Abstract
This study focuses on understanding factors that influence food agency in the Spanish population, specifically with regard to cooking habits, knowledge, and determinants and their possible relationship with body weight. A cross-sectional telephone survey was conducted. Individuals were asked about their cooking responsibilities, how they learned to cook, factors that affect their food choices, and their preferred cooking techniques. Anthropometric data were also recorded. Participants were randomly selected, and we finally had 2026 respondents aged ≥18 years (60% women, 40% men). A total of 90.5% of participants stated that they had cooking skills. Women were mainly responsible for cooking tasks (p < 0.05) at all ages. A significantly higher proportion of people under 50 years self-reported that they were “able to cook” in comparison with groups over 50 years. Regardless of age, most participants learned to cook either by practice (43.3%) or from a family member (42.2%). Men tended to be more autodidactic, whereas women reported learning from family. No relation was found between weight status and the evaluated factors investigated. In conclusion, women bear the responsibility for the entire cooking process in families, indicating a gender gap in the involvement of men in cooking responsibilities and competence. More research is needed to assess the influence of cooking knowledge on obesity prevention.
Highlights
According to the World Health Organization (WHO), poor diet is the main risk factor for early death across the world, especially in Europe [1]
While literature shows that the mother or any other member of the family has been consistently identified as the primary role model and teacher of cooking skills [54,56], our study showed a more even distribution of the percentage of the population that learned to cook from the family (42.2%) and those who learned how to cook through self-experience (43.3%)
Our results do not show any relation between population body mass index (BMI) and having cooking skills, cooking frequency, time spent in cooking, or any of the other analyzed factors
Summary
According to the World Health Organization (WHO), poor diet is the main risk factor for early death across the world, especially in Europe [1]. Risk Factors (GBD) Study, which assessed behavioral, environmental, occupational, and metabolic risk, showed that a high body mass index (BMI) and fasting plasma glucose contributed the most to attributable disability-adjusted life years (DALYs) and that dietary risks accounted for 12.2% of total. Energy imbalance and related excess body weight, increased intake of saturated and trans fats, sugar, and salt, and low consumption of vegetables, fruits and whole grains are risk factors for non-communicable diseases in Western countries, and a primary concern for public health institutions [3,4,5]. There is a growing body of recent evidence linking home cooking with healthier dietary choices and better adherence to nutritional guidelines.
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