Meal preparation behaviour and obesity: time spent cooking in the Czech Republic

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027251%3A_____%2F22%3AN0000004" target="_blank" >RIV/00027251:_____/22:N0000004 - isvavai.cz</a>

Výsledek na webu

<a href="https://www.emerald.com/insight/content/doi/10.1108/BFJ-06-2021-0683/full/html" target="_blank" >https://www.emerald.com/insight/content/doi/10.1108/BFJ-06-2021-0683/full/html</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1108/BFJ-06-2021-0683" target="_blank" >10.1108/BFJ-06-2021-0683</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Meal preparation behaviour and obesity: time spent cooking in the Czech Republic

Popis výsledku v původním jazyce

Purpose The objective of this explorative study was to analyse the association of socio-economic factors and attitudes towards cooking with the time devoted to home meals cooking in the Czech Republic. Furthermore, the authors tested and analysed data to see if there is any relationship between the time devoted to cooking by respondents and obesity. Design/methodology/approach The sample data consisted of 1,006 inhabitants' subjects selected using the quota sampling following the structure of the population structure. Ordinary least squares (OLS) regressions were estimated to analyse factors influencing the time spent in the preparation of meals at home. The correlation between time devoted to cooking by respondents and obesity was addressed using the Kruskal-Wallis test and one-way analysis of variance (ANOVA). Findings The results showed that female gender, higher age, smaller household size and presence of children increased the time spent by respondents in the preparation of home-cooked meals. Home cooking is perceived as a tastier option compared to, for example, chilled ready meals. The time devoted to cooking by respondents and her/his above average weight are correlated in our study. Originality/value To the authors' knowledge, no recent study has comprehensively analysed cooking behaviour and time spent cooking in the post-Soviet countries, including the Czech Republic. The authors' quota-representative study provided relevant insights into eating behaviour, as the Czech Republic has faced a high increase in the obesity rates in the last decade.

Název v anglickém jazyce

Meal preparation behaviour and obesity: time spent cooking in the Czech Republic

Popis výsledku anglicky

Purpose The objective of this explorative study was to analyse the association of socio-economic factors and attitudes towards cooking with the time devoted to home meals cooking in the Czech Republic. Furthermore, the authors tested and analysed data to see if there is any relationship between the time devoted to cooking by respondents and obesity. Design/methodology/approach The sample data consisted of 1,006 inhabitants' subjects selected using the quota sampling following the structure of the population structure. Ordinary least squares (OLS) regressions were estimated to analyse factors influencing the time spent in the preparation of meals at home. The correlation between time devoted to cooking by respondents and obesity was addressed using the Kruskal-Wallis test and one-way analysis of variance (ANOVA). Findings The results showed that female gender, higher age, smaller household size and presence of children increased the time spent by respondents in the preparation of home-cooked meals. Home cooking is perceived as a tastier option compared to, for example, chilled ready meals. The time devoted to cooking by respondents and her/his above average weight are correlated in our study. Originality/value To the authors' knowledge, no recent study has comprehensively analysed cooking behaviour and time spent cooking in the post-Soviet countries, including the Czech Republic. The authors' quota-representative study provided relevant insights into eating behaviour, as the Czech Republic has faced a high increase in the obesity rates in the last decade.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

40401 - Agricultural biotechnology and food biotechnology

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2022

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

British Food Journal

ISSN

0007-070X

e-ISSN

1758-4108

Svazek periodika

125

Číslo periodika v rámci svazku

3

Stát vydavatele periodika

GB - Spojené království Velké Británie a Severního Irska

Počet stran výsledku

21

Strana od-do

848-868

Kód UT WoS článku

000792394900001

EID výsledku v databázi Scopus

2-s2.0-85130108575