The concept of cooking skills: A review with contributions to the scientific debate
Palavras-chave:
Cooking, Convenience foods, Dietetics, Food handling, MealsResumo
This paper aimed to conduct a literature review about the concept of cooking skills to contribute to the scientific debate about the subject. A systematic search was performed in the Scopus, PubMed/MedLine and Web of Science databases as well as the periodicals of the Federal Agency for Support and Evaluation of Graduate Education in Brazil Coordenação de Aperfeiçoamento de Pessoal de Nível Superior website, using the following Portuguese and English keywords: cooking skills, cooking and food/meal preparation. We also consulted references cited by these papers, electronic dictionaries (in Portuguese, English and French), technical documents found on public and private institutional websites, as well as books. Basic, etymological/vernacular and systematic definitions for cooking were identified, including historical global and national contexts. To conceptualize cooking skills, categories related to food and individuals were established, purposing a conceptual model. The category related to food referred to the use of unprocessed/minimal processed foods (which require procedures prior to their preparation), and/or processed/ultra-processed foods (which need a little or no preparation, such as re-heating). The category related to individuals involved dimensions such as confidence, attitudes, behavior, and individual knowledge used to prepare foods. The historical definitions of cooking allowed us to clarify the concept of cooking skills. Considering the global context of valuing and recovering cooking for the promotion of healthy eating, this review can contribute to the scientific discussion about the concept of cooking skills. The purposed conceptual model enables parameters to be established for further investigations, allowing cooking interventions to be directed toward promoting healthy eating.
Referências
Caraher MDP, Dixon P, Lang T, Carr-Hill R. The state of cooking in England: The relationship of cooking skills to food choice. Br Food J. 1999;101(8):590-609. https//:doi.org/10.1108/00070709910288289
Larson NI, Perry CL, Story M, Neumark-Sztainer D. Food preparation by young adults is associated with better diet quality. J Am Diet Assoc. 2006;106(12):2001-7. https//:doi.org/10.1016/j.jada.2006.09.008
Condrasky MD, Griffin S. Culinary nutrition education model increases cooking at home. J Am Diet Assoc. 2007;107(8 Suppl 1):A11. https://doi.org/10.1016/j.jada.2007.05.042
Hartmann C, Dohle S, Siegrist M. Importance of cooking skills for balanced food choices. Appetite. 2013;65(1):125-31. https//:doi.org/10.1016/j.appet.2013.01.016
Reicks M, Trofholz AC, Stang JS, Laska MN. Impact of cooking and home food preparation interventions among adults: Outcomes and implications for future programs. J Nutr Educ Behav. 2014;46(4):259-76. https//:doi.org/10.1016/j.jneb.2014.02.001
Gatley A. The significance of culinary cultures to diet. Br Food J. 2016;118(1):40-59. https//:doi.org/10.1108/BFJ-06-2015-0228
Wolfson JA, Bleich SN, Smith KC, Frattaroli S. What does cooking mean to you? Perceptions of cooking and factors related to cooking behavior. Appetite. 2016;97(1):146-54. https//:doi.org/10.1016/j.appet.2015.11.030
Raber M, Chandra J, Upadhyaya M, Schik V, Strong LL, Durand C, et al. An evidence-based conceptual framework of health cooking. Prev Med Rep. 2016;4:23-8. https//:doi.org/10.1016/j.pmedr.2016.05.004
Short F. Domestic cooking skills: What are they? J Home Econ Inst Aust. 2003;10(3):13-22.
Begley A, Gallegos D. What’s cooking for dietetics? A review of the literature. Nutr Diet. 2010;67(1):26-30. https//:doi.org/10.1111/j.17470080.2010.01406.x
Byrd-Bredbenner C. Food preparation knowledge and confidence of young adults. J Nutr Recipe Menu Dev. 2005;3(3/4):37-50.
Winkler E, Turrell G. Confidence to cook vegetables and the buying habits of Australian households. J Am Diet Assoc. 2010;110(5 Suppl):S52-61. https//:doi.10.1016/j.jada.2010.03.007
Condrasky MD, Baruth M, Wilcox S, Carter C, Jordan JF. Cooks training for faith, activity, and nutrition project with AME churches in SC. J Eval Program Plan. 2013;37:43-9. https//:doi.org/10.1016/j.evalprogplan.2012.11.002
Stitt S. An international perspective on food and cooking skills in education. Br Food J. 1996;98(10):27-34. https//:doi.org/10.1108/00070709610153795
Caraher M, Lang T. Can’t cook, won’t cook: A review of cooking skills and their relevance to health promotion. Int J Health Promot Educ. 1999;37(3):89-100.
Monteiro CA, Cannon G, Levy RB, Moubarac JC, Jaime P, Martins AP, et al. NOVA.The star shines bright. [Food classification public health]. World Nutr. 2016 [cited 2016 Jul 3];7(1-3):28-38. Available from: http://wphna.org/wpcontent/uploads/2016/01/WN-2016-7-1-3-28-38-MonteiroCannon-Levy-et-al-NOVA.pdf
Health Promotion Agency for Northern Ireland. Cook it! An evaluation of a community nutrition education programme in Northern Ireland. Belfast: Health Promotion Agency; 2009 [cited 2014 Sept 3]. Available from: http://www.thehealthwell.info/node/61564
Chenhall C. Improving cooking and food preparation skills: A synthesis of the evidence to inform program. Ottawa: Health Canada; 2010 [cited 2014 Sept 3]. Available from: http://www.healthcanada.gc.ca
United States Department of Agriculture. United States Department of Health and Human Services. Dietary Guidelines for Americans, 2010. 7th ed. Washington (DC): U.S. Government Printing Office; 2010 [cited 2015 Jan 31]. Available from:
https://health.gov/dietaryguidelines/dga2010/dietaryguidelines2010.pdf
National Institute of Food and Agriculture. Food Policy: Current EFNEP Programming Reflects the 2010 U.S. Dietary Guidelines. Topeka (KS); 2011 [cited 2015 Jan 31]. Available from: https://nifa.usda.gov/sites/default/files/resources/Report%20
%20EFNEP%20Alignment%20with%202010%20Dietary%20Guidelines.pdf
Ministério do Desenvolvimento Social e Combate à Fome (Brasil). Marco de referência de educação alimentar e nutricional para as políticas públicas. Brasília: MDS; 2012 [acesso 2014 jan 31]. Disponível em: http://www.mds.gov.br/webarquivos/publicacao/seguranca_alimentar/marco_EAN.pdf
Community Food and Health Scotland. The impact of cooking courses on families: A summary of a research study comparing three different approaches. Edinburgh: Publishing Manager at NHS Health Scotland; 2013 [cited 2014 Sept 20]. Available
Ministry of Health (Brazil). Secretariat of Health Care Department. Dietary Guidelines for the Brazilian Population. 2nd ed. Brasília: Ministry of Health; 2014 [cited 2015 Jul 11]. Available from: http://189.28.128.100/dab/docs/portaldab/publicacoes/guia_alimentar_populacao_ingles.pdf
Diez-Garcia RW, Castro IRRD. A culinária como de estudo e de intervenção no campo da alimentação e nutrição. Ciênc Saúde Coletiva. 2011;16(1):91-8. https//:doi.org/10.1590/S1413-81232011000100013
Flandrin JL. Da dietética à gastronomia ou a libertação da gula. In: Flandrin JL, Montanari M. História da alimentação. 4a ed. São Paulo: Estação Liberdade; 1998.
Freyre G. Manifesto regionalista de 1926. Recife: Instituto Joaquim Nabuco de Pesquisas Sociais; 1967.
Vasconcelos FAG. Rich man’s food, poor man’s food in “The mansions and the shanties”: A narrative review of the book written by Gilberto Freyre. Rev Nutr. 2016;29(2):269-85. http//:doi.org/10.1590/1678-98652016000200010
Freyre G. Sobrados e mucambos: decadência do patriarcado rural e desenvolvimento do urbano. 2a ed. Rio de Janeiro: J. Olympio; 1951.
Freyre G. Nordeste: aspecto da influência da cana sobre a vida e a paisagem do nordeste do Brasil. Rio de Janeiro: J. Olympio; 1937.
Freyre G. Açúcar. Rio de Janeiro: IAA; 1969.
Freyre G. Casa-grande e senzala: formação da família brasileira sob o regime da economia patriarcal. 50a ed. São Paulo: Global; 2005.
Vasconcelos FAG. A ciência da nutrição em trânsito: da nutrição e dietética à nutrigenômica. Rev Nutr. 2010;23(6):935-45. https//:doi.org/10.1590/S1415-52732010000600001
Vasconcelos FAG. Tendências históricas dos estudos dietéticos no Brasil. Hist Ciênc Saúde-Manguinhos. 2007;14(1):197-219.
Vasconcelos FAG. Os Arquivos Brasileiros de Nutrição: uma revisão sobre produção científica em nutrição no Brasil (1944 a 1968). Cad Saúde Pública. 1999; 15(2):303-16. http://dx.doi.org/10.1590/S0102-311X1999000200015
Lima ES. Gênese e constituição da educação alimentar: a instauração da norma. Hist Ciênc Saude-Manguinhos. 1998;5(1):57-84.
Querino MR. A arte culinária na Bahia. Salvador: Livraria Progresso Editora; 1957.
Costa DN. Bases da alimentação racional. São Paulo: Companhia Editora Nacional; 1938.
Siqueira R. Notas para um “planning” alimentar brasileiro. Rev Serv Público. 2013;64(3):393-412. https://doi.org/10.21874/rsp.v64i3
Veloso CS. A gastrotécnica na alimentação brasileira: breve ensaio de história social, antropolog e sociologia. Rio de Janeiro: Jornal do Commercio; 1941.
Júnior JP. Alimentação: problema nacional. Rio de Janeiro: Off. Graph. Mauá; 1941.
Botelho T. Pequenos fundamentos da boa alimentação. Rio de Janeiro: Serviço de Propaganda e Educação Sanitária; 1938.
Ministério da Educação e Cultura (Brasil). Os cursos de nutrição no Brasil: evolução, corpo docente e currículo. Brasília. 1983 [acesso 2016 jul 11]. Série de Cadernos de Ciências da Saúde, 6. Disponível em: http://www.dominiopublico.gov.br/
download/texto/me002281.pdf
Ornellas LH. Técnica dietética: seleção e preparo dos alimentos. 8a ed. São Paulo: Atheneu; 2006.
Lévi-Strauss C. O cru e o cozido. 2a ed. São Paulo: Cosac Naify; 2010. (Mitológicas; v.1).
Freitas MCS, Minayo MCS, Fontes GAV. Sobre o campo da alimentação e nutrição na perspectiva das teorias compreensivas. Ciênc Saúde Coletiva. 2011;16(1):31-8. http//:doi.org/10.1590/S1413-81232011000100008
Câmara dos Deputados (Brasil). Lei nº 4.024, de 20 de dezembro de 1961. Lei de Diretrizes e Bases da Educação Nacional. Câmara dos Deputados. 1961 20 dez. [acesso 29 abr 2015]. Disponível em: http://www2.camara.leg.br/legin/fed/lei/1960-1969/lei-4024-20-dezembro-1961-353722-normaatualizada-pl.pdf
Edwards JSA. Culinary Pleasures: Cookbooks and the transformation of British Food. J Foodserv. 2006;17(1):60-1. http//:doi.org/10.1111/j.1745-4506.2006.00016.x
Barham PA. A ciência da culinária. São Paulo: Rocca; 2002.
This H. Um cientista na cozinha. 4a ed. São Paulo: Ática; 2007.
Assunção VK. Da TV para a mesa: as relações entre alimentação e recepção de programas de culinária. In: Guivant JS, Spaargare G, Rial C, organizadores. Novas práticas alimentares no mercado global. Florianópolis: Editora UFSC; 2010.
Caraher M, Seeley A. Cooking in schools: Lessons from the UK. J HEIA. 2010;17(1):2-9.
Proença RPC. Alimentação e globalização: algumas reflexões. Ciênc Cult. 2010; [acesso 2015 jul 11];62(4):43-7. Disponível em: http://cienciaecultura.bvs.br/scielo.php?script=sci_arttext&pid=S0009-67252010000400014&lng=en&nrm=iso
Worsley A, Wang W, Ismail S, Ridley S. Consumers’ interest in learning about cooking: The influenceof age, gender and education. Int J Consum Stud. 2014;38(3):258-64. http//:doi.org/10.1111/ijcs.12089
Mintz SW. Tasting food, tasting freedom. Excursion into eating, culture, and the past. Boston: Beacon Press; 1996.
Diez-Garcia RW. Notas sobre a origem da culinária: uma abordagem evolutiva. Rev Nutr.1995;8(2):231-44.
Condrasky MD, Hegler M. How culinary nutrition can save the health of a nation. J Ext. 2010;48(2):1-6.
Adams J, Goffe L, Adamson AJ, Halligan J, O’Brien N, Purves R, et al. Prevalence and sociodemographic correlates of cooking skills in UK adults: Cross-sectional analysis of data from the UK National Diet and Nutrition Survey. Int J Behav Nutr Phys Act. 2015;12(1):1-13. http//:doi.org/10.1186/s12966-015-0261-x
Lavelle F, McGowan L, Spence M, Caraher M, Raats MM, Hollywood L, et al. Barriers and facilitators to cooking from ‘scratch’ using basic or raw ingredients: A qualitative interview study. Appetite. 2016;107(1):383-91. http//:doi.org/10.1016/j.appet.2016.08.115
Castro IRR, Souza TSN, Maldonado LA, Caniné ES, Rotenberg S, Gugelmin SA. A culinária na promoção da alimentação saudável: delineamento e experimentação de método educativo dirigido a adolescentes e a profissionais das redes de
saúde e de educação. Rev Nutr. 2007;20(6):571-88. http//:doi.org/10.1590/S1415-52732007000600001
Alencar B, Toral N, Recine E, Rizzolo A. Factors related to food involvement in the adult population Rev Nutr. 2016;29(3):337-45. http//:doi.org/10.1590/1678-98652016000300004
Massané T. Cuisine (Historique): Stratégie alimentaire humaine. In: Poulain J-P, organizer. Dictionnaire des cultures alimentaires. Paris: Press Universitaires de France; 2012.
Brillat-Savarin A. A fisiologia do gosto. São Paulo: Companhia das Letras; 1995.
Fischler C. L’Homnivore: Le goût, la cuisine et le corps. Paris: Éditions Odile Jacob; 2001.
Symons M. Cutting up cultures. J Hist Sociol. 2002;15(4):431-50.
Poulain JP, Proença RPC. Reflexões metodológicas para o estudo das práticas alimentares. Rev Nutr. 2004;16(4):365-86. http//:doi.org/10.1590/S1415-52732003000400001
Poulain J-P. Les jeunes seniors et leur alimentation. Paris: Cahiers de l’OCHA; 1998. n.9.
Proença RPC. Inovação tecnológica na produção de alimentação coletiva. Florianópolis: Insular; 2000.
Michaud P. Development and evaluation of instruments to measure the effectiveness of a culinary and Nutrition education program [thesis]. Clemson: Clemson University; 2007.
Jones S, Walter J, Soliah L, Phifer JT. Perceived motivators to home food preparation: Focus group findings. J Acad Nutr Diet. 2014;114(10):1552-6. http//:doi.org/10.1016/j.jand.2014.05.003
Murray DW, Mahadevan M, Gatto K, O’Connor K, Fissinger A, Bailey D, et al. Culinary efficacy: An exploratory study of skills, confidence, and healthy cooking competencies among university students. Perspect Public Health. 2016;136(3):143-51. http//:doi.org/10.1177/1757913915600195
Downloads
Publicado
Como Citar
Edição
Seção
Licença
Copyright (c) 2023 Manuela Mika JOMORI, Francisco de Assis Guedes de VASCONCELOS, Greyce Luci BERNARDO, Paula Lazzarin UGGIONI, Rossana Pacheco da Costa PROENÇA
Este trabalho está licenciado sob uma licença Creative Commons Attribution 4.0 International License.
