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- Assessment of food and cooking skills: validation of a Portuguese version of a tool and characterisation of food and cooking skills in young adultsPublication . Costa, Vânia; Borrego, Rute; Mateus, Cátia; Carolino, Elisabete; Viegas, CláudiaABSTRACT - Introduction: Food and cooking skills (FCSks) is defined as a complex, interrelated, and person-centered set of skills, necessary to provide and prepare safe, nutritious, and culturally acceptable meals for all members of the household. Recent studies have associated higher FCSk with healthier eating habits and better health. This study aimed to validate a Portuguese version of a tool to assess and describe FCSk in young adults. Methods: A cross-sectional study used an online anonymous questionnaire that was disseminated to students from three Portuguese Higher Education Institutes. The questionnaire validation included Cronbach alpha and confirmatory factor analysis (CFA). The Mann-Whitney test was used for evaluating sample differences and Pearson correlation for association among variables. Results: Internal consistency reliability was 0.89 for cooking skills (CSks) and 0.87 for food skills (FSks). A moderate positive correlation was found between CSks and FSks confidence (r = 0.658, p < 0.01). CFA presented a good adjustment model for most of the fit indices, indicating the adequacy of the questionnaire. The CSks score was 74.1 ± 21.2 (moderate) and the food Skills was 94.2 ± 20.8 (high). Cook pulses, steaming food, and planning meals ahead scored the lowest value while boiling or simmering food, chopping, peeling vegetables, and reading the best-before date scored the highest value. No difference was found among sex (pCSk = 0.576; pFSk = 0.158), age (pCSk = 0.566; pFSk = 0.130), body mass index classes (pCSk = 0.903; pFSk = 0.320), or course (pCSk = 0.169; pFSk = 0.126). The greatest interest in gastronomy and frequency of meal preparation is associated with higher FCSk (p < 0.05). Conclusion: This research validated a Portuguese version of a tool to assess FCSk among young adults. Internal consistency reliability was adequate. Confirmatory factor analysis returned good psychometric properties for the questionnaire. Authors identified lower FCSk competencies in cooking pulses and vegetables, which are healthy and sustainable foods. This may compromise the adoption of healthy eating behaviors, so promoting FCSk in young adults may pose a strategy for nutrition and public health in reducing diet-related diseases. This tool may be used to identify opportunities for intervention in public health nutrition.
- PASS-IPL – Healthy and Sustainable Food Program in higher education institutionPublication . Borrego, Rute; Costa, Vânia; Viegas, Cláudia; Mateus, Cária; Gouveia, Raquel; Carvalho, PatríciaThe Healthy and Sustainable Food Program (PASS-IPL) is the result of a partnership between the Instituto Politécnico de Lisboa (IPL), the Social Services of the IPL (SAS-IPL), the Lisbon School of Health Technology (ESTeSL) and the Lisbon Students Federation of the IPL (FAIPL). Strategical axis: food and nutrition literacy; food availability/environment; and food waste.
- Product availability in automatic vending machines: is it adjusted to government recommendations and student’s needs?Publication . Gouveia, Raquel; Melo, Inês; Mateus, Cátia; Viegas, Cláudia; Carvalho, Patrícia; Costa, Vânia; Borrego, RuteNutritional behavior in college/university students can be determined by a broad set of individual and environmental conditions, such as product availability in the school's facilities and their cost. Evaluating and improving food quality and availability in school facilities can be a good strategy to promote healthier eating habits among the school community. Objectives: To audit product availability in vending machines from an academic Lisbon institute and its costs, and to compare the adequacy of these products with government legislation.
- Food skills among the academic community of a Lisbon institute and their relation with Mediterranean diet adherencePublication . Mateus, Cátia; Carvalho, Patrícia; Borrego, Rute; Gouveia, Raquel; Costa, Vânia; Viegas, CláudiaHealthier eating habits are associated with a higher level of food and cooking skills (FCSk). The Mediterranean Diet (MD) is one of the healthiest diets in the world and it is defined by the high intake of plant-based foods and the habits it promotes. Among these, are cooking skills (CSk), a component of FCSk. Only 26% of the Portuguese (PT) population have a high MD adherence (MDA). This study aims to evaluate the level of FCSk among the academic community and to determine the existence of a correlation between FCSk level and MD adherence.