Percepções de indivíduos sobre o ato de cozinhar no ambiente doméstico: Revisão integrativa de estudos qualitativos

Translated title of the contribution: Perceptions about home cooking: An integrative review of qualitative studies

Ana Cláudia Mazzonetto*, Moira Dean, Giovanna Medeiros Rataichesck Fiates

*Corresponding author for this work

Research output: Contribution to journalReview articlepeer-review

1 Citation (Scopus)
13 Downloads (Pure)

Abstract

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 contributionPerceptions about home cooking: An integrative review of qualitative studies
Original languagePortuguese
Pages (from-to)4559-4571
Number of pages13
JournalCiencia e Saude Coletiva
Volume25
Issue number11
DOIs
Publication statusPublished - 06 Nov 2020

Bibliographical note

Publisher Copyright:
© 2020, Associacao Brasileira de Pos - Graduacao em Saude Coletiva. All rights reserved.

Copyright:
Copyright 2020 Elsevier B.V., All rights reserved.

Keywords

  • Cooking
  • Meal
  • Qualitative research
  • Review

ASJC Scopus subject areas

  • Health Policy
  • Public Health, Environmental and Occupational Health

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