Yoshii Emi, Shimpo Misa, Akamatsu Rie
Department of Food and Health Sciences, Faculty of Health and Human Development, The University of Nagano, Nagano city, Japan.
Natural Science Division, Faculty of Core Research, Ochanomizu University, Tokyo, Japan.
Glob Health Promot. 2024 Dec 9:17579759241298263. doi: 10.1177/17579759241298263.
To achieve 'Sustainable Healthy Diets', it is critical to address the observed gender discrepancy in meal preparation time allocation. Japanese fathers spend significantly less time on food-related housework (foodwork) than mothers. This study aimed to investigate the association between fathers' childhood meal preparation experiences and their current cooking skills in preparing healthy meals for their children, as well as their involvement in foodwork in Japan. An online cross-sectional study was conducted in November 2022 with 500 Japanese fathers living in dual-earner households with children aged 3-6 years. An analysis of covariance (ANCOVA) was used to examine the above-mentioned associations, with fathers' age and education as control variables. This study examined 463 fathers who did not live with their children's grandparents. We evaluated the fathers' cooking skills on a scale and obtained an average score of 6.9, ranging from 3 to 15; foodwork involvement was assessed similarly, resulting in an average score of 4.1, ranging from 0 to 8. ANCOVA results showed that fathers with experience in meal preparation from childhood were more likely to have higher cooking skills scores (adjusted mean (SEM) = 7.8 (0.35)) than fathers with no experience (adjusted mean (SEM) = 6.5 (0.24), adjusted < 0.05). They were also more likely to have higher foodwork involvement scores (adjusted mean (SEM) = 4.9 (0.26)) than fathers with no experience (adjusted mean (SEM) = 3.8 (0.18)) or experiences from adulthood (adjusted mean (SEM) = 4.0 (0.28), adjusted < 0.05). Therefore, fathers' childhood meal preparation experience may impact their current cooking skills and foodwork involvement. Hence, age-appropriate programs are required that continually encourage children to prepare meals at home.
为实现“可持续健康饮食”，解决观察到的在 meal preparation time allocation 方面的性别差异至关重要。日本父亲在与食物相关的家务劳动（食品工作）上花费的时间明显少于母亲。本研究旨在调查父亲童年时期的 meal preparation 经历与他们目前为孩子准备健康膳食的烹饪技能之间的关联，以及他们在日本参与食品工作的情况。2022年11月对500名居住在有3至6岁孩子的双职工家庭中的日本父亲进行了一项在线横断面研究。使用协方差分析（ANCOVA）来检验上述关联，将父亲的年龄和教育程度作为控制变量。本研究考察了463名不与孩子祖父母同住的父亲。我们对父亲的烹饪技能进行评分，平均得分为6.9分，范围是3至15分；对食品工作参与度的评估方式类似，平均得分为4.1分，范围是0至8分。ANCOVA结果显示，童年有meal preparation经历的父亲比没有经历的父亲更有可能获得更高的烹饪技能得分（调整后均值（标准误）=7.8（0.35））（调整后均值（标准误）=6.5（0.24），调整后p＜ 0.05）。他们也比没有经历的父亲或成年后才有经历的父亲更有可能获得更高的食品工作参与度得分（调整后均值（标准误）=4.9（0.26））（调整后均值（标准误）=3.8（0.18），调整后均值（标准误）=4.0（0.28），调整后p＜ 0.05）。因此，父亲童年时期的meal preparation经历可能会影响他们目前的烹饪技能和食品工作参与度。因此，需要有适合不同年龄段的项目，持续鼓励孩子在家中准备膳食。
