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High-throughput, Microscale Protocol for the Analysis of Processing Parameters and Nutritional Qualities in Maize Zea mays L.
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Barriers and facilitators to cooking from 'scratch' using basic or raw ingredients: A qualitative interview study.

Fiona Lavelle1, Laura McGowan1, Michelle Spence1

  • 1Institute for Global Food Security, School of Biological Sciences, Queen's University Belfast, UK.

Appetite
|August 29, 2016
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Cooking from scratch is seen as optimal, but time and convenience are barriers. Improving cooking self-efficacy and planning can help more people cook healthy meals at home.

Keywords:
BarriersFacilitatorsQualitativeScratch cookingSkills

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Area of Science:

  • Nutrition Science
  • Behavioral Science
  • Public Health

Background:

  • Home meal preparation is key for health, yet convenience foods high in sugar, fat, and sodium are common.
  • Ambiguity exists in cooking terminology and barriers/facilitators to home cooking.
  • Convenience products in home meals can negatively impact health outcomes.

Purpose of the Study:

  • To qualitatively explore individual definitions of "cooking from scratch."
  • To identify barriers and facilitators to cooking meals using basic ingredients.
  • To understand perceptions of "cooking from scratch" in home meal preparation.

Main Methods:

  • Conducted 27 semi-structured interviews with participants aged 18-58 on the island of Ireland.
  • Elicited definitions of "cooking from scratch" and reasons for cooking behaviors.
  • Utilized inductive thematic analysis of professionally transcribed interviews via Nvivo 10.

Main Results:

  • "Cooking from scratch" lacks a single definition but is viewed as optimal cooking.
  • Key barriers include time pressures, cost savings, desire for effortless meals, family preferences, and kitchen mishaps.
  • Facilitators include health/well-being goals, creative inspiration, meal planning, and enhanced cooking self-efficacy.

Conclusions:

  • Findings clarify definitions and factors influencing "cooking from scratch."
  • Interventions should boost cooking self-efficacy through practical sessions.
  • Promoting meal planning, batch cooking, and freezing can facilitate scratch cooking.