Department of Sport and Health Sciences, Technological University of the Shannon, Westmeath, Ireland.
SHE Research Group, Technological University of the Shannon, Westmeath, Ireland.
Nutr Bull. 2023 Sep;48(3):329-342. doi: 10.1111/nbu.12625. Epub 2023 Jul 12.
Nutritional support often focuses on cooking and food skills such as food selection, recipe planning and meal preparation. Individuals with greater cooking and food skills confidence have previously displayed higher diet quality scores and lower intakes of overall calories, saturated fat and sugar. Despite this, the cooking and food skills of team sport athletes have yet to be investigated. This study aimed to evaluate the relationship between cooking and food skills confidence and athletes' demographic characteristics. A validated measure for the assessment of cooking and food skills confidence was distributed via an online survey. Participants were required to rate their confidence on a Likert scale (1 "very poor" - 7 "very good") for 14 items related to cooking skills and 19 items for food skills. Food engagement, general health interest and self-reported fruit and vegetable consumption as a measure of diet quality were also measured. The survey was completed by 266 team sport athletes (male: 150, female: 116, age: 24.8 ± 6.1 years). Group differences were explored using t-tests and ANOVA and associations were evaluated using Spearman's correlation and hierarchical multiple regressions. Athletes' total cooking and food skills confidence was 62.7 ± 17.4 (64.0 ± 17.8%) and 83.8 ± 20.1 (63.0 ± 15.1%), respectively. Females reported greater confidence in both cooking (+20.3%, p < 0.01) and food skills (+9.2%, p < 0.01). Hierarchical multiple regressions explained 48.8% of the variance in cooking skills confidence and 44% of the variance in food skills confidence with gender, previous culinary training, cooking learning stage, general health interest and food engagement all remaining significant in the cooking skills confidence model and cooking frequency, previous culinary training, general health interest and food engagement remaining significant in the food skills confidence model. Male team sport athletes may benefit the most from educational interventions designed to increase cooking and food skills confidence.
营养支持通常侧重于烹饪和食品技能，如食物选择、食谱规划和膳食准备。以前有烹饪和食品技能信心的个体表现出更高的饮食质量评分和更低的总卡路里、饱和脂肪和糖的摄入量。尽管如此，团队运动运动员的烹饪和食品技能尚未得到调查。本研究旨在评估烹饪和食品技能信心与运动员人口统计学特征之间的关系。通过在线调查分发了一种用于评估烹饪和食品技能信心的经过验证的测量工具。参与者需要根据李克特量表（1“非常差” - 7“非常好”）对与烹饪技能相关的 14 项和与食品技能相关的 19 项内容进行信心评分。食物参与度、一般健康兴趣以及自我报告的水果和蔬菜摄入量作为饮食质量的衡量标准也进行了测量。共有 266 名团队运动运动员（男性：150 名，女性：116 名，年龄：24.8±6.1 岁）完成了调查。使用 t 检验和 ANOVA 探索组间差异，使用 Spearman 相关和分层多重回归评估关联。运动员的总烹饪和食品技能信心分别为 62.7±17.4（64.0±17.8%）和 83.8±20.1（63.0±15.1%）。女性在烹饪（+20.3%，p<0.01）和食品技能（+9.2%，p<0.01）方面的信心都更高。分层多重回归解释了烹饪技能信心的 48.8%和食品技能信心的 44%的方差，性别、以前的烹饪培训、烹饪学习阶段、一般健康兴趣和食物参与度在烹饪技能信心模型中仍然显著，而烹饪频率、以前的烹饪培训、一般健康兴趣和食物参与度在食品技能信心模型中仍然显著。男性团队运动运动员可能从旨在提高烹饪和食品技能信心的教育干预中受益最多。
