the current state of cooking in ireland: the relationship between cooking skills and food choice...
Post on 30-Mar-2015
215 Views
Preview:
TRANSCRIPT
The Current State of Cooking in Ireland:The Relationship betweenCooking Skills and Food Choice
John Lydon&Máirtín Mac Con Iomaire
2
This Research investigated
The attitudes of Irish people to food to ascertain whether the acquisition of cooking skills influences food choice
Lydon & Mac Con Iomaire [2011]
3
RationaleCaraher et al. (1999) found that
cooking skills play an important part in healthy eating as a vehicle for lower-paid people to achieve a healthy diet and is an essential life-skill.
Lydon & Mac Con Iomaire [2011]
4
We will cover:Current state of health in the
NationCooking skills in the maintenance
of healthFindingsConclusionRecommendations
Lydon & Mac Con Iomaire [2011]
5
Irish DietThe North/South Ireland Food
Consumption Survey (2000) report indicated that the Irish diet:◦ less than optimum, with iron, calcium and
folic acid intakes inadequate in women of childbearing age
◦micronutrient intakes were adequate due mainly to the consumption of vitamin and mineral supplements
◦ food intakes are calorie dense, yet nutrient deficient, with increased risk of chronic degenerative
diseasesLydon & Mac Con Iomaire [2011]
6
Irish DietThe frequency of obesity in the
population is at an all time high (IHF, 2007)
Since 1990 obesity has increased in Ireland by 67% (NSIFCS, 2000)
A pilot study in Dublin showed that almost two in every three people tested were at risk of developing Type-2 diabetes (VHI, 2009)
Lydon & Mac Con Iomaire [2011]
7
Irish Diet10,000 people die each year
from cardiovascular disease (CVD) ◦including coronary heart disease
(CHD), stroke and other circulatory diseases. CVD is the most common cause of death in Ireland, accounting for 36% of all deaths’ (IHF, 2009)
Lydon & Mac Con Iomaire [2011]
8
Irish DietProcessed foods are heavily
consumed by adults in the 15–24 year age brackets, who have grown up primarily on a diet of convenience food (Mintel, 2006)
The reheating of these products is not classified as cooking in the true meaning of the word
Lydon & Mac Con Iomaire [2011]
9
Irish DietImperative that individuals
become more knowledgeable about food in order to maintain or improve health (Germov & Williams, 1999)
Lydon & Mac Con Iomaire [2011]
10
Cooking SkillsCooking is all empowering in that it
gives back the propensity to individuals and families to have a varied and balanced diet (Caraher et al., 1999; Caraher & Lang, 1999)◦They found that people wanted to
expand their skill base but found it challenging because they had not developed the skills to experiment with cooking
Lydon & Mac Con Iomaire [2011]
11
Cooking SkillsCrotty (1999) hypothesises that
the acquisition and knowledge of food preparation skills is a means that can guard against what he calls ‘food insufficiency’
Lydon & Mac Con Iomaire [2011]
12
Means of Learning to Cook
In the home
In school
Lydon & Mac Con Iomaire [2011]
13
SampleRespondents were drawn from
staff and students from Athlone Institute of Technology
According to the theory of probability, this geographically heterogeneous sample is representative of the region and therefore the country as a whole (Oppenheim, 1992)
Lydon & Mac Con Iomaire [2011]
14
Country of Origin
Ireland UK Poland China France Iraq Hungry India Mexico Germany Russia Cameroon Spain Lithuania Latvia USA Nigeria Ghana Australian
251 Respondents
Lydon & Mac Con Iomaire [2011]
15
Age of Respondents
17 - 26
27 - 36
37 - 46
47 - 56
57 +
251 Respondents
Lydon & Mac Con Iomaire [2011]
16
Home Cooking
Yes
No
Lydon & Mac Con Iomaire [2011]
17
How Often Would You?
7.60%
22.70%
34.70%
21.90%
8.40%
Purchase Processed/Con-venience Foods
1 (Always)
2 (Most of time)
3 (About half)
4 (Not Often)
5 (Never)
Lydon & Mac Con Iomaire [2011]
18
How Often Would You?
52.20%
25.90%
9.60%
6.80%4.40%
Purchase Fresh Fruit and Vegetables
1 (Always)2 (Most of time)3 (About half)4 (Not Often)5 (Never)
Lydon & Mac Con Iomaire [2011]
19
How Often Would You?
24.70%
30.30%
24.70%
10.40%
7.60%
Purchase Meat
1 (Always)
2 (Most of time)
3 (About half)
4 (Not Often)
5 (Never)
Lydon & Mac Con Iomaire [2011]
20
How Often Would You?
36.70%
34.30%
15.10%
5.20%7.20%
Purchase Chicken
1 (Always)2 (Most of time)3 (About half)4 (Not Often)5 (Never)
Lydon & Mac Con Iomaire [2011]
21
How Often Would You?
15.10%
21.10%
29.50%
13.50%
18.70%
Purchase Fish
1 (Always)2 (Most of time)3 (About half)4 (Not Often)5 (Never)
Lydon & Mac Con Iomaire [2011]
22
What is your main reason for purchasing convenience food?
49.80%
7.60%
8.00%
19.10%
4.80%
Too busy to cook
Lack of cooking skills
Less physical energy required
Allows more free time
Prefer it to freshly prepared food
Lydon & Mac Con Iomaire [2011]
23
How health conscious are you about the food you eat?
6.00%
33.50%
51.40%
8.00%
Extremely health conscious Very health conscious Moderately health conscious Not very health conscious Not health conscious at all
Lydon & Mac Con Iomaire [2011]
24
How often do you cook in a week?
7 tim
es
5-6
times
3-4
times
1-2
times
<1 da
y pe
r wee
k
Spec
ial o
ccas
ions
only
0
0.05
0.1
0.15
0.2
0.25
Lydon & Mac Con Iomaire [2011]
25
ConclusionsAchieving a healthy balanced diet remains
a challenge for many people at all levels of Irish society, but it is particularly important for those that cannot cook
The reliance on convenience food may mean an unconscious over-consumption of fats, salts and sugar
Continued consumption of convenience foods without the necessary knowledge of food preparation reduces awareness of a healthy diet
Lydon & Mac Con Iomaire [2011]
26
ConclusionsChanging family dynamics mean that
parents are not cooking from fresh raw ingredients possibly due to work commitments
Educators need to make this subject more attractive and accessible to all students
Without having previous experience, those wishing to learn cooking skills may be left without a knowledge base from which to build
Lydon & Mac Con Iomaire [2011]
27
ConclusionsMany researchers are concerned that this
may lead to a de-skilling of cooking skillsThere is growing reliance upon pre-
prepared food in the preparation of family meals
Despite the current recession and possibility of being out of work, people may be lacking the inclination or time to cook meals from scratch
Lack of practice will certainly affect cooking competence
Lydon & Mac Con Iomaire [2011]
28
The findings suggest that:It is time to re-examine the
significance of cooking with regard to health and health promotion
If health promoters realistically wish to increase the Irish population’s compliance with dietary guidelines then a positive support structure for domestic cooking skills is essential
Lydon & Mac Con Iomaire [2011]
29
RecommendationsDevelop a strategy that addresses
secondary school students’ low involvement in Home Economic programmes once the junior certificate cycle is complete
Curriculum should enable the acquisition of key skills – changing family circumstances should be taken in to account
Those psychomotive skills that require time to develop should be catered for in the programme
Lydon & Mac Con Iomaire [2011]
30
Summary:Current state of health in the
NationCooking skills in the maintenance
of healthFindingsConclusionRecommendations
Lydon & Mac Con Iomaire [2011]
top related