Center for Epidemiological Research in Nutrition and Health (NUPENS), School of Public Health, University of São Paulo, Av. Dr Arnaldo 715, São Paulo, SP, 01246-904, Brazil; Department of Nutrition, School of Public Health, University of São Paulo, Av. Dr Arnaldo 715, São Paulo, SP, 01246-904, Brazil.
Center for Epidemiological Research in Nutrition and Health (NUPENS), School of Public Health, University of São Paulo, Av. Dr Arnaldo 715, São Paulo, SP, 01246-904, Brazil.
Appetite. 2020 Jan 1;144:104452. doi: 10.1016/j.appet.2019.104452. Epub 2019 Sep 12.
Ultra-processed foods are industrial formulations requiring little if any preparation before consumption. Their consumption is increasing in many countries and one of the possible determinants is the decrease in home cooking. As parents are key for family meals, we analysed the influence of parents' cooking skills confidence on children's consumption of ultra-processed foods at dinner. This is a cross-sectional study with 657 child-parent pairs from nine private schools in São Paulo, Brazil. Food consumption data were collected using two children's dinner dietary recalls while the Cooking Skills Index was used to collect parents' cooking skills, measuring their confidence in their own skills related to cooking 'from scratch', according to the Dietary Guidelines for the Brazilian Population. Food items were classified according to the NOVA classification system, considering the nature, extension and purpose of food processing. We used linear regression models to test associations between parents' cooking skills confidence and the contribution of ultra-processed foods to total energy intake at dinner, adjusting for socio-demographic variables. Parents' mean age was 38.3 and children's mean age was 7.8. These parents were mostly women, white, married, employed, with full secondary education and per capita household incomes up to ~ USD 320.00/month. They reached an average of 78.8 points (SD 14.8) in the Cooking Skills Index. Children's mean energy intake at dinner was 672.2 kcal (31.3% from ultra-processed foods). The increase in parents' cooking skills confidence was directly associated with decrease in consumption of ultra-processed foods (β = -0.17; p = 0.007), which remained after adjustment (β = -0.15; p = 0.026). These findings suggest that parents' cooking skills confidence potentially protect their children against ultra-processed foods, indicating the need for revaluing cooking to promote healthy eating.
超加工食品是指在食用前几乎无需准备的工业配方食品。在许多国家，这类食品的消费正在增加，其可能的决定因素之一是家庭烹饪的减少。由于父母是家庭用餐的关键，我们分析了父母烹饪技能信心对儿童晚餐中超加工食品消费的影响。这是一项横断面研究，共有来自巴西圣保罗 9 所私立学校的 657 对儿童-父母参与。使用两次儿童晚餐饮食回忆收集食物消费数据，而烹饪技能指数则用于收集父母的烹饪技能，根据《巴西人口饮食指南》衡量他们对“从零开始”烹饪的技能的信心。食物项目根据 NOVA 分类系统进行分类，考虑到食物加工的性质、程度和目的。我们使用线性回归模型来检验父母烹饪技能信心与晚餐中超加工食品对总能量摄入的贡献之间的关联，同时调整了社会人口统计学变量。父母的平均年龄为 38.3 岁，儿童的平均年龄为 7.8 岁。这些父母主要是女性、白人、已婚、有工作、受过完整的中等教育，家庭人均月收入高达约 320 美元。他们在烹饪技能指数中平均得分为 78.8 分（标准差为 14.8 分）。儿童晚餐的平均能量摄入量为 672.2 千卡（31.3%来自超加工食品）。父母烹饪技能信心的增加与超加工食品消费的减少呈直接相关（β=-0.17；p=0.007），调整后仍保持这种关联（β=-0.15；p=0.026）。这些发现表明，父母烹饪技能信心可能保护他们的孩子免受超加工食品的影响，这表明需要重新重视烹饪，以促进健康饮食。
