{"id":38100,"date":"2011-11-01T00:00:00","date_gmt":"2018-12-04T00:30:48","guid":{"rendered":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/resume-scientifique\/does-involvement-in-food-preparation-track-from-adolescence\/"},"modified":"2018-12-04T01:30:48","modified_gmt":"2018-12-04T00:30:48","slug":"does-involvement-in-food-preparation-track-from-adolescence","status":"publish","type":"resume","link":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/resume-scientifique\/does-involvement-in-food-preparation-track-from-adolescence\/","title":{"rendered":"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."},"content":{"rendered":"<p>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.<\/p>\n<p>DESIGN: Population-based, longitudinal cohort study.<\/p>\n<p>SETTING: Participants were originally sampled from Minnesota public secondary schools (USA).<\/p>\n<p>SUBJECTS: Participants enrolled in Project EAT (Eating Among Teens and Young Adults)-I, EAT-II and EAT-III (n 1321).<\/p>\n<p>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 &lt; 0\u00b701); those who frequently prepared meals including vegetables were more likely to have engaged in food preparation as emerging adults (P &lt; 0\u00b7001), 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.<\/p>\n<p>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.<\/p>\n","protected":false},"template":"","mots_cles":[],"class_list":["post-38100","resume","type-resume","status-publish","hentry"],"acf":{"adresse":"School of Public Health, Division of Epidemiology and Community Health, University of Minnesota, 1300 S. 2nd Street - Suite 300, Minneapolis, MN 55454, USA\r\n","annee":"2011","mois":"11","numero":"","page":"","auteurs":[{"ID":19696,"post_author":"0","post_date":"2018-12-03 20:24:57","post_date_gmt":"2018-12-03 19:24:57","post_content":"","post_title":"Mary T Story","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"mary-t-story","to_ping":"","pinged":"","post_modified":"2018-12-03 20:24:57","post_modified_gmt":"2018-12-03 19:24:57","post_content_filtered":"","post_parent":0,"guid":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/auteur\/mary-t-story\/","menu_order":0,"post_type":"auteur_resume","post_mime_type":"","comment_count":"0","filter":"raw"},{"ID":19697,"post_author":"0","post_date":"2018-12-03 20:24:58","post_date_gmt":"2018-12-03 19:24:58","post_content":"","post_title":"Dianne R Neumark-Sztainer","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"dianne-r-neumark-sztainer","to_ping":"","pinged":"","post_modified":"2018-12-03 20:24:58","post_modified_gmt":"2018-12-03 19:24:58","post_content_filtered":"","post_parent":0,"guid":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/auteur\/dianne-r-neumark-sztainer\/","menu_order":0,"post_type":"auteur_resume","post_mime_type":"","comment_count":"0","filter":"raw"},{"ID":4490,"post_author":"0","post_date":"2018-12-03 17:18:00","post_date_gmt":"2018-12-03 16:18:00","post_content":"","post_title":"Nicole I Larson","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"nicole-i-larson","to_ping":"","pinged":"","post_modified":"2018-12-03 17:18:00","post_modified_gmt":"2018-12-03 16:18:00","post_content_filtered":"","post_parent":0,"guid":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/auteur\/nicole-i-larson\/","menu_order":0,"post_type":"auteur_resume","post_mime_type":"","comment_count":"0","filter":"raw"}],"sources":[{"ID":31458,"post_author":"0","post_date":"2018-12-03 23:45:23","post_date_gmt":"2018-12-03 22:45:23","post_content":"","post_title":"PUBLIC HEALTH NUTR","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"public-health-nutr-2","to_ping":"","pinged":"","post_modified":"2018-12-03 23:45:23","post_modified_gmt":"2018-12-03 22:45:23","post_content_filtered":"","post_parent":0,"guid":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/source\/public-health-nutr-2\/","menu_order":0,"post_type":"source","post_mime_type":"","comment_count":"0","filter":"raw"}]},"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v23.6 (Yoast SEO v23.6) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Does involvement in food preparation track from adolescence to young adulthood and is it associated with better dietary quality? 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