Youth involvement in food preparation practices at home: A multi-method exploration of Latinx youth experiences and perspectives

Abstract Objective: To explore women’s perceptions of changes in specific food habits at home, specifically the food budget and shopping, and food preparation, during the COVID-19 period. Design: Non-probabilistic, exploratory study. Participants completed an online self-administered questionnaire. Perceptions of food habit changes were measured on a five-point Likert scale (strongly disagree to strongly agree). Data analysis was conducted in STATA v16.0. Setting: Chile. Participants: Adult women between 25- and 65-years old (n= 2047) Results: Of the participants, 72% were responsible for cooking, 69% for buying food, and 85% for child care. Difficulties in organizing and doing food budget works were observed in groups with a lower educational level, lower-income, and single mothers with children. Younger participants, dependent workers, women from biparental families with children, and those in mandatory quarantine perceived more changes in their food shopping and budget management tasks. Participants more educated, with higher income, and non-mandatory quarantine perceived to cook and eat healthier. Older participants perceived minor changes in their food preparation tasks at home; in contrast, more educated women and women from biparental families with children perceived more changes. If women were in charge of the kids or grocery shopping, more food environment changes were noticed. Conclusions: Women perceived changes in their food environments. Some of these changes are perceived worse in the more vulnerable population. COVID-19 presents a challenge for the food system and gender perspectives. This information should be considered in the design of food-related interventions.

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Életfordulók és közösen végzett munkák ételei és szokásai az 1940-es évektől napjainkig

Kaposvári Rippl-Rónai Múzeum Közleményei ◽

10.26080/krrmkozl.2013.1.261 ◽

2013 ◽

pp. 261-298

Author(s):

Gabriella Lanszkiné Széles

Keyword(s):

Mortality Rate ◽

Home Birth ◽

Food Preparation ◽

Family Farms ◽

Holy Communion ◽

The Given ◽

At Home ◽

Collective Farms

The aim of this study is to investigate food prepa-ration traditions of events and occasions, based on personal discussion and provided photographs. Christeninglunch is of greater importance since 1960, as children are born in a hospital and it enables parents to spend more time with pre-paring the christening event. In the age of home birth, it was necessary to christening the child on the first or the second day of birth due to the higher mortality rate. This ensured that the child would not pass away as a pagan. Some traditions such as christening feast(paszita in Hungarian) as well as the “pal-bowl sending” also disappeared or changed since the 1960’s. Instead of food preparation for the mother during three days after childbirth, giving a higher value gift became general. The tradition modified due to the change in lifestyles. Women, working on collective farms or elsewhere, had dif-ficulties in allocating their time compared to previous periods when they worked on their own family farms. The reason for disappearing of “pal-bowl sending” may have been that the young already returned to the student dormitory, or simply were not at home since they were away for a month since the 1970’s. Holy Communion and Confirmation-related practices also adjusted to the given era, especially in case of inviting godparents living far away. Confirmation parents go to dine to the confirmee’s place. Differences are experienced in tradi-tions of weddings and “death feasts” among villages of 3-4 km distance.

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Food Preparation at Home an Example of New Practical Strategies in the Swedish Municipal Food Service - A Qualitative Study

Journal of Food Research ◽

10.5539/jfr.v2n6p72 ◽

2013 ◽

Vol 2 (6) ◽

pp. 72 ◽

Cited By ~ 2

Author(s):

Zada Pajalic

Keyword(s):

Qualitative Content Analysis ◽

Food Service ◽

The Elderly ◽

Food Distribution ◽

Food Preparation ◽

Research Approach ◽

Action Research Approach ◽

Elderly Recipients ◽

Group Interviews ◽

At Home

<p>The purpose of the present study was to describe how one of 290 Swedish municipalities improved its FS service by terminating their earlier service of food distribution (FD) which was the delivery of ready cooked meals produced at a central kitchen in the community and introducing food preparation at the client’s home. The revised system is referred to as the new FS. This study was performed using an action research approach. The data was collected by individual- and group interviews and through participatory observations. The transcribed interview material was analysed using qualitative content analysis. The (n=30) subjects were recruited The findings of this study revealed that the new FS was experienced as being a good service, that the new municipal FS met individual needs in a better way and that the elderly recipients could participate more actively in planning and preparing their meals. In conclusion, it was found that having their food prepared at home was considered by many of the recipients to be synonymous with individually adjusted help. The results of the study could have implications for nursing, public administration and gerontology.</p>

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Food choice patterns of long-haul truck drivers driving through Germany, a cross sectional study

BMC Nutrition ◽

10.1186/s40795-019-0326-3 ◽

2019 ◽

Vol 5 (1) ◽

Cited By ~ 2

Author(s):

Andreas Bschaden ◽

Siegfried Rothe ◽

Anja Schöner ◽

Nina Pijahn ◽

Nanette Stroebele-Benschop

Keyword(s):

Working Conditions ◽

Food Choice ◽

Weight Status ◽

Food Choices ◽

Truck Drivers ◽

Food Preparation ◽

Cross Sectional ◽

Fresh Vegetables ◽

Haul Truck ◽

At Home

Abstract Background Long-haul truck drivers are exposed to unfavorable working conditions affecting their health but information on truck drivers travelling through Europe is missing. The study aimed to describe the populations’ characteristics and food choice patterns while working compared with eating patterns at home, taking weight status into account. Methods A cross-sectional survey using questionnaires in 12 languages conducted at two truck stops in Germany. Results Among 404 truck drivers of 24 nationalities, only 24% were normal weight while 46% were considered overweight and 30% obese. In regards to their health, more than half reported that they smoked and 32% reported at least one chronic disease. 37% ate their meals often or always at truck stops, while 6% never did so. The most common food items brought from home were fruits (62%) followed by sausages (50.6%), sandwiches (38.7%), self-cooked meals (37%), sweets (35.4%), and raw vegetables (31%). Bivariate analyses revealed differences in food choices during work and at home with more sausages, energy drinks and soft drinks, and canned foods eaten during trips. Fresh vegetables, legumes and fish were more often chosen at home. Available food appliances in trucks appeared to be associated with food choice patterns. Interestingly, food choice patterns and food preparation did not differ significantly across weight categories. Conclusions The working conditions of professional truck drivers make a healthy lifestyle difficult to follow and appear to influence food choices while working. Particular effort should be taken to improve food choice patterns, food preparation and purchasing possibilities during trips.

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Intervention to decrease salt intake inadequacy using a control device to monitor and control salt use when cooking at home – iMC SALT preliminary results

European Heart Journal ◽

10.1093/eurheartj/ehab724.2439 ◽

2021 ◽

Vol 42 (Supplement_1) ◽

Author(s):

C Goncalves ◽

T Silva-Santos ◽

P Padrao ◽

S Abreu ◽

P Graca ◽

...

Keyword(s):

Salt Intake ◽

Controlled Trial ◽

Urinary Sodium Excretion ◽

Control Device ◽

Urinary Sodium ◽

Food Preparation ◽

Secondary Outcome ◽

Control Group ◽

Dietary Salt ◽

At Home

Abstract Introduction Excessive salt intake is one of the greatest risks to public health, making urgent to propose measures to reduce its intake and bring great benefits to reduce cardiovascular diseases risk. In the Portuguese population, the main source of salt consumption is the salt that is added during food preparation and cooking meals. Purpose The main aim of this study was to assess whether an intervention using a dosing salt device (Salt Control H) in food preparation and cooking has beneficial effects in salt intake. Methods This was a two-arm randomized controlled trial. A total of 88 workers from a public university (50% female; mean age 47.2±11.4 years), were randomly assigned to a intervention (I; n=42) or a control group (C; n=46). The intervention was delivered by health professionals in an occupational medicine setting, asking participants to use a salt control device that delivers the maximum amount of salt to add in food preparation and cooking, according to the number and age of the persons who will consume the meal, during 8 weeks. Primary outcome was the 24-hour urinary sodium excretion (Na24), validated by creatinine coefficient, and secondary outcome was 24-h urinary sodium-to-potassium ratio (Na/K24). Parametric tests were used to assess differences between urinary data stratified by C or I group and Mann-Whitney to evaluate differences between stratified groups according to meet WHO daily recommendations of intake. Results At baseline, there was no significant differences in mean Na24 (C: 3145.5±1420.1 and I:3268.7±1159.8 mg/d, p=0.096) and Na/K24 (C: 2.0±0.9 and I: 2.1±0.8 mg/d, p=0.792) between the two groups. After 8 weeks intervention, a Na24 and Na/K24 non statistically significant decrease was observed in the I group (to 3094.1±1391 and 2.0±0.8 mg/d), as opposed to the C group (to 3262.5±1527.0 and 2.2±0.9 mg/d). The proportion of participants from I group that present Na<2000 mg/d increased (from 17 to 29%) as the proportion of participants that present Na/K24 <1 (from 0 to 12%) without significant differences from C group (p=0.214 for Na <2000 mg/d and p=0.383 for Na/K24 <1). Conclusion The Salt Control H measurement device showed promising results to increase adherence to daily salt intake recommendations. The device is a useful and practical tool for educating individuals about dietary salt doses to add to meals cooked at home. FUNDunding Acknowledgement Type of funding sources: Public grant(s) – National budget only. Main funding source(s): Fundação para a Ciência e Tecnologia Figure 1

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“I Was Born at the Border, Like the ‘Wrong’ Side of It”: Undocumented Latinx Youth Experiences of Racialization in the U.S. South

Anthropology & Education Quarterly ◽

10.1111/aeq.12357 ◽

2020 ◽

Vol 51 (4) ◽

pp. 496-526

Author(s):

Sophia Rodriguez

Keyword(s):

Wrong Side ◽

Youth Experiences ◽

Latinx Youth ◽

The U.S

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School Pantry Cook-Off: An Approach to Educate Youth on Food Insecurity

Journal of Extension ◽

10.34068/joe.59.04.09 ◽

2021 ◽

Vol 59 (Autumn 2021) ◽

Author(s):

Siew Guan Lee ◽

Gretchen Manker ◽

Nav Ghimire ◽

Laura Frost ◽

Julie Buck

Keyword(s):

Food Insecurity ◽

Nutrition Education ◽

Confidence Level ◽

Food Preparation ◽

Healthy Foods ◽

Extension Educators ◽

Significant Difference ◽

Hands On ◽

Education Strategy ◽

At Home

The “School Pantry: Mystery Food Box Cook-Off” is a program designed to increase awareness of food insecurity among youth and teach strategies to prepare healthy foods on a budget. A pre-and-post survey showed a statistically significant difference in participants’ overall knowledge, skills, and confidence level after the program compared to before the program. Findings revealed a hands-on nutrition education strategy via cook-off could educate youth on food insecurity and increase their knowledge and confidence to make healthy and affordable meals at home. Other Extension educators seeking to address food insecurity and food preparation skills among youth can replicate this program.

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