Dezanetti Talissa, Quinaud Ricardo Teixeira, Caraher Martin, Jomori Manuela Mika
Department of Nutrition, Federal University of Santa Catarina (UFSC). Health Sciences Centre. Reitor João David Ferreira Lima Campus, 88040-900, Florianópolis, Santa Catarina, Brazil.
Physical Education Postgraduate Programme, Federal University of Santa Catarina (UFSC). Health Sciences Centre. Reitor João David Ferreira Lima Campus, 88040-900, Florianópolis, Santa Catarina, Brazil.
Appetite. 2022 Aug 1;175:106036. doi: 10.1016/j.appet.2022.106036. Epub 2022 Apr 14.
This study aimed to analyze meal preparation and the place of its consumption by university students before and during the COVID-19 pandemic, according to their individual characteristics and cooking skills.
Data were collected with 1919 Brazilian university students using the Brazilian Cooking Skills Questionnaire (BCSQ) and questions about gender, living arrangement, knowing how to cook and location of meal consumption. Bayesian multilevel ordinal regression models were used to estimate the probabilities of meal preparation and local location of its consumption by Brazilian university students before and during the COVID-19 pandemic, according to their individual characteristics and cooking skills.
Most of participants showed reported a high level of cooking skills (70.7%). Also, they reported a decrease in ordering delivery of take-away food and eating fast-food, while increasing homemade meals with fresh ingredients, ultra-processed food or both during the pandemic compared to the period before the quarantine. Lastly, they increased their cooking frequency during the pandemic, regardless of their cooking skills level. However, the group with high cooking skills had a greater increase in the use of fresh ingredients.
The study showed that the pandemic was an opportunity for university students to increase their cooking skills and frequency of cooking at home with a variety of foods. Particular attention should be given to those with low cooking skills and that use ultra-processed foods, promoting interventions to disseminate information and with behavior change components to teach about healthy cooking to increase cooking knowledge and skills, focusing on preparation of fresh ingredients.
本研究旨在根据大学生的个人特征和烹饪技能，分析新冠疫情之前及期间他们的 meal preparation（此处meal preparation可译为“膳食准备”）情况以及用餐地点。
对1919名巴西大学生进行数据收集，使用巴西烹饪技能问卷（BCSQ）以及关于性别、居住安排、是否会做饭和用餐地点的问题。采用贝叶斯多级有序回归模型，根据巴西大学生的个人特征和烹饪技能，估计新冠疫情之前及期间他们进行膳食准备的概率以及用餐地点。
大多数参与者表示烹饪技能水平较高（70.7%）。此外，他们报告称与隔离前相比，疫情期间订购外卖食品和吃快餐的情况有所减少，而使用新鲜食材、超加工食品或两者都使用的自制餐食有所增加。最后，无论烹饪技能水平如何，他们在疫情期间都增加了烹饪频率。然而，烹饪技能高的群体在使用新鲜食材方面的增加幅度更大。
该研究表明，疫情是大学生提高烹饪技能以及在家用各种食物烹饪频率的一个契机。应特别关注那些烹饪技能低且使用超加工食品的学生，推广传播信息的干预措施以及包含行为改变要素的措施，以教授健康烹饪知识，从而增加烹饪知识和技能，重点是新鲜食材的准备。
