Department of Nutritional Epidemiology and Shokuiku, National Institutes of Biomedical Innovation, Health, and Nutrition, 1-23-1 Toyama, Shinjuku-ku, Tokyo 162-8636, Japan.
Department of Social and Preventive Epidemiology, School of Public Health, University of Tokyo, Bunkyo-ku, Tokyo 113-0033, Japan.
Nutrients. 2022 Aug 15;14(16):3344. doi: 10.3390/nu14163344.
Home cooking is a complex idea that involves multiple skills and behaviors and can be interpreted differently. Using six databases (two of which were Japanese), this scoping review examined the definitions and methods used in studies investigating the relationship between home cooking and dietary variables. Of the 40 studies (2 in Japanese) included in this review, 8 provided definitions but did not specify the extent or level that convenience foods can be allowed in food preparation. The methods were classified into two categories, namely, perception-dependent ( = 29) if using a self-reported instrument, or perception-independent ( = 11) if based on investigators' classification. Subsequently, indicators of home cooking were classified based on survey attributes (e.g., frequency, location). All but five studies used single indicators, primarily the preparation frequency ( = 18). Quality of analysis was also evaluated. Studies that used multiple indicators or perception-independent methods showed high or moderate overall quality. In contrast, studies that used single indicators based on perception-dependent methods tended to have a low overall quality. The consistency of the relationship between home cooking and dietary variables depended on study quality. In conclusion, the definitions of home cooking were inconsistent across studies, and lacked consensus for examining the association between dietary outcomes.
在家烹饪是一个复杂的概念，涉及多种技能和行为，其含义可能因人而异。本范围综述使用了六个数据库（其中两个是日文数据库），考察了研究在家烹饪与饮食变量之间关系时使用的定义和方法。在纳入的 40 项研究中（其中 2 项来自日文文献），有 8 项研究提供了定义，但没有具体说明在食物准备过程中可以允许方便食品的程度或水平。这些方法分为两类，即依赖于感知的方法（=29），如果使用自我报告的工具；或独立于感知的方法（=11），如果基于研究者的分类。随后，根据调查属性（例如，频率、地点）对在家烹饪的指标进行了分类。除了五项研究外，所有研究都使用了单一指标，主要是准备频率（=18）。还评估了分析质量。使用多个指标或独立于感知的方法的研究显示出较高或中等的整体质量。相比之下，使用基于感知依赖的方法的单一指标的研究往往整体质量较低。在家烹饪与饮食变量之间的关系的一致性取决于研究质量。总之，在家烹饪的定义在不同的研究中不一致，并且缺乏用于检验饮食结果之间关联的共识。
