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Does involvement in food preparation track from adolescence to young adulthood and is it associated with better dietary quality? Findings from a 10-year longitudinal study.

Publication ,  Journal Article
Laska, MN; Larson, NI; Neumark-Sztainer, D; Story, M
Published in: Public Health Nutr
July 2012

OBJECTIVES: To examine whether involvement in food preparation tracks over time, between adolescence (15-18 years), emerging adulthood (19-23 years) and the mid-to-late twenties (24-28 years), as well as 10-year longitudinal associations between home food preparation, dietary quality and meal patterning. DESIGN: Population-based, longitudinal cohort study. SETTING: Participants were originally sampled from Minnesota public secondary schools (USA). SUBJECTS: Participants enrolled in Project EAT (Eating Among Teens and Young Adults)-I, EAT-II and EAT-III (n 1321). RESULTS: Most participants in their mid-to-late twenties reported an enjoyment of cooking (73 % of males, 80 % of females); however, few prepared meals including vegetables most days of the week (24 % of males, 41 % of females). Participants in their mid-to-late twenties who enjoyed cooking were more likely to have engaged in food preparation as adolescents and emerging adults (P < 0·01); those who frequently prepared meals including vegetables were more likely to have engaged in food preparation as emerging adults (P < 0·001), but not as adolescents. Emerging adult food preparation predicted better dietary quality five years later in the mid-to-late twenties, including higher intakes of fruit, vegetables and dark green/orange vegetables, and less sugar-sweetened beverage and fast-food consumption. Associations between adolescent food preparation and later dietary quality yielded few significant results. CONCLUSIONS: Food preparation behaviours appeared to track over time and engagement in food preparation during emerging adulthood, but not adolescence, was associated with healthier dietary intake during the mid-to-late twenties. Intervention studies are needed to understand whether promoting healthy food preparation results in improvements in eating patterns during the transition to adulthood.

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Published In

Public Health Nutr

DOI

EISSN

1475-2727

Publication Date

July 2012

Volume

15

Issue

7

Start / End Page

1150 / 1158

Location

England

Related Subject Headings

  • Young Adult
  • Vegetables
  • Surveys and Questionnaires
  • Nutrition & Dietetics
  • Minnesota
  • Meals
  • Male
  • Longitudinal Studies
  • Humans
  • Health Promotion
 

Citation

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Laska, M. N., Larson, N. I., Neumark-Sztainer, D., & Story, M. (2012). Does involvement in food preparation track from adolescence to young adulthood and is it associated with better dietary quality? Findings from a 10-year longitudinal study. Public Health Nutr, 15(7), 1150–1158. https://doi.org/10.1017/S1368980011003004
Laska, Melissa N., Nicole I. Larson, Dianne Neumark-Sztainer, and Mary Story. “Does involvement in food preparation track from adolescence to young adulthood and is it associated with better dietary quality? Findings from a 10-year longitudinal study.Public Health Nutr 15, no. 7 (July 2012): 1150–58. https://doi.org/10.1017/S1368980011003004.
Laska, Melissa N., et al. “Does involvement in food preparation track from adolescence to young adulthood and is it associated with better dietary quality? Findings from a 10-year longitudinal study.Public Health Nutr, vol. 15, no. 7, July 2012, pp. 1150–58. Pubmed, doi:10.1017/S1368980011003004.
Journal cover image

Published In

Public Health Nutr

DOI

EISSN

1475-2727

Publication Date

July 2012

Volume

15

Issue

7

Start / End Page

1150 / 1158

Location

England

Related Subject Headings

  • Young Adult
  • Vegetables
  • Surveys and Questionnaires
  • Nutrition & Dietetics
  • Minnesota
  • Meals
  • Male
  • Longitudinal Studies
  • Humans
  • Health Promotion