Cooking skills during the Covid-19 pandemic


  • Paula Lazzarin UGGIONI Universidade Federal de Santa Catarina
  • Clarice Mariano Fernandes ELPO Universidade Federal de Santa Catarina
  • Ana Paula Gines GERALDO Universidade Federal de Santa Catarina
  • Ana Carolina FERNANDES Universidade Federal de Santa Catarina
  • Ana Cláudia MAZZONETTO Universidade Federal de Santa Catarina
  • Greyce Luci BERNARDO Universidade Federal de Santa Catarina


Covid-19, Disease prevention, Food and nutrition education, Healthy eating, Nutrition programs and policies, Social isolation


This article aims to present reflections on cooking skills in times of the coronavirus disease 2019 pandemic. The current period of uncertainty and isolation heightens food insecurity issues, influencing food choice, purchase, and preparation. Social media and networks are sources of entertainment and learning, with vast resources for cooking skills, which can stimulate home cooking and strengthen family ties. Research has evidenced the positive relationship between cooking and diet quality, an important factor for groups at increased risk of severe illness from Covid-19. For some individuals, cooking may be a strategy to reduce anxiety and stress associated with the pandemic. However, the Brazilian reality is marked by inequalities in income and access to food. Thus,
more vulnerable populations may not have the same relationship with cooking. Public policies should focus on food and nutrition programs and actions for the development of cooking skills as a means to promote healthy eating and encourage self-care.


Ammar A, Brach M, Trabelsi K, Chtourou H, Boukhris O, Masmoudi L, et al. Effects of COVID-19 home confinement on eating behaviour and physical activity: results of the ECLB-COVID19 international online survey. Nutrients. 2020;12:1583.

Fundação Oswaldo Cruz. CoVid: Pesquisa de Comportamentos. Rio de Janeiro: Fundação; 2020 [citado 5 jun 2020]. Disponível em:

Instituto Brasileiro de Geografia e Estatística. Pesquisa de orçamentos familiares 2017-2018: avaliação nutricional da disponibilidade domiciliar de alimentos no Brasil. Rio de Janeiro: Instituto; 2020 [citado 4 ago 2020]. Disponível em:

Oliveira TC, Abrances MV, Lana RM. (In)Segurança alimentar no contexto da pandemia por SARS-CoV-2. Cad Saúde Pública. 2020;36:1-6.

Food and Drug Administration (United States). Best practices for retail food stores, restaurants, and food pick-up/delivery services during the COVID-19 pandemic. Silver Spring: Administration; 2020 [cited 2020 June 17]. Available from:

World Health Organization. Food and nutrition tips during self-quarantine. Geneva: Organization; 2020 [cited 2020 June 17]. Available from:

Ministério da Saúde (Brasil). Guia alimentar para a população brasileira: promovendo a alimentação saudável. 2a. ed. Brasília: Ministério; 2014 [citado 4 ago 2020]. Disponível em:

Ministério do Desenvolvimento Social e Combate à Fome (Brasil). Marco de referência de educação alimentar e nutricional para as políticas públicas. Brasília; Ministério; 2012 [citado 4 ago 2020]. Disponível em:

Jomori MM, Vasconcelos FAG, Bernardo GL, Uggioni PL, Proença RPC. The concept of cooking skills: a review with contributions to the scientific debate. Rev Nutr. 2018;31:119-35.

Laska MN, Larson NI, Neumark-Sztainer D, Story M. Does involvement in food preparation track from adolescence to young adulthood and is it associated with better dietary quality? Findings from a 10-year longitudinal study. Public Health Nutr. 2012;15:1150-8.

Wolfson JA, Bleich SN. Is cooking at home associated with better diet quality or weight-loss intention? Public Health Nutr. 2015;18:1397-406. 10.1017/S1368980014001943

Reicks M, Koecher M, Reeder J. Impact of cooking and home food preparation interventions among adults: a systematic review (2011-2016). J Nutr Educ Behav. 2018;50:148-172. https.//

Hasan B, Thompson WG, Almasri J, Wang Z, Lakis S, Prokop L, et al. The effect of culinary interventions (cooking classes) on dietary intake and behavioral change: a systematic review and evidence map. Bmc Nutr. 2019;5:29.

Bernardo GL, Jomori MM, Fernandes AC, Condrasky MD, Proença RPC. Nutrition and culinary in the kitchen program: a randomized controlled intervention to promote cooking skills and healthy eating in university students: study protocol. Nutr J. 2017;16:83.

Rita HAK, Bernardo GL, Jomori MM, Fernandes AC, Proença RPC. Desenvolvimento de receitas culinárias em um programa de intervenção com universitários brasileiros. Rev Nutr. 2018;31(4):397-411.

Bernardo GL, Jomori MM, Fernandes AC, Colussi CF, Condrasky MD, Proença RPC. Positive impact of an intervention in culinary skills in Brazilian university students: six months of follow-up of a randomized controlled study. Appetite. 2018;130:247-55.

Mazzonetto AC, Le Bourlegat IS, Santos JLG, Spence M, Dean M, Fiates GMR. Finding my own way in the kitchen from maternal influence and beyond: a grounded theory study based on Brazilian women’s life stories. Appetite. 2020;150:104677.

Hunter. Food Study Special Report: America gets cooking. New York: Hunter; 2020 [cited 2020 June 5]. Available from:

Mazzonetto AC, Dean M, Fiates GMR. Percepções de indivíduos sobre o ato de cozinhar no ambiente doméstico: revisão integrativa de estudos qualitativos. Ciên Saúde Coletiva. 2020 [forthcoming] [citado: 4 ago 2020].

Polak R, Finkelstein A, Paganoni S, Welch R, Silver JK. Cooking online with a chef: health professionals’ evaluation of a live culinary coaching module. Nutr Metab Insights. 2019;12:1-5.

Bramston V, Rouf A, Allman-Farinelli M. The development of cooking videos to encourage calcium intake in young adults. Nutrients. 2020;12:1236.

Marino S. Cook it, eat it, Skype it: mobile media use in re-staging intimate culinary practices among transnational families. Int J Cult Stud. 2019;22:788-803.

Cullen W, Gulati G, Kelly BD. Mental health in the COVID-19 pandemic. Qjm. 2020;113(5):311-2.

Silva-Filho OJ, Gomes-Júnior NNG. O amanhã vai à mesa: abastecimento alimentar e COVID-19. Cad Saúde Pública. 2020;36:e00095220.

Stein RA. COVID-19: risk groups, mechanistic insights and challenges. Int J Clin Pract. 2020;74:e13512.

Abbas AM, Fathy SK, Fawzy AT, Salem AS, Shawky MS. The mutual effects of COVID-19 and obesity. Obes Med. 2020;19:100250.

Afshin A, Sur PJ, Fay KA, Cornaby L, Ferrara G, Salama JS, et al. Health effects of dietary risks in 195 countries, 1990-2017: a systematic analysis for the Global Burden of Disease Study 2017. Lancet. 2019;393:1958-72.

American Diabetes Association. Standards of medical care in diabetes 2019. Diabetes Care. 2019[cited 2020 Aug 4];44(Suppl1). Available from:

Sociedade Brasileira de Diabetes. Diretrizes da Sociedade Brasileira de Diabetes (2019-2020). São Paulo: Clannad; 2019 [citado 4 ago 2020]. Disponível em:

Byrne C, Kurmas N, Burant CJ, Utech A, Steiber A, Julius M. Cooking classes: a diabetes self management support intervention enhancing clinical values. Diabetes Educ. 2017;43:600-7.

Tiecher CV. Adaptação e testes de receitas culinárias do programa nutrição e culinária na cozinha para indivíduos com diabetes mellitus tipo 2 [dissertation]. Santa Catarina: Universidade Federal de Santa Catarina; 2019.




Como Citar

Lazzarin UGGIONI, P. ., Mariano Fernandes ELPO, C. ., Gines GERALDO, A. P. ., FERNANDES, A. C. ., MAZZONETTO, A. C. ., & BERNARDO, G. L. . (2022). Cooking skills during the Covid-19 pandemic. Revista De Nutrição, 33, 1–6. Recuperado de