Journal
JOURNAL OF NUTRITION EDUCATION AND BEHAVIOR
Volume 50, Issue 5, Pages 494-500Publisher
ELSEVIER SCIENCE INC
DOI: 10.1016/j.jneb.2018.01.021
Keywords
cooking; eating; longitudinal; nutrition
Funding
- National Heart, Lung, and Blood Institute [R01HL116892]
- National Institute of Diabetes and Digestive and Kidney Diseases [T32DK083250]
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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.
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