title: Food preparation by young adults is associated with better diet quality.
abstract: OBJECTIVE
  To describe food-preparation behaviors, cooking skills, resources for preparing food, and associations with diet quality among young adults.
  
  
  METHODS
  Cross-sectional analyses were performed in a sample of young adults who responded to the second wave of a population-based longitudinal study. Measures pertaining to food preparation were self-reported and dietary intake was assessed by a food frequency questionnaire, both by a mailed survey.
  
  
  METHODS
  Males (n = 764) and females (n = 946) ages 18 to 23 years.
  
  
  METHODS
  Cross-tabulations and chi2 tests were used to examine associations between food preparation, skills/resources for preparing foods, and characteristics of young adults. Mixed regression models were used to generate expected probabilities of meeting the Healthy People 2010 dietary objectives according to reported behaviors and skills/resources.
  
  
  RESULTS
  Food-preparation behaviors were not performed by the majority of young adults even weekly. Sex (male), race (African American), and living situation (campus housing) were significantly related to less frequent food preparation. Lower perceived adequacy of skills and resources for food preparation was related to reported race (African American or Hispanic) and student status (part-time or not in school). The most common barrier to food preparation was lack of time, reported by 36% of young adults. Young adults who reported frequent food preparation reported less frequent fast-food use and were more likely to meet dietary objectives for fat (P < 0.001), calcium (P < 0.001), fruit (P < 0.001), vegetable (P < 0.001), and whole-grain (P = 0.003) consumption.
  
  
  CONCLUSIONS
  To improve dietary intake, interventions among young adults should teach skills for preparing quick and healthful meals.
authors.affiliation: Division of Epidemiology and Community Health, School of Public Health, University of Minnesota, 1300 South 2nd St, Suite 300, Minneapolis, MN 55454, USA. hans1621@umn.edu
authors.forename: Nicole I
authors.initials: NI
authors.lastname: Larson
authors.forename: Cheryl L
authors.initials: CL
authors.lastname: Perry
authors.forename: Mary
authors.initials: M
authors.lastname: Story
authors.forename: Dianne
authors.initials: D
authors.lastname: Neumark-Sztainer
mesh_terms: D000293:Adolescent; D000328:Adult; D016009:Chi-Square Distribution; D003296:Cooking / Q000592:standards* / Q000706:statistics & numerical data*; D003430:Cross-Sectional Studies; D004032:Diet / Q000592:standards*; D004034:Diet Surveys; D004041:Dietary Fats / Q000008:administration & dosage; D004651:Employment / Q000706:statistics & numerical data; D005006:Ethnicity / Q000523:psychology / Q000706:statistics & numerical data*; D005260:Female; D005511:Food Handling / Q000379:methods; D005638:Fruit; D006801:Humans; D016014:Linear Models; D008137:Longitudinal Studies; D008297:Male; D020377:Self Efficacy; D017678:Sex Distribution; D012959:Socioeconomic Factors; D013334:Students / Q000523:psychology / Q000706:statistics & numerical data; D011795:Surveys and Questionnaires; D013997:Time Factors; D014675:Vegetables
chemical_list: D004041:Dietary Fats