Self-Perceived Cooking Skills in Emerging Adulthood Predict Better Dietary Behaviors and Intake 10 Years Later: A Longitudinal Study.

Auteur(s) :
Larson NI., Neumark-sztainer D., Utter J., Laska MN., Winkler M.
Date :
Mai, 2018
Source(s) :
Journal of nutrition education and behavior. #50:5 p494-500
Adresse :
School of Population Health, University of Auckland, Auckland, New Zealand. Electronic address: j.utter@auckland.ac.nz.

Sommaire de l'article

OBJECTIVE
To determine whether perceived cooking skills in emerging adulthood predicts better nutrition a decade later.

METHODS
Data were collected as part of the Project Eating and Activity in Teens and Young Adults longitudinal study. Participants reported on adequacy of cooking skills in 2002-2003 (age 18-23 years) and subsequently reported on nutrition-related outcomes in 2015-2016 (age 30-35 years) (n = 1,158). Separate regression models were used to examine associations between cooking skills at age 18-23 years and each subsequent outcome.

RESULTS
One fourth of participants described their cooking skills as very adequate at 18-23 years, with no statistically significant differences by sociodemographic characteristics. Reports of very adequate cooking skills at age 18-23 years predicted better nutrition-related outcomes 10 years later, such as more frequent preparation of meals including vegetables (P < .001) and less frequent fast food consumption (P < .001).

CONCLUSIONS AND IMPLICATIONS
Developing adequate cooking skills by emerging adulthood may have long-term benefits for nutrition over a decade later. Ongoing and new interventions to enhance cooking skills during adolescence and emerging adulthood are warranted but require strong evaluation designs that observe young people over a number of years.

Source : Pubmed
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