Background Culinary skills are important objects of study in the field of Public Health.
Studies that propose to develop instruments for assessing such construct show lack of …

Ultra-processed foods are industrial formulations requiring little if any preparation before
consumption. Their consumption is increasing in many countries and one of the possible …

The poor diet quality in line with the rising prevalence of noncommunicable chronic
diseases, coupled with the substantial deficit in nutritional education within medical training …

Objective Young adults are often faced with barriers to cooking their own food. These
barriers are associated with poor diet. The aim of this study was to explore the factor …

The aim of this paper is to investigate associations between the time spent by parents
preparing dinner and children's consumption of made-from-scratch meals. We developed a …

Home-cooked meals are linked to healthier diets, but assessing cooking skills accurately
remains challenging. This review aimed to evaluate and compare available validated …

Introduction: Food and cooking skills (FCSks) are defined as a complex, interrelated, and
person-centred set of skills, necessary to provide and prepare safe, nutritious, and culturally …

ABSTRACT OBJECTIVE To develop and validate an instrument for measuring the home
cooking skills of health professionals involved with guidelines for promoting adequate and …

Background Obesity is a chronic disease characterized by excess body fat and is a risk
factor for other chronic non-communicable diseases. Its multifactorial and complex nature …

This article examines constitutive elements of contemporary domestic cooking practices
among women who live in the urban area of Cruzeiro do Sul, Acre, Brazil. We conducted …