Is the lack of culinary skills an obstacle for teenagers to eat healthy? 10.15343/0104-7809.202246401411
The development of culinary skills has been identified as an important factor associated with better food quality, and the reduction in the transmission of these skills between generations has favored a greater consumption of ultra-processed products. However, there is still a lack of studies that a...
| Autores: | , , , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2022 |
| País: | Brasil |
| Institución: | Centro Universitário São Camilo |
| Repositorio: | O Mundo da Saúde (Online) |
| Idioma: | portugués inglés |
| OAI Identifier: | oai:ojs3.revistamundodasaude.emnuvens.com.br:article/1424 |
| Acceso en línea: | https://revistamundodasaude.emnuvens.com.br/mundodasaude/article/view/1424 |
| Access Level: | acceso abierto |
| Palabra clave: | Promoção da Saúde. Culinária. Consumo Alimentar. Guias alimentares. Health Promotion. Cooking. Food Consumption. Food guides. |
| Sumario: | The development of culinary skills has been identified as an important factor associated with better food quality, and the reduction in the transmission of these skills between generations has favored a greater consumption of ultra-processed products. However, there is still a lack of studies that assess the culinary skills of the Brazilian population, and it is noteworthy that, so far, no studies have been found in Brazil that have evaluated such skills in adolescents. The aim of this study was to evaluate the association between self-perceived culinary skills and the quality of food consumption in adolescents. This is a cross-sectional study with adolescents from public schools in Itaqui, RS. Demographic and socioeconomic variables, self-perceived cooking skills, and weekly frequency of 22 food items were investigated, which gave rise to the food consumption quality index. Means (SD) of the food consumption quality index, according to self-perceived cooking skills, were calculated for the entire sample and stratified by sex, using ANOVA or Mann- Whitney test. The 95%CI was calculated, and the significance level considered was 5%. Higher means (SD) of the food consumption quality index were observed among female adolescents who reported knowing how to “choose foods” [59.99 (9.43)] (p=0.027), “seasoning” [60, 53 (9.58)] (p=0.0109), and “combining ingredients or preparations” [61.14 (9.64)] (p=0.0051). Among males, the highest mean (SD) of the food consumption quality index was observed among adolescents who reported knowing how to “wash, peel, cut or measure ingredients” [(62.16 (10.69)] (p=0.0012). Furthermore, there was a positive association between the index of food consumption quality and the number of self-perceived culinary skills in females (p trend =0.003). This study showed that a greater number of self-perceived culiunary skills may be associated with better quality in adolescent food consumption. |
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