Associations between Cooking at Home and Nutrient and Food Group Intake among Female University Students: A Cross-Sectional Analysis on Living Arrangements
This cross-sectional study examined the association between cooking frequency and nutrient and food group intake among female university students with different living arrangements in Japan. Nutrient and food group intakes were assessed using a validated, brief, self-administered diet history questi...
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| Format: | Article |
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MDPI AG
2023-02-01
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| Series: | Nutrients |
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| Online Access: | https://www.mdpi.com/2072-6643/15/4/1029 |
| _version_ | 1797618895246327808 |
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| author | Hana Hamade Aoi Moriyasu Osamu Kushida |
| author_facet | Hana Hamade Aoi Moriyasu Osamu Kushida |
| author_sort | Hana Hamade |
| collection | DOAJ |
| description | This cross-sectional study examined the association between cooking frequency and nutrient and food group intake among female university students with different living arrangements in Japan. Nutrient and food group intakes were assessed using a validated, brief, self-administered diet history questionnaire. Cooking frequency was measured using a single question on a five-point scale. The questionnaire also asked about living arrangements. Of the 91 respondents, 75 females were analyzed. Regarding cooking frequency, cooking at least 1–2 days a week was classified as cooking, and the “cooking yet living with families” group was compared with the “not cooking and living with families” and “cooking and living alone” groups. Based on the intakes of the “cooking yet living with families” group, the “not cooking and living with families” group consumed more total fat (29.5% energy vs. 33.0% energy, <i>p</i> = 0.010) and fewer cereals (224.8 g/1000 kcal vs. 179.6 g/1000 kcal, <i>p</i> = 0.007), and the “cooking and living alone” group consumed more confectionaries (21.0 g/1000 kcal vs. 34.5 g/1000 kcal, <i>p</i> = 0.023). This study showed that female university students who cook at least once a week and live with their families may have better diet quality than those who do not cook and live with their families and those who cook and live alone. |
| first_indexed | 2024-03-11T08:19:04Z |
| format | Article |
| id | doaj.art-93fabc1fbd7042a481df6d4497e54256 |
| institution | Directory Open Access Journal |
| issn | 2072-6643 |
| language | English |
| last_indexed | 2024-03-11T08:19:04Z |
| publishDate | 2023-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Nutrients |
| spelling | doaj.art-93fabc1fbd7042a481df6d4497e542562023-11-16T22:32:15ZengMDPI AGNutrients2072-66432023-02-01154102910.3390/nu15041029Associations between Cooking at Home and Nutrient and Food Group Intake among Female University Students: A Cross-Sectional Analysis on Living ArrangementsHana Hamade0Aoi Moriyasu1Osamu Kushida2Department of Nutrition, Faculty of Health Science, Kio University, Nara 635-0832, JapanDepartment of Nutrition, Faculty of Health Science, Kio University, Nara 635-0832, JapanDepartment of Nutrition and Life Sciences, School of Food and Nutritional Sciences, University of Shizuoka, Shizuoka 422-8526, JapanThis cross-sectional study examined the association between cooking frequency and nutrient and food group intake among female university students with different living arrangements in Japan. Nutrient and food group intakes were assessed using a validated, brief, self-administered diet history questionnaire. Cooking frequency was measured using a single question on a five-point scale. The questionnaire also asked about living arrangements. Of the 91 respondents, 75 females were analyzed. Regarding cooking frequency, cooking at least 1–2 days a week was classified as cooking, and the “cooking yet living with families” group was compared with the “not cooking and living with families” and “cooking and living alone” groups. Based on the intakes of the “cooking yet living with families” group, the “not cooking and living with families” group consumed more total fat (29.5% energy vs. 33.0% energy, <i>p</i> = 0.010) and fewer cereals (224.8 g/1000 kcal vs. 179.6 g/1000 kcal, <i>p</i> = 0.007), and the “cooking and living alone” group consumed more confectionaries (21.0 g/1000 kcal vs. 34.5 g/1000 kcal, <i>p</i> = 0.023). This study showed that female university students who cook at least once a week and live with their families may have better diet quality than those who do not cook and live with their families and those who cook and live alone.https://www.mdpi.com/2072-6643/15/4/1029cooking frequencydiet qualityuniversity studentsliving with familiesliving alone |
| spellingShingle | Hana Hamade Aoi Moriyasu Osamu Kushida Associations between Cooking at Home and Nutrient and Food Group Intake among Female University Students: A Cross-Sectional Analysis on Living Arrangements Nutrients cooking frequency diet quality university students living with families living alone |
| title | Associations between Cooking at Home and Nutrient and Food Group Intake among Female University Students: A Cross-Sectional Analysis on Living Arrangements |
| title_full | Associations between Cooking at Home and Nutrient and Food Group Intake among Female University Students: A Cross-Sectional Analysis on Living Arrangements |
| title_fullStr | Associations between Cooking at Home and Nutrient and Food Group Intake among Female University Students: A Cross-Sectional Analysis on Living Arrangements |
| title_full_unstemmed | Associations between Cooking at Home and Nutrient and Food Group Intake among Female University Students: A Cross-Sectional Analysis on Living Arrangements |
| title_short | Associations between Cooking at Home and Nutrient and Food Group Intake among Female University Students: A Cross-Sectional Analysis on Living Arrangements |
| title_sort | associations between cooking at home and nutrient and food group intake among female university students a cross sectional analysis on living arrangements |
| topic | cooking frequency diet quality university students living with families living alone |
| url | https://www.mdpi.com/2072-6643/15/4/1029 |
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