City Research Online

Abstract

One of the many barriers to a healthier diet in low-income communities is a presumed lack of practical food skills. This article reports findings from exploratory qualitative research conducted with potential participants in a cooking skills intervention, in low income communities in Scotland. The research found widely varying levels of skill and confidence regarding cooking, supported the need for a community-based intervention approach, and demonstrated the importance of consumer research to inform the content of interventions. Challenges the view that low income communities lack skills, suggesting that food skills should be defined more broadly than “cooking from scratch”. Other barriers to healthy eating, such as poverty, food access and taste preferences, remain important.

Publication Type:	Article
Publisher Keywords:	Cooking, Skills, Income, Poverty, Social alienation
Subjects:	H Social Sciences > HD Industries. Land use. Labor
Departments:	School of Health & Psychological Sciences > Healthcare Services Research & Management > Food Policy
SWORD Depositor:	Symplectic Administrator

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