Banca de DEFESA: EVA DÉBORA DE OLIVEIRA ANDRADE

Uma banca de DEFESA de DOUTORADO foi cadastrada pelo programa.
STUDENT : EVA DÉBORA DE OLIVEIRA ANDRADE
DATE: 15/09/2025
TIME: 14:00
LOCAL: Remota
TITLE:

CULINARY SKILLS: IMPACT OF THEIR DEVELOPMENT AND STUDY OF ASSOCIATED FACTORS IN UNIVERSITY STUDENTS

KEY WORDS:

Culinary skills; graduation; nutrition

PAGES: 100
BIG AREA: Ciências da Saúde
AREA: Nutrição
SUMMARY:

Cooking skills are defined as the individual knowledge, confidence, and attitude required to perform culinary tasks, involving planning, shopping, and preparation. They have been studied as a strategy to improve diet and health. This thesis aimed to analyze the influence of the development of cooking skills on nutritional status and diet, as well as to characterize cooking skills and identify associated variables among university students. To develop this thesis, two sub-studies were conducted. The first aimed to evaluate whether the development of cooking skills influences the nutritional status and diet of healthy adults. This sub-study was designed in accordance with the guidelines of the Preferred Reporting Items for Systematic Reviews and Meta-Analyses Protocols (PRISMA-P) and was registered in the International Prospective Register of Systematic Reviews database (PROSPERO: CRD42022385234). The search strategies were developed based on the combination of descriptors and carried out in the PubMed, Embase, Scopus, Web of Science, and SciELO databases. Only intervention studies relating cooking skills to dietary outcomes were included. The methodological quality of the studies was assessed using the Cochrane Risk of Bias in Non-randomized Studies of Interventions (ROBINS-I) and the Cochrane Risk-of-Bias Tool for Randomized Trials (RoB 2). The Grading of Recommendations Assessment, Development, and Evaluation (GRADE) framework was applied to evaluate the quality of the evidence. The second sub-study aimed to characterize cooking skills and identify associated variables among university students. It was a cross-sectional study conducted between October 2020 and March 2021. Participants were undergraduate students (n=1,203) from two federal institutions: the Federal University of Alagoas (UFAL) and the Federal University of Rio Grande do Norte (UFRN). The Brazilian Questionnaire for the Assessment of Cooking Skills and Healthy Eating was used to evaluate cooking skills. The questionnaire was distributed via institutional emails and direct links on social media and answered online. To date, the first sub-study resulted in the submission of the systematic review protocol, which represents a step in the development of the review. Regarding the second sub-study, most students (63.6%) demonstrated high cooking skills, 35.6% intermediate skills, and 0.8% low skills. Logistic regressions showed that students who reported not having learned to cook by themselves, through the internet, books, or TV programs (AOR = 1.60; 95% CI = 1.175–2.17), were more likely to present low/intermediate cooking skills. High availability and accessibility of fruits and vegetables (AOR = 0.29; 95% CI = 0.18–0.49) and greater knowledge of culinary terms and techniques were inversely associated with low/intermediate cooking skills (AOR = 0.42; 95% CI = 0.32–0.56). Gender, age, and available time for cooking were not associated with cooking skills. Based on the results presented in the sub-studies, it is evident that the systematization of knowledge is crucial for understanding cooking skills not only as a therapeutic tool in the presence of pathologies but also as a health promotion strategy. It also highlights the need for public policy measures targeting university students, aiming to provide instruction on food preparation, foster culinary knowledge, and promote the availability and accessibility of fruits and vegetables, thereby positively impacting dietary quality and health. This thesis resulted in the publication of the article in PLOS ONE entitled: “Can the development of cooking skills influence nutritional status and diet in healthy adults? A systematic review and meta-analysis protocol” and the article published in Nutrients entitled: “Cooking skills and associated variables in public university students from Northeast Brazil.”

COMMITTEE MEMBERS:
Presidente - 2646462 - BRUNA LEAL LIMA MACIEL
Externa ao Programa - 2578592 - KARLA DANIELLY DA SILVA RIBEIRO RODRIGUES - UFRNExterna ao Programa - 2373959 - LARISSA MONT ALVERNE JUCA SEABRA - UFRNExterna à Instituição - BRUNA MERTEN PADILHA - UFAL
Externo à Instituição - ALANDERSON ALVES RAMALHO - UFAC