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Acquisition of Cooking Skills and Associations With Healthy Eating in Swiss Adults.

Authors
  • Hagmann, Désirée1
  • Siegrist, Michael2
  • Hartmann, Christina2
  • 1 Department of Health Sciences and Technology, Consumer Behavior Group, ETH Zurich, Zurich, Switzerland. Electronic address: [email protected] , (Switzerland)
  • 2 Department of Health Sciences and Technology, Consumer Behavior Group, ETH Zurich, Zurich, Switzerland. , (Switzerland)
Type
Published Article
Journal
Journal of nutrition education and behavior
Publication Date
May 01, 2020
Volume
52
Issue
5
Pages
483–491
Identifiers
DOI: 10.1016/j.jneb.2019.12.016
PMID: 32088122
Source
Medline
Keywords
Language
English
License
Unknown

Abstract

To evaluate the association of early involvement in cooking activities with cooking skills in adulthood, the importance of different sources for the acquisition, and the link between cooking skills and healthy eating. Cross-sectional survey. A random sample of 3,659 Swiss adults (47% men; average age = 58.8 years). Self-reported cooking skills. ANOVA, Pearson correlations, t tests, and multiple regressions. More frequent involvement in cooking activities during childhood predicted better cooking skills in adulthood in males (β = .13, P < .001) and females (β = .12, P < .001). Females were more involved than males in most age groups (P < .001). Women learned most about cooking from their mothers, cooking courses, and self-study using different media. Men identified their partners/spouses and mothers as the 2 most important sources. The study found associations between cooking skills and diet quality in men (r = .11; P < .001; r2 = .01) and women (r = .12; P < .001; r2 = .01). In children and adolescents, frequent involvement in cooking at home may promote better cooking skills in later life. Additional prospective research into the impact of cooking classes and interventions on developing cooking skills in children and adolescents is warranted. Copyright © 2020 Society for Nutrition Education and Behavior. Published by Elsevier Inc. All rights reserved.

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