ArticleNutrients2021
Correlations between Self-Reported Cooking Confidence and Creativity and Use of Convenience Cooking Products in an Australian Cohort.
Article in Nutrients, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
8 citing papers in PubMed, 13 citations in OpenAlex.
- Review
- Differences in the Values and Related Factors of Eating a Balanced Meal among the Younger Generation in Japan.Nutrients · 2024Article
- Happy Little Vegemites™! An analysis of the contribution of yeast extract spreads and tomato-based sauces to nutrient intake adequacy in Australia.Journal of human nutrition and dietetics : the official journal of the British Dietetic Association · 2024Article
- Sociodemographic and behavioural differences between frequent and non-frequent users of convenience food in Germany.Frontiers in nutrition · 2024Article
- Article
- Frequency of Convenience Cooking Product Use Is Associated with Cooking Confidence, Creativity, and Markers of Vegetable Intake.Nutrients · 2023Article
- Determinants of Changes in the Diet Quality of Japanese Adults during the Coronavirus Disease 2019 Pandemic.Nutrients · 2022Article
- Article
Corrections and comments
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Authors and funding
4 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
backgroundMost Australians do not meet vegetable intake recommendations. Vegetables are most often consumed in evening meals. However, they often require preparation and therefore cooking skills. Convenience cooking products such as meal bases/concentrates and ready-made sauces are increasingly common and popular and may help address the barriers to vegetable consumption in terms of cost and time. These products also typically provide recipes, which include vegetables, and as such, may help address the barriers of cooking skills, confidence, and creativity. However, the relationships between the use of these products, cooking confidence, and cooking creativity remain unknown.
methodsAustralian adults were surveyed (snowball recruitment, n = 842) on their use of convenience cooking products (meal bases/recipe concentrates, simmer sauces, marinades, and other cooking sauces), cooking confidence (7 item scale) and creativity (6 item scale), and demographic information.
resultsOverall, 63.2% of participants reported using convenience cooking products.
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Registered trials
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