Akbulut B., Çakıroğlu F. P., Canbolat E.
PUBLIC HEALTH NUTRITION, cilt.29, sa.1, 2025 (SCI-Expanded, Scopus)
-
Yayın Türü:
Makale / Tam Makale
-
Cilt numarası:
29
Sayı:
1
-
Basım Tarihi:
2025
-
Doi Numarası:
10.1017/s136898002510164x
-
Dergi Adı:
PUBLIC HEALTH NUTRITION
-
Derginin Tarandığı İndeksler:
Science Citation Index Expanded (SCI-EXPANDED), Scopus, Abstracts in Social Gerontology, CINAHL, MEDLINE, Public Affairs Index, Directory of Open Access Journals
-
Anahtar Kelimeler:
cooking skills, food preparation, healthy eating, nutrition literacy, public health
-
Ankara Üniversitesi Adresli:
Evet
Özet
Objective: This study aimed to evaluate adult women's cooking (CS) and food preparation skills (FPS) and their nutrition literacy (NL) levels and to examine the relationship between these two concepts. Design: Data were collected via face-to-face interviews using a personal information form, the Cooking and Food Preparation Skills scale, and the Evaluation Instrument of Nutrition Literacy on Adults. Data were analysed with SPSS, with P < 005 considered significant. Setting: Female adults aged 20-64 years who participated in family support courses in Tepeba & scedil;& imath;, Eski & scedil;ehir, Turkey. Participants: The study sample consisted of 330 female individuals between the ages of 20 and 64 years who agreed to participate in the survey. Results: NL was generally adequate (918 %), though gaps were identified in portion knowledge (542 %) and food label reading (442 %, borderline). Higher literacy levels were associated with being younger, more educated and employed (P < 005). CS and FPS were higher among married women and those with children. Cooking frequency and enjoyment significantly influenced these skills (P < 005). Those who cooked more often had higher scores in food label reading and basic math (P < 0001) and higher total scores (P = 0049). Participants who enjoyed cooking had better reading comprehension (P = 0030). A weak but significant correlation was found between FPS and general nutrition knowledge, but no strong relationship was observed between overall cooking skills (CS) and total NL. Conclusion: Although no strong link was found between NL and CS, these skills appear to support healthier eating behaviours. Promoting cooking and food preparation through nutrition education may help improve public health.