Banca de QUALIFICAÇÃO: RAFAELA NAYARA DA COSTA PELONHA

Uma banca de QUALIFICAÇÃO de MESTRADO foi cadastrada pelo programa.
STUDENT : RAFAELA NAYARA DA COSTA PELONHA
DATE: 01/09/2023
TIME: 10:00
LOCAL: REMOTA - https://meet.google.com/xxz-btzf-ppf
TITLE:

LOW COOKING SKILLS ARE ASSOCIATED WITH OVERWEIGHT AND OBESITY IN UNDERGRADUATES

KEY WORDS:

culinary skills; COVID-19; undergraduate students

PAGES: 16
BIG AREA: Ciências da Saúde
AREA: Nutrição
SUMMARY:

Culinary skills are defined as the confidence, attitude, and the application of one’s individual knowledge in performing culinary tasks, and their development may be associated with better diet quality and better health status. This study aimed to analyze the association between cooking skills, overweight, and obesity in undergraduates. This is a descriptive, observational, and cross-sectional study, with data collected between October 2020 and March 2021, with undergraduate students (n = 823) at the Federal University of Rio Grande do Norte. Participants answered the online Brazilian Cooking Skills and Healthy Eating Questionnaire Evaluation, BCSQ, which included socioeconomic information. Logistic regressions were used to assess the associations of cooking skills with overweight and obesity. From the total of the students, 70.8% were female, with a median age of 23 (21–30) years; 43.6% were with overweight or obesity; 48.8% were eutrophic; and 7.7% underweight. Overweight and obesity were significantly associated with low levels of culinary self-efficacy and self-efficacy in the use of fruits, vegetables, and seasonings in the bivariate analysis. The logistic regressions showed that living with other people and eating out were associated with higher chances of overweight and obesity. Sharing the responsibility for preparing meals and a high self-efficacy in the use of fruits, vegetables, and seasonings were associated with lower chances for overweight/obesity. Overall, our study showed that overweight and obesity were associated with lower cooking skills in the studied undergraduates. Therefore, the study demonstrates that culinary skills can be explored in educational programs that aim to reduce overweight/obesity in students.

COMMITTEE MEMBERS:
Externa à Instituição - THANISE SABRINA SOUZA SANTOS - USP
Presidente - 2646462 - BRUNA LEAL LIMA MACIEL
Interna - 6349432 - LUCIA DE FATIMA CAMPOS PEDROSA