title: Associations between Japanese schoolchildren's involvement in at-home meal preparation, their food intakes, and cooking skills.
abstract: OBJECTIVE
  This study aimed to examine the association of Japanese schoolchildren's involvement in at-home meal preparation with food intake and cooking skill.
  
  
  METHODS
  We included 1,207 fifth-grade children aged 10-11 years and one parent of each child. A cross-sectional survey was used to collect data on involvement in at-home meal preparation. Correspondence analysis was used to classify involvement in at-home meal preparation into three groups: food-related activities (cooking only or with other activities such as shopping, table-setting, clean up, and dishwashing), non-food-related activities (table-setting and/or clean up), and no (helping) activities. Food intake was assessed using a food frequency questionnaire. Logistic regression models were used to examine involvement in at-home meal preparation associations.
  
  
  RESULTS
  The sample consisted of 1,207 fifth-grade children. Vegetable intake was lower in the no (helping) activities group than the food-related activities group (95% CI; boys: 1.2, 5.1, girls: 2.0, 8.9). Fewer children in the non-food-related activities group reported they were able to make a portion of their meals compared with the food-related activities group (95% CI; boys: 1.6, 3.5; girls: 1.5, 3.2).
  
  
  CONCLUSIONS
  Children in the food-related activities group showed more favorable food intake and cooking skills than children in the no (helping) activities or non-food-related activities group.
authors.affiliation: National institutes of Biomedical Innovation, Health and Nutrition, 1-23-1 Toyama, Shinjuku, Tokyo 162-8636, Japan.
authors.forename: Miho
authors.initials: M
authors.lastname: Nozue
authors.affiliation: Faculty of Nutrition, Kagawa Nutrition University, Saitama 350-0288, Japan.
authors.forename: Hiromi
authors.initials: H
authors.lastname: Ishida
authors.affiliation: Department of Health and Nutritional Science, Faculty of Human Health Science, Matsumoto University, Nagano 390-1295, Japan.
authors.forename: Sayaka
authors.initials: S
authors.lastname: Hazano
authors.affiliation: Faculty of Nutrition, Kagawa Nutrition University, Saitama 350-0288, Japan.
authors.forename: Akemi
authors.initials: A
authors.lastname: Nakanishi
authors.affiliation: School of Nutrition and Dietetic, Faculty of Health and Social Services, Kanagawa University of Human Services , Kanagawa 238-8522, Japan.
authors.forename: Taeko
authors.initials: T
authors.lastname: Yamamoto
authors.affiliation: Faculty of Urban Liberal Arts, Tokyo Metropolitan University, Tokyo 192-0397, Japan.
authors.forename: Aya
authors.initials: A
authors.lastname: Abe
authors.affiliation: National institutes of Biomedical Innovation, Health and Nutrition, 1-23-1 Toyama, Shinjuku, Tokyo 162-8636, Japan.
authors.forename: Nobuo
authors.initials: N
authors.lastname: Nishi
authors.affiliation: Department of Health Promotion, National Institute of Public Health, Saitama 351-0197, Japan.
authors.forename: Tetsuji
authors.initials: T
authors.lastname: Yokoyama
authors.affiliation: Department of Health and Nutrition, Faculty of Human Life Studies, University of Niigata Prefecture, Niigata 950-8680, Japan.
authors.forename: Nobuko
authors.initials: N
authors.lastname: Murayama
keywords: Involvement; cooking skills; food intake; meal preparation; school children