How do adult women’s cooking and food preparation skills shape nutrition literacy? A cross-sectional study in Eskişehir, Turkey

Objective: This study aimed to evaluate adult women’s cooking (CS) and food preparation skills (FPS) and their nutrition literacy (NL) levels and to examine the relationship between these two concepts. Design: Data were collected via face-to-face interviews using a personal information form, the Cooking and Food Preparation Skills scale, and the Evaluation Instrument of Nutrition Literacy on Adults. Data were analysed with SPSS, with P Setting: Female adults aged 20–64 years who participated in family support courses in Tepebaşı, Eskişehir, Turkey. Participants: The study sample consisted of 330 female individuals between the ages of 20 and 64 years who agreed to participate in the survey. Results: NL was generally adequate (91·8 %), though gaps were identified in portion knowledge (54·2 %) and food label reading (44·2 %, borderline). Higher literacy levels were associated with being younger, more educated and employed ( P P P P = 0·049). Participants who enjoyed cooking had better reading comprehension ( P = 0·030). A weak but significant correlation was found between FPS and general nutrition knowledge, but no strong relationship was observed between overall cooking skills (CS) and total NL. Conclusion: Although no strong link was found between NL and CS, these skills appear to support healthier eating behaviours. Promoting cooking and food preparation through nutrition education may help improve public health

Cooking methods · Feeding behavior · Food intake · Food preparation · Nutrition Education · Nutrition Labeling · Public health · Consumer Attitudes and Food Labeling · Health Literacy and Information Accessibility · Obesity and Health Practices