Identifying Factors Related to Food Agency: Cooking Habits in the Spanish Adult Population-A Cross-Sectional Study

Nutrients
Ángela García-GonzálezGregorio Varela-Moreiras

Abstract

This study focuses on understanding factors that influence food agency in the Spanish population, specifically with regard to cooking habits, knowledge, and determinants and their possible relationship with body weight. A cross-sectional telephone survey was conducted. Individuals were asked about their cooking responsibilities, how they learned to cook, factors that affect their food choices, and their preferred cooking techniques. Anthropometric data were also recorded. Participants were randomly selected, and we finally had 2026 respondents aged ≥18 years (60% women, 40% men). A total of 90.5% of participants stated that they had cooking skills. Women were mainly responsible for cooking tasks (p < 0.05) at all ages. A significantly higher proportion of people under 50 years self-reported that they were "able to cook" in comparison with groups over 50 years. Regardless of age, most participants learned to cook either by practice (43.3%) or from a family member (42.2%). Men tended to be more autodidactic, whereas women reported learning from family. No relation was found between weight status and the evaluated factors investigated. In conclusion, women bear the responsibility for the entire cooking process in families, indicat...Continue Reading

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Citations

Sep 3, 2019·Public Health Nutrition·Paulo Rogério Melo RodriguesRosangela Alves Pereira
Apr 12, 2019·International Journal of Environmental Research and Public Health·Andrea BegleySatvinder S Dhaliwal
Feb 19, 2019·International Journal of Preventive Medicine·Fábio Montagna SekiyamaSelma Maffei de Andrade
Oct 21, 2020·Nutrients·Ángela García-GonzálezElena Alonso-Aperte
Jun 15, 2021·Work : a Journal of Prevention, Assessment, and Rehabilitation·Emília MartinsPatrícia Araújo

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