Nutr Res Pract.  2016 Jun;10(3):359-363. 10.4162/nrp.2016.10.3.359.

Associations between Japanese schoolchildren's involvement in at-home meal preparation, their food intakes, and cooking skills

Affiliations
  • 1National institutes of Biomedical Innovation, Health and Nutrition, 1-23-1 Toyama, Shinjuku, Tokyo 162-8636, Japan. mnozue@nih.go.jp
  • 2Faculty of Nutrition, Kagawa Nutrition University, Saitama 350-0288, Japan.
  • 3Department of Health and Nutritional Science, Faculty of Human Health Science, Matsumoto University, Nagano 390-1295, Japan.
  • 4School of Nutrition and Dietetic, Faculty of Health and Social Services, Kanagawa University of Human Services , Kanagawa 238-8522, Japan.
  • 5Faculty of Urban Liberal Arts, Tokyo Metropolitan University, Tokyo 192-0397, Japan.
  • 6Department of Health Promotion, National Institute of Public Health, Saitama 351-0197, Japan.
  • 7Department of Health and Nutrition, Faculty of Human Life Studies, University of Niigata Prefecture, Niigata 950-8680, Japan.

Abstract

BACKGROUND/OBJECTIVES
This study aimed to examine the association of Japanese schoolchildren's involvement in at-home meal preparation with food intake and cooking skill.
SUBJECTS/METHODS
We included 1,207 fifth-grade children aged 10-11 years and one parent of each child. A cross-sectional survey was used to collect data on involvement in at-home meal preparation. Correspondence analysis was used to classify involvement in at-home meal preparation into three groups: food-related activities (cooking only or with other activities such as shopping, table-setting, clean up, and dishwashing), non-food-related activities (table-setting and/or clean up), and no (helping) activities. Food intake was assessed using a food frequency questionnaire. Logistic regression models were used to examine involvement in at-home meal preparation associations.
RESULTS
The sample consisted of 1,207 fifth-grade children. Vegetable intake was lower in the no (helping) activities group than the food-related activities group (95% CI; boys: 1.2, 5.1, girls: 2.0, 8.9). Fewer children in the non-food-related activities group reported they were able to make a portion of their meals compared with the food-related activities group (95% CI; boys: 1.6, 3.5; girls: 1.5, 3.2).
CONCLUSIONS
Children in the food-related activities group showed more favorable food intake and cooking skills than children in the no (helping) activities or non-food-related activities group.

Keyword

Involvement; meal preparation; food intake; cooking skills; school children

MeSH Terms

Asian Continental Ancestry Group*
Child
Cooking*
Cross-Sectional Studies
Eating
Female
Humans
Logistic Models
Meals*
Parents
Vegetables

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