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Nutrients
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Food Preparation Behaviours, Diet and Health
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Food Preparation Behaviours, Diet and Health

A special issue of Nutrients (ISSN 2072-6643). This special issue belongs to the section "Nutrition and Public Health".

Deadline for manuscript submissions: closed (30 June 2020) | Viewed by 42976

Special Issue Editors

Prof. Moira Dean

E-Mail Website
Guest Editor
Queens Univ Belfast, Inst Global Food Secur, Sch Biol Sci, Belfast BT9 5AG, Antrim, North Ireland
Interests: food; attitudes; perceptions; behaviours
Dr. Michelle Spence

E-Mail Website
Guest Editor
Queens Univ Belfast, Sch Biol Sci, Inst Global Food Secur, Belfast BT9 5AG, Antrim, North Ireland

Special Issue Information

Dear Colleagues,

Food preparation behaviours which encompass the application of cooking and food skills have been associated with numerous health benefits, including a greater diet quality, weight control and even longevity of life. Cooking interventions have been identified and promoted as key strategies in obesity prevention recommendations. However, recent reviews highlight the predominance of poorly designed studies in both adult- and child-focused research, stressing the need for high-quality exploration in this area. As a growing research area, the link between food preparation behaviours and health measured on a variety of outcomes needs further comprehensive investigation.

Therefore, in this Special Issue we welcome original research and literature reviews in relation to food and meal preparation and its association with diet, health and wellbeing.  Both qualitative and quantitative methodologies will be considered. Here food preparation behaviours could include food skills such as shopping, storage and planning as well as cooking.

Prof. Moira Dean
Dr. Michelle Spence
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Nutrients is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • meal preparation
  • cooking
  • health
  • food

Published Papers (5 papers)

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Research

14 pages, 652 KiB  
Article
Changes in Consumers’ Food Practices during the COVID-19 Lockdown, Implications for Diet Quality and the Food System: A Cross-Continental Comparison
by Blain Murphy, Tony Benson, Amanda McCloat, Elaine Mooney, Chris Elliott, Moira Dean and Fiona Lavelle
Nutrients 2021, 13(1), 20; https://0-doi-org.brum.beds.ac.uk/10.3390/nu13010020 - 23 Dec 2020
Cited by 98 | Viewed by 12890
Abstract
COVID-19 has led to dramatic societal changes. Differing movement restrictions across countries have affected changes in consumers’ food practices, with a potentially detrimental impact on their health and food systems. To investigate this, this research explored changes in consumers’ food practices during the [...] Read more.
COVID-19 has led to dramatic societal changes. Differing movement restrictions across countries have affected changes in consumers’ food practices, with a potentially detrimental impact on their health and food systems. To investigate this, this research explored changes in consumers’ food practices during the initial COVID-19 phase and assessed the impact of location on these changes. A sample of 2360 adults from three continents (Island of Ireland (IOI), Great Britain (GB), United States (USA), and New Zealand (NZ)) were recruited for a cross-sectional online survey (May–June 2020). Participants completed questions in relation to their cooking and food practices, diet quality, and COVID-19 food-related practices. Significant changes in consumers’ food practices during the pandemic were seen within and between regions, with fewer cooking practices changes found in the USA. Food practices, which may put added pressure on the food system, such as bulk buying, were seen across all regions. To prevent this, organisational food practices, including planning ahead, should be emphasized. Additionally, while positive cooking-related practices and increases in fruit and vegetable intake were found, an increase in saturated fat intake was also seen. With the additional pressure on individuals’ physical and mental health, the essentiality of maintaining a balanced diet should be promoted. Full article
(This article belongs to the Special Issue Food Preparation Behaviours, Diet and Health)
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25 pages, 1245 KiB  
Article
How Does Time Use Differ between Individuals Who Do More versus Less Foodwork? A Compositional Data Analysis of Time Use in the United Kingdom Time Use Survey 2014–2015
by Chloe Clifford Astbury, Louise Foley, Tarra L. Penney and Jean Adams
Nutrients 2020, 12(8), 2280; https://0-doi-org.brum.beds.ac.uk/10.3390/nu12082280 - 30 Jul 2020
Cited by 11 | Viewed by 3934
Abstract
Background: Increased time spent on home food preparation is associated with higher diet quality, but a lack of time is often reported as a barrier to this practice. We compared time use in individuals who do more versus less foodwork (tasks required to [...] Read more.
Background: Increased time spent on home food preparation is associated with higher diet quality, but a lack of time is often reported as a barrier to this practice. We compared time use in individuals who do more versus less foodwork (tasks required to feed ourselves and our households, including home food preparation). Methods: Cross-sectional analysis of the UK Time Use Survey 2014–15, participants aged 16+ (N = 6143). Time use over 24 h was attributed to seven compositional parts: personal care; sleep; eating; physical activity; leisure screen time; work (paid and unpaid); and socialising and hobbies. Participants were categorised as doing no, ‘some’ (<70 min), or ‘more’ foodwork (≥70 min). We used compositional data analysis to test whether time-use composition varied between these participant groups, determine which of the parts varied between groups, and test for differences across population subgroups. Results: Participants who spent more time on foodwork spent less time on sleep, eating, and personal care and more time on work. Women who did more foodwork spent less time on personal care, socialising, and hobbies, which was not the case for men. Conclusion: Those who seek to encourage home food preparation should be aware of the associations between foodwork and other activities and design their interventions to guard against unintended consequences. Full article
(This article belongs to the Special Issue Food Preparation Behaviours, Diet and Health)
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20 pages, 799 KiB  
Article
Cook-EdTM: A Model for Planning, Implementing and Evaluating Cooking Programs to Improve Diet and Health
by Roberta C. Asher, Tammie Jakstas, Julia A. Wolfson, Anna J. Rose, Tamara Bucher, Fiona Lavelle, Moira Dean, Kerith Duncanson, Beth Innes, Tracy Burrows, Clare E. Collins and Vanessa A. Shrewsbury
Nutrients 2020, 12(7), 2011; https://0-doi-org.brum.beds.ac.uk/10.3390/nu12072011 - 06 Jul 2020
Cited by 21 | Viewed by 8877
Abstract
Domestic cooking education programs are typically designed to improve an individual’s food and cooking skills, although not necessarily diet quality. Currently, there are no comprehensive models to guide the planning, implementation and evaluation of domestic cooking education programs that focus on improving diet [...] Read more.
Domestic cooking education programs are typically designed to improve an individual’s food and cooking skills, although not necessarily diet quality. Currently, there are no comprehensive models to guide the planning, implementation and evaluation of domestic cooking education programs that focus on improving diet and health. Our aim was to address this through development of the Cooking Education (“Cook-EdTM”) model, using the PRECEDE-PROCEED model as the underlying Cook-EdTM framework. A review of the food and cooking skills education literature informed the content of the Cook-EdTM model. Cook-EdTM was critiqued by experts in consumer behaviour, cooking and nutrition education research and education until consensus on model content and format was reached. Cook-EdTM leads cooking program developers through eight distinct stages, engaging key stakeholders in a co-design process from the outset to tailor programs to address the need of individuals and inform the development of program content, program delivery, and evaluation. A Cook-EdTM scenario applied in practice is described. The proposed Cook-EdTM model has potential to be adapted for use in domestic cooking education programs delivered in clinical, community, school or research settings. Further research will establish Cook-EdTM’s utility in enhancing program development and in improving food and cooking skills, dietary patterns and health outcomes. Full article
(This article belongs to the Special Issue Food Preparation Behaviours, Diet and Health)
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18 pages, 1258 KiB  
Article
Food Agency in the United States: Associations with Cooking Behavior and Dietary Intake
by Julia A. Wolfson, Jacob Lahne, Minakshi Raj, Noura Insolera, Fiona Lavelle and Moira Dean
Nutrients 2020, 12(3), 877; https://0-doi-org.brum.beds.ac.uk/10.3390/nu12030877 - 24 Mar 2020
Cited by 54 | Viewed by 6971
Abstract
“Food agency” is one’s ability to procure and prepare food within the contexts of one’s social, physical, and economic environment. In 2018, we used Amazon TurkPrime to field two large national surveys in the United States (US) to examine food agency and several [...] Read more.
“Food agency” is one’s ability to procure and prepare food within the contexts of one’s social, physical, and economic environment. In 2018, we used Amazon TurkPrime to field two large national surveys in the United States (US) to examine food agency and several food- and cooking-related factors. The first survey (n = 1,457) was fielded in a national sample of US adults. The second survey (n = 1,399) comprised of parents of 2–9-year-old children. Analyses included hierarchical linear regression to examine factors that explained variation in food agency and used Poisson and generalized linear models to examine the association between food agency and between cooking behavior and dietary intake, respectively. Cooking skills; food skills; and cooking confidence, attitudes, and perceptions explained a high degree of food agency variance. Higher food agency was associated with more frequent cooking of all meals, more frequent scratch cooking, and less frequent cooking with packaged ingredients among both adults and parents. Higher food agency was also associated with higher consumption of vegetables among both adults and children. Food agency encompasses a number of the interrelated factors important for home cooking and is a useful construct for understanding and promoting home cooking behavior. Full article
(This article belongs to the Special Issue Food Preparation Behaviours, Diet and Health)
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12 pages, 259 KiB  
Article
Perceptions of ‘Home Cooking’: A Qualitative Analysis from the United Kingdom and United States
by Susanna D.H. Mills, Julia A. Wolfson, Wendy L. Wrieden, Heather Brown, Martin White and Jean Adams
Nutrients 2020, 12(1), 198; https://0-doi-org.brum.beds.ac.uk/10.3390/nu12010198 - 12 Jan 2020
Cited by 23 | Viewed by 9611
Abstract
Cooking at home is likely to be associated with benefits to diet and health. However, the nuanced perceptions and practices linked to different types of cooking are not yet fully understood. This research aimed to explore the specific concept of ‘home cooking’, using [...] Read more.
Cooking at home is likely to be associated with benefits to diet and health. However, the nuanced perceptions and practices linked to different types of cooking are not yet fully understood. This research aimed to explore the specific concept of ‘home cooking’, using qualitative research from the UK and US. Data from two previously completed studies exploring cooking at home were combined and a new secondary analysis was undertaken using the Framework Method. Data in the first study were drawn from participants in the North East of the UK who were interviewed. Data in the second study were drawn from participants in Baltimore, US, who took part in focus groups. Data from a total of 71 adults (18 UK and 53 US), with diverse sociodemographic characteristics and experiences of cooking, were analysed. In both countries, participants distinguished ‘home cooking’ as a distinct subtype of cooking at home. ‘Home cooking’ was defined in terms of preparing a meal from scratch, cooking with love and care, and nostalgia. Cooking at home had a range of dimensions, and perceptions of ‘home cooking’ tended to focus on social and emotional associations. In future, public health initiatives might, therefore, highlight the potential social and emotional benefits of ‘home cooking’, rather than emphasising implications for physical health. Full article
(This article belongs to the Special Issue Food Preparation Behaviours, Diet and Health)
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