I am increasingly convinced of the interesting role that could be played by those recommendations that were basic, simple to understand and uncontroversial, such as the “kitchen what you eat”. All this in order to promote a change of eating habits towards those who are healthier.
I told you in the post More kitchens and less touch the … and it turns out that in recent times we have witnessed the publication of two interesting studies that come to ratify the weight that could have the fact of cooking more when trying to change certain styles dietetics
The first of them, formulated the subject as a question in the title Is cooking at home associated with better dietary quality or weight-loss intention? (Is cooking at home related to having a better dietary quality or intending to lose weight?) Conducted a survey on dietary habits to more than 9,000 participants and concluded that the frequent practice of cooking was related to a pattern of food consumption notably healthier whether the subjects intended to lose weight or not. Therefore, in this study, the authors end up making an appeal to the health authorities in order to promote cooking among the general population as a strategy for acquiring better habits.
On the other hand, the second of the studies referred to by Time Spent on Home Food Preparation and Indicators of Healthy Eating followed a methodology similar to the previous one but with a smaller population (about 1300 adults) and observed that people who spent less time preparing food (cooking) were also working people who focused their food priorities from the prism of convenience and who followed a worse pattern of food consumption . Conversely, the greater the time devoted to cooking, the better the indicators of dietary quality with significantly more frequent intake of vegetables, salads, fruits and juices. The thing does not remain there, since the economy was also an element to be taken into account to the extent that it cooks more or less. Thus dedicating less than one hour a day to prepare food was associated with a greater expenditure of money to have to resort to restaurants (many of them fast food) than those who ate what they cooked in their homes.
The first, that is increasingly clear the positive relationship
if you cook what you eat then you have more chances of having a better nutritional pattern ” … at the same time that the negative ” if you do not cook, you increase the chances of following an inappropriate pattern ” .
The second refers to “time”. Not a few results indicate that it is the lack of time the most used argument to justify oneself among those who do not cook or do little . Well, in this sense and again in my opinion, the key would be in two concepts: that of priorities and that of skills . It is clear that if you do not have the skills, the kitchenware, or the minimum knowledge to face the stove daily (or periodically, cooking in a single session for several days) it will hardly be profitable to cook. The other issue is the priorities, it would be appropriate that many who do not cook for lack of time analyze why they do. It is likely that in some cases, I think not a few, “steals” time to the kitchen to dedicate to other minor issues. I’m sure everything will be there, but in general I think that’s the case.