Factors affecting home cooking behavior of women with elementary school children applying the theory of planned behavior.

Content Provider	Europe PMC
Author	Kim, Ji Eun
Copyright Year	2021
Abstract	BACKGROUND/OBJECTIVESThe objective of this study was to examine factors affecting cooking behavior at home. We examined components of the theory of planned behavior, perception of cooking skills, and socio-demographic variables affecting cooking behavior at home.SUBJECTS/METHODSThe study sample included 425 women raising elementary school children living in South Korea. They responded to an online structured questionnaire. The variables affecting cooking behavior at home were assessed using hierarchical regression analysis.RESULTSThe frequency of cooking behavior at home was 14.1 meals per week. Most respondents showed an intention regarding cooking behavior. The average score for attitude toward cooking behavior at home was 15.1 points (scale of 1 to 25). Attitude and cooking behavior showed a significant positive correlation (P < 0.01, r = 0.22). The subjective norm was 14.6 points (scale of 1 to 25). The subjective norm showed a significant correlation with cooking behavior (P < 0.01, r = 0.18). The control belief was 2.8 points (scale of 1 to 5). The control belief and cooking behavior showed a significant correlation in all questions (P < 0.01, r = 0.25). The subjects were significant confident about their cooking skills, except for Kimchi. Perception of cooking skills showed a significant correlation with all questions concerning cooking behavior (P < 0.01, r = 0.30). Significant variables for predicting intention regarding cooking behavior were perception of cooking skills, employment status, income, and attitude. Significant variables for predicting cooking behavior were employment status, income, control belief, number of children, and behavioral intention.CONCLUSIONSIn order to provide nutrition education to increase cooking behavior at home, it is necessary to have a positive attitude toward cooking behavior, increase control belief, and improve confidence related to cooking skills. Moreover, differentiated education based on the employment status of women is needed.
ISSN	19761457
Journal	Nutrition Research and Practice
Volume Number	15
PubMed Central reference number	PMC7838471
Issue Number	1
PubMed reference number	33542796
e-ISSN	20056168
DOI	10.4162/nrp.2021.15.1.106
Language	English
Publisher	The Korean Nutrition Society and the Korean Society of Community Nutrition
Publisher Date	2020-07-20
Access Restriction	Open
Rights License	This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (https://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited. ©2021 The Korean Nutrition Society and the Korean Society of Community Nutrition
Subject Keyword	Intention attitude belief control
Content Type	Text
Resource Type	Article
Subject	Nutrition and Dietetics Food Science