Does involvement in food preparation track from adolescence to young adulthood and is it associated with better dietary quality? Findings from a 10-year longitudinal study
Does involvement in food preparation track from adolescence to young adulthood and is it associated with better dietary quality? Findings from a 10-year longitudinal study
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DOI：
10.1017/s1368980011003004
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发表时间：
2012-07-01
影响因子：
3.2
通讯作者：
Story, Mary
中科院分区：
文献类型：
--
作者：
Laska, Melissa N.;Larson, Nicole I.;Story, Mary
目的：研究青少年（15-18岁）、成年初期（19-23岁）和20岁中后期（24-28岁）是否参与食物准备，以及家庭食物准备、饮食质量和膳食模式之间10年的纵向关联。设计：基于人群的纵向队列研究。环境：参与者最初从明尼苏达州公立中学（美国）抽样。受试者：参加EAT项目（青少年和年轻人的饮食）- 1、EAT- ii和EAT- iii（1321年）的参与者。结果：大多数二十五六岁的参与者表示喜欢烹饪（73%的男性，80%的女性）；然而，在一周的大部分时间里，很少有准备好的饭菜包括蔬菜（24%的男性，41%的女性）。在二十五六岁的参与者中，喜欢烹饪的人更有可能在青少年和刚成年的时候从事食物准备工作
Objectives: To examine whether involvement in food preparation tracks over time, between adolescence (15-18 years), emerging adulthood (19-23 years) and the mid-to-late twenties (24-28 years), as well as 10-year longitudinal associations between home food preparation, dietary quality and meal patterning.Design: Population-based, longitudinal cohort study.Setting: Participants were originally sampled from Minnesota public secondary schools (USA).Subjects: Participants enrolled in Project EAT (Eating Among Teens and Young Adults)-I, EAT-II and EAT-III (n 1321).Results: Most participants in their mid-to-late twenties reported an enjoyment of cooking (73% of males, 80% of females); however, few prepared meals including vegetables most clays of the week (24% of males, 41% of females). Participants in their mid-to-late twenties who enjoyed cooking were more likely to have engaged in food preparation as adolescents and emerging adults (P