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";s:4:"text";s:3688:"However, the factors influencing people’s food choices, and how they are shaped by food preparation experiences, are still not fully understood. However, a significant association between a low level of cooking skills and high frequency of eating outside the home was found only among men. Evaluation of cooking programmes consistently report increased confidence in cooking skills in adults across different age groups and … Prev Med. The authors declare that they have no competing interests. Kondo K. Progress in aging epidemiology in Japan: the JAGES project. Fifth, we could only evaluate a limited number of eating behaviors. The data used in the present study are based on the first (2010) and second (2011) surveys of a yearly paper-and-pencil questionnaire (Swiss Food Panel). Respondents who ate vegetables and fruits less than once a day were categorized as having a low frequency of vegetable and fruit intake. Bull Coll Educ Ibaraki Univ (Educational Sciences). https://doi.org/10.1016/j.appet.2013.01.016. Tokyo; 2011. https://www.reishokukyo.or.jp/wp-content/uploads/pdf/111020_news.pdf. They also need to be skilled at recognizing flavors and judging the balance of seasonings. McGowan L, Caraher M, Raats M, Lavelle F, Hollywood L, McDowell D, et al. Springer Nature. is supported by the Swiss Federal Office of Public Health. 2017;14:68. To our knowledge, no study has examined the associations between cooking skills and health outcomes among older people who are in charge of meals. Men in charge of meals tended to have low levels of education and low income and to be unmarried (e.g., widowed or divorced) (Supplementary Table 2). [in Japanese]. Cooking enjoyment was the most important predictor for cooking skills, especially for men. All authors approved the final version of the manuscript. In contrast to men not in charge of preparing meals, most men in charge of meals rated their cooking skills as high (Supplementary Table 2). Teachers should be conscious that the planning of lessons should also be based on the students’ specific circumstances and context. This may have led to an underestimate of the association of cooking skills with low frequency of home cooking. For the association with weight status, we calculated adjusted relative risk ratios (ARRRs) with 95% CIs of underweight and obesity using multinomial logistic regression, with the body weight category of BMI of 18.5–27.4 kg/m2 as the reference category. [in Japanese]. For example, a widowed man may be in charge of cooking for the first time. Geneva: World Health Organization; 2018. We defined underweight as having a BMI < 18.5 kg/m2 and obesity as having a BMI ≥ 27.5 kg/m2, following the suggested cutoff points for Asians [28]. A study examining the amount of rice served at local and chain restaurants in Japan found that most restaurants set the rice potion at an appropriate quantity for middle-aged and older people (> 160 g and < 200 g) [48]. Using the cutoff point of BMI ≥ 23.0 kg/m2 as overweight, we found that a low level of cooking skills was not associated with an increased risk of overweight (Supplementary Table 1). If material is not included in the article's Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. Cooking at home: a strategy to comply with U.S. dietary guidelines at no extra cost. Sixth, because the municipalities that participated in the JAGES survey were not randomly selected, the generalizability of our findings to other populations in Japan is limited. ";s:7:"keyword";s:34:"related study about cooking skills";s:5:"links";s:1206:"Car Servicing Guide,
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