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Meal preparation and consumption before and during the COVID-19 pandemic: The relationship with cooking skills of Brazilian university students
This study aimed to analyze meal preparation and the place of its consumption by university students before and during the COVID-19 pandemic, according to their individual characteristics and cooking skills. Methods: Data were collected with 1919 Brazilian university students using the Brazilian Coo...
Autores principales: | , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Elsevier Ltd.
2022
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9007752/ https://www.ncbi.nlm.nih.gov/pubmed/35429579 http://dx.doi.org/10.1016/j.appet.2022.106036 |
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author | Dezanetti, Talissa Quinaud, Ricardo Teixeira Caraher, Martin Jomori, Manuela Mika |
author_facet | Dezanetti, Talissa Quinaud, Ricardo Teixeira Caraher, Martin Jomori, Manuela Mika |
author_sort | Dezanetti, Talissa |
collection | PubMed |
description | This study aimed to analyze meal preparation and the place of its consumption by university students before and during the COVID-19 pandemic, according to their individual characteristics and cooking skills. Methods: Data were collected with 1919 Brazilian university students using the Brazilian Cooking Skills Questionnaire (BCSQ) and questions about gender, living arrangement, knowing how to cook and location of meal consumption. Bayesian multilevel ordinal regression models were used to estimate the probabilities of meal preparation and local location of its consumption by Brazilian university students before and during the COVID-19 pandemic, according to their individual characteristics and cooking skills. Results: Most of participants showed reported a high level of cooking skills (70.7%). Also, they reported a decrease in ordering delivery of take-away food and eating fast-food, while increasing homemade meals with fresh ingredients, ultra-processed food or both during the pandemic compared to the period before the quarantine. Lastly, they increased their cooking frequency during the pandemic, regardless of their cooking skills level. However, the group with high cooking skills had a greater increase in the use of fresh ingredients. Conclusions: The study showed that the pandemic was an opportunity for university students to increase their cooking skills and frequency of cooking at home with a variety of foods. Particular attention should be given to those with low cooking skills and that use ultra-processed foods, promoting interventions to disseminate information and with behavior change components to teach about healthy cooking to increase cooking knowledge and skills, focusing on preparation of fresh ingredients. |
format | Online Article Text |
id | pubmed-9007752 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | Elsevier Ltd. |
record_format | MEDLINE/PubMed |
spelling | pubmed-90077522022-04-14 Meal preparation and consumption before and during the COVID-19 pandemic: The relationship with cooking skills of Brazilian university students Dezanetti, Talissa Quinaud, Ricardo Teixeira Caraher, Martin Jomori, Manuela Mika Appetite Article This study aimed to analyze meal preparation and the place of its consumption by university students before and during the COVID-19 pandemic, according to their individual characteristics and cooking skills. Methods: Data were collected with 1919 Brazilian university students using the Brazilian Cooking Skills Questionnaire (BCSQ) and questions about gender, living arrangement, knowing how to cook and location of meal consumption. Bayesian multilevel ordinal regression models were used to estimate the probabilities of meal preparation and local location of its consumption by Brazilian university students before and during the COVID-19 pandemic, according to their individual characteristics and cooking skills. Results: Most of participants showed reported a high level of cooking skills (70.7%). Also, they reported a decrease in ordering delivery of take-away food and eating fast-food, while increasing homemade meals with fresh ingredients, ultra-processed food or both during the pandemic compared to the period before the quarantine. Lastly, they increased their cooking frequency during the pandemic, regardless of their cooking skills level. However, the group with high cooking skills had a greater increase in the use of fresh ingredients. Conclusions: The study showed that the pandemic was an opportunity for university students to increase their cooking skills and frequency of cooking at home with a variety of foods. Particular attention should be given to those with low cooking skills and that use ultra-processed foods, promoting interventions to disseminate information and with behavior change components to teach about healthy cooking to increase cooking knowledge and skills, focusing on preparation of fresh ingredients. Elsevier Ltd. 2022-08-01 2022-04-14 /pmc/articles/PMC9007752/ /pubmed/35429579 http://dx.doi.org/10.1016/j.appet.2022.106036 Text en © 2022 Elsevier Ltd. All rights reserved. Since January 2020 Elsevier has created a COVID-19 resource centre with free information in English and Mandarin on the novel coronavirus COVID-19. The COVID-19 resource centre is hosted on Elsevier Connect, the company's public news and information website. Elsevier hereby grants permission to make all its COVID-19-related research that is available on the COVID-19 resource centre - including this research content - immediately available in PubMed Central and other publicly funded repositories, such as the WHO COVID database with rights for unrestricted research re-use and analyses in any form or by any means with acknowledgement of the original source. These permissions are granted for free by Elsevier for as long as the COVID-19 resource centre remains active. |
spellingShingle | Article Dezanetti, Talissa Quinaud, Ricardo Teixeira Caraher, Martin Jomori, Manuela Mika Meal preparation and consumption before and during the COVID-19 pandemic: The relationship with cooking skills of Brazilian university students |
title | Meal preparation and consumption before and during the COVID-19 pandemic: The relationship with cooking skills of Brazilian university students |
title_full | Meal preparation and consumption before and during the COVID-19 pandemic: The relationship with cooking skills of Brazilian university students |
title_fullStr | Meal preparation and consumption before and during the COVID-19 pandemic: The relationship with cooking skills of Brazilian university students |
title_full_unstemmed | Meal preparation and consumption before and during the COVID-19 pandemic: The relationship with cooking skills of Brazilian university students |
title_short | Meal preparation and consumption before and during the COVID-19 pandemic: The relationship with cooking skills of Brazilian university students |
title_sort | meal preparation and consumption before and during the covid-19 pandemic: the relationship with cooking skills of brazilian university students |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9007752/ https://www.ncbi.nlm.nih.gov/pubmed/35429579 http://dx.doi.org/10.1016/j.appet.2022.106036 |
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