Abstract
Objective
To determine whether perceived cooking skills in emerging adulthood predicts better
nutrition a decade later.
Methods
Data were collected as part of the Project Eating and Activity in Teens and Young
Adults longitudinal study. Participants reported on adequacy of cooking skills in
2002–2003 (age 18–23 years) and subsequently reported on nutrition-related outcomes
in 2015–2016 (age 30–35 years) (n = 1,158). Separate regression models were used to
examine associations between cooking skills at age 18–23 years and each subsequent
outcome.
Results
One fourth of participants described their cooking skills as very adequate at 18–23
years, with no statistically significant differences by sociodemographic characteristics.
Reports of very adequate cooking skills at age 18–23 years predicted better nutrition-related
outcomes 10 years later, such as more frequent preparation of meals including vegetables
(P < .001) and less frequent fast food consumption (P < .001).
Conclusions and Implications
Developing adequate cooking skills by emerging adulthood may have long-term benefits
for nutrition over a decade later. Ongoing and new interventions to enhance cooking
skills during adolescence and emerging adulthood are warranted but require strong
evaluation designs that observe young people over a number of years.
Key Words
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Article info
Publication history
Published online: March 07, 2018
Accepted:
January 29,
2018
Footnotes
Conflict of Interest Disclosure: The authors have not stated any conflicts of interest.
Identification
Copyright
© 2018 Society for Nutrition Education and Behavior. Published by Elsevier, Inc. All rights reserved.
