SavedAdd your journal

Journals / Türkiye Diyabet ve Obezite Dergisi / 2024 / Cilt: 8 Sayı: 3

Relationship of Cooking and Food Preparation Skills with Diabetes Mellitus Risk

Yetişkin Kadınlarda Pişirme ve Yiyecek Hazırlama Becerilerinin Diabetes Mellitus Riski ile İlişkisi

Ceren Şarahman Kahraman(ALANYA ALAADDİN KEYKUBAT ÜNİVERSİTESİ, SAĞLIK BİLİMLERİ FAKÜLTESİ, BESLENME VE DİYETETİK BÖLÜMÜ, BESLENME VE DİYETETİK ANABİLİM DALI)0000-0002-6394-8101
Cansu Memiç İnan(NİĞDE ÖMER HALİSDEMİR ÜNİVERSİTESİ, BOR SAĞLIK BİLİMLERİ FAKÜLTESİ, BESLENME VE DİYETETİK BÖLÜMÜ)0000-0001-5684-4390
Özlem Çetiner(ATILIM ÜNİVERSİTESİ, SAĞLIK BİLİMLERİ FAKÜLTESİ, BESLENME VE DİYETETİK BÖLÜMÜ)0000-0001-9872-416X
Pages
277–286
Publication Date
2024-12-30
🏛️Bibliographic metadata and full text access for this article are provided via DergiPark.
DergiPark Record ↗
✨

AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

Conclusion: The results of this study showed that food preparation and cooking skills are extremely important in the prevention of diabetes in addition to known lifestyle changes such as diet and physical activity.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Aim: The aim of this study was to investigate the relationship between women’s cooking and food preparation skills and diabetes risk in our society where women often undertake the task of food preparation.
📊
Key Findings & Data:Material and Methods: A total of 254 women aged between 19-64 years participated in the study.
💡
Conclusion & Impact:Conclusion: The results of this study showed that food preparation and cooking skills are extremely important in the prevention of diabetes in addition to known lifestyle changes such as diet and physical activity.
🔬Design:Survey & Empirical Study
📍Scope:Comprehensive Sample
⚙️Variables:Diyabet · Diyabet riski · Pişirme becerileri

Abstract

Aim: The aim of this study was to investigate the relationship between women’s cooking and food preparation skills and diabetes risk in our society where women often undertake the task of food preparation. Material and Methods: A total of 254 women aged between 19-64 years participated in the study. Body mass index (BMI) was calculated using self-reported body weight and height information. The data were collected using a questionnaire form prepared by the researcher. The questionnaire included sociodemographic information, the Finnish Diabetes Risk Questionnaire (FINDRISK) and the Cooking Skills and Food Skills Scale. Independent sample t test and Pearson Chi-Square test were applied to analyse the data. Simple Linear and Multiple Linear Regression models were used to analyse the relationship between the data. Statistical significance was accepted as p<0.05. Results: Among the women participating in the study, 73.2% did not have a chronic disease, and 50.8% had a normal body weight. The mean FINDRISK score of the participants was 8.5±5.8, and 20.1% were classified as having a high risk of diabetes. The risk of diabetes was higher in those in the older age group, married and with a BMI ≥25 kg/m2 (p<0.05). A lower risk of diabetes was found in those with a bachelor’s degree and higher education level, those who cooked at home every day, those with higher food preparation skills scores, and those with higher cooking and food preparation skills scores (p<0.05). While there was a negative correlation between cooking and food preparation skills and FINDRISK score (Beta=-0.193, p=0.002); being single (Beta=4.340, p<0.001), having a low level of education (Beta=2.115, p<0.001) and having a chronic disease (Beta=1.990, p=0.004) were positively correlated with FINDRISK score. Conclusion: The results of this study showed that food preparation and cooking skills are extremely important in the prevention of diabetes in addition to known lifestyle changes such as diet and physical activity.

Özet

Amaç: Bu çalışma, yemek hazırlama görevini sıklıkla kadınların üstlendiği toplumumuzda kadınların pişirme ve yiyecek hazırlama becerileri ile diyabet riski arasındaki ilişkinin incelenmesi amacıyla yapılmıştır. Gereç ve Yöntemler: Çalışmaya yaşları 19-64 yıl arasında değişen 254 kadın katılmıştır. Beyana dayalı alınan vücut ağırlığı ve boy uzunluğu bilgileri kullanılarak beden kütle indeksi (BKİ) hesaplanmıştır. Veriler araştırmacı tarafından hazırlanan anket formu kullanılarak toplanmıştır. Anket formunda sosyodemografik bilgileri, Finlandiya Diyabet Riski Anketi (FINDRISK) ve Pişirme ve Yiyecek Hazırlama Becerileri Ölçeği yer almaktadır. Verilerin analizinde bağımsız örneklem t testi ve Pearson Ki-Kare testi uygulanmıştır. Basit Doğrusal ve Çoklu Doğrusal Regresyon modeli ile veriler arasındaki ilişki incelenmiştir. İstatistiksel anlamlılık p<0,05 olarak kabul edilmiştir. Bulgular: Çalışmaya katılan kadınların %73,2’sinde kronik hastalık yoktur, %50,8’i normal vücut ağırlığına sahiptir. Katılımcıların FINDRISK puan ortalaması 8,5±5,8 olup %20,1’inin diyabet riski yüksektir. İleri yaş grubunda olanlarda, evli ve BKİ’si ≥25 kg/m2 olanlarda diyabet riski daha yüksektir (p<0,05). Lisans ve üzeri eğitim seviyesine sahip olanlarda, evde her gün yemek pişirenlerde, yiyecek hazırlama becerileri puanı, pişirme ve yiyecek hazırlama becerileri puanı yüksek olanlarda daha düşük diyabet riski saptanmıştır (p<0,05). Pişirme ve yiyecek hazırlama becerileri ile FINDRISK puanı arasında negatif ilişki varken (Beta=-0,193, p=0,002); bekâr olma (Beta=4,340, p<0,001), eğitim seviyesinin düşük olması (Beta=2,115, p<0,001) ve kronik hastalığın olması (Beta=1,990, p=0,004) FINDRISK puanı ile pozitif ilişkili bulunmuştur. Sonuç: Bu çalışmanın sonuçları, diyabetin önlenmesinde diyet ve fiziksel aktivite gibi bilinen yaşam tarzı değişikliklerine ek olarak besin hazırlama ve pişirme becerilerinin de son derece önemli olduğunu göstermiştir.

🔖

Cite This Article

Kahraman, C. Ş., İnan, C. M., Çetiner, Ö. (2024). Relationship of Cooking and Food Preparation Skills with Diabetes Mellitus Risk. Türkiye Diyabet ve Obezite Dergisi, Cilt: 8 Sayı: 3, 277–286. https://doi.org/10.25048/tudod.1573369

📄 Full Text PDF Viewer

📄

PDF görüntüleyici hazırlanıyor...

References (51)

  1. Türkiye Endokrinoloji ve Metabolizma Derneği (TEMD) Diabetes Mellitus ve Komplikasyonlarının Tanı, Tedavi ve İzlem Kılavuzu-2024, 16. Baskı, TEMD Yayınları, Ankara, 2004. (Erişim tarihi: 25.09.2024 https://file.temd.org.tr/Uploads/ publications/guides/documents/diabetesmellitus2024.pdf).
  2. Satman I, Yilmaz T, Sengül A, Salman S, Salman F, Uygur S, Bastar I, Tütüncü Y, Sargin M, Dinççag N, Karsidag K, Kalaça S, Ozcan C, King H. Population-based study of diabetes and risk characteristics in Turkey: results of the turkish diabetes epidemiology study (TURDEP). Diabetes care. 2022;25(9):1551–6.
  3. Satman I, Omer B, Tutuncu Y, Kalaca S, Gedik S, Dinccag N, Karsidag K, Genc S, Telci A, Canbaz B, Turker F, Yilmaz T, Cakir B, Tuomilehto J; TURDEP-II Study Group. Twelve-year trends in the prevalence and risk factors of diabetes and prediabetes in Turkish adults. Eur J Epidemiol. 2013;28(2):169–180. https://doi.org/10.1007/s10654-013-9771-5
  4. Chamnan P, Simmons RK, Forouhi NG, Luben RN, Khaw KT, Wareham NJ, Griffin SJ. Incidence of type 2 diabetes using proposed HbA1c diagnostic criteria in the european prospective investigation of cancer-norfolk cohort: implications for preventive strategies. Diabetes care. 2011;34(4):950–956. https:// doi.org/10.2337/dc09-2326
  5. Cannon A, Handelsman Y, Heile M, Shannon M. Burden of Illness in Type 2 Diabetes Mellitus. Journal of managed care & specialty pharmacy. 2018;24(9-a Suppl): S5–S13. https://doi. org/10.18553/jmcp.2018.24.9-a.s5
  6. American Diabetes Association Professional Practice Committee. 3. Prevention or Delay of Type 2 Diabetes and Associated Comorbidities: Standards of Medical Care in Diabetes- 2022. Diabetes care. 2022;45(Suppl 1): S39–S45. https:// doi.org/10.2337/dc22-S003
  7. Krasuska M, Davidson EM, Beune E, Jenum AK, Gill JM, Stronks K, van Valkengoed IG, Diaz E, Sheikh A. A Culturally Adapted Diet and Physical Activity Text Message Intervention to Prevent Type 2 Diabetes Mellitus for Women of Pakistani Origin Living in Scotland: Formative Study. JMIR Form Res. 2023;7: e33810. https://doi.org/10.2196/33810
  8. Brown MC, Hawley C, Ornelas IJ, Huber C, Best L, Thorndike AN, Beresford S, Howard BV, Umans JG, Hager A, Fretts AM. Adapting a cooking, food budgeting and nutrition intervention for a rural community of American Indians with type 2 diabetes in the North-Central United States. Health Educ Res. 2023;38(1):13–27. https://doi.org/10.1093/her/cyac033
  9. Stotz SA, Ricks KA, Eisenstat SA, Wexler DJ, Berkowitz SA. Opportunities for Interventions That Address Socioeconomic Barriers to Type 2 Diabetes Management: Patient Perspectives. Sci Diabetes Self Manag Care. 2021;47(2):153–163. https://doi. org/10.1177/0145721721996291
  10. Nor NM, Shukri NM, Yassin NQAM, Sidek S, Azahari N. Barriers and Enablers to Make Lifestyle Changes among Type 2 Diabetes Patients: A Review. Sains Malays. 2019;48: 1491– 1502. Doi: 10.17576/jsm-2019-4807-18
  11. Fordyce-Voorham S. Identification of essential food skills for skill-based healthful eating programs in secondary schools. J Nutr Educ Behav. 2011;43(2):116–122. https://doi.org/ 10.1016/j.jneb.2009.12.002
  12. Short F. Domestic cooking skills: What are they? J Home Economics Inst Australia. 2003; 10:13–22. https://www.researchgate. net/publication/200552807_Domestic_Cooking_Skills- What_Are_They
  13. Méjean C, Lampuré A, Si Hassen W, Gojard S, Péneau S, Hercberg S, Castetbon K. Influence of food preparation behaviors on 5-year weight change and obesity risk in a French prospective cohort. Int J Behav Nutr Phys Act. 2018;15(1):120. https://doi.org/10.1186/s12966-018-0747-4
  14. Chu YL, Addo OY, Perry CD, Sudo N, Reicks M. Time spent in home meal preparation affects energy and food group intakes among midlife women. Appetite. 2012;58(2): 438–443. https://doi.org/10.1016/j.appet.2011.12.009
  15. Reicks M, Kocher M, Reeder J. Impact of Cooking and Home Food Preparation Interventions Among Adults: A Systematic Review (2011-2016). J Nutr Educ Behav. 2018;50(2):148–172. e1. https://doi.org/10.1016/j.jneb.2017.08.004
  16. Sami W, Ansari T, Butt NS, Hamid MRA. Effect of diet on type 2 diabetes mellitus: A review. Int J Health Sci (Qassim). 2017;11(2):65–71. https://www.ncbi.nlm.nih.gov/pmc/articles/ PMC5426415/
  17. Hawley CN, Huber CM, Best LG, Howard BV, Umans J, Beresford SAA, McKnight B, Hager A, O’Leary M, Thorndike AN, Ornelas IJ, Brown MC, Fretts AM. Cooking for Health: a healthy food budgeting, purchasing, and cooking skills randomized controlled trial to improve diet among American Indians with type 2 diabetes. BMC Public Health. 2021;21(1): 356. https://doi.org/10.1186/s12889-021-10308-8
  18. Levi R, Bleich SN, Seligman HK. Food Insecurity and Diabetes: Overview of Intersections and Potential Dual Solutions. Diabetes care. 2023;46(9):1599–1608. https://doi.org/10.2337/ dci23-0002
  19. Thomas MK, Lammert LJ, Beverly EA. Food Insecurity and its Impact on Body Weight, Type 2 Diabetes, Cardiovascular Disease, and Mental Health. Curr Cardiovasc Risk Rep. 2021;15(9):15. https://doi.org/10.1007/s12170-021-00679-3
  20. Iacovou M, Pattieson DC, Truby H, Palermo C. Social health and nutrition impacts of community kitchens: a systematic review. Public Health Nutr. 2013;16(3):535–543. https://doi. org/10.1017/S1368980012002753
  21. Soliah LAL, Walter JM, Jones SA. Benefits and barriers to healthful eating: What are the consequences of decreased food preparation ability? Am J Lifestyle Med. 2012;6(2): 152–158. 10.1177/1559827611426394
  22. Kiguli J, Alvesson HM, Mayega RW, Kasujja FX, Muyingo A, Kirunda B, Ekirapa Kiracho E, Kayemba Nalwadda C, Naggayi G, Peterson S, van Olmen J, Daivadanam M. Dietary patterns and practices in rural eastern Uganda: Implications for prevention and management of type 2 diabetes. Appetite. 2019; 143:104409. https://doi.org/10.1016/j.appet.2019.104409
  23. Diabetes Prevention Program (DPP) Research Group. The Diabetes Prevention Program (DPP): description of lifestyle intervention. Diabetes care. 2002;25(12):2165–2171. https:// doi.org/10.2337/diacare.25.12.2165
  24. Hasan B, Thompson WG, Almasri J, Wang Z, Lakis S, Prokop LJ, Hensrud DD, Frie KS, Wirtz MJ, Murad AL, Ewoldt JS, Murad MH. The effect of culinary interventions (cooking classes) on dietary intake and behavioral change: a systematic review and evidence map. BMC Nutr. 2019; 5:29. https://doi. org/10.1186/s40795-019-0293-8
  25. Byrne C, Kurmas N, Burant CJ, Utech A, Steiber A, Julius M. Cooking Classes: A Diabetes Self-Management Support Intervention Enhancing Clinical Values. Diabetes Educ. 2017;43(6):600– 607. https://doi.org/10.1177/0145721717737741
  26. Williams A, Shrodes JC, Radabaugh JN, Braun A, Kline D, Zhao S, Brock G, Nolan TS, Garner JA, Spees CK, Joseph JJ. Outcomes of Cooking Matters for Diabetes: A 6-week Randomized, Controlled Cooking and Diabetes Self-Management Education Intervention. Acad Nutr Diet. 2023;123(3):477–491. https://doi.org/10.1016/j.jand.2022.07.021
  27. Arslan S, Tari Selcuk K, Sahin N, Atan RM. The relationship between food and cooking skills, and eating behaviors in people with overweight or obesity. Int J Obes (Lond). 2023;47(1):60–66. https://doi.org/10.1038/s41366-022-01238- 5
  28. Russell LE, Tse J, Bowie J, Richardson CR, Trubek A, Maruthur N, Wolfson JA. (2023). Cooking behaviours after Diabetes Prevention Program (DPP) participation among DPP participants in Baltimore, MD. Public Health Nutr. 2023;26(11):2492–2497. 10.1017/S1368980023001106
  29. World Health Organization. 2020. Body mass index. (Accessed: 1 September 2024 https://www.who.int/data/gho/data/ themes/topics/topic-details/GHO/body-mass-index)
  30. Lindström J, Tuomilehto J. The Diabetes Risk Score: A Practical Tool to Predict Type 2 Diabetes Risk. Diabetes Care. 2003;26(3):725-31. 10.2337/diacare.26.3.725
  31. Şiyve N, Emecen AN, Ünal B. Validity of Finnish diabetes risk score in Turkish population and developing a predictive model for Type 2 diabetes mellitus. Population Medicine. 2023;5(Supplement):A1462. doi:10.18332/popmed/165564.
  32. Lavelle F, McGowan L, Hollywood L, Surgenor D, McCloat A, Mooney E, Caraher M, Raats M, Dean M. The development and validation of measures to assess cooking skills and food skills. Int J Behav Nutr Phys Act. 2017;14(1):118. https://doi. org/10.1186/s12966-017-0575-y
  33. Keleş G, Akçil Ok M. Pişirme ve Yiyecek Hazırlama Becerileri Ölçeğinin Türkçe Geçerlik ve Güvenirliğinin İncelenmesi. Bes Diy Derg. 2021;49(1):26–35. https://doi.org/10.33076/2021. BDD.1405
  34. World Health Organization (WHO). In: Noncommunicable diseases factsheets. 2023. (Accessed: 20 September 2024 https:// www.who.int/news-room/fact-sheets/detail/noncommunicable- diseases)
  35. Condrasky MD, Hegler M. How culinary nutrition can save the health of a nation. J. Extension. 2010; 48:1–6. https://www. researchgate.net/publication/289896389_How_culinary_nutrition_ can_save_the_health_of_a_nation
  36. McGowan L, Caraher M, Raats M, Lavelle F, Hollywood L, McDowell D, Spence M, McCloat A, Mooney E, Dean M. Domestic cooking and food skills: A review. Crit Rev Food Sci Nutr. 2017;57(11):2412-2431. https://doi.org/10.1080/104083 98.2015.1072495
  37. Mills S, Brown H, Wrieden W, White M, Adams J. Frequency of eating home cooked meals and potential benefits for diet and health: cross-sectional analysis of a population-based cohort study. Int J Behav Nutr Phys Act. 2017;14(1):109. https:// doi.org/10.1186/s12966-017-0567-y
  38. Mills S, White M, Brown H, Wrieden W, Kwasnicka D, Halligan J, Robalino S, Adams J. Health and social determinants and outcomes of home cooking: A systematic review of observational studies. Appetite. 2017; 111:116–134. https://doi. org/10.1016/j.appet.2016.12.022
  39. Zhang L, Zhang Z, Zhang Y, Hu G, Chen L. Evaluation of Finnish Diabetes Risk Score in screening undiagnosed diabetes and prediabetes among U.S. adults by gender and race: NHANES 1999-2010. PLoS One. 2014;9(5):e97865. Doi: 10.1371/ journal.pone.0097865
  40. Janghorbani M, Adineh H, Amini M. Finnish Diabetes Risk Score to predict type 2 diabetes in the Isfahan diabetes prevention study. Diabetes Res Clin Pract. 2013;102(3):202-209. Doi: 10.1016/j.diabres.2013.10.018
  41. Bülbül E, Çelik S, Alçiçek H, Dindar A, Furtana M, Günal M, Karga SN, Öztunç B, Yılmaz A. Hemşirelik Öğrencilerinde Diyabet Riski ve Sağlıklı Yaşam Biçimi Davranışlarının Belirlenmesi. Türk Diyab Obez 2020;3: 230-238. Doi:10.25048/ tudod.780220
  42. Peng Y, Wang P, Gong J, Liu F, Qiao Y, Si C, Wang X, Zhou H, Song F. Association between the Finnish Diabetes Risk Score and cancer in middle-aged and older adults: Involvement of inflammation. Metabolism. 2023; 144:155586. https://doi.org/ 10.1016/j.metabol.2023.155586
  43. Kul Y, Çarıkçı F, Aktaş E, Aykanat Girgin B. Üniversite öğrencilerinde beslenme alışkanlıkları ve psikopatolojik semptomların tip 2 diyabet riski ile ilişkisi. Turk J Diab Obes 2023;3: 240-248. Doi: 10.25048/tudod.1382669
  44. Rokhman MR, Arifin B, Zulkarnain Z, Satibi S, Perwitasari DA, Boersma C, Postma MJ, van der Schans J. Translation and performance of the Finnish Diabetes Risk Score for detecting undiagnosed diabetes and dysglycaemia in the Indonesian population. PloS One. 2022;17(7): e0269853. https://doi. org/10.1371/journal.pone.0269853
  45. Wolfson JA, Leung CW, Richardson CR. (2020). More frequent cooking at home is associated with higher Healthy Eating Index-2015 score. Public Health Nutr. 2020;23(13): 2384– 2394. https://doi.org/10.1017/S1368980019003549
  46. Farmer N, Wallen GR, Yang L, Middleton KR, Kazmi N, Powell-Wiley TM. Household Cooking Frequency of Dinner Among Non-Hispanic Black Adults is Associated with Income and Employment, Perceived Diet Quality and Varied Objective Diet Quality, HEI (Healthy Eating Index): NHANES Analysis 2007-2010. Nutrients. 2019;11(9): 2057. https://doi. org/10.3390/nu11092057
  47. Kolodinsky JM, Goldstein AB. Time use and food pattern influences on obesity. Obesity (Silver Spring). 2011;19(12):2327– 2335. https://doi.org/10.1038/oby.2011.130
  48. van der Horst K, Brunner TA, Siegrist M. Ready-meal consumption: associations with weight status and cooking skills. Public Health Nutr. 2011;14(2):239–245. https://doi. org/10.1017/S1368980010002624
  49. Salvucci S, Walter E, Conley V et al. (1997) Measurement Error Studies at the National Center for Education Statistics, NCES 97-464. U.S. Department of Education. National Center for Education Statistic, Washington D.C.)
  50. Mengi Çelik Ö, Aytekin Şahin G, Gürel S. Do cooking and food preparation skills affect healthy eating in college students? Food Sci Nutr. 2023;11(10):5898–5907. https://doi. org/10.1002/fsn3.3591
  51. Zong G, Eisenberg DM, Hu FB, Sun Q. Consumption of Meals Prepared at Home and Risk of Type 2 Diabetes: An Analysis of Two Prospective Cohort Studies. PLoS Med. 2016;13(7): e1002052. https://doi.org/10.1371/journal.pmed.1002052