Banca de DEFESA: INGRIDE MIRELY DA SILVA

Uma banca de DEFESA de MESTRADO foi cadastrada pelo programa.
STUDENT : INGRIDE MIRELY DA SILVA
DATE: 30/06/2023
TIME: 09:00
LOCAL: Sessão pública realizada por videoconferência
TITLE:

Culinary skills and associated variables in university students during the covid-19 pandemic

KEY WORDS:

Eating Behavior; Food Consumption; Cooking; Culinary skills; Universities

PAGES: 76
BIG AREA: Ciências da Saúde
AREA: Nutrição
SUMMARY:

The process of social isolation during the COVID-19 pandemic, which determined a greater stay at home, led to important social changes for individuals and changes in the population's lifestyle and eating behavior, requiring greater use of skills and techniques cuisines for preparing meals on a daily basis. The present study aimed to evaluate the culinary skills of the academic community of a university 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 using an online form. The Brazilian Questionnaire for the Assessment of Culinary Skills and Healthy Eating was applied, with 36 questions divided into 7 scales: (1) Availability and accessibility of fruits, vegetables, and seasonings; (2) Culinary Attitude; (3) Culinary Behavior; (4) Culinary self-efficacy; (5) Self-efficacy in the Consumption of Fruits and Vegetables; (6) Use of Basic Cooking Techniques; (7) Self-efficacy in the Use of Fruits, Vegetables and Vegetables and Seasonings; (8) Assessment of Culinary Knowledge. The level of cooking skills was obtained from the sum of scales 2 to 7. A scoring scale was established for the equipment and utensils available at home, whose final sum was fed up to 38 points, in this way, those who had such equipment and/or or utensil received 1 point, while those who did not have or were unaware of it did not score. Variables associated with cooking skills in each group were studied using logistic regressions. The median age was 25.0 years. Most were women (72.6%), had no children (87.6%) and 57.8% declared living with their parents and/or grandparents. High cooking skills were predominant in the studied population, 65.8% of undergraduate students and 57.3% of graduate students. Note that the profile of 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, would have their main meal at home and had more preparation of meals in the family environment during the pandemic. The median time available for cooking was 120 minutes. The median score, in both groups, for the “Availability and accessibility of fruits and vegetables” scales was 6.0 points, demonstrating average availability of Fruits and Vegetables; “Culinary attitude” intermediate (15.0 points) and high “Culinary skills” 78.0 (p value < 0.05). The variables used in the multivariate analysis do not appear to be predictors of lower culinary ability among undergraduate students. However, for graduate students who self-reported not knowing how to cook, the logistic regressions showed an AOR = 7.12 (2.51 – 20.13) indicating a higher odds ratio for having low/medium cooking skills. Graduate students with high cooking skills had a greater median time available for cooking of 120, (90.0 – 180.0) and a utensil score of 31.0 (28.0 – 34.3) when compared to those who had low and medium cooking skills (p < 0.05). 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:
Presidente - 2646462 - BRUNA LEAL LIMA MACIEL
Interna - 2149611 - CLELIA DE OLIVEIRA LYRA
Externa à Instituição - RICHELE JANAINA ARAUJO MACHADO - UNICHRISTUS