Low Cooking Skills Are Associated with Overweight and Obesity in Undergraduates.

Culinary skills are defined as the confidence, attitude, and the application of one's individual knowledge in performing culinary tasks, and their development may be associated with better diet quality and better health status. This study aimed to analyze the association between cooking skills, overweight, and obesity in undergraduates. This is a descriptive, observational, and cross-sectional study, with data collected between October 2020 and March 2021, with undergraduate students ( = 823) at the Federal University of Rio Grande do Norte.

Food consumption scale validation in VAMOS Program: a proposal to assess eating behavior changes in Brazil.

This study aimed to validate the frequency consumption scale (FCS) and establish cut-off points to assess changes in the eating behavior of participants in the VAMOS Program. The study was based on a community intervention conducted in 2019 in 70 Brazilian cities, with 458 adults from Primary Care. The questionnaire consisted of 12 questions about food frequency consumption.

Meal preparation and consumption before and during the COVID-19 pandemic: The relationship with cooking skills of Brazilian university students.

Objective: This study aimed to analyze meal preparation and the place of its consumption by university students before and during the COVID-19 pandemic, according to their individual characteristics and cooking skills.

Methods: Data were collected with 1919 Brazilian university students using the Brazilian Cooking Skills Questionnaire (BCSQ) and questions about gender, living arrangement, knowing how to cook and location of meal consumption. Bayesian multilevel ordinal regression models were used to estimate the probabilities of meal preparation and local location of its consumption by Brazilian university students before and during the COVID-19 pandemic, according to their individual characteristics and cooking skills.

Brazilian Cooking Skills Questionnaire evaluation of using/cooking and consumption of fruits and vegetables.

Objective: Young adults are often faced with barriers to cooking their own food. These barriers are associated with poor diet. The aim of this study was to explore the factor structure of the Brazilian Cooking Skills and Healthy Eating Questionnaire (BCSQ) to identify the barriers to cooking, use, and consumption of fruits and vegetables by young adults.

How was the cooking skills and healthy eating evaluation questionnaire culturally adapted to Brazil?

The study described the cross-cultural adaptation process of the American Cooking Skills and Healthy Eating questionnaire to Brazil. Six stages were followed: Translation; Synthesis of translations; Back-translations; Expert Committee; Synthesis of final version; and the Pretest (self-administered online questionnaire in a Brazilian University). Participants responded to the translated questionnaire twice for test-retest.

Positive impact of a cooking skills intervention among Brazilian university students: Six months follow-up of a randomized controlled trial.

Objectives: The purpose of this study was to determine the effects of the Nutrition and Culinary in the Kitchen (NCK) Program to evaluate the improvement of cooking skills and healthy eating of university students.

Methods: A randomized controlled trial with six months follow-up was used incorporating an intervention group (IG) and a control group (CG). The IG participated in the NCK program over a six-week period, three hours weekly, based on five hands-on cooking classes and one food market visit, while CG continued their usual activities.

Nutrition and Culinary in the Kitchen Program: a randomized controlled intervention to promote cooking skills and healthy eating in university students - study protocol.

Background: Community-based intervention studies that aim at developing cooking skills have increased in the scientific literature and are related to healthier food practices. However, methodological limitations are observed and only a few studies have university students as the target. The university entrance period has been related to negative changes in eating habits among young people and it represents an important period for developing interventions for health promotion.