Correlations between Convenience Cooking Product Use and Vegetable Intake
Australians’ vegetable intakes are low, and strategies are needed for improvement. Popular convenience cooking products (meal bases and recipe bases, ready-made marinades, and convenience cooking sauces) address common cooking and vegetable consumption barriers (cost, time, and cooking skills). Howe...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-02-01
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| Series: | Nutrients |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2072-6643/14/4/848 |
| _version_ | 1797477471557255168 |
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| author | Natasha Brasington Tamara Bucher Emma L. Beckett |
| author_facet | Natasha Brasington Tamara Bucher Emma L. Beckett |
| author_sort | Natasha Brasington |
| collection | DOAJ |
| description | Australians’ vegetable intakes are low, and strategies are needed for improvement. Popular convenience cooking products (meal bases and recipe bases, ready-made marinades, and convenience cooking sauces) address common cooking and vegetable consumption barriers (cost, time, and cooking skills). However, relationships between their usage and vegetable intakes have not been established. Therefore, Australian adults were surveyed on convenience cooking product use, vegetable intake and variety, behaviours when barriers to vegetable inclusion arise, and vegetable choice factors. Of 842 participants, 36.7% used meal and recipe bases, 28.1% marinades, and 47.2% cooking sauces, with most following the back-of-pack recipes at least sometimes. A total of 12.5% of participants used products from all three categories. Factors associated with lower vegetable intakes were meal and recipe base and cooking sauce use, using a higher number of product categories, and always following back-of-pack recipes. Factors associated with lower vegetable variety were the use of meal and recipe bases and cooking sauces. Factors in vegetable choice, and behaviours when not including a listed vegetable (due to not having or liking the vegetable, or an inability to eat it) did not vary by usage habits. These results provide insights into current vegetable intakes of those using convenience products, providing a baseline for future changes in the product design and recommendations. |
| first_indexed | 2024-03-09T21:18:08Z |
| format | Article |
| id | doaj.art-b95f08b4d1394a6dbd2f87fb2029f03c |
| institution | Directory Open Access Journal |
| issn | 2072-6643 |
| language | English |
| last_indexed | 2024-03-09T21:18:08Z |
| publishDate | 2022-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Nutrients |
| spelling | doaj.art-b95f08b4d1394a6dbd2f87fb2029f03c2023-11-23T21:29:19ZengMDPI AGNutrients2072-66432022-02-0114484810.3390/nu14040848Correlations between Convenience Cooking Product Use and Vegetable IntakeNatasha Brasington0Tamara Bucher1Emma L. Beckett2School of Environmental and Life Sciences, The University of Newcastle, Ourimbah, NSW 2258, AustraliaSchool of Environmental and Life Sciences, The University of Newcastle, Ourimbah, NSW 2258, AustraliaSchool of Environmental and Life Sciences, The University of Newcastle, Ourimbah, NSW 2258, AustraliaAustralians’ vegetable intakes are low, and strategies are needed for improvement. Popular convenience cooking products (meal bases and recipe bases, ready-made marinades, and convenience cooking sauces) address common cooking and vegetable consumption barriers (cost, time, and cooking skills). However, relationships between their usage and vegetable intakes have not been established. Therefore, Australian adults were surveyed on convenience cooking product use, vegetable intake and variety, behaviours when barriers to vegetable inclusion arise, and vegetable choice factors. Of 842 participants, 36.7% used meal and recipe bases, 28.1% marinades, and 47.2% cooking sauces, with most following the back-of-pack recipes at least sometimes. A total of 12.5% of participants used products from all three categories. Factors associated with lower vegetable intakes were meal and recipe base and cooking sauce use, using a higher number of product categories, and always following back-of-pack recipes. Factors associated with lower vegetable variety were the use of meal and recipe bases and cooking sauces. Factors in vegetable choice, and behaviours when not including a listed vegetable (due to not having or liking the vegetable, or an inability to eat it) did not vary by usage habits. These results provide insights into current vegetable intakes of those using convenience products, providing a baseline for future changes in the product design and recommendations.https://www.mdpi.com/2072-6643/14/4/848meal basesrecipe basesconvenience cooking productsvegetablesrecipescooking sauces |
| spellingShingle | Natasha Brasington Tamara Bucher Emma L. Beckett Correlations between Convenience Cooking Product Use and Vegetable Intake Nutrients meal bases recipe bases convenience cooking products vegetables recipes cooking sauces |
| title | Correlations between Convenience Cooking Product Use and Vegetable Intake |
| title_full | Correlations between Convenience Cooking Product Use and Vegetable Intake |
| title_fullStr | Correlations between Convenience Cooking Product Use and Vegetable Intake |
| title_full_unstemmed | Correlations between Convenience Cooking Product Use and Vegetable Intake |
| title_short | Correlations between Convenience Cooking Product Use and Vegetable Intake |
| title_sort | correlations between convenience cooking product use and vegetable intake |
| topic | meal bases recipe bases convenience cooking products vegetables recipes cooking sauces |
| url | https://www.mdpi.com/2072-6643/14/4/848 |
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