Food Preparation Skills Research Articles

Fitbit and Fitabase Technology: Tracking and Evaluating Youth Physical Activity

With the health of today's youth a national priority, professionals need tools for accurately assessing activity patterns and motivating behavior change. Fitness technology may be a promising tool for promoting positive behavior change. The afterschool program WeCook: Fun with Food and Fitness focused on improving food preparation skills, nutrition knowledge, and physical activity levels of youths. As part of the program assessment, each participant wore a Fitbit near the beginning and end of the program. Fitabase, an online research platform, was used for aggregating and analyzing data. We discuss a model for incorporating these technologies.

Beneficios y barreras percibidos para consumir alimentos de origen animal entre embarazadas de diferente nivel socioeconómico - Lima

Introducción. La anemia en embarazadas es problema de salud pública en Perú. Una estrategia para prevenirla es la diversificación dietaria que incluya alimentos de origen animal (AOA), fuentes de hierro y otros nutrientes de alta biodisponibilidad. Los beneficios y barreras percibidos para consumir estos alimentos pueden ser diferentes según nivel socioeconómico. Objetivo. Comparar los beneficios y barreras percibidos sobre consumo de AOA entre embarazadas de diferente nivel socioeconómico. Diseño. Estudio cualitativo, diseño fenomenológico. Institución. Un establecimiento de Salud ubicado en Carabayllo (nivel socioeconómico bajo: NSEB) y otro en Magdalena del Mar (nivel socioeconómico medio: NSEM). Muestra. 20 embarazadas por nivel socioeconómico, elegidas intencionalmente según edad, paridad, peso corporal. Intervenciones. Entrevistas en profundidad y grupos focales, previo consentimiento informado. Principales medidas de resultados. Beneficios y barreras para consumir AOA durante la gestación: carnes y derivados, pescados, lácteos, huevos. Resultados. Se hallaron más beneficios similares que diferentes entre ambos grupos de embarazadas, alto valor nutritivo, buenos para bebe y madre, evitan la anemia, los huevos y el pollo son versátiles y prácticos en preparar, el pescado y el hígado son más nutritivos entre las carnes. También hubo barreras similares: poca accesibilidad por costo, desagrado, poca costumbre de consumo, escasa higiene e inocuidad y características organolépticas intensas (olor, sabor). Confusión del valor nutritivo en NSEB, poca habilidad en preparación de alimentos en NSEM. Conclusiones. Hubo más similitudes que diferencias en los beneficios y barreras percibidos sobre alimentos de origen animal entre embarazadas participantes de diferente nivel socioeconómico.

Teen Cuisine: Impacting Dietary Habits and Food Preparation Skills in Adolescents

Teen Cuisine: Impacting Dietary Habits and Food Preparation Skills in Adolescents

Adults' food skills and use of gardens are not associated with household food insecurity in Canada.

To determine the extent to which Canadian adults' food preparation and cooking skills and use of home or community gardens relate to their household food insecurity status; and to compare the food shopping and cooking behaviours of adults in food-secure and food-insecure households. Data were drawn from two Rapid Response Modules appended to the Canadian Community Health Survey in 2012 and 2013. The analytic sample comprised 16,496 respondents 18 years and older. Multivariable logistic regression analyses were conducted to determine the association between food insecurity and adults' self-rated cooking abilities, food preparation skills score, use of gardens, food shopping behaviours, and cooking behaviours, while adjusting for socio-demographic characteristics. Adults in food-insecure households did not differ significantly from others with respect to their food preparation skills or cooking ability, and neither variable predicted the odds of household food insecurity when socio-demographic characteristics were taken into account. Adults in food-insecure households were less likely to use a garden for food, but gardening was unrelated to the odds of food insecurity. Shopping with a budget was more common among adults in food-insecure households, but no other differences in food shopping behaviours were observed after adjustment for socio-demographic characteristics. Adults in food-insecure households were as likely as others to adjust recipes to make them healthier, but they had higher odds of adjusting recipes to reduce their fat content. Our findings suggest that household food insecurity in Canada is not a problem of insufficient food skills.

What food knowledge ensures school leavers are capable of healthy food practice?

Background Food consumers in the western world face many complex issues that can impinge on their current and future health. The aim of this research was to identify areas of agreement regarding the basic food knowledge required by young adults for healthy living. Method Interviews were conducted using open-ended questioning to gain a cross-section of health professionals' perspectives regarding the basic food knowledge required by young adults for healthy living. Results Key areas of agreement generated from the interviews included a need for school leavers to understand: nutritional aspects of food, food preparation and cooking skills, food safety, how to read labels, understanding of production, processing and food distribution, how to shop for food on a budget, understanding seasonal variations in food, understanding food marketing, moral and ethical issues associated with food. Conclusions This study produced a rich understanding about what food-related professionals considered necessary components of food knowledge for school leavers.

Nutrition Education to Increase the Self-Efficacy of Low-Income Children to Make Healthy and Safe Food Choices

To help youth make healthful and safe food choices. The target audience was low-income, SNAP-Ed eligible children (ages 7-11 years) attending an after-school program. This program is based on Social Cognitive Theory (SCT). Activities and discussions were designed to help increase children’s self-efficacy, a core construct of SCT. The program was adapted from University of Missouri Extension’s Kids in the Kitchen, a research-based curriculum shown to improve youth dietary quality and food preparation skills. The program consisted of 5, 45-minute, weekly sessions. Each session included a food safety mini-lesson, preparation of a simple recipe, and discussion, including food groups represented the ingredients used, possible substitutions for ingredients, how children might ask an adult to purchase ingredients not typically found in their homes, and safe storage of ingredients and the food made if there were leftovers. To encourage active participation, adult leaders worked with small groups of 5-6 children. Thirty-seven youth participated in the program, divided into groups by grades 2-3 and 4-5. Pre- and post-assessments measured food safety knowledge, healthful food requests at home, and eating habits. Paired t-tests, pre- and post-program, revealed improved food safety knowledge and eating habits; healthful food requests increased for some but not all indicators. Student age had no effect. Parents completed a post-program questionnaire that showed improved ratings in program-related changes in children’s knowledge and cooking skills. Parents also provided examples of children’s new skills and the program’s benefits. A cooking program presented in five weekly sessions in an after-school setting is effective in helping low-income youth increase food safety knowledge and healthful eating habits.

WeCook After School Program: Engaging Youth in Innovative Food and Fitness Lessons to Improve Knowledge and Skills Among 4th and 5th Graders

Youth will engage in healthy eating and physical activity behaviors. Families will provide an environment with access to safe, nutritious meals and regular physical activity. Participants include low-income 4th and 5th graders and their families. Mounting evidence links poor eating habits to a lack of cooking at home and insufficient nutrition knowledge, a trend that is amplified among low-income families often lacking the time and budget to commit to proper nutrition. WeCook, a USDA Children, Youth, and Families at Risk grant, addresses these issues through a twelve-week program using a comprehensive, multi-faceted approach. Youth attend two 60-minute sessions per week. Sessions focus on food preparation skills and nutrition, using USDA Guidelines, and increasing physical activity through interactive games. Families are also encouraged to participate in three family meal nights, where youth showcase the skills they have learned. Pre- and post-surveys are administered to students and parents/caregivers. Youth also complete the following pre- and post-programs use food models to build a healthy plate, with an evaluator photographing each plate, and wear Fitbits for one week to track physical activity. Statistical analysis of the data collected is then conducted to assess changes related to program goals. Today 1 in 3 children are overweight or obese. Given the health risks of obesity and associated economic burdens, there is a critical need to positively reshape youth environments. After school programs provide key opportunities to encourage healthy habits. Home environments also play an important role in shaping lifelong habits, indicating the need for a whole-family approach.

An Exploration of Dietary Acculturation in Hispanic Males Residing in Mississippi

The purpose of this research was to explore dietary acculturation in Hispanic males in the context of the Operant Theory of Acculturation. This was a qualitative study using grounded theory to guide methodological procedures. Semi-structured interviews, a focus group, the Acculturation-Rating Scale for Mexican-Americans-II and the Marginality Scale, and photovoice with follow-up interviews were used to explore dietary acculturation in the participant sample. Thirty-five first- and second-generation Hispanic males residing in Mississippi were recruited and categorized into one of three different bidimensional acculturation groups as determined by the Acculturation-Rating Scale for Mexican-Americans-II and the Marginality Scale. Main dietary influencing themes identified were intrapersonal and environmental dietary factors. The subthemes included values, attitudes, beliefs, knowledge, and preference for the intrapersonal factors and availability; living structure; accessibility; food preparation skill; and time for the environmental factors. The factors are not mutually exclusive and show the complexity of the dietary acculturation process. This research can be used to guide future research and inform nutrition intervention development for this population.

Using In-Home Behavioral Economic Strategies and Enhanced Food Preparation Skills to Increase Vegetable Intake and Variety Among Children

Using In-Home Behavioral Economic Strategies and Enhanced Food Preparation Skills to Increase Vegetable Intake and Variety Among Children

Attitudes, social norms and perceived behavioral control factors influencing participation in a cooking skills program in rural Central Appalachia.

A focus group session, using the Theory of Planned Behavior to guide questions and discussion, was conducted at midpoint of a 12-month cooking skills program in a rural Appalachian food desert. The purpose of this qualitative study was to determine the attitudes, subjective norms and perceived behavioral control beliefs that influenced participation in these classes. Participants viewed the classes as opportunities for social interaction and to have new experiences. Subjective norms were influenced by family members and traditional cooking. Perceived behavioral control was influenced by the opportunity to try new foods without concern of food waste, acquisition of the knowledge to introduce healthy foods into family meals and enhanced food preparation skills. During the evaluation, a strong sense of participant appreciation of researcher presence was discovered. This unexpected positive component of the program will be promoted using motivational interviewing techniques to enhance adherence to healthy eating behaviors during and after cooking skills programs.

Evaluating the Young Adult Motivation to Prepare Healthy Foods Questionnaire using Exploratory Factor Analysis

Young adults who lack reinforcement of positive dietary habits and sufficient food preparation skills may be at an increased risk for excess weight gain, obesity, and future disease and dependency on fast food and convenience items. The purpose of this study was to develop a questionnaire to estimate young adults’ motivation to prepare healthy foods based on the psychological needs identified by the Self Determination Theory. 507 participants were recruited to complete the questionnaire. The participants’ mean age was 20.2 ± 1.9 years. 321 (63%) were female. 360 (71%) were Caucasian, 78 (15%) were African American, 25 (5%) were Hispanic/Latino, 41 (8%) were other/mixed race, and 3 participants did not indicate race/ethnicity. Participants were asked to indicate the extent to which they agreed or disagreed with 25 statements using a 5‐point Likert scale ranging from “disagree a lot” to “agree a lot.” Statements evaluated their intrinsic motivation and perceived competence to prepare healthy foods, perceived autonomy and autonomy support, and feelings of relatedness to peers. Data collected were analyzed using exploratory factor analysis (EFA) and internal consistency reliability using Cronbach's alpha. The KMO statistic of 0.89 indicated good sample size. The EFA returned five factors that explained 56.5% of the variance. All items in the five factors were retained and each factor had acceptable internal consistency (Intrinsic Motivation: α = 0.873; Perceived Competence: α = 0.939; Autonomy Support: α = 0.852; Autonomy: α = 0.781; Relatedness: α = 0.771). The results from this preliminary study suggest that the Young Adult Motivation to Prepare Healthy Foods Questionnaire has the potential to evaluate the Self Determination Theory constructs of intrinsic motivation, perceived competence, autonomy support, autonomy, and relatedness. Further testing is necessary to confirm the validity and test‐retest reliability of this instrument.Support or Funding InformationFunded in part by Hatch Act Funds # LAB 93846

Older adults’ household cooking: card sort analyses

Purpose – The purpose of this paper is to examine food preparation practices of US older adults by assessing their conceptualization of food preparation methods and their routine use of food preparation methods and kitchen equipment. Design/methodology/approach – In total, 17 community-dwelling older adults used cards with names of food preparation methods and cooking equipment items to do one open sort and three closed sorts about: food preparation method classifications; food preparation method use frequency; kitchen equipment use frequency; and essential vs non-essential kitchen equipment. Descriptive statistics, cluster analysis, and qualitative thematic analysis were performed. Findings – Participants classified food preparation methods using multiple dimensions: ways to alter food, inputs, location, timing, and personal behavior. They used a wide range of food preparation methods and kitchen equipment items in routine cooking. The mean number of the 38 preparation methods sorted as used “often” was 16.5±5.0. In total, 15 of the 17 participants reported using more than 20 of the 40 equipment items “often.” The mean number of equipment items identified as “essential” was 21.5±9.3. Practical implications – Food professionals should consider access to equipment and food preparation skills and preferences when designing products and working with consumers. Addressing gaps in human and material capital may support adoption of food preparation practices. Originality/value – Food preparation method and equipment use frequency has rarely been examined from the household cook’s perspective. Using card sorts is a novel approach to examining consumer classification of an extensive list of preparation methods and kitchen equipment.

“Moving Toward Healthy”

This study utilized participatory and potentially empowering qualitative research methods of photo-elicitation and face-to-face interviews to investigate food choices of mothers living with their children in a residential substance use disorder recovery program. Face-to-face interviews were conducted with nine women (25–40 years) living in a residential substance use disorder recovery program in the Southeastern United States. Each audio recorded and transcribed interview was coded individually before collectively developing a consensual version of the codebook and identifying themes. The recovering women in this study expressed a new or renewed desire to “eat healthy” and voiced concerns about the nutritional value of foods. Food choices were influenced by their children’s nutritional needs and food preferences, their own food preferences and habits, the financial resources available to them, their personal food preparation self-efficacy and skills, and the limitations inherent in residential recovery. Understanding food choices benefits both recovering parents and their children.

Impact of a Pilot Intervention to Improve Nutrition Knowledge and Cooking Confidence Among Low-Income Individuals

Poor dietary behaviors, limited food preparation skills, and low levels of self-efficacy toward preparing healthy meals have been indicated in low-income and food insecure populations. The purpose of this pilot intervention was to determine the effectiveness of a community cooking demonstration at increasing participants’ general nutrition knowledge and confidence to prepare healthy meals with limited resources. Data was analyzed from a convenience sample of 23 low-income adults associated with Head Start (n=8) or a local soup kitchen (n=15) in the Midwestern United States. Participants attended a one-hour presentation comprised of a cooking demonstration, taste testing, and basic education on the MyPlate food guide and food safety. Subjects completed a pre- and post-assessment to measure changes in cooking confidence and general food and nutrition knowledge. Results indicated that, although there were no significant improvements in participants’ confidence to prepare healthy meals (39.3±11.3 vs. 44.5±9.1; t=1.76, p=0.25), subjects experienced significant gains in knowledge related to the MyPlate food guide (1.2±0.5 vs. 1.8±0.8; t=2.82, p=0.01) and basic food safety (0.7±0.9 vs. 2.5±1.0; t=6.05, p<0.01). Further research is necessary to identify effective strategies for parlaying increased nutrition knowledge into improved self-efficacy and behavior change.

Legumes: Health Benefits and Culinary Approaches to Increase Intake.

Much evidence supports the health benefits of consuming a plant-based diet and increasing the intake of legumes. A high intake of fruits, vegetables, whole grains, legumes (beans), nuts, and seeds is linked to significantly lower risks of heart disease, high blood pressure, stroke, and type 2 diabetes (1,2). The American Diabetes Association’s nutrition therapy recommendations for the management of adults with type 2 diabetes note that many eating patterns are acceptable for people with diabetes. Several diets, including the DASH (Dietary Approach to Stop Hypertension) and Mediterranean-style plans, although not strictly vegetarian, still promote increased intake of plant-based foods such as legumes and their associated health benefits (3). Although research supports the benefits of legume consumption, only ∼8% of U.S. adults report eating legumes on any given day (4). The purpose of this article is to highlight the research demonstrating the benefits of increasing legumes in the diet and to offer practical suggestions to aid health care providers in increasing their own legume intake and more confidently discussing such a goal with their patients. Unlike with some other chronic conditions, individuals who have type 2 diabetes are responsible for providing up to 95% of their own care (5). One of the most challenging aspects of type 2 diabetes care is helping patients adopt healthier behaviors. When nutrition therapy is provided by a qualified professional, people can learn how to make better food choices to help improve their glycemic control, blood pressure, cholesterol, and BMI (6). In fact, medical nutrition therapy (MNT), as provided by a registered dietitian, has been shown to improve glycemic control outcomes and reduce health care costs to Medicare (7). Recent literature demonstrates the benefit of augmenting this nutritional information with skills-based culinary education. Robust correlations exist between healthy food preparation skills and improved …

Healthy Women Building Healthy Families

More than 66% of our population of eastern North Carolina is classified as overweight/obese. Obesity guidelines recommend structured weight management programs to assist individuals in weight reduction however many with little or no health insurance have no access to registered dietitian nutritionists (RDN). ECU Family Medicine serves many un/under-insured individuals and recognized the need to provide services to overweight/obese patients. Since 2009 the practice provides funds for a weekly weight management class delivered by a RDN. A significant portion of the participants in this program report difficulty making healthy food choices because of budget limitations and lack of food preparation skills. We received a small grant from a local women’s organization to support adding simple, budget minded cooking demonstrations to our existing weight management classes. Participants are weighed weekly and complete a survey noting intent to try the recipe at home and acceptance of the recipe. As of February 2015, 13 classes with 37 participants have been held. Eight classes included food preparation instruction. The total weight loss for the group over this period was 198 pounds with an average loss of 5.4 pounds and one individual losing 37 pounds. Six participants lost more than nine pounds. Greater than 80% of participants each week reported intent to try the recipe at home. Adding a cooking component to weight management program for obese/overweight participants who have limited financial resources appears to support attendance and greater weight loss than earlier periods. The poster will include photos and recipes.

Factors influencing food preparation behaviours: findings from focus groups with Mexican-American mothers in southern California.

The purpose of the present study was to explore food preparation behaviours, attitudes, meal planning and shopping among Mexican-American mothers. Data were collected through four focus groups with mothers of Mexican origin/ancestry who considered themselves to be the primary food preparer. Topics included food preparation behaviours and influencers (culture, family, attitudes, barriers, meal planning and shopping). Data were analysed using a qualitative grounded theory approach. All focus groups were audio recorded, transcribed verbatim and coded for themes. Data were collected in southern California, USA in 2013. Of the sample of twenty-one Mexican-American mothers, thirteen were born outside the USA and the mean household size was five members. Participants reported that food was often prepared using traditional staples and food preparation behaviours were learned from maternal family members. Participants also suggested that health was influenced by foods eaten and how they were prepared. Salient factors influencing food preparation behaviours included culture and tradition, maternal family members' food preparation behaviours, food preparation self-efficacy and attitudes towards healthy eating. Time and busy schedules were cited as barriers. Future interventions should consider utilizing family-based approaches and teaching culturally relevant food preparation skills, especially to youth, while reinforcing more healthful dietary practices.

Credentialed Chefs as Certified Wellness Coaches: Call for Action

Beneficial relationships exist between food preparation skills and improved dietary quality, and between times spent preparing food and mortality. Food shopping, meal planning, preparation and cooking skills are valuable in supporting good health. Thus experts are proposing nutritional counseling be expanded to include these beneficial behavioral skills. Educational programs delivered by chefs have recently emerged as a way to improve engagement with nutritional guidelines. It is reasonable to assume that a chef with behavior change knowledge and skills, such as coaching, may be more effective in facilitating behavior change. We encourage chefs who wish to be involved in promoting health-related behavior change to consider continuing education in coaching knowledge and skills. We also recommend culinary schools to consider offering these courses, to aspiring chefs. Such programming will not only benefit future clients but also offers a career- enriching professional opportunity to chefs.Credentialed chefs can make a positive health impact and should be included as professionals who are eligible for the impending national certification of health and wellness coaches.

Using In-Home Behavioral Economic Strategies and Enhanced Food Preparation Skills to Increase Vegetable Intake and Variety Among Children

To conduct a randomized, controlled-intervention to determine if behavioral economics strategies included as part of Cooking Matters for Families (CMF) improves vegetable intake, variety and liking, and dietary energy density among low-income children (9-12 yrs). Parent/child pairs (n=50/group) are being randomized into treatment and control groups and are attending six-weekly, two hour CMF lessons. Baseline, 6-week, 6 and 12 month data are being collected and used to assess changes in dietary energy density, vegetable intake, variety, liking and home availability. Results will be used to develop a family-based intervention to prevent overweight/obesity in children.

“Cookie” and “Jungle Boy”: A Historical Sketch of the Different Cooks for Different Folks in British Colonial Southeast Asia, ca. 1850–1960

This article advances the historiography on food and colonialism by using the categories of race, class and masculinity to highlight how social distinctions that were carefully maintained in the domestic sphere became blurred when colonials ventured into the field. South East Asian cooks, known as “Cookie,” were responsible for food preparation in colonial households of Malaysia and Singapore. It was their culinary skills and knowledge of local food supplies that helped develop a hybrid colonial cuisine. Other male servants in British Borneo, called simply “boys” in household, acquired the role of “jungle boys” when accompanying their colonial employers on travel in the hinterland. The servants' food preparation skills and local knowledge helped sustain the British when they ventured into remote regions of British North Borneo and Sarawak. The hardship of jungle travel along with the lack of food supplies and home comforts made the master-servant relationship in the jungle very different from that of the mistress-servant in the colonial home. In the jungle, the private and public spheres of the master-servant relationship merged as the colonial and his servant negotiated means of protection, food preparation and security for the colonial. Using colonial memoirs and cookbooks, this paper looks at the relationship between the British mistress and Cookie and between the colonial master and the field servants in British Borneo. In both cases it was through foodways that a unique relationship developed between the colonizer and the colonized.