Graduate Program in Health Sciences, Federal University of Rio Grande do Norte, Natal 59078-970, Brazil.
Department of Nutrition, Federal University of Santa Caratarina, Florianopolis 88040-900, Brazil.
Nutrients. 2023 May 23;15(11):2424. doi: 10.3390/nu15112424.
Culinary skills are defined as the confidence, attitude, and the application of one's individual knowledge in performing culinary tasks, and their development may be associated with better diet quality and better health status. This study aimed to analyze the association between cooking skills, overweight, and obesity in undergraduates. This is a descriptive, observational, and cross-sectional study, with data collected between October 2020 and March 2021, with undergraduate students ( = 823) at the Federal University of Rio Grande do Norte. Participants answered the online Brazilian Cooking Skills and Healthy Eating Questionnaire Evaluation, BCSQ, which included socioeconomic information. Logistic regressions were used to assess the associations of cooking skills with overweight and obesity. From the total of the students, 70.8% were female, with a median age of 23 (21-30) years; 43.6% were with overweight or obesity; 48.8% were eutrophic; and 7.7% underweight. Overweight and obesity were significantly associated with low levels of culinary self-efficacy and self-efficacy in the use of fruits, vegetables, and seasonings in the bivariate analysis. The logistic regressions showed that living with other people and eating out were associated with higher chances of overweight and obesity. Sharing the responsibility for preparing meals and a high self-efficacy in the use of fruits, vegetables, and seasonings were associated with lower chances for overweight/obesity. Overall, our study showed that overweight and obesity were associated with lower cooking skills in the studied undergraduates. Therefore, the study demonstrates that culinary skills can be explored in educational programs that aim to reduce overweight/obesity in students.
烹饪技能是指在执行烹饪任务时的信心、态度和个人知识的应用，其发展可能与更好的饮食质量和更好的健康状况有关。本研究旨在分析烹饪技能与大学生超重和肥胖之间的关系。这是一项描述性、观察性和横断面研究，数据收集于 2020 年 10 月至 2021 年 3 月之间，对象为北里奥格兰德州联邦大学的本科生（n=823）。参与者在线回答了巴西烹饪技能和健康饮食问卷评估（BCSQ），其中包括社会经济信息。使用逻辑回归来评估烹饪技能与超重和肥胖之间的关联。在总共的学生中，70.8%是女性，中位数年龄为 23 岁（21-30 岁）；43.6%超重或肥胖；48.8%为正常体重；7.7%为消瘦。在双变量分析中，超重和肥胖与烹饪自我效能感和使用水果、蔬菜和调味料的自我效能感低显著相关。逻辑回归显示，与他人同住和外出就餐与超重和肥胖的几率增加有关。分担准备饭菜的责任和使用水果、蔬菜和调味料的高度自我效能感与超重/肥胖的几率降低有关。总的来说，我们的研究表明，超重和肥胖与研究中的大学生较低的烹饪技能有关。因此，该研究表明，烹饪技能可以在旨在减少学生超重/肥胖的教育计划中得到探索。
