Associations between Cooking at Home and Nutrient and Food Group Intake among Female University Students: A Cross-Sectional Analysis on Living Arrangements

Abstract

This cross-sectional study examined the association between cooking frequency and nutrient and food group intake among female university students with different living arrangements in Japan. Nutrient and food group intakes were assessed using a validated, brief, self-administered diet history questionnaire. Cooking frequency was measured using a single question on a five-point scale. The questionnaire also asked about living arrangements. Of the 91 respondents, 75 females were analyzed. Regarding cooking frequency, cooking at least 1–2 days a week was classified as cooking, and the “cooking yet living with families” group was compared with the “not cooking and living with families” and “cooking and living alone” groups. Based on the intakes of the “cooking yet living with families” group, the “not cooking and living with families” group consumed more total fat (29.5% energy vs. 33.0% energy, p = 0.010) and fewer cereals (224.8 g/1000 kcal vs. 179.6 g/1000 kcal, p = 0.007), and the “cooking and living alone” group consumed more confectionaries (21.0 g/1000 kcal vs. 34.5 g/1000 kcal, p = 0.023). This study showed that female university students who cook at least once a week and live with their families may have better diet quality than those who do not cook and live with their families and those who cook and live alone.