做饭还是不做饭：做饭乐趣的相关因素。

IF 2.3 3区医学 Q2 EDUCATION, SCIENTIFIC DISCIPLINES

Journal of Nutrition Education and Behavior Pub Date : 2025-09-04 DOI:10.1016/j.jneb.2025.08.001

Danielle J Gartner, Paul L Hutchinson, Chelsea R Singleton

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引用次数: 0

摘要

目的：确定进餐享受的相关因素，并检验进餐享受与自评饮食质量之间的关系。方法：本研究使用的数据（n = 12,412）来自2022年美国人时间使用调查。为这两个目标估计了有序逻辑回归模型。结果：40.2%的参与者表示非常喜欢饭菜准备，14.6%的参与者表示饮食质量很好。多变量模型表明，在已婚且家庭食物充足的个人中，报告更享受膳食准备的可能性更高。那些非常喜欢做饭的人比那些根本不喜欢做饭的人报告的饮食质量更高的几率高出174%。结论和意义：个人和家庭层面的因素与做饭的乐趣有关。这些发现可能为旨在增加膳食准备作为改善饮食质量手段的干预措施的发展提供信息。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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To Cook or Not to Cook: Correlates of Meal Preparation Enjoyment.

Objective: Identify correlates of meal preparation enjoyment and test for a relationship between meal preparation enjoyment and self-rated diet quality.

Methods: Data (n = 12,412) used in this study are from the 2022 American Time Use Survey. Ordinal logistic regression models were estimated for both aims.

Results: Results indicated that 40.2% of participants reported enjoying meal preparation a lot, and 14.6% reported having excellent diet quality. Multivariable models indicated higher odds of reporting greater meal preparation enjoyment among individuals who were married and had sufficient home food availability. Individuals who enjoyed meal preparation a lot had 174% greater odds of reporting higher diet quality than those who did not enjoy meal preparation at all.

Conclusions and implications: Individual and household-level factors are associated with meal preparation enjoyment. These findings may inform the development of interventions aimed at increasing meal preparation as a means to improve diet quality.

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来源期刊

Journal of Nutrition Education and Behavior 医学-学科教育

CiteScore

4.20

自引率

11.50%

发文量

379

审稿时长

44 days

期刊介绍： The Journal of Nutrition Education and Behavior (JNEB), the official journal of the Society for Nutrition Education and Behavior, is a refereed, scientific periodical that serves as a global resource for all professionals with an interest in nutrition education; nutrition and physical activity behavior theories and intervention outcomes; complementary and alternative medicine related to nutrition behaviors; food environment; food, nutrition, and physical activity communication strategies including technology; nutrition-related economics; food safety education; and scholarship of learning related to these areas. The purpose of JNEB is to document and disseminate original research and emerging issues and practices relevant to these areas worldwide. The Journal of Nutrition Education and Behavior welcomes evidence-based manuscripts that provide new insights and useful findings related to nutrition education research, practice and policy. The content areas of JNEB reflect the diverse interests in nutrition and physical activity related to public health, nutritional sciences, education, behavioral economics, family and consumer sciences, and eHealth, including the interests of community-based nutrition-practitioners. As the Society''s official journal, JNEB also includes policy statements, issue perspectives, position papers, and member communications.