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Associations between Cooking at Home and Nutrient and Food Group Intake among Female University Students: A Cross-Sectional Analysis on Living Arrangements

This cross-sectional study examined the association between cooking frequency and nutrient and food group intake among female university students with different living arrangements in Japan. Nutrient and food group intakes were assessed using a validated, brief, self-administered diet history questi...

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Autores principales: Hamade, Hana, Moriyasu, Aoi, Kushida, Osamu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9958962/
https://www.ncbi.nlm.nih.gov/pubmed/36839386
http://dx.doi.org/10.3390/nu15041029
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author Hamade, Hana
Moriyasu, Aoi
Kushida, Osamu
author_facet Hamade, Hana
Moriyasu, Aoi
Kushida, Osamu
author_sort Hamade, Hana
collection PubMed
description This cross-sectional study examined the association between cooking frequency and nutrient and food group intake among female university students with different living arrangements in Japan. Nutrient and food group intakes were assessed using a validated, brief, self-administered diet history questionnaire. Cooking frequency was measured using a single question on a five-point scale. The questionnaire also asked about living arrangements. Of the 91 respondents, 75 females were analyzed. Regarding cooking frequency, cooking at least 1–2 days a week was classified as cooking, and the “cooking yet living with families” group was compared with the “not cooking and living with families” and “cooking and living alone” groups. Based on the intakes of the “cooking yet living with families” group, the “not cooking and living with families” group consumed more total fat (29.5% energy vs. 33.0% energy, p = 0.010) and fewer cereals (224.8 g/1000 kcal vs. 179.6 g/1000 kcal, p = 0.007), and the “cooking and living alone” group consumed more confectionaries (21.0 g/1000 kcal vs. 34.5 g/1000 kcal, p = 0.023). This study showed that female university students who cook at least once a week and live with their families may have better diet quality than those who do not cook and live with their families and those who cook and live alone.
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spelling pubmed-99589622023-02-26 Associations between Cooking at Home and Nutrient and Food Group Intake among Female University Students: A Cross-Sectional Analysis on Living Arrangements Hamade, Hana Moriyasu, Aoi Kushida, Osamu Nutrients Article This cross-sectional study examined the association between cooking frequency and nutrient and food group intake among female university students with different living arrangements in Japan. Nutrient and food group intakes were assessed using a validated, brief, self-administered diet history questionnaire. Cooking frequency was measured using a single question on a five-point scale. The questionnaire also asked about living arrangements. Of the 91 respondents, 75 females were analyzed. Regarding cooking frequency, cooking at least 1–2 days a week was classified as cooking, and the “cooking yet living with families” group was compared with the “not cooking and living with families” and “cooking and living alone” groups. Based on the intakes of the “cooking yet living with families” group, the “not cooking and living with families” group consumed more total fat (29.5% energy vs. 33.0% energy, p = 0.010) and fewer cereals (224.8 g/1000 kcal vs. 179.6 g/1000 kcal, p = 0.007), and the “cooking and living alone” group consumed more confectionaries (21.0 g/1000 kcal vs. 34.5 g/1000 kcal, p = 0.023). This study showed that female university students who cook at least once a week and live with their families may have better diet quality than those who do not cook and live with their families and those who cook and live alone. MDPI 2023-02-18 /pmc/articles/PMC9958962/ /pubmed/36839386 http://dx.doi.org/10.3390/nu15041029 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Hamade, Hana
Moriyasu, Aoi
Kushida, Osamu
Associations between Cooking at Home and Nutrient and Food Group Intake among Female University Students: A Cross-Sectional Analysis on Living Arrangements
title Associations between Cooking at Home and Nutrient and Food Group Intake among Female University Students: A Cross-Sectional Analysis on Living Arrangements
title_full Associations between Cooking at Home and Nutrient and Food Group Intake among Female University Students: A Cross-Sectional Analysis on Living Arrangements
title_fullStr Associations between Cooking at Home and Nutrient and Food Group Intake among Female University Students: A Cross-Sectional Analysis on Living Arrangements
title_full_unstemmed Associations between Cooking at Home and Nutrient and Food Group Intake among Female University Students: A Cross-Sectional Analysis on Living Arrangements
title_short Associations between Cooking at Home and Nutrient and Food Group Intake among Female University Students: A Cross-Sectional Analysis on Living Arrangements
title_sort associations between cooking at home and nutrient and food group intake among female university students: a cross-sectional analysis on living arrangements
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9958962/
https://www.ncbi.nlm.nih.gov/pubmed/36839386
http://dx.doi.org/10.3390/nu15041029
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