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The DOI matches its Crossref record; 1 of the 1 references it cites were found in a registry or an index.

Self-Perceived Cooking Skills in Emerging Adulthood Predict Better Dietary Behaviors and Intake 10 Years Later: A Longitudinal Study

Utter, Jennifer, Larson, Nicole, Laska, Melissa N., Winkler, Megan, Neumark-Sztainer, Dianne·2018·Journal of Nutrition Education and Behavior
DOI 10.1016/j.jneb.2018.01.021PMC PMC6086120
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  • Among young adults without ID, cooking skills and meal preparation interventions reduce fast food intake.

    “Among young adults without ID, cooking skills and meal preparation interventions have been shown to improve diet quality19, increase fruit and vegetable consumption20, and reduce fast food intake21.”

    From A cooking skills intervention for long-term weight loss in young adults with intellectual disabilities: Rationale and design for a randomized trial (2026) · cites this paper as [21]

    The Discussion (page not provided) reports that adequate cooking skills at ages 18–23 were associated with lower fast-food consumption later in life. The Methods describe a longitudinal analysis of associations, not a cooking-skills or meal-preparation intervention, so the paper does not show that an intervention reduced fast-food intake. (LLM, conf=0.89)

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Research works printed but not linked: 30

  1. Wolfson, 2015, Is cooking at home associated with better diet quality or weight-loss intention?, Public Health Nutr, 18, 1397, 10.1017/S1368980014001943 · DOI
  2. Berge, 2016, Family food preparation and its effects on adolescent dietary quality and eating patterns, J Adolesc Health, 59, 530, 10.1016/j.jadohealth.2016.06.007 · DOI
  3. Larson, 2006, Food preparation by young adults is associated with better diet quality, J Am Diet Assoc, 106, 2001, 10.1016/j.jada.2006.09.008 · DOI · Paper page
  4. Larson, 2006, Food preparation and purchasing roles among adolescents: associations with sociodemographic characteristics and diet quality, J Am Diet Assoc, 106, 211, 10.1016/j.jada.2005.10.029 · DOI
  5. Utter, 2016, Adolescent cooking abilities and behaviors: associations with nutrition and emotional well-being, J Nutr Educ Behav, 48, 35, 10.1016/j.jneb.2015.08.016 · DOI
  6. Laska, 2012, Does involvement in food preparation track from adolescence to young adulthood and is it associated with better dietary quality? Findings from a 10-year longitudinal study, Public Health Nutr, 15, 1150, 10.1017/S1368980011003004 · DOI · Paper page
  7. Smith, 2013, Trends in US home food preparation and consumption: analysis of national nutrition surveys and time use studies from 1965–1966 to 2007–2008, Nutr J, 12, 45, 10.1186/1475-2891-12-45 · DOI
  8. Lichtenstein, 2010, Bring back home economics education, JAMA, 303, 1857, 10.1001/jama.2010.592 · DOI
  9. Caraher, 1999, The state of cooking in England: the relationship of cooking skills to food choice, Br Food J, 101, 590, 10.1108/00070709910288289 · DOI
  10. Wolfson, 2017, Perspectives on learning to cook and public support for cooking education policies in the United States: a mixed methods study, Appetite, 108, 226, 10.1016/j.appet.2016.10.004 · DOI
  11. Utter, 2016, Child and youth cooking programs: more than good nutrition?, J Hung Environ Nutr, 12, 1
  12. Reicks, 2014, Impact of cooking and home food preparation interventions among adults: outcomes and implications for future programs, J Nutr Educ Behav, 46, 259, 10.1016/j.jneb.2014.02.001 · DOI
  13. Neumark-Sztainer, 2002, Overweight status and eating patterns among adolescents: where do youth stand in comparison to the Healthy People 2010 Objectives?, Am J Pub Health, 92, 844, 10.2105/AJPH.92.5.844 · DOI · Paper page
  14. Neumark-Sztainer, 2002, Ethnic/racial differences in weight-related concerns and behaviors among adolescent girls and boys: findings from Project EAT, J Psychosom Res, 53, 963, 10.1016/S0022-3999(02)00486-5 · DOI
  15. Neumark-Sztainer, 2006, Obesity, disordered eating, and eating disorders in a longitudinal study of adolescents: how do dieters fare 5 years later?, J Am Diet Assoc, 106, 559, 10.1016/j.jada.2006.01.003 · DOI · Paper page
  16. Neumark-Sztainer, 2011, Dieting and disordered eating behaviors from adolescence to young adulthood: findings from a 10-year longitudinal study, J Am Diet Assoc, 111, 1004, 10.1016/j.jada.2011.04.012 · DOI
  17. Larson, 2011, Do young adults participate in surveys that “go green”? Response rates to a web and mailed survey of weight-related health behaviors, Int J Child Health Hum Dev, 4, 225
  18. Betts, 1997, Ways young adults view foods, J Nutr Educ, 29, 73, 10.1016/S0022-3182(97)70158-4 · DOI
  19. Larson, 2011, Identifying correlates of young adults' weight behavior: survey development, Am J Health Behav, 35, 712
  20. Larson, 2009, Making time for meals: meal structure and associations with dietary intake in young adults, J Am Diet Assoc, 109, 72, 10.1016/j.jada.2008.10.017 · DOI
  21. Alberga, 2012, Overweight and obese teenagers: why is adolescence a critical period?, Pediatr Obes, 7, 261, 10.1111/j.2047-6310.2011.00046.x · DOI
  22. Feskanich, 1993, Reproducibility and validity of food intake measurements from a semiquantitative food frequency questionnaire, J Am Diet Assoc, 93, 790, 10.1016/0002-8223(93)91754-E · DOI · Paper page
  23. Rimm, 1992, Reproducibility and validity of an expanded self-administered semiquantitative food frequency questionnaire among male health professionals, Am J Epidemiol, 135, 1114, 10.1093/oxfordjournals.aje.a116211 · DOI · Paper page
  24. Rockett, 1995, Development and reproducibility of a food frequency questionnaire to assess diets of older children and adolescents, J Am Diet Assoc, 95, 336, 10.1016/S0002-8223(95)00086-0 · DOI
  25. Quick, 2013, Personal, behavioral and socio-environmental predictors of overweight incidence in young adults: 10-yr longitudinal findings, Int J Behav Nutr Phys Act, 10, 37, 10.1186/1479-5868-10-37 · DOI
  26. Wolfson, 2016, What does cooking mean to you? Perceptions of cooking and factors related to cooking behavior, Appetite, 97, 146, 10.1016/j.appet.2015.11.030 · DOI
  27. McGowan, 2017, Domestic cooking and food skills: a review, Crit Rev Food Sci Nutr, 57, 2412, 10.1080/10408398.2015.1072495 · DOI
  28. Wrieden, 2007, The impact of a community-based food skills intervention on cooking confidence, food preparation methods and dietary choices—an exploratory trial, Public Health Nutr, 10, 203, 10.1017/S1368980007246658 · DOI
  29. Monsivais, 2014, Time spent on home food preparation and indicators of healthy eating, Am J Prev Med, 47, 796, 10.1016/j.amepre.2014.07.033 · DOI
  30. Smith, 2010, Involvement of young Australian adults in meal preparation: cross-sectional associations with sociodemographic factors and diet quality, J Am Diet Assoc, 110, 1363, 10.1016/j.jada.2010.06.011 · DOI

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Metadata

Authors
Utter, J., Larson, N., Laska, M. N., Winkler, M., & Neumark-Sztainer, D.
ORCID
Utter, Jennifer
Venue
Journal of Nutrition Education and Behavior
Publisher
Elsevier BV
Published
2018-05
Volume
50
Issue
5
Pages
494-500
ISSN
1499-4046
DOI
10.1016/j.jneb.2018.01.021
PMC
PMC6086120
Cited by
112
References
1
Language
en
Licence
www.elsevier.com/tdm/userlicense/1.0/ (tdm)
Funders
  • National Heart, Lung, and Blood Institute (R01HL116892)
  • National Institute of Diabetes and Digestive and Kidney Diseases (T32DK083250)

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