Nutrition Research and Practice

The Korean Nutrition Society (한국영양학회)
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Associations between Japanese schoolchildren's involvement in at-home meal preparation, their food intakes, and cooking skills

  • Nozue, Miho (National institutes of Biomedical Innovation, Health and Nutrition) ;
  • Ishida, Hiromi (Faculty of Nutrition, Kagawa Nutrition University) ;
  • Hazano, Sayaka (Department of Health and Nutritional Science, Faculty of Human Health Science, Matsumoto University) ;
  • Nakanishi, Akemi (Faculty of Nutrition, Kagawa Nutrition University) ;
  • Yamamoto, Taeko (School of Nutrition and Dietetic, Faculty of Health and Social Services, Kanagawa University of Human Services) ;
  • Abe, Aya (Faculty of Urban Liberal Arts, Tokyo Metropolitan University) ;
  • Nishi, Nobuo (National institutes of Biomedical Innovation, Health and Nutrition) ;
  • Yokoyama, Tetsuji (Department of Health Promotion, National Institute of Public Health) ;
  • Murayama, Nobuko (Department of Health and Nutrition, Faculty of Human Life Studies, University of Niigata Prefecture)
  • Received : 2015.07.15
  • Accepted : 2016.01.06
  • Published : 2016.06.01
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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.

Keywords

References

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