Food preparation by young adults is associated with better diet quality
Food preparation by young adults is associated with better diet quality
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DOI：
10.1016/j.jada.2006.09.008
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发表时间：
2006-12-01
影响因子：
--
通讯作者：
Neumark-Sztainer, Dianne
中科院分区：
文献类型：
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作者：
Larson, Nicole I.;Perry, Cheryl L.;Neumark-Sztainer, Dianne
目的描述食物准备行为，烹饪技巧，准备食物的资源，与饮食quality among young adults.Design的关联进行了横断面分析，在一个样本的年轻人谁回应了第二波的人口为基础的纵向研究。与食物准备有关的措施是自我报告的，饮食摄入量通过食物频率问卷进行评估，两者都是通过邮寄survey.Subjects/setting男性（n=764）和女性（n=946）年龄18至23 years.Statistical analysis performed交叉表和卡方检验被用来检查食物准备，技能/资源准备食物，和年轻人的特点之间的关联。混合回归模型被用来产生预期的概率，以满足健康的人2010年的饮食目标，根据报告的行为和技能/resources.Results的食物准备行为，大多数年轻人甚至每周不执行。性别（男性），种族（非洲裔美国人），和生活状况（校园住房）显着相关的频率较低的食物准备。较低的感知充分的技能和资源的食物准备与报告的种族（非洲裔美国人或西班牙裔）和学生身份（兼职或不在学校）。准备食物最常见的障碍是缺乏时间，36%的年轻人报告说。报告经常准备食物的年轻人报告较少使用快餐，更有可能达到脂肪的饮食目标（P
Objective To describe food-preparation behaviors, cooking skills, resources for preparing food, and associations with diet quality among young adults.Design Cross-sectional analyses were performed in a sample of young adults who responded to the second wave of a population-based longitudinal study. Measures pertaining to food preparation were self-reported and dietary intake was assessed by a food frequency questionnaire, both by a mailed survey.Subjects/setting Males (n=764) and females (n=946) ages 18 to 23 years.Statistical analyses performed Cross-tabulations and chi(2) tests were used to examine associations between food preparation, skills/resources for preparing foods, and characteristics of young adults. Mixed regression models were used to generate expected probabilities of meeting the Healthy People 2010 dietary objectives according to reported behaviors and skills/resources.Results Food-preparation behaviors were not performed by the majority of young adults even weekly. Sex (male), race (African American), and living situation (campus housing) were significantly related to less frequent food preparation. Lower perceived adequacy of skills and resources for food preparation was related to reported race (African American or Hispanic) and student status (part-time or not in school). The most common barrier to food preparation was lack of time, reported by 36% of young adults. Young adults who reported frequent food preparation reported less frequent fast-food use and were more likely to meet dietary objectives for fat (P