Parents’ cooking skills confidence and child consumption of unprocessed or minimally processed foods during the COVID-19 pandemic
DOI:
https://doi.org/10.12957/demetra.2022.63174Keywords:
Food Intake. Child. Cooking. Parents. Covid-19.Abstract
Introduction: The Dietary Guidelines for the Brazilian population recommends the promotion and transmission of cooking skills as a tool for building healthy eating habits. In this context, the literature demonstrates the possible relationship between parents’ cooking skills and the reduction of low nutritional value foods by children. Objective: To assess the association between parents’ cooking skills and children's consumption of in natura/minimally processed foods during the Covid-19 pandemic. Methods: Cross-sectional study, conducted online, with parents of children aged 2-9 years. Cooking skills were assessed using a questionnaire based on the Dietary Guidelines for the Brazilian population. Food consumption was assessed using a structured questionnaire adapted from the markers of food consumption of SISVAN. Results: Of the 517 evaluated children, 27.3% showed a low frequency of consumption of legumes and vegetables and 35% of raw salads. Cooking beans in a pressure cooker and preparing homemade tomato sauce were the skills in which a greater number of adults reported feeling less confident. Higher parents’ cooking skills were significantly associated with higher consumption of vegetables and cooked legumes (p=0.002) and raw salads (p=0.024). Conclusion: The findings of the present study demonstrate, based on the association between cooking skills and children's food consumption, that food and nutrition education strategies encourage the development of these skills, and can be effective actions to promote healthy eating habits in families.
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