文章基本信息

标题：Identifying Factors Related to Food Agency: Cooking Habits in the Spanish Adult Population—A Cross-Sectional Study
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作者：Ángela García-González ; María Achón ; Elena Alonso-Aperte 等
期刊名称：Nutrients
电子版ISSN：2072-6643
出版年度：2018
卷号：10
期号：2
页码：217
DOI：10.3390/nu10020217
语种：English
出版社：MDPI Publishing
摘要：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, indicating a gender gap in the involvement of men in cooking responsibilities and competence. More research is needed to assess the influence of cooking knowledge on obesity prevention.
关键词：cooking skills; Spain; food literacy; food agency cooking skills ; Spain ; food literacy ; food agency