Domestic cooking and food skills: A review
Domestic cooking skills (CS) and food skills (FS) encompass multiple components, yet there
is a lack of consensus on their constituent parts, inter-relatedness, or measurement, leading …
is a lack of consensus on their constituent parts, inter-relatedness, or measurement, leading …
Chrono-nutrition: a review of current evidence from observational studies on global trends in time-of-day of energy intake and its association with obesity
S Almoosawi, S Vingeliene, LG Karagounis… - Proceedings of the …, 2016 - cambridge.org
The importance of the circadian rhythm in regulating human food intake behaviour and
metabolism has long been recognised. However, little is known as to how energy intake is …
metabolism has long been recognised. However, little is known as to how energy intake is …
Trends in US home food preparation and consumption: analysis of national nutrition surveys and time use studies from 1965–1966 to 2007–2008
Background It has been well-documented that Americans have shifted towards eating out
more and cooking at home less. However, little is known about whether these trends have …
more and cooking at home less. However, little is known about whether these trends have …
Importance of cooking skills for balanced food choices
A cooking skill scale was developed to measure cooking skills in a European adult
population, and the relationship between cooking skills and the frequency of consumption of …
population, and the relationship between cooking skills and the frequency of consumption of …
Barriers and facilitators to cooking from 'scratch'using basic or raw ingredients: A qualitative interview study
Background Previous research has highlighted an ambiguity in understanding cooking
related terminology and a number of barriers and facilitators to home meal preparation …
related terminology and a number of barriers and facilitators to home meal preparation …
Red and processed meat consumption and purchasing behaviours and attitudes: impacts for human health, animal welfare and environmental sustainability
A Clonan, P Wilson, JA Swift, DG Leibovici… - Public health …, 2015 - cambridge.org
ObjectiveHigher intakes of red and processed meat are associated with poorer health
outcomes and negative environmental impacts. Drawing upon a population survey the …
outcomes and negative environmental impacts. Drawing upon a population survey the …
Motivations of consumers that use local, organic fruit and vegetable box schemes in Central England and Southern France
E Brown, S Dury, M Holdsworth - Appetite, 2009 - Elsevier
Commercial fruit and vegetable box schemes are rapidly growing initiatives that allow
customers to make local, organic food choices. This study investigated the socio …
customers to make local, organic food choices. This study investigated the socio …
Meal planning is associated with food variety, diet quality and body weight status in a large sample of French adults
P Ducrot, C Méjean, V Aroumougame, G Ibanez… - International journal of …, 2017 - Springer
Background Meal planning could be a potential tool to offset time scarcity and therefore
encourage home meal preparation, which has been linked with an improved diet quality …
encourage home meal preparation, which has been linked with an improved diet quality …
Alternative protein sources in Western diets: Food product development and consumer acceptance of spirulina-filled pasta
S Grahl, M Strack, A Mensching, D Mörlein - Food Quality and Preference, 2020 - Elsevier
Spirulina (Arthrospira platensis) is currently being increasingly researched for its usability
and suitability in human nutrition. The inclusion of alternative protein sources, such as …
and suitability in human nutrition. The inclusion of alternative protein sources, such as …
Association between home food preparation skills and behaviour, and consumption of ultra-processed foods: Cross-sectional analysis of the UK National Diet and …
MCL Lam, J Adams - International Journal of Behavioral Nutrition and …, 2017 - Springer
Abstract Background 'Ultra-processed foods'(UPF) have been industrially processed and
tend to be higher in saturated fat, sodium and sugar than other foods. There is some …
tend to be higher in saturated fat, sodium and sugar than other foods. There is some …