Cooking Frequency Research Articles

Reported Changes in Dietary Habits During the COVID-19 Lockdown in the Danish Population: The Danish COVIDiet Study.

This paper focuses on the effect of the COVID-19 lockdown on the dietary habits of adult Danes. Two aspects were specifically considered: 1) reported changes in intake of specific food categories and 2) effect on healthy eating, operationalized as adherence to the Mediterranean diet (MEDAS score). Respondents (N = 2,462) completed a 44-items self-administered online survey designed for the assessment of their socio-demographic characteristics, general food habits, and consumption frequency of selected foods (mainly related to the MedDiet) during the lockdown. The data indicated that the lockdown has affected dietary habits of adult Danes to a relatively limited degree. The most important findings were that a substantial proportion of respondents (≥28%) reported eating more, snacking more, exercising less, and gaining weight during the lockdown. Results could be linked to the amount of time spent at home (e.g., a higher cooking frequency) a higher degree of emotional eating during the lockdown (e.g., a higher consumption of pastries and alcohol). Women were generally affected to a higher degree than men. Additionally, dietary changes during the lockdown to a certain degree reflected pre-existing (un)healthy eating habits, as positive health outcomes were observed in respondents with a high MEDAS score and negative outcomes (e.g., weight gain and higher intakes of pastries and carbonated beverages) were associated with respondents with a low MEDAS score. These changes, if sustained long-term, are potentially concerning from a public health perspective, especially given that more than half of the respondents were characterized by a low adherence to the MedDiet.

Factors Impacting Range Hood Use in California Houses and Low-Income Apartments.

Venting range hoods can control indoor air pollutants emitted during residential cooktop and oven cooking. To quantify their potential benefits, it is important to know how frequently and under what conditions range hoods are operated during cooking. We analyzed data from 54 single family houses and 17 low-income apartments in California in which cooking activities, range hood use, and fine particulate matter (PM2.5) were monitored for one week per home. Range hoods were used for 36% of cooking events in houses and 28% in apartments. The frequency of hood use increased with cooking frequency across homes. In both houses and apartments, the likelihood of hood use during a cooking event increased with the duration of cooktop burner use, but not with the duration of oven use. Actual hood use rates were higher in the homes of participants who self-reported more frequent use in a pre-study survey, but actual use was far lower than self-reported frequency. Residents in single family houses used range hoods more often when cooking caused a discernible increase in PM2.5. In apartments, residents used their range hood more often only when high concentrations of PM2.5 were generated during cooking.

Indoor air quality in new and renovated low-income apartments with mechanical ventilation and natural gas cooking in California.

This paper presents pollutant concentrations and performance data for code-required mechanical ventilation equipment in 23 low-income apartments at 4 properties constructed or renovated 2013-2017. All apartments had natural gas cooking burners. Occupants pledged to not use windows for ventilation during the study but several did. Measured airflows of range hoods and bathroom exhaust fans were lower than product specifications. Only eight apartments operationally met all ventilation code requirements. Pollutants measured over one week in each apartment included time-resolved fine particulate matter (PM2.5 ), nitrogen dioxide (NO2 ), formaldehyde and carbon dioxide (CO2 ) and time-integrated formaldehyde, NO2 and nitrogen oxides (NOX ). Compared to a recent study of California houses with code-compliant ventilation, apartments were smaller, had fewer occupants, higher densities, and higher mechanical ventilation rates. Mean PM2.5 , formaldehyde, NO2 , and CO2 were 7.7µg/m3 , 14.1, 18.8, and 741ppm in apartments; these are 4% lower, 25% lower, 165% higher, and 18% higher compared to houses with similar cooking frequency. Four apartments had weekly PM2.5 above the California annual outdoor standard of 12µg/m3 and also discrete days above the World Health Organization 24-hour guideline of 25µg/m3 . Two apartments had weekly NO2 above the California annual outdoor standard of 30ppb.

Cooking Frequency and Perception of Diet among US Adults Are Associated with US Healthy and Healthy Mediterranean-Style Dietary Related Classes: A Latent Class Profile Analysis.

Background: Meal habits are associated with overall dietary quality and favorable dietary patterns determined by the Healthy Eating Index (HEI). However, within dietary patterns, complexities of food combinations that are not apparent through composite score determination may occur. Also, explorations of these food combinations with cooking and perceived diet quality (PDQ) remain unknown. Methods: Data from the National Health and Nutrition Examination Survey (NHANES) 2007–2010 were utilized to determine the frequency of cooking at home and PDQ, along with sociodemographic variables. Latent class profile analysis was performed to determine person-centered data-driven analysis using the dietary index, HEI-2010, at both the daily and dinner meal-time levels. Multinomial logistic regression analysis was utilized to evaluate the association of dietary patterns with all covariates. Results: For daily HEI, five distinct dietary classes were identified. For dinner HEI, six classes were identified. In comparison to the standard American diet classes, home cooking was positively associated with daily (p < 0.05) and dinner (p < 0.001) dietary classes that had the highest amounts of total vegetable and greens/beans intake. PDQ was positively associated with these classes at the daily level (p < 0.001), but negatively associated with healthier classes at the dinner level (p < 0.001). Conclusion: The use of latent class profile analysis at the daily and dinner meal-time levels identified that food choices coalesce into diverse intakes, as shown by identified dietary classes. Home cooking frequency could be considered a positive factor associated with higher vegetable intake, particularly greens/beans, at the daily and dinner levels. At the same time, the perception of diet quality has a positive association only with daily choices.

Cooking skills related to potential benefits for dietary behaviors and weight status among older Japanese men and women: a cross-sectional study from the JAGES

BackgroundPoor cooking skills have been linked to unhealthy diets. However, limited research has examined associations of cooking skills with older adults’ health outcomes. We examined whether cooking skills were associated with dietary behaviors and body weight among older people in Japan.MethodsWe used cross-sectional data from the 2016 Japan Gerontological Evaluation Study, a self-report, population-based questionnaire study of men (n = 9143) and women (n = 10,595) aged ≥65 years. The cooking skills scale, which comprises seven items with good reliability, was modified for use in Japan. We calculated adjusted relative risk ratios of unhealthy dietary behaviors (low frequency of home cooking, vegetable/fruit intake; high frequency of eating outside the home) using logistic or Poisson regression, and relative risk ratios of obesity and underweight using multinomial logistic regression.ResultsWomen had higher levels of cooking skills, compared with men. Women with a moderate to low level of cooking skills were 3.35 (95% confidence interval [CI]: 2.87–3.92) times more likely to have a lower frequency of home cooking and 1.61 (95% CI: 1.36–1.91) times more likely to have a lower frequency of vegetable/fruit intake, compared with women with a high level of cooking skills. Men with a low level of cooking skills were 2.56 (95% CI: 2.36–2.77) times more likely to have a lower frequency of home cooking and 1.43 (95% CI: 1.06–1.92) times more likely to be underweight, compared with men with a high level of cooking skills. Among men in charge of meals, those with a low level of cooking skills were 7.85 (95% CI: 6.04–10.21) times more likely to have a lower frequency of home cooking, 2.28 (95% CI: 1.36–3.82) times more likely to have a higher frequency of eating outside the home, and 2.79 (95% CI: 1.45–5.36) times more likely to be underweight, compared with men with a high level of cooking skills. Cooking skills were unassociated with obesity.ConclusionsA low level of cooking skills was associated with unhealthy dietary behaviors and underweight, especially among men in charge of meals. Research on improving cooking skills among older adults is needed.

Inverse association between dengue, chikungunya, and Zika virus infection and indicators of household air pollution in Santa Rosa, Guatemala: A case-control study, 2011-2018.

BackgroundDengue, chikungunya, and Zika viruses are increasingly important public health problems. Burning vegetation, leaves, and other plant products have been shown to be effective mosquito repellents for their vector, Aedes spp., but there has been scant research on whether firewood cooking smoke in households influences mosquito populations or mosquito-borne diseases. About 2.9 billion people worldwide use biomass fuel for household cooking and heating, resulting in an estimated 1.6 million deaths annually from household air pollution (HAP)-related diseases. Global health agencies now encourage households to transition from biomass to clean fuels, but it is unclear whether such interventions may actually increase risk for mosquito-borne diseases. This retrospective case-control study evaluated associations between arboviral infections and cooking with firewood in Santa Rosa, Guatemala.MethodVigilancia Integrada Comunitaria (VICo) was a prospective public health surveillance system for bacterial, parasitic, and viral causes of diarrheal, neurological, respiratory, and febrile illnesses in hospitals and clinics in the department of Santa Rosa, Guatemala. Enrolled VICo in-patients and out-patients during 2011–2018 were interviewed using standardized questionnaires on demographics and household characteristics. Blood and stool specimens were collected and tested to identify the etiologies presenting symptoms. Cases were defined as laboratory-positive for dengue, chikungunya, or Zika virus infections. Controls were laboratory-positive for bacterial and viral diarrheal illnesses (e.g., Salmonella, Shigella, Campylobacter, Escherichia coli, rotavirus, norovirus, sapovirus, or astrovirus). Cooking with firewood, kitchen location, stove type, and firewood cooking frequency were the independent exposure variables. Logistic regression models were used to analyze unadjusted and adjusted associations between arboviral infections and exposures of interest.ResultThere were 311 arboviral cases and 1,239 diarrheal controls. Arboviral infections were inversely associated with cooking with firewood in the main house (AOR: 0.22; 95% CI: 0.08–0.57), cooking with firewood on an open hearth (AOR: 0.50; 95% CI: 0.33–0.78), and cooking with firewood ≥5 times per week (AOR: 0.54; 95% CI: 0.36–0.81), adjusting for age, sex, ethnicity, socioeconomic status index, number of people per household, community population density, community elevation, recruitment location, season, and admission year.ConclusionSeveral primary determinants of HAP exposure were inversely associated with arboviral infections. Additional studies are needed to understand whether interventions to reduce HAP might actually increase risk for mosquito-borne infectious diseases, which would warrant improved education and mosquito control efforts in conjunction with fuel interventions.

Cooking, Creativity, and Well‐Being: An Integration of Quantitative and Qualitative Methods

AbstractThis study seeks to uncover the benefits of participating in the act of cooking. The study was conducted in two phases at a mid‐sized private university on the East Coast: First was a phenomenological inquiry (n = 8), followed by a survey (n = 420). Measures included the Ryff scales of psychological well‐being and a survey of cooking attitudes and behaviors. Four distinct qualitative themes were identified in the first phase: cooking as a means of expressing creativity, positive attitudes about cooking, cooking as a valuable social opportunity, and cooking providing mood improvement. Cooking as a creative outlet was a key theme. We found small but significant correlations between frequency of cooking and the Ryff subscales of Environmental Mastery (r = .14, p &lt; .003), Positive Relationships with Others (r = .11, p &lt; .023), and Self‐Acceptance (r = .11, p &lt; .020). A Chi‐squared 2x1 analysis indicates that survey participants have a significant preference for cooking for themselves and others as opposed to only cooking for themselves. Results suggest that cooking as a creative intervention may contribute to the improvement of mood, social connections, and personal acceptance, and that cooking as a creative act may be relevant to individual well‐being.

Cooking Frequency Predicts Fruit and Vegetable Intake Among College Students

Cooking attitudes and behaviors among college students—and related implications to dietary quality—are largely unexplored. This study assessed the relationship between college students' fruit and vegetable intakes and cooking attitudes, confidence, and frequency (N = 448) using a cross-sectional survey. Hierarchical linear regression models examined associations between cooking attitudes, confidence, and frequency of fruit and vegetable intake. Fruit and vegetable intake was positively correlated with cooking attitudes, confidence, and frequency. Regression analysis indicated cooking frequency is a significant predictor of fruit and vegetable consumption when controlling for sex, kitchen access, and cooking attitudes and confidence. Future studies are needed to investigate the impact of cooking interventions on diet quality.

More frequent cooking at home is associated with higher Healthy Eating Index-2015 score.

To examine the association between cooking frequency and Healthy Eating Index (HEI)-2015, overall and by income, among US adults. Cross-sectional analysis using multivariable linear regression models to examine the association between cooking frequency and total HEI-2015 score adjusted for sociodemographic variables, overall and stratified by income. Nationally representative survey data from the USA. Adults aged ≥20 years (with 2 d of 24 h dietary recall data) obtained from the 2007 to 2010 National Health and Nutrition Examination Survey (n 8668). Compared with cooking dinner 0-2 times/week, greater cooking frequency was associated with higher HEI-2015 score overall (≥7 times/week: +3·57 points, P < 0·001), among lower-income adults (≥7 times/week: +2·55 points, P = 0·001) and among higher-income adults (≥7 times/week: +5·07 points, P < 0·001). Overall, total HEI-2015 score was higher among adults living in households where dinner was cooked ≥7 times/week (54·54 points) compared with adults living in households where dinner was cooked 0-2 times/week (50·57 points). In households in which dinner was cooked ≥7 times/week, total HEI-2015 score differed significantly based on income status (lower-income: 52·51 points; higher-income: 57·35 points; P = 0·003). Cooking frequency was associated with significant differences in HEI-2015 component scores, but associations varied by income. More frequent cooking at home is associated with better diet quality overall and among lower- and higher-income adults, although the association between cooking and better diet quality is stronger among high-income adults. Strategies are needed to help lower-income Americans consume a healthy diet regardless of how frequently they cook at home.

Effect of Cooking Classes on Healthy Eating Behavior Among College Students

Many college students lack the ability to choose and/or prepare healthy meals, with consequences of convenient, but unhealthy food choices. The objective of this feasibility project was to determine whether cooking classes for college students would improve knowledge and behavior to eat healthfully and practice food safety. A series of 3 cooking classes was provided to students, focusing on simple, healthy recipes with inclusion of food safety education and nutrition instruction. Pre- and posttest surveys assessed nutrition knowledge; frequency of healthy eating; confidence, ability, and cooking frequency; and food safety knowledge. The classes were effective in increasing nutrition knowledge, cooking confidence, and ability, according to posttest surveys.

Cooking frequency and hypertension with gender as a modifier

BackgroundThe effect of cooking frequency on hypertension is understudied. This study aimed to examine the effect of cooking on hypertension with a particular focus on gender differences.MethodsThe present study utilized cross-sectional data from China Kadoorie Biobank with a 512,891-population of China. Hypertension was identified by established diagnosis or by the 1999 WHO/ISH Guidelines for the Management of Hypertension on examination. Cooking frequency was obtained from a self-reported questionnaire and categorized as daily cooking, weekly or monthly cooking and never cooking. Multivariable logistic regression models were employed to examine the associations between cooking frequency and hypertension in men and women, respectively. Stratified analyses by demographic and socio-economic characteristics were conducted.ResultsMen who ever cooked had higher odds of hypertension compared with those who never cooked (weekly or monthly cooking adjusted odds ratio (AOR): 1.05, 95% CI: 1.02–1.07; Daily cooking AOR: 1.09, 95% CI: 1.06–1.11), while protective effects of cooking against hypertension were observed in women (weekly or monthly cooking AOR: 0.94, 95% CI: 0.89–0.99; daily cooking AOR: 0.96, 95% CI: 0.92–0.99). Socio-economic status including occupation, household income, education and region could further modify the effect of daily cooking on hypertension among men and women, respectively.ConclusionThe present study highlighted the effect of cooking on hypertension. We found the opposite trends in men and women with regards to the association between cooking and hypertension. Factors relating to socio-economic status such as education, household income and occupation could further modify the gender-specific effects. Interventions to reduce hypertension should consider the gender differences in food choice and psycho-social stress related to cooking.

Electronic Health Literacy and Dietary Behaviors in Taiwanese College Students: Cross-Sectional Study.

BackgroundGiven the recognized importance of preventing poor dietary behaviors during adolescence, we need a better understanding of college students’ dietary behaviors. Studies have found that individual factors and electronic health (eHealth) literacy may affect one’s dietary behaviors. However, few studies have fully investigated the effect of the three levels of eHealth literacy (functional, interactive, and critical) and the interactive effect of individual factors (eg, gender, monthly expenses, and frequency of cooking) and the three levels of eHealth literacy on the four aspects of dietary behaviors (consumer health, balanced diet, regular eating habits, and unhealthy food intake).ObjectiveThis study aimed to investigate whether individual differences and higher eHealth literacy are associated with more positive dietary behaviors and less unhealthy dietary intake.MethodsThe eHealth Literacy Scale is a 12-item instrument designed to measure college students’ functional, interactive, and critical eHealth literacy. The Dietary Behaviors Scale is a 14-item instrument developed to measure four aspects of dietary behaviors of college students. A questionnaire was administered to collect background information about participants’ gender, monthly expenses, and frequency of cooking. A national sample of college students was surveyed, and 813 responses were obtained. We conducted a multiple regression analysis to examine the association among individual factors, eHealth literacy, and dietary behaviors.ResultsThis study found that functional eHealth literacy was negatively related to unhealthy food intake (beta=−.11; P=.01), and interactive eHealth literacy was positively related to balanced diet (beta=.25; P<.001) and consumer health (beta=.15; P=.02). Moreover, critical eHealth literacy was positively related to consumer health (beta=.30; P<.001) and regular eating habits (beta=.20; P=.002). Finally, the interactive effect between gender and interactive eHealth literacy was negatively related to balanced diet (beta=−.22; P<.001). The interactive effect between monthly expenses and functional eHealth literacy was positively related to balanced diet (beta=.07; P=.03), although the interactive effect between monthly expenses and critical eHealth literacy was negatively related to balanced diet (beta=−.10; P=.047).ConclusionsThis study showed that Taiwanese college students with higher functional eHealth literacy were more likely to engage in fewer unhealthy food consumption practices. Those who had higher interactive and critical eHealth literacy were more likely to engage in positive dietary behaviors than those with functional eHealth literacy. Surprisingly, females with high interactive eHealth literacy were more likely to have a poor balanced diet. In contrast, students with higher monthly expenses and higher functional eHealth literacy were more likely to have a balanced diet. However, students with higher monthly expenses and higher critical eHealth literacy were less likely to maintain a balanced diet.

Home Cooking and Child Obesity in Japan: Results from the A-CHILD Study.

This study aimed to investigate the association between the frequency of home cooking and obesity among children in Japan. We used cross-sectional data from the Adachi Child Health Impact of Living Difficulty study, a population-based sample targeting all fourth-grade students aged 9 to 10 in Adachi City, Tokyo, Japan. Frequency of home cooking was assessed by a questionnaire for 4258 caregivers and classified as high (almost every day), medium (4–5 days/week), or low (≤3 days/week). School health checkup data on height and weight were used to calculate body mass index z-scores. Overall, 2.4% and 10.8% of children were exposed to low and medium frequencies of home cooking, respectively. After adjusting for confounding factors, children with a low frequency of home cooking were 2.27 times (95% confidence interval: 1.16–4.45) more likely to be obese, compared with those with a high frequency of home cooking. After adjustment for children’s obesity-related eating behaviors (frequency of vegetable and breakfast intake and snacking habits) as potential mediating factors, the relative risk ratio of obesity became statistically non-significant (1.90; 95% confidence interval: 0.95–3.82). A low frequency of home cooking is associated with obesity among children in Japan, and this link may be explained by unhealthy eating behaviors.

Concentration Levels and Impact Factors of Benzene Series in Chinese Residential Building

From December 2016 to December 2017, the concentrations of the benzene series (benzene, toluene, xylene, and ethyl-benzene) in air were analyzed in 223 residential buildings in five climatic regions of China during different seasons. The arithmetic average concentrations of benzene, toluene, xylene, and ethyl-benzene were 6.78, 17.4, 17.68, and 9.87 μg·m-3, respectively. Indoor benzene series concentrations in China were slightly higher than that in other countries; the standard limits for indoor benzene series concentrations in China are much higher than those of other countries and organizations. Among the many factors affecting the concentration of the benzene series in the rooms, the relationship between the completion time of decoration, smoking, and cooking frequency and the concentration of benzene homologues was studied. The results showed that the concentration of toluene decreased with the prolongation of decoration time, the concentration of benzene in smoking households was higher than that in non-smoking families, and there was no direct correlation between cooking frequency and indoor concentration of the benzene series. The study provides statistical data on exposure to the benzene series in decorated homes and a discussion of setting values of relevant standards.

Household Cooking Frequency of Dinner Among Non-Hispanic Black Adults is Associated with Income and Employment, Perceived Diet Quality and Varied Objective Diet Quality, HEI (Healthy Eating Index): NHANES Analysis 2007-2010.

Home cooking is associated with improved diet quality. Non-Hispanic Blacks, a population with diet-quality related health disparities, report lower home cooking than other racial/ethnic groups. Factors and subsequent dietary outcomes associated with this cooking disparity are relatively unknown. A secondary analysis was performed using demographic and consumer behavior data from the 2007–2010 cycles of the National Health and Nutrition Examination Survey (NHANES) to identify factors associated with household cooking frequency of dinner among Non-Hispanic Blacks. Self-reported dietary data were used to calculate Healthy Eating Index-2010 (HEI-2010) to determine cooking related objective diet quality. Lower income, unemployment, and higher perceived diet quality were significantly associated with higher cooking frequency (p < 0.05). For diet quality, higher vegetable (p = 0.031), lower empty calorie intake (p = 0.002), higher dinner time protein (p = 0.004) and lower dinner time dairy intake (p = 0.003) were associated with cooking. Total HEI scores were associated with higher cooking frequency for middle income (p = 0.007), but not higher or lower income categories (p = 0.306; p = 0.384), respectively. On average, factors associated with cooking frequency were psychosocial, income, and employment related. Objective diet quality as measured by HEI was variable. Future dietary studies among Non-Hispanic Blacks should include cooking, socioeconomic status and perceived diet quality as particularly relevant factors of interest.

Concentration levels and impact factors of benzene series in Chinese dwellings

In this study, a nation-wide field measurement has been carried out in Chinese residence to obtain BTEX(benzene series) concentration levels and characteristics. Concentrations of benzene series (benzene, toluene, xylene and ethylbenzene) indoor were sampled in 223 dwellings covering 5 climate zones in China during 2016.12-2017.12. The arithmetic mean concentrations of benzene, toluene, xylene and ethylbenzene were 6.78μg/m3, 17^g/m3, 17.68μg/m3 and 9.87μg/m3, respectively. Higher concentration of BTEX and higher standard limit were founded in China than that in other countries and organizations. We identify some reasonable sources for specific data group, impact factors on decoration year, frequency of smoking and cooking of benzene series concentration were studied. Toluene concentration decreased with increase of decoration year, and concentration of benzene concentration in smoking families were higher than that in non-smoking families. No direct correlation between cooking frequency and indoor benzene concentration were founded. This study also provided statistical data on benzene exposure in new decorated residences and a discussion on setting limit values for standard.

P20 Culinary Nutrition Class for College Students: Cooking with Herbs and Spices

Background Campus-based programming, which incorporates both hands-on cooking and nutrition education, has emerged as a means to improve cooking and eating behaviors and self-efficacy related to cooking skills and healthy eating practices. Objective Evaluate the impact of a 15-week Culinary Nutrition class on student behaviors and self-efficacy in cooking and eating healthy foods. Study Design, Settings, and Participants A pre- and post-intervention model was used. A 15-week Culinary Nutrition class was developed using a conceptual framework of healthy cooking with the following constructs: frequency, techniques/methods, minimal usage, additions/replacements and flavoring. The program included experiential skill acquisition through hands-on cooking classes, as well as home practices. Each student received a chef knife and weekly herb/spice sample to help facilitate home practice. The culinary nutrition component was presented through online presentations, delivered prior to each lesson. Each cooking practice reinforced nutrition and cooking concepts and introduced at least one herb/spice and cooking skill. Students (18) registered for the Culinary Nutrition class participated in the study. Measurable Outcome/Analysis Data from pre- and post-intervention surveys was used to assess changes in frequency of home cooking, frequency of cooking with fruits/vegetables, and self-efficacy for cooking healthy food, recipe modification, use of herbs and spices and knife skills. Changes in frequency of cooking and using fruits/vegetables were analyzed by paired sample t-tests. The Wilcoxon signed rank test was used to analyze changes in self-efficacy. Results Analyses of pre- and post-intervention surveys indicated that participants experienced significant increases in self-efficacy for cooking healthy food (P = .001), recipe modification (P = .003), use of herbs and spices (P = .003) and knife skills (P = .001), and increases in frequency of home cooking (P = .045) and use of fruits and vegetables in cooking (P = .029). Conclusion Culinary nutrition classes with an online nutrition component can be an effective intervention to increase home cooking and self-efficacy for healthy cooking and eating for college age students. Funding None.

P23 Examining Characteristics Associated with Cooking Frequency Among College Students

Background Cooking has been shown to be associated with improved dietary intake, yet little research exists on cooking frequency among college students. Objective To determine cooking frequency and identify student characteristics associated with cooking frequency among UNC Chapel Hill students. Study Design, Settings, Participants This cross-sectional analysis used data from 4,845 UNC Chapel Hill students who completed an online survey in October and November of 2016. Measurable Outcome/Analysis Cooking frequency was assessed using the question “How often do you cook for yourself or for others?” with the response options being “often,” “sometimes,” or “never.” Self-reported data on a variety of student characteristics was also collected. Descriptive statistics were calculated and multinomial logistic regression was used to assess the association between cooking frequency and student characteristics. Statistical significance was considered P Results Among students in our sample, 46% often, 40% sometimes, and 14% never cooked. African American students were significantly less likely to often cook compared with non-Hispanic white students. Compared to students with a perceived health rating of excellent, students with a perceived health rating of fair were less likely to often cook and students with a perceived health rating of poor were less likely to often or sometimes cook. Having higher perceived cooking skills, a lower food security status, and a car were associated with an increased adjusted odds of sometimes or often cooking. Students receiving financial aid were significantly more likely to often cook. Students living on-campus and Freshman were significantly less likely to often or sometimes cook. Having a meal plan and experiencing overweight were associated with a significantly lower adjusted odds of cooking often. Conclusion A variety of characteristics were associated with cooking frequency among UNC Chapel Hill students, including perceived cooking skills. Understanding characteristics associated with cooking frequency can help to inform the development of cooking interventions for college students. Funding None.

P126 Changes in Frequency of Cooking, Eating Out and the Relationship with Food Consumption of East Asian International Students in New York

Background During 2017-2018, East Asian international students accounted for 46% (n = 466, 265) of total international students in the US. Upon arrival here, they tend to face challenges regarding cooking and eating out while focusing on academic achievement and navigating a different food environment. However, how the transition takes place and how it links to current food consumption have not been explored. Objective To examine East Asian international students' changes in frequency of cooking and eating out upon arrival to the US, and the relationship with food consumption. Study Design, Settings, Participants A cross-sectional survey administered to East Asian international students (n = 511; female 67.1%; mean age 24.8 years;) at four universities in New York State. Measurable Outcome/Analysis A 14-item food frequency questionnaire using nine-point Likert scale was used to measure food consumption. Comparison between cooking and eating out in their home country and in the US were measured by descriptive statistics and t-test. Multiple regression analysis was performed to analyze how current cooking and eating out, and weekly expenditure, were related to current food consumption. Results Students cooked more frequently in the US than in their home countries (t = -19.74; P Conclusion While students tend to spend more on eating out due to busy academic schedules, cooking more often would help them eat more whole foods and less processed foods, leading to healthy food consumption while they stay here. Funding None.

Risk of exposure of a selected rural population in South Poland to allergenic mites. Part\xa0I: indoor acarofauna of one-family houses

The aim of this study was to investigate the occurrence of mites in dust samples from houses in agricultural areas of South Poland, with particular reference to allergenic and parasitic species as a potential risk factor of diseases among people. A total of 250 dust samples from 50 single-family houses situated in Stryszawa and vicinity (Małopolskie province) were examined for the presence of domestic mites. Dust was taken from beds, floors in bedrooms, upholstery furniture, floors in family rooms and from floors in kitchens. Mites were found in 74.8% of samples collected. A total of 5340 mite specimens were isolated, including 2771 members of the family Pyroglyphidae (51.9%). Dominants were Dermatophagoides pteronyssinus (36.4% of all mites) and Gohieria fusca (25.1%), followed by Chortoglyphus arcuatus (18.3%) and D. farinae (15.1%). Dermatophagoides pteronyssinus was also the most frequent species (53.2% of the total count of samples examined), followed by G. fusca (42.4%), D. farinae (37.2%) and C. arcuatus (36.4%). Lepidoglyphus destructor was found more frequently than Glycyphagus domesticus in the examined samples. Density of D. pteronyssinus was associated with beds, presence of pets, coal stoves used for heating, lower number of rooms, higher cooking frequency, higher washing frequency, working housewife, open kitchen, wooden floors in kitchens, lower cleaning frequency, type of upholstery furniture in living rooms (arm chairs), lower humidity and higher temperature.