Banca de QUALIFICAÇÃO: INGRIDE MIRELY DA SILVA

Uma banca de QUALIFICAÇÃO de MESTRADO foi cadastrada pelo programa.
STUDENT : INGRIDE MIRELY DA SILVA
DATE: 17/05/2023
TIME: 09:00
LOCAL: Sessão pública realizada por videoconferência
TITLE:

Culinary skills and associated variables of college students during the covid-19 pandemic

KEY WORDS:

Culinary self-efficacy; Eating Behavior; Food and Nutrition Education; Surveys and Questionnaires; Universities.

PAGES: 49
BIG AREA: Ciências da Saúde
AREA: Nutrição
SUMMARY:

Restrictive measures during the COVID-19 pandemic led to important changes in the social area of individuals. In this way, the process of 'social isolation', which determined a longer stay at home, may have led to changes in the population's lifestyle and eating behavior, since it required greater use of culinary skills and techniques for the preparation of meals. meals on a daily basis. The present study aimed to evaluate the culinary skills of the academic community of a Public University of Rio Grande do Norte during the pandemic. 972 students participated in the study, 808 undergraduate students and 164 graduate students. Sociodemographic and meal preparation information was collected from the participants and made available in an online form with voluntary adherence. The Brazilian Questionnaire for the Assessment of Culinary Skills and Healthy Eating consisted of 64 questions divided into 8 scales: Availability and accessibility of fruits and vegetables; Culinary Attitude; Culinary Behavior; Culinary self-efficacy; Self-efficacy in the Consumption of Fruits and Vegetables; Use of Basic Culinary Techniques; Self-efficacy in the Use of Fruits, Vegetables and Vegetables and Seasonings; and Assessment of Culinary Knowledge. The level of cooking skills is obtained from the average of the 8 scales. A scoring scale was also established for the equipment and utensils available in the residence, whose final sum can reach up to 38 points, in this way, those who had such equipment and/or utensils received 1 point, while those who did not have or did not know about scored. Variables associated with cooking skills in each group were studied using logistic regressions. The median age was 25.0 years. Most respondents were women (72.6%) white (52.2%) with eutrophic Body Mass Index (46.8%) without children (87.6%) and 57.8% reported living with their parents and /or grandparents. It was observed that the profile of undergraduate and graduate students, who have high culinary skills, were women who self-reported knowing how to cook and having the help of one more person to prepare meals at home, had their main meal at home and had greater preparation of meals in the family environment during the pandemic. The median time available for cooking was 120 minutes. High culinary skill is predominant in the studied population. The median score for the characterization of cooking skills per group studied for the scales "Availability and accessibility of fruits and vegetables" was 6.0 on an 8-item scale, "Cooking Attitude" of 15.0 and "Skills cuisine” 78.0 (p value < 0.05). The variables used in the multivariate analysis do not appear to be predictors of greater culinary ability for undergraduate students. However, for graduate students who self-reported not knowing how to cook, logistic regressions showed an AOR = 0.924 (0.614 – 1.392) indicating a lower odds ratio for having high cooking skills. The time available for cooking, as well as the score of utensils, were inversely associated with high cooking skill (AOR = 1,000; CI 95% = 0.998 – 1.001; AOR = 0.987; CI 95% = 0.959 – 1.016, respectively). Thus, the study demonstrated that culinary skills may be related to personal and behavioral factors that encompass confidence, interest and knowledge, as well as aspects of availability of time, food, utensils and equipment, suggesting that such skills emerge as a bridge to healthier eating practices.

COMMITTEE MEMBERS:
Externa à Instituição - MANUELA MIKA JOMORI - UFSC
Presidente - 2646462 - BRUNA LEAL LIMA MACIEL
Externa à Instituição - RICHELE JANAINA ARAUJO MACHADO - UNICHRISTUS