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Motives for dish choices during home meal preparation: results from a large sample of the NutriNet-Santé study
BACKGROUND: Although culinary practices have strongly evolved over time, few data are available on contemporary dish choices during meal preparation. We therefore sought to determine individual motives when choosing dishes to be prepared during weekdays and on weekends. METHODS: The importance of 27...
Autores principales: | , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
BioMed Central
2015
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4589128/ https://www.ncbi.nlm.nih.gov/pubmed/26419533 http://dx.doi.org/10.1186/s12966-015-0270-9 |
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author | Ducrot, Pauline Méjean, Caroline Allès, Benjamin Fassier, Philippine Hercberg, Serge Péneau, Sandrine |
author_facet | Ducrot, Pauline Méjean, Caroline Allès, Benjamin Fassier, Philippine Hercberg, Serge Péneau, Sandrine |
author_sort | Ducrot, Pauline |
collection | PubMed |
description | BACKGROUND: Although culinary practices have strongly evolved over time, few data are available on contemporary dish choices during meal preparation. We therefore sought to determine individual motives when choosing dishes to be prepared during weekdays and on weekends. METHODS: The importance of 27 criteria related to dish choices was assessed in 53,025 participants in the NutriNet-Santé study. Dimensions of dish choice motives were investigated using exploratory factor analysis. Mean ratings of motives during weekdays and on weekends were compared using Student's t-test. Association between socio-demographic and cooking practice characteristics, and dish choice motives were evaluated using logistic regression models. RESULTS: Five dimensions of dish choice motives emerged: healthy diet (explained variance: 48.3 %), constraints (19.0 %), pleasure (12.1 %), specific diets (11.0 %) and organization (9.6 %). The healthy diet factor was the most important on weekdays (mean rating 3.93) and weekends (3.90). Pleasure (3.61) had a higher score than constraints (3.54) on weekends (p < 0.0001) while the opposite was observed on weekdays (3.42 vs 3.77, respectively) (p < 0.0001). Organization was more important on weekdays (2.89) than on weekends (2.75) (p < 0.0001). Dish choice motives appeared to be significantly associated with socio-demographic and cooking practice characteristics. CONCLUSION: This study highlighted factors involved in dish choices in meal preparation on weekdays and weekends, as well as individual characteristics which determine motives for dish choices. From a public health perspective, these findings might help to develop appropriate strategies for promoting home meal preparation. ELECTRONIC SUPPLEMENTARY MATERIAL: The online version of this article (doi:10.1186/s12966-015-0270-9) contains supplementary material, which is available to authorized users. |
format | Online Article Text |
id | pubmed-4589128 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2015 |
publisher | BioMed Central |
record_format | MEDLINE/PubMed |
spelling | pubmed-45891282015-10-01 Motives for dish choices during home meal preparation: results from a large sample of the NutriNet-Santé study Ducrot, Pauline Méjean, Caroline Allès, Benjamin Fassier, Philippine Hercberg, Serge Péneau, Sandrine Int J Behav Nutr Phys Act Research BACKGROUND: Although culinary practices have strongly evolved over time, few data are available on contemporary dish choices during meal preparation. We therefore sought to determine individual motives when choosing dishes to be prepared during weekdays and on weekends. METHODS: The importance of 27 criteria related to dish choices was assessed in 53,025 participants in the NutriNet-Santé study. Dimensions of dish choice motives were investigated using exploratory factor analysis. Mean ratings of motives during weekdays and on weekends were compared using Student's t-test. Association between socio-demographic and cooking practice characteristics, and dish choice motives were evaluated using logistic regression models. RESULTS: Five dimensions of dish choice motives emerged: healthy diet (explained variance: 48.3 %), constraints (19.0 %), pleasure (12.1 %), specific diets (11.0 %) and organization (9.6 %). The healthy diet factor was the most important on weekdays (mean rating 3.93) and weekends (3.90). Pleasure (3.61) had a higher score than constraints (3.54) on weekends (p < 0.0001) while the opposite was observed on weekdays (3.42 vs 3.77, respectively) (p < 0.0001). Organization was more important on weekdays (2.89) than on weekends (2.75) (p < 0.0001). Dish choice motives appeared to be significantly associated with socio-demographic and cooking practice characteristics. CONCLUSION: This study highlighted factors involved in dish choices in meal preparation on weekdays and weekends, as well as individual characteristics which determine motives for dish choices. From a public health perspective, these findings might help to develop appropriate strategies for promoting home meal preparation. ELECTRONIC SUPPLEMENTARY MATERIAL: The online version of this article (doi:10.1186/s12966-015-0270-9) contains supplementary material, which is available to authorized users. BioMed Central 2015-09-30 /pmc/articles/PMC4589128/ /pubmed/26419533 http://dx.doi.org/10.1186/s12966-015-0270-9 Text en © Ducrot et al. 2015 Open AccessThis article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The Creative Commons Public Domain Dedication waiver (http://creativecommons.org/publicdomain/zero/1.0/) applies to the data made available in this article, unless otherwise stated. |
spellingShingle | Research Ducrot, Pauline Méjean, Caroline Allès, Benjamin Fassier, Philippine Hercberg, Serge Péneau, Sandrine Motives for dish choices during home meal preparation: results from a large sample of the NutriNet-Santé study |
title | Motives for dish choices during home meal preparation: results from a large sample of the NutriNet-Santé study |
title_full | Motives for dish choices during home meal preparation: results from a large sample of the NutriNet-Santé study |
title_fullStr | Motives for dish choices during home meal preparation: results from a large sample of the NutriNet-Santé study |
title_full_unstemmed | Motives for dish choices during home meal preparation: results from a large sample of the NutriNet-Santé study |
title_short | Motives for dish choices during home meal preparation: results from a large sample of the NutriNet-Santé study |
title_sort | motives for dish choices during home meal preparation: results from a large sample of the nutrinet-santé study |
topic | Research |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4589128/ https://www.ncbi.nlm.nih.gov/pubmed/26419533 http://dx.doi.org/10.1186/s12966-015-0270-9 |
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