Cooking Skills Research Articles

The association between fathers' childhood meal preparation experiences and current cooking skills in preparing healthy meals for children and foodwork involvement in Japan: a cross-sectional study.

To achieve 'Sustainable Healthy Diets', it is critical to address the observed gender discrepancy in meal preparation time allocation. Japanese fathers spend significantly less time on food-related housework (foodwork) than mothers. This study aimed to investigate the association between fathers' childhood meal preparation experiences and their current cooking skills in preparing healthy meals for their children, as well as their involvement in foodwork in Japan. An online cross-sectional study was conducted in November 2022 with 500 Japanese fathers living in dual-earner households with children aged 3-6 years. An analysis of covariance (ANCOVA) was used to examine the above-mentioned associations, with fathers' age and education as control variables. This study examined 463 fathers who did not live with their children's grandparents. We evaluated the fathers' cooking skills on a scale and obtained an average score of 6.9, ranging from 3 to 15; foodwork involvement was assessed similarly, resulting in an average score of 4.1, ranging from 0 to 8. ANCOVA results showed that fathers with experience in meal preparation from childhood were more likely to have higher cooking skills scores (adjusted mean (SEM) = 7.8 (0.35)) than fathers with no experience (adjusted mean (SEM) = 6.5 (0.24), adjusted p < 0.05). They were also more likely to have higher foodwork involvement scores (adjusted mean (SEM) = 4.9 (0.26)) than fathers with no experience (adjusted mean (SEM) = 3.8 (0.18)) or experiences from adulthood (adjusted mean (SEM) = 4.0 (0.28), adjusted p < 0.05). Therefore, fathers' childhood meal preparation experience may impact their current cooking skills and foodwork involvement. Hence, age-appropriate programs are required that continually encourage children to prepare meals at home.

Feasibility and preliminary efficacy of a skill-based lifestyle intervention for enhancing cooking abilities and physical fitness in young adults with intellectual disabilities.

Individuals with intellectual disabilities (ID) often experience poorer diet quality and lower physical fitness levels as they transition from adolescence to adulthood. The purpose of this study was to assess the initial feasibility and efficacy of Chef-ID, a 12-week intervention designed to improve cooking skills and physical function in young adults with ID. Young adults with ID attended weekly group sessions which provided hands-on cooking skills, nutrition education, and exercise. Participants were also asked to attend monthly, virtual, goal setting sessions. Feasibility outcomes included attendance, retention, and safety. Preliminary efficacy outcomes included cooking skills, lower body muscle strength, grip strength, aerobic capacity, and body weight. Paired t-tests were used to assess the differences in cooking skills, strength measures, aerobic capacity, and weight after the 12-week intervention. Study retention was 95%, attendance exceeded 85% for all sessions, and no serious adverse events were reported. The number of cooking skills participants could do independently (p=0.005), the number of cooking skills requiring only a verbal prompt (p=0.01) and lower body strength (p=0.004) significantly improved across the 12-week intervention. The number of cooking skills participants had no exposure to (p=0.01) and weight (p=0.036) significantly decreased across the intervention. No significant changes were observed for upper body strength or aerobic capacity. The Chef-ID intervention was feasible with desirable initial effects on cooking skill independence, exposure to cooking skills, lower body strength, and weight. The Chef-ID intervention holds promise in enhancing cooking skills and physical function among young adults with ID. Clinicaltrials.gov, NCT05385016.

Navigating Dietary Complexities: Understanding Gluten Intolerance Awareness among Stakeholders

Background: Eating out is not only a common trend these days but also necessity for many who live away from their families especially students pursuing higher education. With growing trend of food hypersensitivity catering industry needs to get driven for such special requirement. Objective: This study aimed to check the awareness of stakeholders for gluten intolerance with respect to the market and sensory evaluation of the developed alternative. Methodology: A cross-sectional study was conducted on consumers and food business operators of Central Delhi. Consumers were 18 years and above and claiming to be gluten intolerant. Food business operators were local shopkeepers running food stalls and bakery. A self -structured questionnaire was designed for stakeholders respectively. Developed gluten alternative was sensory evaluated by consumers on 9-point hedonic rating scale for its overall acceptability. Data was analyzed for the stakeholders by using descriptive statistics. Results: The results indicate that majority (53.65%) consumers were familiar with the symptoms of gluten intolerance like headache and digestive issues. Furthermore, majority (68.3%) identified rice and corn to be an alternative for gluten. Level of satisfaction from market for availability of alternatives is medium (61%).Sensory score for developed alternative was 7.19 ±1.53. Regarding food business operators’ majority (53.12%) receive customer request for availability of gluten free products, 46.87% are affirmative to provide alternatives subjected to demand of consumers. 53.12% also showcased interest in receiving training or resources for gluten intolerance and lactose free cooking skills and outsourcing of such food items. Conclusion: In general stakeholders showcased awareness about their food intolerance and improved availability of alternatives in market. At the same time willingness of food business operators to offer such products on menu. The study recommends to provide training to food business operators for provision of diversified menu for prospective consumers.

Impact of cooking knowledge refresher classes on improving the cooking skills of university students

Objective: To develop, apply and evaluate the impact of cooking knowledge refresher classes (CKRC) on the cooking skills of university students. Participants: University students who participated in the first phase of the Nutrition and Culinary in the Kitchen (NCK) intervention. Methods: A quasi-experimental cooking class intervention was conducted to reinforce cooking skills. Participants completed a validated online survey before and after the intervention. Paired t-tests or Wilcoxon test were used (p < 0.05). Results: Of the 33 students who answered the survey, 13 participated in the CKRC intervention. Participants reported increased interest in learning how to prepare snacks. Their Self-Efficacy for Using Fruits, Vegetables, and Seasonings (while cooking) increased after the intervention (3.63 ± 0.65 vs. 3.93 ± 0.76; p = 0.032). Conclusions: Even among students who have improved their cooking skills through a cooking intervention program, participation in refresher cooking classes tailored to their needs can reinforce positive outcomes.

Knowledge, Behavior, and Influencing Factors of Coarse Grain Consumption among Chinese Adults: A Focus Group Study in Xi’an

BackgroundCoarse grains are rich in fiber, minerals, and other beneficial nutrients but are consumed at low levels in modern populations. The factors that influence coarse grain consumption in current living and dietary environments are not fully understood. ObjectivesThis study aimed to explore the knowledge and behavior related to coarse grain consumption and identify the influencing factors among Chinese citizens. MethodsSix focus group discussions were conducted with 39 participants aged 18–65 years from diverse social backgrounds in Xi'an, China. All discussions were transcribed verbatim and analyzed using inductive thematic analysis. ResultsThe majority of participants demonstrated insufficient knowledge about coarse grains, including their definitions, health benefits, and recommended intake. A small number of the participants reported regular consumption. The barriers to coarse grain consumption were poor sensory properties, insufficient cooking skills and time, limited availability of ready-to-eat foods, established dietary habits, and high prices. Additionally, new barriers included psychological burden, concerns about food safety, the impact of processing methods on health benefits, and special health conditions. Health benefits and family influence emerged as the 2 primary factors motivating coarse grain consumption. Most participants expressed a positive attitude toward partially replacing staple foods with coarse grains. Enhancing health education, innovating food processing methods, improving labeling systems, and strengthening safety supervision have been recommended for increasing coarse grain consumption. ConclusionsA gap exists between health awareness and healthy behaviors regarding coarse grain consumption; thus, collaborative efforts among government agencies, educational institutions, nutrition societies, the food industry, policymakers, and health professionals are essential to overcome these challenges.

The COM-B model: a cross-sectional survey assessing capability, opportunities, and motivation to follow the MIND diet among informal female caregivers of people with Alzheimer's disease and related dementias.

Caring for a person with Alzheimer's disease or dementia has been correlated with poor dietary patterns in caregivers. Dietary patterns like The Mediterranean-DASH diet intervention for neurodegenerative delay (MIND) diet have the potential to reduce the negative health outcomes associated with caregiving. Our objective was to assess capabilities, opportunities, and motivation of caregivers to follow the MIND diet using the COM-B model approach. Female caregivers (n = 299, m age = 37.7 ± 13.7) participated in an online survey. Majority were White (72%) and cared for someone with Alzheimer's disease (42.6%). The survey included at least one question for each of the 6 COM-B subcomponents: psychological capability, physical capability, social opportunity, physical opportunity, reflective motivation, and automatic motivation. Most caregivers were not consuming the MIND diet as only 8.4% reported normally eating the MIND diet items. Caregivers (36.5%) were slightly confident or not confident at all in cooking and eating the MIND diet. Participants (67.1%) reported that consuming the MIND diet would somewhat to very much be supported by friends and family. Budget, time, and transportation were selected as the main barriers. Budget, cooking skills, access to food and stores, and family support were the main facilitators. Strategies to increase capability, opportunities, and motivation for the MIND diet are needed to improve caregivers' health. Future MIND diet interventions should improve budget planning and cooking skills of caregivers (capabilities), make MIND diet food items accessible to them (opportunity) and incorporate social support from family and friends (motivation).

Подготовка к трудовой деятельности молодежи с психическими нарушениями в рамках гастрономической модельной площадки (ГАМП): оценка эффективности программы обучения

&lt;p&gt;This article presents a comprehensive study on the efficiency of a cooking skills training program for young adults with mental disabilities, conducted at the Gastronomic Model Platform (GAMP) of the Regional Non-commercial Organization "Center for Curative Pedagogy". The study hypothesized that this training would enhance the professional skills and life independence of students with mental disorders, facilitating successful employment and participation in work activities. Twenty-three GAMP students with varying levels of mental disabilities participated in a pre-post test study to assess changes in professional competencies and independence. The results confirmed the hypothesis regarding the improvement of professional skills during the GAMP training process (t(21)=-2,97; p=0,007). However, while indicators of independence significantly increased for some students, the overall hypothesis of increased independence was not statistically confirmed. This may be attributed to the fact that individuals with severe disabilities often show improvements in independence primarily in familiar environments and with the support of an accompanying person.&lt;/p&gt;

‘Lads are daft though, aren’t they?’ Exploring men’s narratives of mitigating food insecurity and navigating food aid

Research on food insecurity and food aid has focused overwhelmingly on the experiences of women, particularly mothers, with little focus to date on exploring single men’s experiences. This article will explore the experiences of single men across two independent studies of food insecurity and food aid, based on an ethnographic study undertaken with predominantly male clients of food aid schemes in north-east England and a photo-elicitation study undertaken with single men experiencing food insecurity in Scotland. The article will explore how austerity measures heightened men’s levels of food insecurity and need for food aid, and how men’s perceptions of gender roles and stigma influenced where and when they asked for support. The article argues that adverse life events, such as homelessness, contribute to heightened levels of food insecurity. In addition, the social role of food aid will be explored, with participants using sites of food aid not just for physical nourishment but also as a space to connect. Finally, the article will explore the participants’ insights into high male attendance at sites of food aid, often blaming other men’s lack of basic budgeting and cookery skills so as to justify their own deservingness. The article seeks to contribute to addressing a gap in the literature in relation to men’s experiences of food insecurity, and concludes with recommendations on how to support men at risk of using food aid and experiencing food insecurity.

Sharpening cooking skills in week‐long intensives at Hawai’i's Diamond Head, a conversation with Chef Roy Yamaguchi and Professor Grant Itomitsu

Sharpening cooking skills in week‐long intensives at Hawai’i's Diamond Head, a conversation with Chef Roy Yamaguchi and Professor Grant Itomitsu

Leftover love: Exploring the behavioural heterogeneity of household meal wasters

Meal leftovers are a major component of household food waste. However, there is a limited understanding of leftover food management behaviours, which can assist in reducing food waste in household settings. This study segments households with distinctive behaviours associated with meal leftover management. Principal component analysis and cluster analysis were used for consumer segmentation. Data on meal leftovers and food management behaviours were collected using a national-level survey of 1728 Australian households. We identified two heterogenous groups of households regarding leftover meal management, ‘Self-sufficient savers’ (59% of the sample) and ‘Naïve discarders’ (41% of the sample). The findings indicate that inefficient cooking and storing behaviours lead to cooked meals being discarded. ‘Naïve discarders’ dispose of leftover meals either immediately or after storing them because they do not have sufficient cooking skills to repurpose leftovers or judge the safety of the food after storing them. They also lack meal-planning skills. In contrast, the ‘Self-sufficient savers’ demonstrated efficient cooking skills and storing behaviours. They read and followed the storage and meal portioning instructions. Results highlight the need for customised interventions targeting consumers with low cooking and storing knowledge to contribute towards overall food waste minimisation.

The Effectiveness of Teaching High-Risk Cooking Skills with Video Models to Individuals with Intellectual Disability

ABSTRACT The education of individuals with intellectual disability should include professional and safety skills to become qualified for jobs and increase employment rates. The purpose of this study is to examine the effectiveness of teaching these individuals high-risk cooking skills with video models in order to learn to work as assistant cooks. The results show that this approach was effective. In follow-up after one, two, and four weeks, all three subjects retained the nine skills taught by video and generalized them to different settings.

Cooking readiness in stressful times: Navigating food choices for a healthier future

Food choice is a complex function of preferences and combines a myriad of food-related factors, such as biological, economic, physical, social, and psychological determinants. People's food choices directly affect their health and can have both positive and negative outcomes. For instance, the pandemic may have presented an opportunity to cook more at home, eventually resulting in dietary benefits, health improvements, and reduced stress. Conversely, adverse behavioral, psychological, and physical outcomes, such as overeating, have also been associated with stressful situations. Therefore, the aim of this study is twofold: first, to propose “cooking readiness” as a higher-order construct, in which ‘food literacy’ and ‘cooking skills’ correspond to the capability, ‘cooking attitudes’ reflect the motivation, and the variable ‘COVID-19 restrictions’ represent the opportunity for consumers to cook and consume healthier food at home. Furthermore, as the pandemic scenario was imposed and caused changes in mental health and emotional mood, the second objective is to explore the relationship between cooking readiness and stress levels in consumers' choices for nutritionally recommended (or non-recommended) food. Cross-country data (Brazil, Denmark) from 1074 consumers was analyzed using structural equation modeling. This study confirms cooking readiness as a higher-order construct, integrating food literacy, cooking skills, and cooking attitudes with pandemic-induced opportunities. Cooking readiness is crucial in promoting healthier eating habits, particularly in Brazil. The stronger tradition of healthier eating in Denmark may mitigate the impact of cooking readiness on reducing non-recommended food consumption. The varying effects of stress on food choices between the two countries underscore the need for tailored public health strategies that consider cultural differences and existing dietary habits. Promoting cooking skills and food literacy, particularly in times of crisis, can be instrumental in supporting healthier food choices and improving public health.

Integrating nutrition and culinary medicine into preclinical medical training

BackgroundPoor nutrition is a leading cause of preventable death, but is inconsistently taught in medical education and inadequately discussed in medical care. To overcome this problem, we developed a hybrid nutrition team-based learning/culinary medicine approach to integrate practical nutrition knowledge and basic cooking skills into the training of future health professionals.MethodsNutrition was integrated into the systems-based courses at a college of osteopathic medicine, complemented by culinary medicine sessions based on the Health meets Food curriculum (HmF; culinarymedicine.org). Students participated in the program for one year and two cohorts of students were included in this analysis. Outcomes were measured via online food frequency questionnaire (FFQ, Vioscreen, Viocare, Inc) and surveys administered via Qualtrics online survey software. Diet quality was measured using the Healthy Eating Index (HEI)-2015. Data were analyzed using SAS 9.4.ResultsOne hundred and ninety-five first year students completed a baseline FFQ (97.5% response rate). Mean age of students was 26 years, 47% were female (n = 92/195). The average BMI of participants was 24.8 kg/m2 (range 17-45.4) and the majority of participants reported being active. Seventy-five students (38%) completed an end of year FFQ. Diet quality was poor among students at baseline (n = 195; 67.59 (SD 10.54)) and improved slightly but significantly at the end of year 1 (n = 75, 69.63 (SD: 12.42), p = 0.04). The survey was administered to the second cohort only; 63 students responded (53% response rate). Talking to patients about nutrition was seen as more relevant to future practice among respondents than talking to patients about safe sex, weight, tobacco, alcohol, other substance abuse and domestic violence.ConclusionsThis study evaluated the nutrition and culinary medicine curriculum at a new college of osteopathic medicine. Students rated the program highly and attendance was excellent, even though not required. Student diet quality did not decline over the first year of medical school. Students rated talking to patients about nutrition as highly relevant, providing encouragement that they will do so in future practice. We believe our work shows that nutrition can be integrated into the training of future physicians and that it may pay dividends, particularly with the increasing awareness of the importance of preventive care.

Examining Needs and Preferences for a Cooking Skills Education Program among Adolescents from Low-income Families

Examining Needs and Preferences for a Cooking Skills Education Program among Adolescents from Low-income Families

Sharpening cooking skills in week‐long intensives at Hawai’i's Diamond Head, a conversation with Chef Roy Yamaguchi and Professor Grant Itomitsu

Sharpening cooking skills in week‐long intensives at Hawai’i's Diamond Head, a conversation with Chef Roy Yamaguchi and Professor Grant Itomitsu

Enhancing Independence: Non-Immersive Virtual Reality for Teaching Cooking Skills to High School Students With Intellectual Disability

Virtual reality (VR) is a promising avenue to enhance the independence and daily living skills of high school students with intellectual disability. This study investigated the efficacy of a non-immersive VR focused on teaching food preparation skills to secondary students with intellectual disability. Three high school students with intellectual disability participated in a multiple probe across participants single case design study, in which they engaged with non-immersive VR to learn to cook a grilled cheese sandwich on a stove. Researchers found students improved their accuracy with cooking a grilled cheese sandwich on a stove following intervention as measured by task analysis steps on a delayed probe. Students also maintained high levels of accuracy after the intervention ended. Researchers determined non-immersive VR an effective and efficient intervention for secondary students with intellectual disability learning daily living skills.

Cooking and food skills and their relationship with adherence to the Mediterranean diet in young adults attending university: A cross-sectional study from Türkiye.

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.

Feasibility and acceptability of a culinary nutrition programme for adults with mild-to-moderate intellectual disability: FLIP Food and Lifestyle Information Programme.

Culinary nutrition education can support improved diet-related health and wellbeing. This pre-post pilot study aimed to assess feasibility and acceptability of an eight-session culinary nutrition programme, the Food and Lifestyle Information Programme (FLIP), for adults with mild-to-moderate intellectual disability. A secondary aim was to evaluate preliminary programme effectiveness. Participants were recruited through a disability service provider. Feasibility measures were: recruitment and retention; implementation; engagement and participation; adverse outcomes; and feasibility of outcome measures. Acceptability was assessed using an interactive process evaluation. Effectiveness measures included cooking frequency, cooking and food skill confidence and diet quality. Six of eight participants completed the intervention with high attendance and programme engagement. FLIP was well received by participants and support workers. No adverse outcomes occurred. Diet quality was feasible to assess. Findings can inform content, delivery and evaluation of future culinary nutrition programmes for adults with mild-to-moderate intellectual disability.

Beyond catching a glimpse: young adults' perceptions of social media cooking content

PurposeThe study aims to explore how young adults perceive cooking contents on social media and their interaction with it.Design/methodology/approachQualitative study using semi structured interviews with Brazilian young adults who cook (19–24 years old, n = 31) was the method employed. Interview audio recordings were transcribed and submitted to inductive and reflexive thematic analysis.FindingsData analysis generated six different themes. Young adults valued the profiles’ aesthetics and quality in terms of straightforwardness, trustworthiness, novelty and authenticity of information; they also identified with the profiles’ authors. When pressed for time, aesthetics was less valued than straightforwardness. Participants felt overwhelmed by the excessive information on social media and developed coping strategies to deal with this issue.Originality/valueThe lack of cooking and food skills is a recognized barrier for healthy eating in the young adult population. Social media can play a prominent role in delivering cooking-related information to the younger generation, but research on people’s perceptions of the cooking content available online is scarce and does not focus on how actual engagement with the available content happens. This qualitative exploration revealed which features young adults prefer when using social media to access cooking content, which can inform future interventions to promote cooking and improve health.

Kids in the Kitchen Teaches Youth and Families Nutrition, Food Safety, and Cooking Skills To Increase Self-Efficacy in the Kitchen

Kids in the Kitchen Teaches Youth and Families Nutrition, Food Safety, and Cooking Skills To Increase Self-Efficacy in the Kitchen