This study aimed to review qualitative studies on perceptions of home cooking. A systematic search was conducted in Scopus and SciELO databases using English and Portuguese terms related to home cooking, without date or language restrictions. Twenty-six articles, published between 2004 and 2017, investigated, whether as a primary objective or as a secondary finding, the perceptions of individuals on home cooking. More than half of the studies were conducted in English-speaking countries. Study participants included women and men, adults and seniors as well as residents of urban and rural areas, Eastern and Western countries, and developing and developed nations. Thematic analysis showed that home cooking has different interpretations and meanings in diverse contexts and revealed differences in how individuals plan and cook their meals at home. Cognitive, practical, affective, and emotional factors are the major motivators to home meal preparation. Having a cooking role model in the family, cooking confidence and skills, and living alone were reported as facilitators of home cooking. A better understanding of the heterogeneity of perceptions and meanings of home cooking can contribute to the development of effective and culturally appropriate interventions for stimulating healthy cooking habits.
|Translated title of the contribution||Perceptions about home cooking: An integrative review of qualitative studies|
|Number of pages||13|
|Journal||Ciencia e Saude Coletiva|
|Publication status||Published - 06 Nov 2020|
Bibliographical notePublisher Copyright:
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Copyright 2020 Elsevier B.V., All rights reserved.
- Qualitative research
ASJC Scopus subject areas
- Health Policy
- Public Health, Environmental and Occupational Health