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1. The Healthy Cooking Index: Nutrition Optimizing Home Food Preparation Practices across Multiple Data Collection Methods

Author:
Raber, Margaret; Baranowski, Tom; Crawford, Karla; Sharma, Shreela V.; Schick, Vanessa; Markham, Christine; Jia, Wenyan; Sun, Mingui; Steinman, Emily; Chandra, Joya
Source:
Journal of the Academy of Nutrition and Dietetics 2020 v.120 no.7 pp. 1119-1132
ISSN:
2212-2672
Subject:
home food preparation,   etc   ; adults; cameras; children; cooking; data collection; disease prevention; meat products; nutrition education; observational studies; paper; parents; principal component analysis; questionnaires; t-test; taste; Texas;     Show all 17 Subjects
Abstract:
... Food preparation interventions are an increasingly popular target for hands-on nutrition education for adults, children, and families, but assessment tools are lacking. Objective data on home cooking practices, and how they are interpreted through different data collection methods, are needed.The goal of this study was to explore the utility of the Healthy Cooking Index in coding multiple types of ...
DOI:
10.1016/j.jand.2020.01.008

2. Pork politics: The scales of home-made food in Eastern Poland

Author:
Mroczkowska, Dr Joanna
Source:
Appetite 2019 v.140 pp. 223-230
ISSN:
0195-6663
Subject:
home food preparation,   etc   ; European Union; farmers; foodways; gender; politics; pork; subsistence farming; Poland;     Show all 9 Subjects
Abstract:
... This paper examines how food practices and food narratives become tools of community building. It explores the politics of pork consumption and production in Eastern Poland, as embedded and enacted at various scales: homestead, family, gender relations, regional and national affinity as well as in EU and national levels. I draw on ethnographic research among the farming communities, where foodways ...
DOI:
10.1016/j.appet.2019.04.022

3. Comparing Different Residential Neighborhood Definitions and the Association Between Density of Restaurants and Home Cooking Among Dutch Adults

Author:
Pinho, Maria Gabriela M.; Mackenbach, Joreintje D.; Charreire, Hélène; Oppert, Jean-Michel; Rutter, Harry; Beulens, Joline W. J.; Brug, Johannes; Lakerveld, Jeroen
Source:
Nutrients 2019 v.11 no.8
ISSN:
2072-6643
Subject:
home food preparation,   etc   ; adults; cooking; cross-sectional studies; educational status; income; residential areas; restaurants; spatial data; Netherlands;     Show all 10 Subjects
Abstract:
... The definition of neighborhoods as areas of exposure to the food environment is a challenge in food environment research. We aimed to test the association of density of restaurants with home cooking using four different definitions of residential neighborhoods. We also tested effect modification by age, length of residency, education, and income. This innovative cross-sectional study was conducted ...
DOI:
10.3390/nu11081796
PubMed:
31382624
PubMed Central:
PMC6722945

4. <i>Allium sativum</i>, <i>Rosmarinus officinalis</i>, and <i>Salvia officinalis</i> Essential Oils: A Spiced Shield against Blowflies

Author:
Bedini, Stefano; Guarino, Salvatore; Echeverria, Maria Cristina; Flamini, Guido; Ascrizzi, Roberta; Loni, Augusto; Conti, Barbara
Source:
Insects 2020 v.11 no.3
ISSN:
2075-4450
Subject:
home food preparation,   etc   ; Allium sativum; Calliphora vomitoria; Rosmarinus officinalis; Salvia officinalis; adults; antennae; antifungal properties; essential oils; females; food pathogens; fumigation; humans; industry; ingestion; insect control; insect larvae; insect pests; intestines; meat consumption; meat processing; meat products; mists; myiasis; oviposition; spices; topical application; toxicity;     Show all 28 Subjects
Abstract:
... Blowflies are known vectors of many foodborne pathogens and unintentional human ingestion of maggots by meat consumption may lead to intestinal myiasis. In fact, the control of insect pests is an important aspect of industrial and home-made food processing and blowflies (Diptera: Calliphoridae), which are among the most important pests involved in the damage of meat products. Most spices, largely ...
DOI:
10.3390/insects11030143

5. Utility of eButton images for identifying food preparation behaviors and meal-related tasks in adolescents

Author:
Raber, Margaret; Patterson, Monika; Jia, Wenyan; Sun, Mingui; Baranowski, Tom
Source:
Nutrition journal 2018 v.17 no.1 pp. 32
ISSN:
1475-2891
Subject:
home food preparation,   etc   ; adolescents; browsing; cameras; children; cooking; cutting; food intake; foods; healthy diet; ingredients; Texas;     Show all 12 Subjects
Abstract:
... BACKGROUND: Food preparation skills may encourage healthy eating. Traditional assessment of child food preparation employs self- or parent proxy-reporting methods, which are prone to error. The eButton is a wearable all-day camera that has promise as an objective, passive method for measuring child food preparation practices. PURPOSE: This paper explores the feasibility of the eButton to reliably ...
DOI:
10.1186/s12937-018-0341-2
PubMed:
29477143
PubMed Central:
PMC6389239
CHORUS:
10.1186/s12937-018-0341-2

6. Who’s cooking? Trends in US home food preparation by gender, education, and race/ethnicity from 2003 to 2016

Author:
Taillie, Lindsey Smith
Source:
Nutrition journal 2018 v.17 no.1 pp. 41
ISSN:
1475-2891
Subject:
home food preparation,   etc   ; Blacks; Whites; adults; cooking; gender; men; regression analysis; secondary education; women; United States;     Show all 11 Subjects
Abstract:
... BACKGROUND: While US home cooking declined in the late twentieth century, it is unclear whether the trend has continued. This study examines home cooking from 2003 to 2016 by gender, educational attainment, and race/ethnicity. METHODS: Nationally representative data from the American Time Use Study from 2003 to 2016 and linear regression models were used to examine changes in the percent of adults ...
DOI:
10.1186/s12937-018-0347-9
PubMed:
29609591
PubMed Central:
PMC5881182

7. Impact of Cooking and Home Food Preparation Interventions Among Adults: A Systematic Review (2011–2016)

Author:
Reicks, Marla; Kocher, Megan; Reeder, Julie
Source:
Journal of nutrition education and behavior 2018 v.50 no.2 pp. 148-172.e1
ISSN:
1499-4046
Subject:
home food preparation,   etc   ; adults; behavior change; cooking; systematic review; vegetable consumption;     Show all 6 Subjects
Abstract:
... To update a review of the impact of interventions for adults that included a cooking component on diet, health, and psychosocial outcomes.A total of 3,047 records were identified by searching MEDLINE, Agricola, Web of Science, and the Cochrane Central Register of Controlled Trials (January, 2011 to March, 2016). A total of 34 articles met inclusion and exclusion criteria for analysis. Study descri ...
DOI:
10.1016/j.jneb.2017.08.004

8. Emotional eating in companion dogs: Owners' perception and relation with feeding habits, eating behavior, and emotional state

Author:
Luño, Isabel; Palacio, Jorge; García-Belenguer, Sylvia; González-Martínez, Ángela; Rosado, Belén
Source:
Journal of veterinary behavior 2018 v.25 pp. 17-23
ISSN:
1558-7878
Subject:
home food preparation,   etc   ; aggression; chi-square distribution; dogs; eating habits; emotions; humans; ingestion; obesity; questionnaires; rodents; social networks; surveys; temperament;     Show all 14 Subjects
Abstract:
... Emotional eating, or changes in eating behavior due to negative emotions, has been demonstrated in humans and rodents, but not in dogs. The aim of the present study was to survey owners' perceptions of the presence of emotional eating in their dogs, as a first approach to investigate this phenomenon in companion dogs. A questionnaire was administered via social media, including questions about gen ...
DOI:
10.1016/j.jveb.2018.03.005

9. Comparison of individuals with low versus high consumption of home-prepared food in a group with universally high dietary quality: a cross-sectional analysis of the UK National Diet & Nutrition Survey (2008–2016)

Author:
Clifford Astbury, Chloe; Penney, Tarra L.; Adams, Jean
Source:
The international journal of behavioral nutrition and physical activity 2019 v.16 no.1 pp. 9
ISSN:
1479-5868
Subject:
home food preparation,   etc   ; Dietary Guidelines; cooking; cross-sectional studies; dietary surveys; energy intake; food records; fruits; healthy diet; issues and policy; low fat dairy products; nutritional adequacy; obesity; red meat; regression analysis; sociodemographic characteristics; sodium; sugars; United Kingdom;     Show all 19 Subjects
Abstract:
... BACKGROUND: Despite inconclusive evidence, the idea that a lack of home food preparation and skills is a limiting factor in achieving a healthy diet is widespread. Cooking skills interventions proliferate, and several countries now mention cooking in their dietary guidelines. The aim of this study was to determine whether substantial consumption of home-prepared food is necessary for high dietary ...
DOI:
10.1186/s12966-019-0768-7
PubMed:
30654805
PubMed Central:
PMC6337812

10. Home-prepared food, dietary quality and socio-demographic factors: a cross-sectional analysis of the UK National Diet and nutrition survey 2008–16

Author:
Clifford Astbury, Chloe; Penney, Tarra L.; Adams, Jean
Source:
The international journal of behavioral nutrition and physical activity 2019 v.16 no.1 pp. 82
ISSN:
1479-5868
Subject:
home food preparation,   etc   ; children; cross-sectional studies; dietary surveys; educational status; energy intake; food records; gender; household income; hypertension; nationalities and ethnic groups; nutritional adequacy; regression analysis; sociodemographic characteristics; United Kingdom;     Show all 15 Subjects
Abstract:
... BACKGROUND: Evidence suggests eating home-prepared food (HPF) is associated with increased dietary quality, while dietary quality varies across socio-demographic factors. Although it has been hypothesised that variation in HPF consumption between population sub-groups may contribute to variation in dietary quality, evidence is inconclusive. This study takes a novel approach to quantifying home-pre ...
DOI:
10.1186/s12966-019-0846-x
PubMed:
31492141
PubMed Central:
PMC6729029

11. Convenience foods. What, why, and when

Author:
Scholliers, Peter
Source:
Appetite 2015 v.94 pp. 2-6
ISSN:
0195-6663
Subject:
home food preparation,   etc   ; foodways; gender; prepared foods;     Show all 4 Subjects
Abstract:
... An attempt is made to assess the academic interest in convenience foods in the past decades in order to introduce this special section on historical dimensions of convenience foods, prepared by FOST, a unit that investigates the history and culture of food (up to today). First, the rise of academic interest is trailed since the appearance of the concept in the 1920s and, next, themes in connection ...
DOI:
10.1016/j.appet.2015.02.017

12. Home food preparation techniques impacted the availability of natural antioxidants and bioactivities in kale and broccoli

Author:
Yu, Lu; Gao, Boyan; Li, Yanfang; Wang, Thomas T. Y.; Luo, Yinghua; Wang, Jing; Yu, Liangli (Lucy)
Source:
Food & function 2018 v.9 no.1 pp. 585-593
ISSN:
2042-650X
Subject:
home food preparation,   etc   ; 2,2-diphenyl-1-picrylhydrazyl; antioxidant activity; antioxidants; broccoli; cations; chopping; food processing; free radicals; functional foods; grinding; high performance liquid chromatography; kale; microwave treatment; oxygen;     Show all 15 Subjects
Abstract:
... This study evaluated the effects of grinding and chopping with/without microwaving on the health-beneficial components, and antioxidant, anti-inflammation and anti-proliferation capacities of commercial kale and broccoli samples. The availability of indole-3-carbinol (I3C) was evaluated using high-performance liquid chromatography. The total phenolic contents, the scavenging activities against DPP ...
DOI:
10.1039/c7fo00948h

13. The Sodium and Potassium Content of the Most Commonly Available Street Foods in Tajikistan and Kyrgyzstan in the Context of the FEEDCities Project

Author:
Lança de Morais, Inês; Lunet, Nuno; Albuquerque, Gabriela; Gelormini, Marcello; Casal, Susana; Damasceno, Albertino; Pinho, Olívia; Moreira, Pedro; Jewell, Jo; Breda, João; Padrão, Patrícia
Source:
Nutrients 2018 v.10 no.1
ISSN:
2072-6643
Subject:
home food preparation,   etc   ; beverages; cross-sectional studies; food composition; issues and policy; nutrient content; photometry; potassium; ready-to-eat foods; snacks; sodium; street foods; Kyrgyzstan; Tajikistan;     Show all 14 Subjects
Abstract:
... This cross-sectional study is aimed at assessing sodium (Na) and potassium (K) content and the molar Na:K ratios of the most commonly available ready-to-eat street foods in Tajikistan and Kyrgyzstan. Four different samples of each of these foods were collected and 62 food categories were evaluated through bromatological analysis. Flame photometry was used to quantify sodium and potassium concentra ...
DOI:
10.3390/nu10010098
PubMed:
29337880
PubMed Central:
PMC5793326

14. Faith and Feeding the Family: Latter-day Saint Fathers and Foodwork

Author:
Namie, Joylin; Timmons, Hillary
Source:
Food & foodways 2014 v.22 no.4 pp. 247-267
ISSN:
1542-3484
Subject:
home food preparation,   etc   ; fathers; foodways; gender; women;     Show all 5 Subjects
Abstract:
... This article examines fathers’ reported contributions to foodwork in Latter-day Saint families, where male-breadwinner and female-homemaker roles are culturally privileged. Data from 75 fathers suggests aspects of Mormon masculinity lead to more involvement with foodwork than might be expected in this cultural context. Fathers assumed the “helper” role of church doctrine but favored tasks like gro ...
DOI:
10.1080/07409710.2014.964588

15. I cooked it myself: Preparing food increases liking and consumption

Author:
Dohle, Simone; Rall, Sina; Siegrist, Michael
Source:
Food quality and preference 2014 v.33 pp. 14-16
ISSN:
0950-3293
Subject:
home food preparation,   etc   ; food intake; milkshakes;     Show all 3 Subjects
Abstract:
... Research has demonstrated that people like and overvalue objects that they have created themselves. In the present study, whether preparing food increases the liking for and consumption of food was examined. Participants (N=60) tasted a high-calorie milkshake that was either self-prepared or other-prepared, i.e., prepared by the experimenter. The self-prepared milkshake received higher liking rati ...
DOI:
10.1016/j.foodqual.2013.11.001

16. Domestic cooking and food skills: A review

Author:
McGowan, Laura; Caraher, Martin; Raats, Monique; Lavelle, Fiona; Hollywood, Lynsey; McDowell, Dawn; Spence, Michelle; McCloat, Amanda; Mooney, Elaine; Dean, Moira
Source:
Critical reviews in food science and nutrition 2017 v.57 no.11 pp. 2412-2431
ISSN:
1549-7852
Subject:
home food preparation,   etc   ; adults; attitudes and opinions; cooking; databases; food availability; gender; nutritional adequacy; nutritional intervention; vegetable consumption;     Show all 10 Subjects
Abstract:
... Domestic cooking skills (CS) and food skills (FS) encompass multiple components, yet there is a lack of consensus on their constituent parts, inter-relatedness, or measurement, leading to limited empirical support for their role in influencing dietary quality. This review assessed the measurement of CS and FS in adults (>16 years); critically examining study designs, psychometric properties of mea ...
DOI:
10.1080/10408398.2015.1072495

17. Intake of Fried Fish at Home and Away from Home in the United States Using Nationally-Representative Data from WWEIA, 2005–14 (P04-192-19)

Author:
Kantor, Linda; Lin, Biing-Hwan
Source:
Current developments in nutrition 2019 v.3 no.Supplement_1
ISSN:
2475-2991
Subject:
home food preparation,   etc   ; Dietary Guidelines; National Health and Nutrition Examination Survey; diet recall; eating out; fast foods; fish; fish consumption; fish patties; food composition; fried meat; healthy eating habits; lipids; nutrition monitoring; refined grains; restaurants; sandwiches; school meals; schools; United States;     Show all 20 Subjects
Abstract:
... The objective of our study is to inform nutrition monitoring and education efforts to boost seafood consumption in the United States by describing patterns of fried fish intake, both at home (FAH) and away from home (FAFH) among the U.S. population. We used 24-hr dietary recall data from the What We Eat in America (WWEIA) survey, the dietary intake component of the National Health and Nutrition Ex ...
DOI:
10.1093/cdn/nzz051.P04-192-19

18. Supporting Families to Cook at Home and Eat Together: Findings From a Feasibility Study

Author:
Utter, Jennifer; Denny, Simon
Source:
Journal of nutrition education and behavior 2016 v.48 no.10 pp. 716-722.e1
ISSN:
1499-4046
Subject:
home food preparation,   etc   ; adolescents; data collection; foods; ingredients; interviews; parents; recipes; social impact;     Show all 9 Subjects
Abstract:
... The current study tested the feasibility and acceptability of an intervention that provided families with meal plans, recipes, and ingredients to cook meals at home.Ten diverse families (1 adolescent, 1 parent) were provided with the resources to prepare 5 family dinners/wk for 8 weeks. Process data were collected by weekly telephone calls. Outcome data were collected by open-ended interviews with ...
DOI:
10.1016/j.jneb.2016.07.001

19. Sociodemographic characteristics and frequency of consuming home-cooked meals and meals from out-of-home sources: cross-sectional analysis of a population-based cohort study

Author:
Mills, Susanna; Adams, Jean; Wrieden, Wendy; White, Martin; Brown, Heather
Source:
Public health nutrition 2018 v.21 no.12 pp. 2255-2266
ISSN:
1475-2727
Subject:
home food preparation,   etc   ; cohort studies; cross-sectional studies; diet; eating out; employment; females; health policy; household income; males; men; nationalities and ethnic groups; questionnaires; regression analysis; sociodemographic characteristics; socioeconomic status; United Kingdom;     Show all 17 Subjects
Abstract:
... To identify sociodemographic characteristics associated with frequency of consuming home-cooked meals and meals from out-of-home sources. Cross-sectional analysis of a population-based cohort study. Frequency of consuming home-cooked meals, ready meals, takeaways and meals out were derived from a participant questionnaire. Sociodemographic characteristics regarding sex, age, ethnicity, working ove ...
DOI:
10.1017/S1368980018000812
PubMed:
29637874 29637874

20. Comparative life cycle assessment of cooking appliances in Italian kitchens

Author:
Favi, Claudio; Germani, Michele; Landi, Daniele; Mengarelli, Marco; Rossi, Marta
Source:
Journal of cleaner production 2018 v.186 pp. 430-449
ISSN:
0959-6526
Subject:
home food preparation,   etc   ; attributional life cycle assessment; climate change; cooking; cooking equipment; ecosystems; electric power; electricity; energy use and consumption; environmental impact; households; human health; kitchens; lunch; metals; midpoint indicator; natural gas; ozone depletion; toxicity; Italy;     Show all 20 Subjects
Abstract:
... The paper aims to analyse and compare the environmental performances of the most widely used cooking appliances (the induction hob vs. the gas hob) considering a typical Italian scenario in terms of food, family and social habits. Cooking appliances are subject to energy labelling, and they represent the most impacting system inside households. This study was performed in accordance with the inter ...
DOI:
10.1016/j.jclepro.2018.03.140