Cooking skills related to potential benefits for dietary behaviors and weight status among older Japanese men and women: a cross-sectional study from the JAGES
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Background: Poor cooking skills have been linked to unhealthy diets. However, limited research has examined associations of cooking skills with older adults’ health outcomes. We examined whether cooking skills were associated with dietary behaviors and body weight among older people in Japan. Methods: We used cross-sectional data from the 2016 Japan Gerontological Evaluation Study, a self-report, population-based questionnaire study of men ( n = 9143) and women ( n = 10,595) aged ≥65 years. The cooking skills scale, which comprises seven items with good reliability, was modified for use in Japan. We calculated adjusted relative risk ratios of unhealthy dietary behaviors (low frequency of home cooking, vegetable/fruit intake; high frequency of eating outside the home) using logistic or Poisson regression, and relative risk ratios of obesity and underweight using multinomial logistic regression. Results: Women had higher levels of cooking skills, compared with men. Women with a moderate to low level of cooking skills were 3.35 (95% confidence interval [CI]: 2.87–3.92) times more likely to have a lower frequency of home cooking and 1.61 (95% CI: 1.36–1.91) times more likely to have a lower frequency of vegetable/fruit intake, compared with women with a high level of cooking skills. Men with a low level of cooking skills were 2.56 (95% CI: 2.36–2.77) times more likely to have a lower frequency of home cooking and 1.43 (95% CI: 1.06–1.92) times more likely to be underweight, compared with men with a high level of cooking skills. Among men in charge of meals, those with a low level of cooking skills were 7.85 (95% CI: 6.04–10.21) times more likely to have a lower frequency of home cooking, 2.28 (95% CI: 1.36–3.82) times more likely to have a higher frequency of eating outside the home, and 2.79 (95% CI: 1.45–5.36) times more likely to be underweight, compared with men with a high level of cooking skills. Cooking skills were unassociated with obesity. Conclusions: A low level of cooking skills was associated with unhealthy dietary behaviors and underweight, especially among men in charge of meals. Research on improving cooking skills among older adults is needed.
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Providing resources, including nutrition education, to improve consumer efficacy around planning and preparing meals and cooking and storing food may increase adoption of patterns as intended.
“Providing resources, including nutrition education, to improve consumer efficacy around planning and preparing meals 132,133 and cooking and storing food may increase adoption of patterns as intended.”
From Popular dietary patterns: alignment with American Heart Association 2021 dietary guidance: a scientific statement from the American Heart Association. (2023) · cites this paper as [133]
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- Authors
- Tani, Y., Fujiwara, T., & Kondo, K.
- Affiliations
- Tokyo Medical and Dental University (JP)
- Chiba University (JP)
- Corresponding author
- Tani, Yukako
- Venue
- International Journal of Behavioral Nutrition and Physical Activity
- Published
- 2020-06-26
- Volume
- 17
- Issue
- 1
- Pages
- 82-82
- ISSN
- 1479-5868 (ISSN-L)
- PMC
- PMC7318755
- OpenAlex
- W3037873052
- Cited by
- 81
- References
- 52
- Citations by year
- 2026: 12 · 2025: 15 · 2024: 16 · 2023: 22 · 2022: 12 · 2021: 4
- FWCI
- 6.01
- Type
- journal article
- Language
- en
- Open access
- gold
- doi.org
- Locations
- International Journal of Behavioral Nutrition and Physical Activity (publishedVersion, cc-by)
- PubMed Central (publishedVersion, cc-by)
- PubMed (publishedVersion)
- DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
- Funders
- Japan Society for the Promotion of Science (JP15H01972, 19K14029)
- Ministry of Health, Labour and Welfare (H28-Choju-Ippan-002)
- Japan Agency for Medical Research and Development (JP18dk0110027, JP18ls0110002, JP18le0110009, and JP19dk0110034)
- Longevity Sciences from National Center for Geriatrics and Gerontology (29-42)
- Program on Open Innovation Platform with Enterprises, Research Institute and Academia (JPMJOP1831)
- Topics
- Health Sciences › Nursing › Nutrition and Dietetics › Nutrition, Health and Food Behavior
- Health Sciences › Medicine › Public Health, Environmental and Occupational Health › Nutritional Studies and Diet
- Health Sciences › Medicine › Physiology › Nutrition and Health in Aging
- Keywords
- cooking skills, older adults, dietary behavior, home cooking, eating out, fruit and vegetable intake, obesity, underweight, sex differences, Japan Gerontological Evaluation Study, healthy aging
- MeSH terms
- Aged, Body Weight, Cooking, Cross-Sectional Studies, Feeding Behavior, Female, Humans, Japan, Male, Reproducibility of Results
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