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Introdução: Cozinhar em casa pode promover uma alimentação mais saudável. Porém, uma possível redução na transmissão de conhecimentos e habilidades culinárias parece prejudicar a confiança e a autonomia dos jovens para preparar as refeições. Para informar o desenvolvimento de iniciativas que apoiem os jovens adultos a superar as barreiras para cozinhar e melhorar a qualidade da dieta, é importante investigar o processo de socialização culinária no contexto de seu próprio curso de vida. Objetivo: Este estudo qualitativo teve como objetivo explorar como jovens adultos que têm o hábito de cozinhar percebem seu envolvimento com essa prática e identificar quais agentes socializadores culinários fizeram parte de seu processo de aprendizagem. Método: Entrevistas abertas baseadas na abordagem da perspectiva do curso de vida foram realizadas com adultos jovens brasileiros de 19 a 24 anos de ambos os sexos e analisadas tematicamente. Resultados: As percepções sobre cozinhar e sobre aprender a cozinhar levaram à criação de seis temas: (1) "Cuidar de mim"; (2) "Sentimentos (des)agradáveis"; (3) "Promover o convívio"; (4) "Preocupação com os resultados"; (5) "Habilidades necessárias"; e (6) "Agentes de socialização". Conclusões: As iniciativas para permitir que os adultos jovens superem as barreiras para cozinhar e potencialmente melhorar a qualidade da dieta precisam se concentrar não apenas no desenvolvimento prático de habilidades culinárias, mas também em habilidades, como planejamento. Também é importante fomentar mensagens positivas envolvendo autocuidado, prazer e convívio. Formas de usar a internet e as mídias sociais para engajar essa população a cozinhar mais merecem ser mais bem exploradas.

Introduction: Cooking at home is conducive to better diet quality and can help improve health. Nevertheless, the reduced transmission of culinary knowledge and skills worldwide hinders young adults' confidence and autonomy to prepare meals. To inform the development of initiatives that support young adults to overcome barriers to cook and improve their diet quality, it is important to investigate the process of culinary socialization in the context of their own life course. Objective: This qualitative study aimed to explore how young adults who cook perceive their involvement with this practice and to identify which culinary socializing agents were part of their learning process. Method: Open interviews based on the life-course perspective approach were conducted with male and female Brazilian young adults aged 19-24 years-old and thematically analysed. Results: Perceptions about cooking and about learning how to cook led to the creation of six themes: (1) "Caring about myself"; (2) "(Un)pleasant feelings"; (3) "Promoting conviviality"; (4) "Worrying about outcomes"; (5) "Skills needed"; and (6) "Socializing agents". Conclusions: Initiatives to enable young adults overcoming barriers to cook and potentially improve their diet quality need to focus not only on practical cooking skills development, but also on planning. Also important is to foster positive messages involving self-care, pleasure, and conviviality. Ways of using the internet and social media to engage this population to cook more deserves to be further explored.

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Social media platforms are readily accessible sources of information about cooking, an activity deemed crucial for the improvement of a population's diet. Previous research focused on the healthiness of the content shared on websites and blogs, but not on social media such as YouTube®. This paper analysed the healthiness of 823 culinary recipes retrieved from 755 videos shared during a six-month period on ten popular Brazilian YouTube® cooking channels. Recipes were categorized by type of preparation. To assess recipes' healthiness, ingredients were classified according to the extension and purpose of industrial processing, in order to identify the use of ultra-processed foods. Additionally, a validated framework developed from criteria established in both editions of the Dietary Guidelines for the Brazilian Population was employed. Recipes for cakes and baked goods, puddings, snacks and homemade fast foods, which were among the most frequently posted, contained the lowest proportion of unprocessed/minimally processed ingredients and the highest proportion of ultra-processed ingredients. Recipes containing whole cereals, fruits, legumes, nuts, and seeds were scarce. Results indicate that users should be critical about the quality of recipes shared on YouTube® videos, also indicating a need for strategies aimed at informing individuals on how to choose healthier recipes or adapt them to become healthier.

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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.

O objetivo da presente revisão integrativa foi identificar estudos qualitativos que abordam a percepção de indivíduos sobre o ato de cozinhar no ambiente doméstico. Realizou-se busca sistemática em português e inglês nas bases de dados Scopus e SciELO, sem limite de data e idioma. Foram identificados e selecionados 26 artigos publicados entre os anos de 2004 e 2017 que exploraram como objetivo principal, ou como resultado secundário, perspectivas de indivíduos sobre o ato de cozinhar. Mais da metade foi realizada em países de língua inglesa. Os estudos foram conduzidos com homens e mulheres, adultos e idosos, residentes em área rural e urbana de países orientais e ocidentais, desenvolvidos e em desenvolvimento. Análise temática dos estudos revelou que os indivíduos planejam e executam o ato de cozinhar de formas variadas e que cozinhar também é entendido de forma ampla e diversa. As motivações para cozinhar envolveram questões cognitivas, práticas, afetivas e emocionais. Diferentes influências foram identificadas. A presença (ou ausência) de modelo familiar, morar sozinho, ter ou não confiança e habilidade para cozinhar aparecem como facilitadores e barreiras. O reconhecimento da heterogeneidade dos fatores que influenciam o ato de cozinhar podem informar a criação e o desenvolvimento de orientações e intervenções com a finalidade de estimulá-lo.

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Resumo O objetivo da presente revisão integrativa foi identificar estudos qualitativos que abordam a percepção de indivíduos sobre o ato de cozinhar no ambiente doméstico. Realizou-se busca sistemática em português e inglês nas bases de dados Scopus e SciELO, sem limite de data e idioma. Foram identificados e selecionados 26 artigos publicados entre os anos de 2004 e 2017 que exploraram como objetivo principal, ou como resultado secundário, perspectivas de indivíduos sobre o ato de cozinhar. Mais da metade foi realizada em países de língua inglesa. Os estudos foram conduzidos com homens e mulheres, adultos e idosos, residentes em área rural e urbana de países orientais e ocidentais, desenvolvidos e em desenvolvimento. Análise temática dos estudos revelou que os indivíduos planejam e executam o ato de cozinhar de formas variadas e que cozinhar também é entendido de forma ampla e diversa. As motivações para cozinhar envolveram questões cognitivas, práticas, afetivas e emocionais. Diferentes influências foram identificadas. A presença (ou ausência) de modelo familiar, morar sozinho, ter ou não confiança e habilidade para cozinhar aparecem como facilitadores e barreiras. O reconhecimento da heterogeneidade dos fatores que influenciam o ato de cozinhar podem informar a criação e o desenvolvimento de orientações e intervenções com a finalidade de estimulá-lo.

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.

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The health and wellness food sector grew 98% from 2009 to 2014 in Brazil, the world's fourth-biggest market. The trend has reached supermarket circulars, which recently started to feature whole sections advertising health and wellness-enhancing foods. This study identified food items advertised in circulars' specific sections of two Brazilian supermarket chains (one regional, one national) during a 10-week period. Foods were classified according to degree of food processing and presence/type of claims on their front-of-pack (FoP) labels. Comparison between groups of Unprocessed/Minimally Processed foods vs. Ultra-processed foods and presence/type of claims employed Pearson chi-square test. From the 434 alleged health and wellness-enhancing foods advertised, around half (51.4%) were classified as Ultra-processed. Presence of reduced and increased nutrient-content claims was significantly higher in labels of Ultra-processed foods. Most frequent claims addressed sugar and fibre content. Brazilian supermarket circulars were found to be promoting the sale of Ultra-processed foods in their health and wellness sections, leading to a situation that can mislead the consumer and bring negative health outcomes.

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Mothers are frequently seen as the gatekeepers of the transmission of food-related meanings and practices to their children, but little is known about how they transmit cooking-related aspects. This study aimed to understand the intergenerational transmission of cooking-related meanings and practices using a life course perspective and a constructivist grounded theory approach to present a substantive theory. The study was carried out in southern Brazil with 27 women. The core category Finding my own way in the kitchen from maternal influence and beyond is explained by four other categories. The first three show (1) that daughters implicitly and explicitly learn the idea of cooking responsibility from their mothers; (2) that mothers influence daughters by the way they involve children in the kitchen and by the feelings they express regarding cooking and (3) that daughters learn cooking practices observing their mother's cooking, cooking together, receiving instructions and eating their mother's food. The fourth category shows that daughters recreate what they learned from the mother according to their own life trajectories, social and historical context, and the people they interact with. Some of what they recreate is now part of their mothers' lives, resulting in a bidirectional influence. Strategies designed to encourage cooking need to challenge the view that the activity is solely a woman's responsibility, as well as communicate to the parents that their influence goes beyond transmitting cooking practices, as the attitudes and feelings they express towards cooking are also transferred.

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Planning is an essential component of home meal preparation. While level of health consciousness permeates both activities, this relationship is underexplored in the scientific literature. Using a mixed-methods convergent parallel design this study identified the reasoning behind meal planning and compared the characteristics of meals planned by high and low health-conscious adults during a simulated shopping task in a supermarket store. Participants were assigned a task where they were asked to choose ingredients to prepare a hot evening meal for a last-minute guest. High Health Conscious (HHC) participants planned healthier meals with more whole grains/breads/pasta, fruits, and vegetables than Low Health Conscious (LHC) participants. HHC participants mentioned not only health-related motives, but also ingredients' characteristics and cooking habits as influencers of their choices. LHC individuals focused on their own preferences, acknowledged that they struggled with the skills needed to prepare a meal and considered the presence of a guest as the only reason why they would prepare a meal. The mixed methods approach enabled us to link the participants' reasoning with the quantitative differences between meals planned by them - HHC individuals planned healthier meals and manifested closeness to the act of cooking. This suggests that the link between health interest and learning how to cook deserves to be further explored.

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Previous research on foods advertised in supermarket circulars revealed that advertisement for foods at promotional prices influence food choices and shopping behaviour, but no paper reporting the Latin American context was identified. Furthermore, most studies only assessed the products advertised on the front pages and not in the entire circulars. This paper quantifies and categorizes, according to level of processing, the foods advertised in circulars from four Brazilian supermarket chains in order to assess their compatibility with the national dietary guidelines issued by the Ministry of Health. Printed and online circulars were collected between June and July 2016. Foods items advertised were identified and classified into one of four categories using the NOVA classification as unprocessed or minimally processed, processed culinary ingredient, processed or ultra-processed. Sixteen documents were analysed, and 1786 food items identified, where 23% were categorized as unprocessed or minimally processed, and 63% as ultra-processed foods. While the mean proportion of ultra-processed and unprocessed or minimally processed foods advertised on circular covers was similar (p = 0.49), the mean proportion of ultra-processed foods advertised in the entire circular was significantly higher than unprocessed or minimally processed foods (p < 0.001). Brazilian supermarket circulars are stimulating the acquisition of ultra-processed foods, which does not encourage food choices to be in line with what is recommended by the Dietary Guidelines for the Brazilian Population.

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Most food industry marketing in products targeted at children is found in packages of foods containing either excessive fat, sugar, or salt. This study audited all 5620 packaged foods available in a store of a large Brazilian supermarket chain and retrieved information from the nutrition facts tables on package labels. Products were photographed for further visual analysis to determine the presence of marketing strategies directed at children. Comparison of nutrient content per 100 g between children's and non-children's food products employed the Student t-test or the Mann-Whitney U-test (p-value < 0.05), due to the non-normal distribution of the nutritional composition data as verified through the Shapiro-Wilk test. Brazilian children's food products from groups 4, 5, and 7 presented higher carbohydrate content than similar non-children's products, while children's food products from groups 1 and 7 presented lower fiber content. Results indicate that regulation on food labeling needs revising as it has not been effective in stopping the marketing of energy-dense nutrient-poor foods towards children.

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