Cargando…

Definitions and Assessment Methods of ‘Home Cooking’ in Studies with Dietary Variables: A Scoping Review

Home cooking is a complex idea that involves multiple skills and behaviors and can be interpreted differently. Using six databases (two of which were Japanese), this scoping review examined the definitions and methods used in studies investigating the relationship between home cooking and dietary va...

Descripción completa

Detalles Bibliográficos
Autores principales:	Yuan, Xiaoyi, Fujiwara, Aya, Matsumoto, Mai, Tajima, Ryoko, Shinsugi, Chisa, Koshida, Emiko, Takimoto, Hidemi
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Review
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9412361/ https://www.ncbi.nlm.nih.gov/pubmed/36014848 http://dx.doi.org/10.3390/nu14163344

Ejemplares similares

Trends in dietary salt sources in Japanese adults: data from the 2007–2019 National Health and Nutrition Survey
por: Matsumoto, Mai, et al.
Publicado: (2023)

Validation of Dietary Intake Estimated by Web-Based Dietary Assessment Methods and Usability Using Dietary Records or 24-h Dietary Recalls: A Scoping Review
por: Murai, Utako, et al.
Publicado: (2023)

Association between Food Sources of Free Sugars and Weight Status among Children and Adolescents in Japan: The 2016 National Health and Nutrition Survey, Japan
por: Fujiwara, Aya, et al.
Publicado: (2022)

Trends in Food Group Intake According to Body Size among Young Japanese Women: The 2001–2019 National Health and Nutrition Survey
por: Matsumoto, Mai, et al.
Publicado: (2022)

Consumption of meals prepared away from home is associated with inadequacy of dietary fiber, vitamin C and mineral intake among Japanese adults: analysis from the 2015 National Health and Nutrition Survey
por: Matsumoto, Mai, et al.
Publicado: (2021)

Trends in Mean Energy and Nutrient Intakes in Japanese Children and Adolescents: The National Health and Nutrition Survey, 1995–2019
por: Shinsugi, Chisa, et al.
Publicado: (2023)

Use of Mid-Upper Arm Circumference (MUAC) to Predict Malnutrition among Sri Lankan Schoolchildren
por: Shinsugi, Chisa, et al.
Publicado: (2020)

Associations of Emotional Behavior with Nutritional Status and Lifestyle Habits among Schoolchildren Aged 5–10 Years in Sri Lanka
por: Shinsugi, Chisa, et al.
Publicado: (2021)

Change in Growth and Diet Quality Among Preschool Children in Tokyo, Japan
por: Shinsugi, Chisa, et al.
Publicado: (2020)

National Nutrition Surveys Applying Dietary Records or 24-h Dietary Recalls with Questionnaires: A Scoping Review
por: Okada, Emiko, et al.
Publicado: (2023)

Association of Free Sugars Intake with Cardiometabolic Risk Factors among Japanese Adults: The 2016 National Health and Nutrition Survey, Japan
por: Fujiwara, Aya, et al.
Publicado: (2020)

Double burden of maternal and child malnutrition and socioeconomic status in urban Sri Lanka
por: Shinsugi, Chisa, et al.
Publicado: (2019)

Correction: Double burden of maternal and child malnutrition and socioeconomic status in urban Sri Lanka
por: Shinsugi, Chisa, et al.
Publicado: (2020)

The Association between Milk and Dairy Products Consumption and Nutrient Intake Adequacy among Japanese Adults: Analysis of the 2016 National Health and Nutrition Survey
por: Saito, Aki, et al.
Publicado: (2019)

Associations of Nutritional Status with Full Immunization Coverage and Safe Hygiene Practices among Thai Children Aged 12–59 Months
por: Shinsugi, Chisa, et al.
Publicado: (2021)

Home Cooking and Child Obesity in Japan: Results from the A-CHILD Study
por: Tani, Yukako, et al.
Publicado: (2019)

Associations of Caregiver Cooking Skills with Child Dietary Behaviors and Weight Status: Results from the A-CHILD Study
por: Tani, Yukako, et al.
Publicado: (2021)

Home Cooking Is Related to Potential Reduction in Cardiovascular Disease Risk among Adolescents: Results from the A-CHILD Study
por: Tani, Yukako, et al.
Publicado: (2020)

Association between the Portion Sizes of Traditional Japanese Seasonings—Soy Sauce and Miso—and Blood Pressure: Cross-Sectional Study Using National Health and Nutrition Survey, 2012–2016 Data
por: Okada, Emiko, et al.
Publicado: (2018)

Comparing Different Residential Neighborhood Definitions and the Association Between Density of Restaurants and Home Cooking Among Dutch Adults
por: Pinho, Maria Gabriela M., et al.
Publicado: (2019)

Food Choice Values and Food Literacy in a Nationwide Sample of Japanese Adults: Associations with Sex, Age, and Body Mass Index
por: Murakami, Kentaro, et al.
Publicado: (2022)

Cooking at Home, Fast Food, Meat Consumption, and Dietary Carbon Footprint among US Adults
por: Wolfson, Julia A., et al.
Publicado: (2022)

Development of a screening method for determining sodium intake based on the Dietary Reference Intakes for Japanese, 2020: A cross-sectional analysis of the National Health and Nutrition Survey, Japan
por: Okada, Chika, et al.
Publicado: (2020)

The Healthy Cooking Index does not Predict the Carotenoid Content of Home-Cooked Meals
por: Raber, Margaret, et al.
Publicado: (2020)

Factors associated with stunting among children according to the level of food insecurity in the household: a cross-sectional study in a rural community of Southeastern Kenya
por: Shinsugi, Chisa, et al.
Publicado: (2015)

Dietary Habits and Cooking Methods Could Reduce Avoidable Exposure to PCBs in Maternal and Cord Sera
por: Jin, Weiwei, et al.
Publicado: (2017)

The association of highly processed food consumption with food choice values and food literacy in Japanese adults: a nationwide cross-sectional study
por: Shinozaki, Nana, et al.
Publicado: (2023)

Data on the Life Cycle Assessment of pizzas cooked and consumed at home taking into account the variability of consumer practices
por: Cortesi, Adeline, et al.
Publicado: (2023)

Home-Cooked Pesticides Consumption Varies by Season
por: Potera, C
Publicado: (2001)

The frequency of cooking dinner at home and its association with nutrient intake adequacy among married young-to-middle-aged Japanese women: the POTATO Study
por: Saito, Aki, et al.
Publicado: (2019)

Associations of food choice values and food literacy with overall diet quality: a nationwide cross-sectional study in Japanese adults
por: Murakami, Kentaro, et al.
Publicado: (2023)

Cooking Frequency Associated With Dietary Quality in iCook-4H Youth Participants at Baseline
por: Ford, Amber D, et al.
Publicado: (2019)

Associations between Japanese schoolchildren's involvement in at-home meal preparation, their food intakes, and cooking skills
por: Nozue, Miho, et al.
Publicado: (2016)

Breathing Room: Cleaner Fuels for Home Cooking in LMICs
por: Seltenrich, Nate
Publicado: (2023)

Cooks and Cooking
Publicado: (1889)

Critique of the Chinese dietary guidelines on the consumption of cooking oils
por: Yan, Sisi, et al.
Publicado: (2020)

CERN Hadronic music festival 2006: the "Home Cooking" group
Publicado: (2006)

Analysing Cooking Behaviour in Home Settings: Towards Health Monitoring †
por: Yordanova, Kristina, et al.
Publicado: (2019)

Personal characteristics, cooking at home and shopping frequency influence consumption
por: Gustat, Jeanette, et al.
Publicado: (2017)

Instrument for measuring home cooking skills in primary health care
por: Teixeira, Aline Rissatto, et al.
Publicado: (2022)

Cannot write session to /tmp/vufind_sessions/sess_hm6r8qaaipefssi6o9a0i7o08i