title: The influence of socio-demographic, psychological and knowledge-related variables alongside perceived cooking and food skills abilities in the prediction of diet quality in adults: a nationally representative cross-sectional study.
abstract: Interventions to increase cooking skills (CS) and food skills (FS) as a route to improving overall diet are popular within public health. This study tested a comprehensive model of diet quality by assessing the influence of socio-demographic, knowledge- and psychological-related variables alongside perceived CS and FS abilities. The correspondence of two measures of diet quality further validated the Eating Choices Index (ECI) for use in quantitative research.
  
  
  
  A cross-sectional survey was conducted in a quota-controlled nationally representative sample of 1049 adults aged 20-60 years drawn from the Island of Ireland. Surveys were administered in participants' homes via computer-assisted personal interviewing (CAPI) assessing a range of socio-demographic, knowledge- and psychological-related variables alongside perceived CS and FS abilities. Regression models were used to model factors influencing diet quality. Correspondence between 2 measures of diet quality was assessed using chi-square and Pearson correlations.
  
  
  
  ECI score was significantly negatively correlated with DINE Fat intake (r = -0.24, p < 0.001), and ECI score was significantly positively correlated with DINE Fibre intake (r = 0.38, p < 0.001), demonstrating a high agreement. Findings indicated that males, younger respondents and those with no/few educational qualifications scored significantly lower on both CS and FS abilities. The relative influence of socio-demographic, knowledge, psychological variables and CS and FS abilities on dietary outcomes varied, with regression models explaining 10-20 % of diet quality variance. CS ability exerted the strongest relationship with saturated fat intake (β = -0.296, p < 0.001) and was a significant predictor of fibre intake (β = -0.113, p < 0.05), although not for healthy food choices (ECI) (β = 0.04, p > 0.05).
  
  
  
  Greater CS and FS abilities may not lead directly to healthier dietary choices given the myriad of other factors implicated; however, CS appear to have differential influences on aspects of the diet, most notably in relation to lowering saturated fat intake. Findings suggest that CS and FS should not be singular targets of interventions designed to improve diet; but targeting specific sub-groups of the population e.g. males, younger adults, those with limited education might be more fruitful. A greater understanding of the interaction of factors influencing cooking and food practices within the home is needed.
authors: Centre for Public Health, School of Medicine, Dentistry and Biomedical Sciences, Queen's University Belfast, Belfast, UK.
authors: Laura
authors: L
authors: McGowan
authors: Diabetes and Nutritional Sciences Division, King's College London, London, UK.|Department of Health and Life, Vrije Universiteit Amsterdam, Faculty of Earth and Life Sciences, Amsterdam, The Netherlands.
authors: Gerda K
authors: GK
authors: Pot
authors: Department of Nutritional Sciences, School of Biosciences and Medicine, Faculty of Health and Medical Sciences, University of Surrey, Guildford, UK.
authors: Alison M
authors: AM
authors: Stephen
authors: Institute for Global Food Security, School of Biological Sciences, Queen's University Belfast, University Road, Belfast, BT7 1NN, UK.
authors: Fiona
authors: F
authors: Lavelle
authors: Institute for Global Food Security, School of Biological Sciences, Queen's University Belfast, University Road, Belfast, BT7 1NN, UK.
authors: Michelle
authors: M
authors: Spence
authors: Food, Consumer Behaviour and Health Research Centre, School of Psychology, University of Surrey, Guildford, UK.
authors: Monique
authors: M
authors: Raats
authors: Department of Hospitality and Tourism Management, Ulster Business School, Ulster University, Coleraine, UK.
authors: Lynsey
authors: L
authors: Hollywood
authors: Department of Hospitality and Tourism Management, Ulster Business School, Ulster University, Coleraine, UK.
authors: Dawn
authors: D
authors: McDowell
authors: Department of Home Economics, St Angela's College, Sligo, Ireland.
authors: Amanda
authors: A
authors: McCloat
authors: Department of Home Economics, St Angela's College, Sligo, Ireland.
authors: Elaine
authors: E
authors: Mooney
authors: Department of Sociology, School of Arts and Social Sciences, City University of London, London, UK.
authors: Martin
authors: M
authors: Caraher
authors: Institute for Global Food Security, School of Biological Sciences, Queen's University Belfast, University Road, Belfast, BT7 1NN, UK. moira.dean@qub.ac.uk.
authors: Moira
authors: M
authors: Dean
mesh_terms: D000328:Adult; D002755:Choice Behavior; D003296:Cooking; D003430:Cross-Sectional Studies; D003710:Demography; D004032:Diet / Q000523:psychology / Q000592:standards; D004522:Educational Status; D005247:Feeding Behavior / Q000523:psychology; D005260:Female; D005518:Food Preferences / Q000523:psychology; D007722:Health Knowledge, Attitudes, Practice; D006801:Humans; D007494:Ireland; D008297:Male; D008875:Middle Aged; D009042:Motivation; D012649:Self Concept; D011795:Surveys and Questionnaires; D055815:Young Adult
keywords: Cooking skills; Diet; Eating Choices Index (ECI); Food skills; Healthy eating; Measurement; Nutrition knowledge