Is cooking at home associated with better diet quality or weight-loss intention? (original) (raw)

Public health nutrition, 2014

Abstract

To examine national patterns in cooking frequency and diet quality among adults in the USA, overall and by weight-loss intention. Analysis of cross-sectional 24 h dietary recall and interview data. Diet quality measures included total kilojoules per day, grams of fat, sugar and carbohydrates per day, fast-food meals per week, and frozen/pizza and ready-to-eat meals consumed in the past 30 d. Multivariable regression analysis was used to test associations between frequency of cooking dinner per week (low (0���1), medium (2���5) and high (6���7)), dietary outcomes and weight-loss intention. The 2007���2010 National Health and Nutrition Examination Survey. Adults aged 20 years and over (n 9569). In 2007���2010, 8 % of adults lived in households in which someone cooked dinner 0���1 times/week and consumed, on an average day, 9627 total kilojoules, 86 g fat and 135 g sugar. Overall, compared with low cookers (0���1 times/week), a high frequency of cooking dinner (6���7 times/week) was as...

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