A study of perceptions of food preparation skills in Hong Kong adolescents

Transcription

1 journal of the HE/A Vol 14, No ~~~~~~~~- A study of perceptions of food preparation skills in Hong Kong adolescents Wai-ling Theresa Lai Yeung LAI YEUNG Wai-ling Theresa Department of Mathematics. Science. Social Sciences and Technology Home Economics Division Tile Hong Kong Institute of Education D3-1/F - 01, 10 Lo Ping Road. Tai Po. NT Hong Kong Telephone Fax Emai I tlai@ied edu hk Abstract Food preparation skills are among the essential practical skills young people need to learn in order to equip themselves for independent, healthy adult lives. This study examined Hong Kong adolescents' perceptions of these skills. A questionnaire survey was conducted among 588 secondary school students aged 11 to 18 years in Hong Kong. Data regarding subjects' expei-iences in cooking, their attitudes to cooking skills and their families' cooking habits were elicited. The findings revealed that cooking was generally considered to be interesting and important by young people, and more respondents cooked by reason of their own interest rather than because they had a responsibility to do so. Mothers were the most frequently cited source of cooking skills (47%), with school second (27%), recipe books third (J 1 %), fathers fourth (7%) and TV programs least (4%). The majority of the students claimed that their family meals were primarily prepared with fresh food ingredients, and more than 60% of them reported they were confident about using fresh ingredients to cook though most of them either never or rarely have chances to cook together with theirpamits. The implications of the findings for further research and for schools' food and nutrition education initiatives are discussed. Introduction Domestic cooking skills are undergoing a transition. In the contemporary eating culture, more foods are being eaten away from home. In addition to the acceptance of fast foods, home delivery of restaurant food and sales of home meal replacements at supermarkets are becoming popular (Bowers, 2000; Browne, 2003). Consequently, domestic food preparation skills appear to be less relevant to young people nowadays, and children may be deskilled in cooking due to lack of exposure and opportuniry to acquire cooking skills from parents (Caraher & Lang, 1999; Lang & Caraher, 2001; Short, 2003). Indeed, several investigators have suggested that lack of fami liariry with food and lack of food 16 preparation skills are important barriers to the consumption of a healthy diet (Keller, 2001; Lang & Caraher, 2001; Stanton, 2001; Clarkson & Garnett, 1995; Caraher, Baker and Burns, 2004). The relevance of cooking skill to healthy eating and healthy living Food preparation skills have been claimed to be an essential set of practical skills that young people require to make healthy food choices and to equip themselves for independent adult life (Caraher & Lang, 1999; Caraher, Lang, Dixon & Carr-Hill, 1999). Lyon, Colquhoun & Alexander (2003) claim that they are essential for the survival of young people living away from home. In contrast, contemporary lifesryles, dual income family living, advances in food preparation and storage, and convenient retail food outlets encourage eating out and the consumption of convenience foods containing high densities of saturated fats, sugars, energy and salt and low concentrations of dietary fibres and vitamins. This poses both nutritional and social implications for individuals and families. Lack of cooking skills may result in greater reliance on such processed and convenience foods (Caraher & Lang, 1999; Caraher et al., 1999; Stanton 2001). It has been argued that young people who can cook will be more able to consume healthier diets than those with fewer skills (Burke, 2002). Lack of cooking skills may also facilitate the replacement of major meals by snacks and convenience foods bought from fast food outlets. Snacking encourages solitary eating in front of the television, exposing children to the adverse effects of food advertising (Stanton, 200 I). Furthermore, ready-prepared meals or convenience meals could often be served individually by simply reheating, not necessarily served at the same time, and on the same site. Therefore opportunities for interactions among family members are deprived. In contrast, home-cooked family meals are more likely to be shared in a social atmosphere around a family

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