Low cooking skills are associated with overweight and obesity in undergraduates

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dc.contributor.authorMaciel, Bruna Leal Lima
dc.contributor.authorPelonha, Rafaela Nayara da Costa
dc.contributor.authorJomori, Manuela Mika
dc.contributor.authorRocha, Jéssica Adla Dantas
dc.contributor.authorPassos, Thaís Souza
dc.contributor.authorMaciel, Tamara Gonçalves
dc.date.accessioned2024-01-30T13:12:30Z
dc.date.available2024-01-30T13:12:30Z
dc.date.issued2023-05
dc.description.resumoCulinary skills are defined as the confidence, attitude, and the application of one’s individual knowledge in performing culinary tasks, and their development may be associated with better diet quality and better health status. This study aimed to analyze the association between cooking skills, overweight, and obesity in undergraduates. This is a descriptive, observational, and cross-sectional study, with data collected between October 2020 and March 2021, with undergraduate students (n = 823) at the Federal University of Rio Grande do Norte. Participants answered the online Brazilian Cooking Skills and Healthy Eating Questionnaire Evaluation, BCSQ, which included socioeconomic information. Logistic regressions were used to assess the associations of cooking skills with overweight and obesity. From the total of the students, 70.8% were female, with a median age of 23 (21–30) years; 43.6% were with overweight or obesity; 48.8% were eutrophic; and 7.7% underweight. Overweight and obesity were significantly associated with low levels of culinary self-efficacy and self-efficacy in the use of fruits, vegetables, and seasonings in the bivariate analysis. The logistic regressions showed that living with other people and eating out were associated with higher chances of overweight and obesity. Sharing the responsibility for preparing meals and a high self-efficacy in the use of fruits, vegetables, and seasonings were associated with lower chances for overweight/obesity. Overall, our study showed that overweight and obesity were associated with lower cooking skills in the studied undergraduates. Therefore, the study demonstrates that culinary skills can be explored in educational programs that aim to reduce overweight/obesity in studentspt_BR
dc.identifier.citationPELONHA, Rafaela Nayara da Costa; JOMORI, Manuela Mika; MACIEL, Tamara Gonçalves; ROCHA, Jéssica Adla Dantas; PASSOS, Thaís Souza; MACIEL, Bruna Leal Lima. Low cooking skills are associated with overweight and obesity in undergraduates. Nutrients, [S.l.], v. 15, p. 1-16, 23 mai. 2023. DOI: 10.3390/nu15112424. Disponível em: https://www.mdpi.com/2072-6643/15/11/2424. Acesso em: 24 jan. 2024.pt_BR
dc.identifier.doihttp://dx.doi.org/10.3390/nu15112424
dc.identifier.urihttps://repositorio.ufrn.br/handle/123456789/57443
dc.languageenpt_BR
dc.publisherNutrientspt_BR
dc.rightsAttribution 3.0 Brazil*
dc.rights.urihttp://creativecommons.org/licenses/by/3.0/br/*
dc.subjectCulinary skillspt_BR
dc.subjectCOVID-19pt_BR
dc.subjectUndergraduate studentspt_BR
dc.titleLow cooking skills are associated with overweight and obesity in undergraduatespt_BR
dc.typearticlept_BR

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