Associations between Japanese schoolchildren's involvement in at-home meal preparation, their food intakes, and cooking skills
Nutrition Research and Practice
;
: 359-363, 2016.
Article
in English
| WPRIM
| ID: wpr-138370
ABSTRACT
BACKGROUND/OBJECTIVES:
This study aimed to examine the association of Japanese schoolchildren's involvement in at-home meal preparation with food intake and cooking skill. SUBJECTS/METHODS:
We included 1,207 fifth-grade children aged 10-11 years and one parent of each child. A cross-sectional survey was used to collect data on involvement in at-home meal preparation. Correspondence analysis was used to classify involvement in at-home meal preparation into three groups food-related activities (cooking only or with other activities such as shopping, table-setting, clean up, and dishwashing), non-food-related activities (table-setting and/or clean up), and no (helping) activities. Food intake was assessed using a food frequency questionnaire. Logistic regression models were used to examine involvement in at-home meal preparation associations.RESULTS:
The sample consisted of 1,207 fifth-grade children. Vegetable intake was lower in the no (helping) activities group than the food-related activities group (95% CI; boys 1.2, 5.1, girls 2.0, 8.9). Fewer children in the non-food-related activities group reported they were able to make a portion of their meals compared with the food-related activities group (95% CI; boys 1.6, 3.5; girls 1.5, 3.2).CONCLUSIONS:
Children in the food-related activities group showed more favorable food intake and cooking skills than children in the no (helping) activities or non-food-related activities group.
Full text:
Available
Index:
WPRIM (Western Pacific)
Main subject:
Parents
/
Vegetables
/
Logistic Models
/
Cross-Sectional Studies
/
Cooking
/
Asian People
/
Eating
/
Meals
Type of study:
Observational study
/
Prevalence study
/
Risk factors
Limits:
Child
/
Female
/
Humans
Language:
English
Journal:
Nutrition Research and Practice
Year:
2016
Type:
Article
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