ArticleNutrients2024
Exploring the Relationship Between Cooking and Food Skills and Eating Competence Among Brazilian Adults.
Article in Nutrients, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 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
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Who cites it
6 citing papers in PubMed.
- Development and Exploratory Evaluation of the Dietary Plastic Exposure Score for Mexican Populations in University Students.Nutrients · 2026Article
- Cooking-Related Skills and Food Sustainability-Related Practices: A Systematic Review.Foods (Basel, Switzerland) · 2026Review
- Food Agency and Intentions to Improve Cooking Skills Among Korean Young Adults: Demographic Differences and Motivators.Nutrients · 2026Article
- Article
- Nourishing Holistic Well-Being: The Role of Family Dynamics and Family Cooking.Healthcare (Basel, Switzerland) · 2025Article
- The extent of weight bias against obese patients among allied healthcare professional students in Jordan.Journal of education and health promotion · 2025Article
Corrections and comments
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Authors and funding
7 authors.
Funding
Abstract
backgroundCooking skills (CSs) and food skills (FSs) are essential in promoting healthier eating habits. Eating competence (EC) encompasses an individual's self-regulation, enjoyment, and positive attitude toward food, contributing to their overall well-being. However, no research has explored the relationship between CSs, FSs, and EC, particularly within the Brazilian context.
objectiveThis study aimed to assess the association between EC and CFSs among Brazilian adults.
methodsA cross-sectional survey was conducted among 1266 Brazilian adults using two validated instruments: the Cooking and Food Skill Confidence Questionnaire (CFS) and the Brazilian version of the Satter Eating Competence Inventory (ecSI2.0™BR). Pearson's and Spearman's correlations were used to analyze the relationships between CSs, FSs, and EC.
resultsA significant positive correlation was found between higher levels of CSs and the overall EC (r = 0.417,
conclusionsThe findings suggest that enhancing cooking and food skills may support greater eating competence, promoting healthier eating behaviors. Public health programs should consider integrating cooking skill development to foster better dietary outcomes and improve individual well-being.
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Registered trials
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