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The influence of socio-demographic, psychological and knowledge-related variables alongside perceived cooking and food skills abilities in the prediction of diet quality in adults: a nationally representative cross-sectional study

McGowan, L, Pot, GK, Stephen, AM, Lavelle, F, Spence, M, Raats, Monique, Hollywood, L, McDowell, D, McCloat, A, Mooney, E , Caraher, Martin and Dean, M (2016) The influence of socio-demographic, psychological and knowledge-related variables alongside perceived cooking and food skills abilities in the prediction of diet quality in adults: a nationally representative cross-sectional study International Journal of Behavioral Nutrition and Physical Activity, 13 (111).

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Abstract

Background Interventions to increase cooking skills (CS) and food skills (FS) as a route to improving overall diet are popular within public health. This study tested a comprehensive model of diet quality by assessing the influence of socio-demographic, knowledge- and psychological-related variables alongside perceived CS and FS abilities. The correspondence of two measures of diet quality further validated the Eating Choices Index (ECI) for use in quantitative research. Methods A cross-sectional survey was conducted in a quota-controlled nationally representative sample of 1049 adults aged 20–60 years drawn from the Island of Ireland. Surveys were administered in participants’ homes via computer-assisted personal interviewing (CAPI) assessing a range of socio-demographic, knowledge- and psychological-related variables alongside perceived CS and FS abilities. Regression models were used to model factors influencing diet quality. Correspondence between 2 measures of diet quality was assessed using chi-square and Pearson correlations. Results ECI score was significantly negatively correlated with DINE Fat intake (r = -0.24, p < 0.001), and ECI score was significantly positively correlated with DINE Fibre intake (r = 0.38, p < 0.001), demonstrating a high agreement. Findings indicated that males, younger respondents and those with no/few educational qualifications scored significantly lower on both CS and FS abilities. The relative influence of socio-demographic, knowledge, psychological variables and CS and FS abilities on dietary outcomes varied, with regression models explaining 10–20 % of diet quality variance. CS ability exerted the strongest relationship with saturated fat intake (β = -0.296, p < 0.001) and was a significant predictor of fibre intake (β = -0.113, p < 0.05), although not for healthy food choices (ECI) (β = 0.04, p > 0.05). Conclusion Greater CS and FS abilities may not lead directly to healthier dietary choices given the myriad of other factors implicated; however, CS appear to have differential influences on aspects of the diet, most notably in relation to lowering saturated fat intake. Findings suggest that CS and FS should not be singular targets of interventions designed to improve diet; but targeting specific sub-groups of the population e.g. males, younger adults, those with limited education might be more fruitful. A greater understanding of the interaction of factors influencing cooking and food practices within the home is needed.

Item Type: Article
Subjects : Economics
Divisions : Faculty of Arts and Social Sciences > School of Economics
Authors :
NameEmailORCID
McGowan, LUNSPECIFIEDUNSPECIFIED
Pot, GKUNSPECIFIEDUNSPECIFIED
Stephen, AMUNSPECIFIEDUNSPECIFIED
Lavelle, FUNSPECIFIEDUNSPECIFIED
Spence, MUNSPECIFIEDUNSPECIFIED
Raats, MoniqueM.Raats@surrey.ac.ukUNSPECIFIED
Hollywood, LUNSPECIFIEDUNSPECIFIED
McDowell, DUNSPECIFIEDUNSPECIFIED
McCloat, AUNSPECIFIEDUNSPECIFIED
Mooney, EUNSPECIFIEDUNSPECIFIED
Caraher, Martinm.caraher@surrey.ac.ukUNSPECIFIED
Dean, MUNSPECIFIEDUNSPECIFIED
Date : 26 October 2016
Identification Number : 10.1186/s12966-016-0440-4
Copyright Disclaimer : Copyright © The Author(s). 2016 Open AccessThis article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The Creative Commons Public Domain Dedication waiver (http://creativecommons.org/publicdomain/zero/1.0/) applies to the data made available in this article, unless otherwise stated.
Uncontrolled Keywords : Cooking skills, Food skills, Diet, Healthy eating, Nutrition knowledge, Measurement, Eating Choices Index (ECI)
Depositing User : Symplectic Elements
Date Deposited : 05 Apr 2017 11:29
Last Modified : 19 Jul 2017 14:26
URI: http://epubs.surrey.ac.uk/id/eprint/813951

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