Cooking skills and food insecurity.
Cooking skills play a relevant role in food security, which encompasses the availability, accessibility, utilization, and stability of food. While previous discussions have mainly focused on accessibility, particularly economic access through food prices and income, this article explores the dimensi...
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Public Library of Science (PLoS)
2025-01-01
|
| Series: | PLoS ONE |
| Online Access: | https://doi.org/10.1371/journal.pone.0326435 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1849431690625155072 |
|---|---|
| author | Diego Monteza-Quiroz Andres Silva Maria Isabel Sactic |
| author_facet | Diego Monteza-Quiroz Andres Silva Maria Isabel Sactic |
| author_sort | Diego Monteza-Quiroz |
| collection | DOAJ |
| description | Cooking skills play a relevant role in food security, which encompasses the availability, accessibility, utilization, and stability of food. While previous discussions have mainly focused on accessibility, particularly economic access through food prices and income, this article explores the dimension of food utilization by analyzing the relation between food insecurity and cooking-related variables. We conducted a survey of 106 low-income households in an urban area of Santiago, Chile. Food insecurity was measured using the Food Insecurity Experience Scale (FIES) developed by the FAO. Using principal component analysis, we constructed two indexes reflecting subjective perceptions of cooking skills. We then applied probit models to examine how both subjective and objective cooking skills variables are associated with the probability of experiencing food insecurity. Results show that individuals who can prepare six to ten egg preparations have an 8.4 percentage point lower prevalence of experiencing food insecurity, while those who can prepare more than ten such preparations show a 30.5 percentage point lower prevalence compared to those who can prepare five or fewer. Moreover, our results found a positive prevalence between negative subjective perceptions and food insecurity of 8.8 percentage point. For the first time, this study jointly examines subjective perceptions and self-reported objective measures of cooking skills in relation to food insecurity. We hope this work contributes to expanding the food insecurity discussion beyond economic access and supports the design of food security policies focused on improving cooking aspects. |
| format | Article |
| id | doaj-art-58a0d194cb3b4286a70416f1c8b2f141 |
| institution | Kabale University |
| issn | 1932-6203 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Public Library of Science (PLoS) |
| record_format | Article |
| series | PLoS ONE |
| spelling | doaj-art-58a0d194cb3b4286a70416f1c8b2f1412025-08-20T03:27:33ZengPublic Library of Science (PLoS)PLoS ONE1932-62032025-01-01206e032643510.1371/journal.pone.0326435Cooking skills and food insecurity.Diego Monteza-QuirozAndres SilvaMaria Isabel SacticCooking skills play a relevant role in food security, which encompasses the availability, accessibility, utilization, and stability of food. While previous discussions have mainly focused on accessibility, particularly economic access through food prices and income, this article explores the dimension of food utilization by analyzing the relation between food insecurity and cooking-related variables. We conducted a survey of 106 low-income households in an urban area of Santiago, Chile. Food insecurity was measured using the Food Insecurity Experience Scale (FIES) developed by the FAO. Using principal component analysis, we constructed two indexes reflecting subjective perceptions of cooking skills. We then applied probit models to examine how both subjective and objective cooking skills variables are associated with the probability of experiencing food insecurity. Results show that individuals who can prepare six to ten egg preparations have an 8.4 percentage point lower prevalence of experiencing food insecurity, while those who can prepare more than ten such preparations show a 30.5 percentage point lower prevalence compared to those who can prepare five or fewer. Moreover, our results found a positive prevalence between negative subjective perceptions and food insecurity of 8.8 percentage point. For the first time, this study jointly examines subjective perceptions and self-reported objective measures of cooking skills in relation to food insecurity. We hope this work contributes to expanding the food insecurity discussion beyond economic access and supports the design of food security policies focused on improving cooking aspects.https://doi.org/10.1371/journal.pone.0326435 |
| spellingShingle | Diego Monteza-Quiroz Andres Silva Maria Isabel Sactic Cooking skills and food insecurity. PLoS ONE |
| title | Cooking skills and food insecurity. |
| title_full | Cooking skills and food insecurity. |
| title_fullStr | Cooking skills and food insecurity. |
| title_full_unstemmed | Cooking skills and food insecurity. |
| title_short | Cooking skills and food insecurity. |
| title_sort | cooking skills and food insecurity |
| url | https://doi.org/10.1371/journal.pone.0326435 |
| work_keys_str_mv | AT diegomontezaquiroz cookingskillsandfoodinsecurity AT andressilva cookingskillsandfoodinsecurity AT mariaisabelsactic cookingskillsandfoodinsecurity |