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        Associations between Japanese schoolchildren’s involvement in at-home meal preparation, their food intakes, and cooking skills

        Miho Nozue,Hiromi Ishida,Sayaka Hazano,Akemi Nakanishi,Taeko Yamamoto,Aya Abe,Nobuo Nishi,Tetsuji Yokoyama,Nobuko Murayama 대한지역사회영양학회 2016 Nutrition Research and Practice Vol.10 No.3

        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.

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