The association between fathers' childhood meal preparation experiences and current cooking skills in preparing healthy meals for children and foodwork involvement in Japan: a cross-sectional study.

IF 1.7 4区 医学 Q3 PUBLIC, ENVIRONMENTAL & OCCUPATIONAL HEALTH
Emi Yoshii, Misa Shimpo, Rie Akamatsu
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引用次数: 0

Abstract

To achieve 'Sustainable Healthy Diets', it is critical to address the observed gender discrepancy in meal preparation time allocation. Japanese fathers spend significantly less time on food-related housework (foodwork) than mothers. This study aimed to investigate the association between fathers' childhood meal preparation experiences and their current cooking skills in preparing healthy meals for their children, as well as their involvement in foodwork in Japan. An online cross-sectional study was conducted in November 2022 with 500 Japanese fathers living in dual-earner households with children aged 3-6 years. An analysis of covariance (ANCOVA) was used to examine the above-mentioned associations, with fathers' age and education as control variables. This study examined 463 fathers who did not live with their children's grandparents. We evaluated the fathers' cooking skills on a scale and obtained an average score of 6.9, ranging from 3 to 15; foodwork involvement was assessed similarly, resulting in an average score of 4.1, ranging from 0 to 8. ANCOVA results showed that fathers with experience in meal preparation from childhood were more likely to have higher cooking skills scores (adjusted mean (SEM) = 7.8 (0.35)) than fathers with no experience (adjusted mean (SEM) = 6.5 (0.24), adjusted p < 0.05). They were also more likely to have higher foodwork involvement scores (adjusted mean (SEM) = 4.9 (0.26)) than fathers with no experience (adjusted mean (SEM) = 3.8 (0.18)) or experiences from adulthood (adjusted mean (SEM) = 4.0 (0.28), adjusted p < 0.05). Therefore, fathers' childhood meal preparation experience may impact their current cooking skills and foodwork involvement. Hence, age-appropriate programs are required that continually encourage children to prepare meals at home.

在日本,父亲童年时期的膳食准备经验与当前为儿童准备健康膳食的烹饪技能和食品工作参与之间的关系:一项横断面研究。
为了实现“可持续健康饮食”,必须解决在膳食准备时间分配方面存在的性别差异。日本父亲花在与食物有关的家务上的时间明显少于母亲。本研究旨在调查日本父亲的童年膳食准备经历与他们目前为孩子准备健康膳食的烹饪技能以及他们参与食品工作之间的关系。2022年11月,一项在线横断面研究对500名双职工家庭的日本父亲进行了调查,他们的孩子年龄在3-6岁之间。以父亲的年龄和受教育程度为控制变量,采用协方差分析(ANCOVA)检验上述关联。这项研究调查了463名没有和孩子的祖父母住在一起的父亲。我们对父亲们的烹饪技能进行了评分,平均得分为6.9分,范围从3到15;食品工作参与程度也进行了类似的评估,平均得分为4.1,范围从0到8。ANCOVA结果显示,从小就有做饭经验的父亲比没有经验的父亲(调整平均(SEM) = 6.5(0.24))更有可能获得更高的烹饪技能得分(调整平均(SEM) = 7.8 (0.35))
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来源期刊
Global Health Promotion
Global Health Promotion PUBLIC, ENVIRONMENTAL & OCCUPATIONAL HEALTH-
CiteScore
3.60
自引率
5.00%
发文量
71
期刊介绍: The journal aims to: ·publish academic content and commentaries of practical importance; ·provide an international and interdisciplinary forum for the dissemination and exchange of health promotion, health education and public health theory, research findings, practice and reviews; ·publish articles which ensure wide geographical coverage and are of general interest to an international readership; ·provide fair, supportive, efficient and high quality peer review and editorial handling of all submissions.
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