ArticleNutrients2020
Cooking Frequency and Perception of Diet among US Adults Are Associated with US Healthy and Healthy Mediterranean-Style Dietary Related Classes: A Latent Class Profile Analysis.
Article in Nutrients, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers, 1 of them a synthesis that pooled it.
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Who cites it
10 citing papers in PubMed, 1 synthesis or guideline pooled it, 17 citations in OpenAlex.
- Application of Behavioral Theory in Cooking Interventions Targeting Dietary Intake in Adults: A Systematic Review.Journal of nutrition education and behavior · 2025Pooled it
- Article
- Perceived Barriers to a Healthy Diet and Factors Associated With Unhealthy Food Consumption in Steatotic Liver Disease.Gastro hep advances · 2026Article
- TREE-REGULARIZED BAYESIAN LATENT CLASS ANALYSIS FOR IMPROVING WEAKLY SEPARATED DIETARY PATTERN SUBTYPING IN SMALL-SIZED SUBPOPULATIONS.The annals of applied statistics · 2025Article
- Challenges for Predictive Modeling With Neural Network Techniques Using Error-Prone Dietary Intake Data.Statistics in medicine · 2025Article
- Advances in methods for characterizing dietary patterns: A scoping review.medRxiv : the preprint server for health sciences · 2024Article
- Association between latent profile of dietary intake and cardiovascular diseases (CVDs): Results from Fasa Adults Cohort Study (FACS).Scientific reports · 2023Article
- Dietary Risk Factors and Eating Behaviors in Peripheral Arterial Disease (PAD).International journal of molecular sciences · 2022Review
- Definitions and Assessment Methods of 'Home Cooking' in Studies with Dietary Variables: A Scoping Review.Nutrients · 2022Article
- Cooking at Home and Adherence to the Mediterranean Diet During the COVID-19 Confinement: The Experience From the Croatian COVIDiet Study.Frontiers in nutrition · 2021Article
Corrections and comments
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Authors and funding
4 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
methodsData from the National Health and Nutrition Examination Survey (NHANES) 2007-2010 were utilized to determine the frequency of cooking at home and PDQ, along with sociodemographic variables. Latent class profile analysis was performed to determine person-centered data-driven analysis using the dietary index, HEI-2010, at both the daily and dinner meal-time levels
resultsFor daily HEI, five distinct dietary classes were identified. For dinner HEI, six classes were identified. In comparison to the standard American diet classes, home cooking was positively associated with daily (
conclusionThe use of latent class profile analysis at the daily and dinner meal-time levels identified that food choices coalesce into diverse intakes, as shown by identified dietary classes. Home cooking frequency could be considered a positive factor associated with higher vegetable intake, particularly greens/beans, at the daily and dinner levels. At the same time
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.