Details

Autor(en) / Beteiligte

• Martins, Carla Adriano
• Machado, Priscila Pereira
• Louzada, Maria Laura da Costa
• Monteiro, Carlos

Titel

PARENTS' COOKING SKILLS REDUCE CHILDREN'S CONSUMPTION OF ULTRA-PROCESSED FOODS

Ist Teil von

• Annals of nutrition and metabolism, 2017-10, Vol.71, p.328

Ort / Verlag

Basel: S. Karger AG

Erscheinungsjahr

2017

Link zum Volltext

Quelle

Alma/SFX Local Collection

Beschreibungen/Notizen

• Background and objectives: The consumption of ultra-processed foods is increasing in many countries and one of the possible determinants is the decrease of home cooking. Considering that parents are key people for children's health, this study analyzed the influence of parents' cooking skills on the children's consumption of ultra-processed foods. Methods: Cross-sectional study with 657 child-parent pairs from nine private schools in São Paulo, Brazil. Food consumption data were collected through children's dinner dietary recall and food items were classified according to the 'NOVA Classification'. The parents' ccooking skills were evaluated using the Cooking Skills Index--Brazil (CSI-Brazil), a 0-100 index specially designed for this research and based on the Brazilian's Dietary Guidelines (2014). Linear regression analysis was used to test associations between the parents' cooking skills and the ultra-processed foods contribution on the total dinner energy intake, adjusting for sociodemographic variables: parent's age, gender, race, marital status, education, employment status; per capita family income and number of children in the house. Results: The average age of the parents was 38.3 years old (SD 6.3) and the children's was 7.8 (SD 1.1). The parents were mostly women (93.2%), white (62.2%), married (88.3%), with incomplete higher education or more (51.4%), employed (71.4%), with per capita family income of up to ~USD 320.00/month (37.8%). These parents reached an average of 78.8 points (SD 14.8) according to the Cooking Skills Index--Brazil. Children's average dinner energy intake was 672.2 kcal, with 31.3% coming from ultra-processed foods. The average intake of ultra-processed foods ranged from 37.2% of total energy in the first quintile of the CSI-Brazil to 28.1% of total energy in the last quintile. The analysis showed that the increase of the parents' cooking skills was directly associated with the decrease of consumption of ultra- processed foods (β=-0.18 by quintile of the CSI-Brazil; p=0.008), remaining after adjustment (β=-0.16; p=0.020). Conclusions: The findings of this study, the first that explores that relationship in Brazil, suggest that parents' cooking skills protect their children against the consumption of ultra-processed foods, indicating the need for a revaluation of cooking in order to promote adequate and healthy eating.