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Meal preparation and consumption before and during the COVID-19 pandemic: The relationship with cooking skills of Brazilian university students

Dezanetti, T., Quinaud, R. T., Caraher, M. ORCID: 0000-0002-0615-839X & Jomori, M. M. (2022). Meal preparation and consumption before and during the COVID-19 pandemic: The relationship with cooking skills of Brazilian university students. Appetite, 175, 106036. doi: 10.1016/j.appet.2022.106036

Abstract

OBJECTIVE: This study aimed to analyze meal preparation and the place of its consumption by university students before and during the COVID-19 pandemic, according to their individual characteristics and cooking skills.

METHODS: Data were collected with 1919 Brazilian university students using the Brazilian Cooking Skills Questionnaire (BCSQ) and questions about gender, living arrangement, knowing how to cook and location of meal consumption. Bayesian multilevel ordinal regression models were used to estimate the probabilities of meal preparation and local location of its consumption by Brazilian university students before and during the COVID-19 pandemic, according to their individual characteristics and cooking skills.

RESULTS: Most of participants showed reported a high level of cooking skills (70.7%). Also, they reported a decrease in ordering delivery of take-away food and eating fast-food, while increasing homemade meals with fresh ingredients, ultra-processed food or both during the pandemic compared to the period before the quarantine. Lastly, they increased their cooking frequency during the pandemic, regardless of their cooking skills level. However, the group with high cooking skills had a greater increase in the use of fresh ingredients.

CONCLUSIONS: The study showed that the pandemic was an opportunity for university students to increase their cooking skills and frequency of cooking at home with a variety of foods. Particular attention should be given to those with low cooking skills and that use ultra-processed foods, promoting interventions to disseminate information and with behavior change components to teach about healthy cooking to increase cooking knowledge and skills, focusing on preparation of fresh ingredients.

Publication Type: Article
Additional Information: © 2022. This manuscript version is made available under the CC-BY-NC-ND 4.0 license https://creativecommons.org/licenses/by-nc-nd/4.0/
Publisher Keywords: Culinary skills; Food consumption; Food skills; Meal preparation; Quarantine; Social distance
Subjects: G Geography. Anthropology. Recreation > GF Human ecology. Anthropogeography
H Social Sciences > HN Social history and conditions. Social problems. Social reform
L Education > LB Theory and practice of education > LB2300 Higher Education
Q Science > QR Microbiology > QR180 Immunology
R Medicine > RA Public aspects of medicine > RA0421 Public health. Hygiene. Preventive Medicine
T Technology > TX Home economics
Departments: School of Health Sciences > Healthcare Services Research & Management > Food Policy
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[img] Text - Supplemental Material
This document is not freely accessible until 21 April 2023 due to copyright restrictions.
Available under License Creative Commons Attribution Non-commercial No Derivatives.

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