Habilidades culinárias em estudantes universitários durante a pandemia de Covid-19

Abstract

The concept of culinary skills brings together a set of behaviors, confidence, attitudes and the application of knowledge to carry out culinary tasks through which health and well-being are promoted by stimulating autonomy and independence, as well as awareness. healthier food and choices. The aim of the present study was to assess culinary skills in university students during the COVID-19 pandemic. This is a cross-sectional study involving 972 students, 808 undergraduate and 164 graduate students. Sociodemographic and meal preparation information was collected from the participants using an online form. The Brazilian Questionnaire for the Assessment of Culinary Skills and Healthy Eating was applied, with 36 questions divided into 7 scales. The level of culinary skills was obtained from the sum of 5 of these. A scoring scale was established for the equipment and utensils available in the residence, whose final sum reached up to 38 points. Variables associated with cooking skills in each group were studied using logistic regressions. The median age was 25.0 years. Most respondents were women, 72.6% had no children (87.6%) and 57.8% reported living with their parents and/or grandparents. High cooking skills were predominant in the studied population, 65.8% of undergraduate students and 57.3% of graduate students. It was observed that the profile of students who had high culinary skills were individuals who self-reported knowing how to cook and having the help of one more person to prepare meals, had their main meal at home and had more preparation of meals in the family environment during the pandemic. The median score, in both groups, for the “Availability and accessibility of fruits and vegetables” scales was 6.0 points, demonstrating average availability of Fruits and Vegetables; “Culinary attitude” intermediate (15.0 points) and high “Culinary skills” 78.0. The variables used in the multiple analysis do not appear to be predictors of lower culinary ability for undergraduate students. However, graduate students who self-reported not knowing how to cook had an AOR = 7.12 (2.51 – 20.13), indicating a higher odds ratio for low/medium cooking skills. Likewise, those who had greater availability of time, AOR = 0.99 (0.98 – 0.99), and cooking utensils, AOR = 0.90 (0.83 – 0.97), also had a lower odds ratio for low/medium cooking skill. Therefore, the study demonstrated that culinary skills may be related to personal and behavioral factors that include confidence, interest and knowledge, as well as aspects of availability of time, food, utensils and equipment. In addition, the comparative analysis of culinary skills among undergraduate and graduate students is a pioneer in Brazil and allows obtaining a diagnosis that can direct future interventions and encourage policies aimed at this public related to the development of their skills, such as participation in food education programs and the creation of a support network among students.