Culinary habits, nutritional knowledge, and healthy eating practices: A sociodemographic analysis of the Spanish population

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science Pub Date : 2025-04-18 DOI:10.1016/j.ijgfs.2025.101185

Elena Sandri

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引用次数: 0

Abstract

Aim

Understanding culinary habits and nutritional knowledge is essential for promoting healthy eating practices within a population. This study explores the relationship between culinary habits, nutritional awareness, and healthy eating practices in the Spanish population, considering sociodemographic factors. Methods: A cross-sectional design was employed, collecting data from 1534 participants through an online validated questionnaire. Variables included frequency of cooking, use of healthy and unhealthy cooking techniques, culinary knowledge, and indicators such as age, gender, education level, and living arrangements. Statistical analyses, including Kendall's Tau-b correlations and Mann-Whitney U tests, were performed to evaluate relationships and group differences.

Results

Findings revealed that 59.1 % of participants cook daily or almost daily, with an average cooking time of about an hour and a half. Women demonstrated significantly higher cooking frequencies (Mean = 4.25, p < 0.001) and healthier cooking techniques (Mean = 4.00, p < 0.001) compared to men. Adults also cooked more frequently (Mean = 4.26, p < 0.001) and for longer durations than younger individuals. Culinary knowledge scores ranged from 58.5 (SD = 17.6) in men to 62.5 (SD = 16.5) in women (p < 0.001), with higher education positively associated with knowledge (Mean = 62.5 vs. 59.3, p < 0.001). Significant Kendall's Tau-b correlations (p < 0.001) were observed between healthy culinary habits and knowledge variables, with coefficients frequently exceeding 0.50. Conclusions: These findings underscore the importance of culinary knowledge in promoting healthier cooking practices and highlight socio-demographic disparities. The study suggests that tailored interventions focused on cooking education could improve dietary behaviors and public health outcomes. Cooking education programs may serve as a key public health strategy by fostering healthier eating habits, improving nutritional literacy, and reducing diet-related diseases. Future research should examine causal relationships and cultural influences to develop effective, evidence-based culinary interventions.

查看原文本刊更多论文

烹饪习惯、营养知识和健康饮食习惯：西班牙人口的社会人口分析

目的了解烹饪习惯和营养知识对于在人群中推广健康饮食习惯至关重要。考虑到社会人口因素，本研究探讨了西班牙人口中烹饪习惯、营养意识和健康饮食习惯之间的关系。方法：采用横断面设计，通过在线有效问卷收集1534名参与者的数据。变量包括烹饪频率、健康和不健康烹饪技术的使用、烹饪知识以及年龄、性别、教育水平和生活安排等指标。统计分析，包括Kendall's Tau-b相关性和Mann-Whitney U检验，用于评估关系和组间差异。结果调查结果显示，59.1%的参与者每天或几乎每天做饭，平均做饭时间约为一个半小时。女性的烹饪频率明显更高(平均= 4.25,p <；0.001)和更健康的烹饪技术(平均= 4.00,p <；0.001)。成年人做饭的频率也更高(平均= 4.26,p <；0.001)，持续时间也比年轻人长。烹饪知识得分从男性的58.5 （SD = 17.6）到女性的62.5 （SD = 16.5）不等(p <；0.001)，高等教育与知识呈正相关(均值= 62.5 vs. 59.3, p <；0.001)。显著的Kendall's Tau-b相关性(p <；健康的烹饪习惯和知识变量之间存在0.001)，系数经常超过0.50。结论：这些发现强调了烹饪知识在促进健康烹饪实践中的重要性，并突出了社会人口差异。该研究表明，专注于烹饪教育的量身定制的干预措施可以改善饮食行为和公共卫生结果。烹饪教育项目可以作为一项关键的公共卫生战略，通过培养更健康的饮食习惯，提高营养素养，减少与饮食有关的疾病。未来的研究应该检查因果关系和文化影响，以开发有效的、基于证据的烹饪干预措施。

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来源期刊

International Journal of Gastronomy and Food Science Social Sciences-Cultural Studies

CiteScore

5.30

自引率

10.50%

发文量

170

审稿时长

45 days

期刊介绍： International Journal of Gastronomy and Food Science is a peer-reviewed journal that explicitly focuses on the interface of food science and gastronomy. Articles focusing only on food science will not be considered. This journal equally encourages both scientists and chefs to publish original scientific papers, review articles and original culinary works. We seek articles with clear evidence of this interaction. From a scientific perspective, this publication aims to become the home for research from the whole community of food science and gastronomy. IJGFS explores all aspects related to the growing field of the interaction of gastronomy and food science, in areas such as food chemistry, food technology and culinary techniques, food microbiology, genetics, sensory science, neuroscience, psychology, culinary concepts, culinary trends, and gastronomic experience (all the elements that contribute to the appreciation and enjoyment of the meal. Also relevant is research on science-based educational programs in gastronomy, anthropology, gastronomic history and food sociology. All these areas of knowledge are crucial to gastronomy, as they contribute to a better understanding of this broad term and its practical implications for science and society.