the period of social distancing due to the Covid-19 Pandemic. Scope review protocol based on the methodology proposed by the Joanna Briggs Institute. The search will be carried out in the following databases: Scopus, Medline, SciElo, EMBASE, WOS, JSTOR and Lilacs. Sources of unpublished studies/gray literature will be searched on Google Scholar. The search, selection and data extraction steps will be carried out by four reviewers, and if there are disagreements, a fifth reviewer will be consulted. The process steps will be presented through the PRISMA-ScR flowchart. The extracted data will be organized to enable evaluation and descriptive analysis. The results will be presented in tables, tables and descriptively.