Associations between Japanese schoolchildren's involvement in at-home meal preparation, their food intakes, and cooking skills.
10.4162/nrp.2016.10.3.359
- Author:
Miho NOZUE
1
;
Hiromi ISHIDA
;
Sayaka HAZANO
;
Akemi NAKANISHI
;
Taeko YAMAMOTO
;
Aya ABE
;
Nobuo NISHI
;
Tetsuji YOKOYAMA
;
Nobuko MURAYAMA
Author Information
1. National institutes of Biomedical Innovation, Health and Nutrition, 1-23-1 Toyama, Shinjuku, Tokyo 162-8636, Japan. mnozue@nih.go.jp
- Publication Type:Brief Communication
- Keywords:
Involvement;
meal preparation;
food intake;
cooking skills;
school children
- MeSH:
Asian Continental Ancestry Group*;
Child;
Cooking*;
Cross-Sectional Studies;
Eating;
Female;
Humans;
Logistic Models;
Meals*;
Parents;
Vegetables
- From:Nutrition Research and Practice
2016;10(3):359-363
- CountryRepublic of Korea
- Language:English
-
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.
