Domestic Cooking and Food Skills: A Review
Domestic cooking skills (CS) and food skills (FS) encompass multiple components, yet there is a lack of consensus on their constituent parts, inter-relatedness or measurement, leading to limited empirical support for their role in influencing dietary quality. This review assessed the measurement of CS and FS in adults (>16 years); critically examining study designs, psychometric properties of measures, theoretical basis and associations of CS/FS with diet. Electronic databases (PsychInfo), published reports and systematic reviews on cooking and home food preparation interventions (Rees et al. 2012 Rees, R, Hinds, K, Dickson, K, O'Mara-Eves, A, Thomas, J. 2012 Communities that cook: a systematic review of the effectiveness and appropriateness of interventions to introduce adults to home cooking. London: EPPI-Centre, Social Science Research Unit, Institute of Education, University of London. [Google Scholar]; Reicks et al. 2014 Reicks, M, Trofholz, AC, Stang, JS, Laska, MN.
Impact of cooking and home food preparation interventions among adults: outcomes and implications for future programs. J Nutr Educ Behav 2014;46(4):259–276.[CrossRef], [PubMed], [Web of Science], [Google Scholar]) provided 834 articles of which 26 met the inclusion criteria. Multiple CS/FS measures were identified across three study designs: qualitative; cross-sectional; and dietary interventions; conducted from 1998–2013. Most measures were not theory-based, limited psychometric data was available, with little consistency of items or scales used for CS/FS measurements. Some positive associations between CS/FS and FV intake were reported; though lasting dietary changes were uncommon. The role of psycho-social (e.g., gender, attitudes) and external factors (e.g. food availability) on CS/FS is discussed. A conceptual framework of CS/FS components is presented for future measurement facilitation, which highlights the role for CS/FS on food-related behaviour and dietary quality. This will aid future dietary intervention design.
Subject: Food Policy