Home food preparation practices, experiences and perceptions: a qualitative interview study with photo-elicitation

According to Lavelle et al. (2016), meals prepared at home still include products with high levels of sugars, fats, and salts (which can negatively influence health). Research has also identified that there is a discrepancy in people’s understanding of cooking-related terminology, which is why this study qualitatively analyzes how individuals define cooking from ‘scratch’. Another […]

Allirot et al. (2016) find that although children that are highly involved in food preparation are more likely to have better diet quality, few studies have been conducted on the positive effects of cooking on the food choices made by kids. This present study tested whether involving children in the cooking process influences their consumption […]