Slater Joyce, Mudryj Adriana N
a Human Nutritional Sciences, University of Manitoba, Winnipeg, MB.
Can J Diet Pract Res. 2016 Sep;77(3):113-8. doi: 10.3148/cjdpr-2015-050. Epub 2016 Feb 26.
Food knowledge and skills appear to have declined in the general population over recent decades and may be contributing to negative outcomes and poor nutritional health. It is pertinent to observe the food skills and habits of Canadians, particularly Canadian youth.
Data from the Canadian Community Health Survey 2013 Rapid Response on Food Skills (n = 10 098) were used to examine the involvement of children in food preparation processes by identifying and describing the role of children in meal preparation as well as the practice of family meals. Variables were examined to assess differentiations between socio-demographic groupings (marital status, education, and income).
Results indicate a moderate to high level of child participation in Canadian household food-related activities, with two-thirds of households with children having children involved in choosing meals and grocery shopping and one-third of children helping with meal preparation. Some differences were observed between region, education level, and Aboriginal and immigration status. Seventy-five percent of respondents participated in family meals.
Data from this study contribute to the current discussion regarding loss of food skills and the significance of family meals on social and health indicators. Results suggest a range of interventions for dietitians including improving the quality of foods prepared at home and campaigns to promote family meals.
近几十年来，普通人群的食品知识和技能似乎有所下降，这可能导致负面结果和不良的营养健康状况。观察加拿大人，特别是加拿大年轻人的食品技能和饮食习惯是很有必要的。
利用2013年加拿大社区健康调查快速反应食品技能（n = 10098）的数据，通过识别和描述儿童在 meal preparation过程中的角色以及家庭聚餐的实践情况，来研究儿童参与食品准备过程的情况。对变量进行了检验，以评估社会人口统计学分组（婚姻状况、教育程度和收入）之间的差异。
结果表明，加拿大儿童参与家庭食品相关活动的程度为中等至高，三分之二有孩子的家庭中孩子参与选择餐食和购买食品杂货，三分之一的孩子帮忙准备餐食。在地区、教育水平、原住民和移民身份方面观察到了一些差异。75%的受访者参与了家庭聚餐。
本研究的数据有助于当前关于食品技能丧失以及家庭聚餐对社会和健康指标的重要性的讨论。结果为营养师提出了一系列干预措施，包括提高家庭烹饪食物的质量以及开展促进家庭聚餐的活动。
