Correlations between Self-Reported Cooking Confidence and Creativity and Use of Convenience Cooking Products in an Australian Cohort.
convenience cooking products
cooking confidence
cooking creativity
food behavior
Journal
Nutrients
ISSN: 2072-6643
Titre abrégé: Nutrients
Pays: Switzerland
ID NLM: 101521595
Informations de publication
Date de publication:
19 May 2021
19 May 2021
Historique:
received:
02
04
2021
revised:
09
05
2021
accepted:
17
05
2021
entrez:
2
6
2021
pubmed:
3
6
2021
medline:
11
8
2021
Statut:
epublish
Résumé
Most Australians do not meet vegetable intake recommendations. Vegetables are most often consumed in evening meals. However, they often require preparation and therefore cooking skills. Convenience cooking products such as meal bases/concentrates and ready-made sauces are increasingly common and popular and may help address the barriers to vegetable consumption in terms of cost and time. These products also typically provide recipes, which include vegetables, and as such, may help address the barriers of cooking skills, confidence, and creativity. However, the relationships between the use of these products, cooking confidence, and cooking creativity remain unknown. Australian adults were surveyed (snowball recruitment, n = 842) on their use of convenience cooking products (meal bases/recipe concentrates, simmer sauces, marinades, and other cooking sauces), cooking confidence (7 item scale) and creativity (6 item scale), and demographic information. Overall, 63.2% of participants reported using convenience cooking products.
Sections du résumé
BACKGROUND
BACKGROUND
Most Australians do not meet vegetable intake recommendations. Vegetables are most often consumed in evening meals. However, they often require preparation and therefore cooking skills. Convenience cooking products such as meal bases/concentrates and ready-made sauces are increasingly common and popular and may help address the barriers to vegetable consumption in terms of cost and time. These products also typically provide recipes, which include vegetables, and as such, may help address the barriers of cooking skills, confidence, and creativity. However, the relationships between the use of these products, cooking confidence, and cooking creativity remain unknown.
METHODS
METHODS
Australian adults were surveyed (snowball recruitment, n = 842) on their use of convenience cooking products (meal bases/recipe concentrates, simmer sauces, marinades, and other cooking sauces), cooking confidence (7 item scale) and creativity (6 item scale), and demographic information.
RESULTS
RESULTS
Overall, 63.2% of participants reported using convenience cooking products.
Identifiants
pubmed: 34069649
pii: nu13051724
doi: 10.3390/nu13051724
pmc: PMC8160973
pii:
doi:
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
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