School of Environmental and Life Sciences, The University of Newcastle, Ourimbah, NSW 2258, Australia.
Hunter Medical Research Institute, New Lambton Heights, NSW 2305, Australia.
Nutrients. 2021 May 19;13(5):1724. doi: 10.3390/nu13051724.
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. Conclusions: Therefore, improving the vegetable content of recipes provided with these products may be a tool to increase vegetable intake by users with lower cooking skills (confidence and creativity). This may complement traditional approaches such as education in improving vegetable intake.
大多数澳大利亚人无法达到蔬菜摄入量的建议标准。蔬菜通常在晚餐时食用。然而，蔬菜往往需要准备，因此需要烹饪技巧。方便烹饪产品，如餐基/浓缩物和现成的酱汁，越来越普遍和受欢迎，可能有助于解决成本和时间方面的蔬菜消费障碍。这些产品还通常提供包含蔬菜的食谱，因此可能有助于解决烹饪技巧、信心和创造力方面的障碍。然而，这些产品的使用、烹饪信心和烹饪创造力之间的关系尚不清楚。
对澳大利亚成年人进行了调查（雪球招募，n = 842），调查内容包括方便烹饪产品（餐基/配方浓缩物、慢炖酱汁、腌料和其他烹饪酱汁）的使用情况、烹饪信心（7 项量表）和烹饪创造力（6 项量表）以及人口统计学信息。
总体而言，63.2%的参与者报告使用方便烹饪产品。
因此，改进这些产品提供的食谱中的蔬菜含量可能是一种工具，可以提高烹饪技能较低（信心和创造力）的用户的蔬菜摄入量。这可能是提高蔬菜摄入量的传统方法（如教育）的补充。
