Low Self-Perceived Cooking Skills Are Linked to Greater Ultra-Processed Food Consumption Among Adolescents: The EHDLA Study DOI Open Access
Carlos Hermosa‐Bosano, José Francisco López‐Gil

Nutrients, Journal Year: 2025, Volume and Issue: 17(7), P. 1168 - 1168

Published: March 28, 2025

Introduction: Ultra-processed foods (UPFs) are widely consumed despite their established associations with obesity, cardiovascular diseases, and other metabolic disorders. One potential factor contributing to high UPF consumption is the decline in cooking skills, particularly among younger generations. This study aimed describe skill perceptions of a sample Spanish adolescents examine relationship between perceived skills consumption, identify specific subcategories most associated skills. Methods: secondary cross-sectional analysis using data from Eating Healthy Daily Life Activities (EHDLA) study, which was conducted 847 (12-17 years) three schools Valle de Ricote (Region Murcia, Spain). The participants' were assessed through following question: "How would you rate your skills?". response options included (a) very adequate, (b) (c) inadequate, (d) inadequate. evaluated via self-administered food frequency questionnaire (FFQ) previously validated for population. UPFs classified according NOVA system, distinguishes four groups: (1) unprocessed or minimally processed foods; (2) culinary ingredients, such as salt, sugar, oils, used enhance preparation fresh (3) (4) drink products. To marginal means 95% confidence intervals servings individual groups calculated generalized linear models. These models adjusted age, sex, socioeconomic status, physical activity, sedentary behavior, sleep duration, body mass index control confounders. Post hoc comparisons categories false discovery correction Benjamini-Hochberg procedure, significance set at p < 0.05. Results: Most participants (47%) rated adequate (18%). Overall intake showed decreasing trend across levels, "very adequate" group consuming significantly fewer than inadequate" did (p = 0.015). Among categories, category sweets those "inadequate" 0.05 all). Conclusions: revealed evidence overall intake. results support importance interventions that promote competencies adolescents. School-based programs community initiatives teach simple, time-efficient, cost-effective techniques could help reduce UPFs.

Language: Английский

Low Self-Perceived Cooking Skills Are Linked to Greater Ultra-Processed Food Consumption Among Adolescents: The EHDLA Study DOI Open Access
Carlos Hermosa‐Bosano, José Francisco López‐Gil

Nutrients, Journal Year: 2025, Volume and Issue: 17(7), P. 1168 - 1168

Published: March 28, 2025

Introduction: Ultra-processed foods (UPFs) are widely consumed despite their established associations with obesity, cardiovascular diseases, and other metabolic disorders. One potential factor contributing to high UPF consumption is the decline in cooking skills, particularly among younger generations. This study aimed describe skill perceptions of a sample Spanish adolescents examine relationship between perceived skills consumption, identify specific subcategories most associated skills. Methods: secondary cross-sectional analysis using data from Eating Healthy Daily Life Activities (EHDLA) study, which was conducted 847 (12-17 years) three schools Valle de Ricote (Region Murcia, Spain). The participants' were assessed through following question: "How would you rate your skills?". response options included (a) very adequate, (b) (c) inadequate, (d) inadequate. evaluated via self-administered food frequency questionnaire (FFQ) previously validated for population. UPFs classified according NOVA system, distinguishes four groups: (1) unprocessed or minimally processed foods; (2) culinary ingredients, such as salt, sugar, oils, used enhance preparation fresh (3) (4) drink products. To marginal means 95% confidence intervals servings individual groups calculated generalized linear models. These models adjusted age, sex, socioeconomic status, physical activity, sedentary behavior, sleep duration, body mass index control confounders. Post hoc comparisons categories false discovery correction Benjamini-Hochberg procedure, significance set at p < 0.05. Results: Most participants (47%) rated adequate (18%). Overall intake showed decreasing trend across levels, "very adequate" group consuming significantly fewer than inadequate" did (p = 0.015). Among categories, category sweets those "inadequate" 0.05 all). Conclusions: revealed evidence overall intake. results support importance interventions that promote competencies adolescents. School-based programs community initiatives teach simple, time-efficient, cost-effective techniques could help reduce UPFs.

Language: Английский

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