Skip to main content

Association of personal characteristics and cooking skills with vegetable consumption frequency among university students.

Bernardo, G.L., Rodrigues, V.M., Bastos, B.S., Uggioni, P.L., Hauschild, D.B., Fernandes, A.C., Martinelli, S.S., Cavalli, S.B., Bray, J. P., Hartwell, H. and Pacheco da Costa Proença, R., 2021. Association of personal characteristics and cooking skills with vegetable consumption frequency among university students. Appetite, 166 (November), 105432.

Full text available as:

[img] PDF
Bernardo et al, personal charateristics and cooking skil, 2021.pdf - Accepted Version
Restricted to Repository staff only until 2 June 2022.
Available under License Creative Commons Attribution Non-commercial No Derivatives.

523kB

DOI: 10.1016/j.appet.2021.105432

Abstract

Most university students are transitioning to adulthood, and tend to adopt unhealthy eating habits characterised by a low intake of fruits and vegetables. Few studies have specifically addressed the consumption of vegetables, which have a high content of minerals, fibre, and active compounds. The aim of this investigation was to assess vegetable consumption frequency among university students in a Brazilian capital and examine associations with individual characteristics and cooking skills. This crosssectional study used a online questionnaire to collect data. Cooking skills were evaluated in eight dimensions. Vegetable consumption was recorded in five frequency groups and then categorised into daily and non-daily consumption. Data were subjected to Pearson's chi-squared or analysis of variance followed by Bonferroni post hoc test. Associations between cooking skill dimensions and daily vegetable consumption were identified by crude and adjusted logistic regression analyses.Adjustment was performed for sex, age, paternal education, and overweight/obesity.Results are expressed as odds ratios (p < 0.05). Less than half of the respondents (N = 237; 45%) reported consuming vegetables daily. Higher level of paternal education, not being overweight or obese, and higher scores on seven cooking skill dimensions were positively associated with daily vegetable consumption. Given the scarcity of research on the topic, the findings of this study make a significant contribution to knowledge and may support public health strategies for promoting vegetable consumption among university students.

Item Type:Article
ISSN:0195-6663
Uncontrolled Keywords:College student ; Culinary ; Dietary behaviour ; Food intake ; Healthy eating ; Young adult
Group:Bournemouth University Business School
ID Code:35628
Deposited By: Unnamed user with email symplectic@symplectic
Deposited On:10 Jun 2021 09:05
Last Modified:14 Jun 2021 15:52

Downloads

Downloads per month over past year

More statistics for this item...
Repository Staff Only -