Perceptions of Brazilian young adults about cooking

Authors

DOI:

https://doi.org/10.12957/demetra.2023.69961

Keywords:

Food preparation. Culinary socialization. Socializing agent. Interview. Internet.

Abstract

Introduction: Cooking at home is conducive to better diet quality and can help improve health. Nevertheless, the reduced transmission of culinary knowledge and skills worldwide hinders young adults’ confidence and autonomy to prepare meals. To inform the development of initiatives that support young adults to overcome barriers to cook and improve their diet quality, it is important to investigate the process of culinary socialization in the context of their own life course. Objective: This qualitative study aimed to explore how young adults who cook perceive their involvement with this practice and to identify which culinary socializing agents were part of their learning process. Method: Open interviews based on the life-course perspective approach were conducted with male and female Brazilian young adults aged 19-24 years-old and thematically analysed. Results: Perceptions about cooking and about learning how to cook led to the creation of six themes: (1) “Caring about myself”; (2) “(Un)pleasant feelings”; (3) “Promoting conviviality”; (4) “Worrying about outcomes”; (5) “Skills needed”; and (6) “Socializing agents”. Conclusions: Initiatives to enable young adults overcoming barriers to cook and potentially improve their diet quality need to focus not only on practical cooking skills development, but also on planning. Also important is to foster positive messages involving self-care, pleasure, and conviviality. Ways of using the internet and social media to engage this population to cook more deserves to be further explored.

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Author Biographies

Anice Milbratz de Camargo, Universidade Federal de Santa Catarina

Programa de Pós-Graduação em Nutrição. Núcleo de Pesquisa de Nutrição em Produção de Refeições.

Ana Cláudia Mazzonetto, Universidade Do Estado Do Rio de Janeiro

Departamento de Nutrição Aplicada. Alimentação Coletiva.

Isabelle Schroeder Le Bourlegat, Unversidade Federal de Santa Catarina

Departamento de Nutrição. Núcleo de Pesquisa de Nutrição em Produção de Refeições.

Moira Dean, Queen’s University Belfast

Institute for Global Food Security, School of Biological Sciences

Giovanna Medeiros Rataichesck Fiates, Programa de Pós-Graduação em Nutrição. Núcleo de Pesquisa de Nutrição em Produção de Refeições.

Departamento de Nutrição.

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Published

2023-04-29

How to Cite

1.
de Camargo AM, Mazzonetto AC, Le Bourlegat IS, Dean M, Fiates GMR. Perceptions of Brazilian young adults about cooking. DEMETRA [Internet]. 2023 Apr. 29 [cited 2025 May 1];18:e69961. Available from: https://www.e-publicacoes.uerj.br/demetra/article/view/69961

Issue

Section

Food for Collectives

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