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Assessment of Social Transmission of Food Preferences Behaviors

Assessment of Social Transmission of Food Preferences Behaviors

Published on: January 25, 2018

Cooking-Related Skills and Food Sustainability-Related Practices: A Systematic Review.

Daniele Nucci^1,2, Flavia Pennisi^1,3, Antonio Pinto³

¹National PhD Programme in One Health Approaches to Infectious Diseases and Life Science Research, Department of Public Health, Experimental and Forensic Medicine, University of Pavia, 27100 Pavia, Italy.

Foods (Basel, Switzerland)

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Summary

Developing cooking skills can lead to healthier diets and reduced food waste. This review highlights how practical food preparation and management are linked to sustainable food practices, though more research is needed.

Keywords:

cooking skills culinary education food behaviors food sustainability healthy diet home cooking mediterranean diet teaching kitchen

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Area of Science:

Nutrition Science
Environmental Health
Behavioral Science

Background:

Cooking skills are increasingly recognized as factors influencing dietary behaviors.
The link between cooking skills and food sustainability practices requires further investigation.

Purpose of the Study:

To systematically review the association between cooking-related skills and food sustainability practices.
To synthesize evidence on how cooking skills impact food waste and diet quality.

Main Methods:

A systematic literature search was conducted across PubMed/MEDLINE, Scopus, and Embase.
Included peer-reviewed quantitative and qualitative studies (2015-2026) on adult populations.
Risk of bias was assessed, and results reported following PRISMA 2020 guidelines.

Main Results:

15 of 19 studies found favorable associations between cooking skills/interventions and reduced food waste.
12 studies indicated positive links between cooking skills and better diet quality, including Mediterranean diet adherence.
Cooking skills may promote healthier eating and reduced consumption of processed foods.

Conclusions:

Cooking-related skills show promise as a pathway to more sustainable food practices.
Evidence suggests a positive impact on reducing food waste and improving diet quality.
Further longitudinal and experimental studies are necessary to establish causality and inform public health strategies.