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Journal of Nutrition Education and Behavior最新文献

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IF 2.3 3区 医学 Q2 EDUCATION, SCIENTIFIC DISCIPLINES
Journal of Nutrition Education and Behavior
Pub Date : 2026-01-01
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引用次数: 0
IF 2.3 3区 医学 Q2 EDUCATION, SCIENTIFIC DISCIPLINES
Journal of Nutrition Education and Behavior
Pub Date : 2026-01-01
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引用次数: 0
IF 2.3 3区 医学 Q2 EDUCATION, SCIENTIFIC DISCIPLINES
Journal of Nutrition Education and Behavior
Pub Date : 2026-01-01
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引用次数: 0
IF 2.3 3区 医学 Q2 EDUCATION, SCIENTIFIC DISCIPLINES
Journal of Nutrition Education and Behavior
Pub Date : 2026-01-01
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引用次数: 0
IF 2.3 3区 医学 Q2 EDUCATION, SCIENTIFIC DISCIPLINES
Journal of Nutrition Education and Behavior
Pub Date : 2026-01-01
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引用次数: 0
IF 2.3 3区 医学 Q2 EDUCATION, SCIENTIFIC DISCIPLINES
Journal of Nutrition Education and Behavior
Pub Date : 2026-01-01
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引用次数: 0
IF 2.3 3区 医学 Q2 EDUCATION, SCIENTIFIC DISCIPLINES
Journal of Nutrition Education and Behavior
Pub Date : 2026-01-01
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引用次数: 0
IF 2.3 3区 医学 Q2 EDUCATION, SCIENTIFIC DISCIPLINES
Journal of Nutrition Education and Behavior
Pub Date : 2026-01-01
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引用次数: 0
IF 2.3 3区 医学 Q2 EDUCATION, SCIENTIFIC DISCIPLINES
Journal of Nutrition Education and Behavior
Pub Date : 2026-01-01
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引用次数: 0
To Cook or Not to Cook: Correlates of Meal Preparation Enjoyment 做饭还是不做饭：做饭乐趣的相关因素。
IF 2.3 3区 医学 Q2 EDUCATION, SCIENTIFIC DISCIPLINES
Journal of Nutrition Education and Behavior
Pub Date : 2026-01-01 DOI: 10.1016/j.jneb.2025.08.001
Danielle J. Gartner MPH , Paul L. Hutchinson PhD , Chelsea R. Singleton PhD

Objective

Identify correlates of meal preparation enjoyment and test for a relationship between meal preparation enjoyment and self-rated diet quality.

Methods

Data (n = 12,412) used in this study are from the 2022 American Time Use Survey. Ordinal logistic regression models were estimated for both aims.

Results

Results indicated that 40.2% of participants reported enjoying meal preparation a lot, and 14.6% reported having excellent diet quality. Multivariable models indicated higher odds of reporting greater meal preparation enjoyment among individuals who were married and had sufficient home food availability. Individuals who enjoyed meal preparation a lot had 174% greater odds of reporting higher diet quality than those who did not enjoy meal preparation at all.

Conclusions and Implications

Individual and household-level factors are associated with meal preparation enjoyment. These findings may inform the development of interventions aimed at increasing meal preparation as a means to improve diet quality.
目的：确定进餐享受的相关因素，并检验进餐享受与自评饮食质量之间的关系。方法：本研究使用的数据（n = 12,412）来自2022年美国人时间使用调查。为这两个目标估计了有序逻辑回归模型。结果：40.2%的参与者表示非常喜欢饭菜准备，14.6%的参与者表示饮食质量很好。多变量模型表明，在已婚且家庭食物充足的个人中，报告更享受膳食准备的可能性更高。那些非常喜欢做饭的人比那些根本不喜欢做饭的人报告的饮食质量更高的几率高出174%。结论和意义：个人和家庭层面的因素与做饭的乐趣有关。这些发现可能为旨在增加膳食准备作为改善饮食质量手段的干预措施的发展提供信息。
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引用次数: 0
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