Relationship between cooking skills, diet behavior, and obesity in Palestinian society

Cooking skills are closely linked to eating behavior and weight management. In Palestinian society, changing dietary patterns and rising obesity rates raise concerns about dietary practices and the role of cooking in promoting health. This study aimed to explore the relationship between cooking skills, eating behaviors, and obesity among university students in Palestine.

A cross-sectional survey was conducted among An-Najah National University students. Eighty-four participants completed an online questionnaire assessing their cooking skills, food preparation frequency, cooking behaviors, and food intake. Self-reported height and weight were used to calculate body mass index (BMI). Descriptive statistics, chi-square tests, and Pearson correlations were used to analyze the data. Statistical significance was set at p < 0.05.

The study, primarily of female students, found that cooking skills were significantly lower in those who buy ready meals (5.8 ± 4.8), (p = 0.03) and better in those who dine out moderately (10.5 ± 3.8), (p = 0.002). A positive cooking attitude was highest in those who don't go to restaurants (p = 0.06). Perceived cooking skills were highest for those who cook daily (57.5 ± 7.6) and never use ready meals (49.2 ± 10.1) (p = 0.0001 and p = 0.23, respectively). Finally, after adjusting for age and sex, a normal BMI (18.5-24.9) was associated with a higher food preparation frequency score (p = 0.04) compared to overweight/obese groups.

Better cooking skills and regular home cooking are linked to healthier eating habits. These practices also help keep body weight in a normal range. Programs that build cooking knowledge and boost confidence can cut down obesity rates. Such efforts promote better lifestyles for young people in Palestine.