Home cooking practices, experiences, and perceptions: a qualitative study using photo-elicitation interviewing. (November 2016)

• Record Type: Journal Article
• Authors: Mills, Susanna D H; White, Martin; Wrieden, Wendy L; Brown, Heather; Adams, Jean
• Is Part Of: Lancet. Volume 388(2016)Supplement 2
• Page Start: S78
• Publication Date: 2016-11
• Subjects: Medicine -- Periodicals; Medicine -- Periodicals; Medicine; Medicine; Electronic journals; Periodicals; 610.5
• DOI: 10.1016/S0140-6736(16)32314-5
• Languages: English
• ISSNs: 0140-6736

Abstract

Abstract: Background: Food choices have an important impact on health. Preparation methods, including home cooking, are associated with food choices, and evidence suggests that home cooking may be linked to dietary and health benefits. Little is known about how and why people choose to cook and their experience of cooking; previous qualitative research has often been limited in perspective. We aimed to develop an in-depth understanding of home cooking practices, experiences, and perceptions among adults in North East England. Methods: A matrix including sociodemographic characteristics, cooking skills, and interest in cooking was used to purposively sample adult participants for semi-structured qualitative interviews. Participants took photographs of their interactions with food to develop photographic food diaries, which were used as prompts during photo-elicitation interviews. Transcripts were analysed with the framework method. Findings: Interviews were conducted to data saturation with 18 adults (five men, 13 women), aged approximately 20–80 years. Practices varied widely, from complete reliance on pre-prepared foods to frequently producing complex meals prepared entirely from basic ingredients. Key themes emerged about identity (eg, roles), the process of cooking (eg, skills), and situational drivers (eg, necessity). Resources also affected home cooking behaviour, in terms of time, money, and facilities. Participants' cooking practices generally reflected compromises between varied competing demands and challenges in life. Both personal motivations to cook and the influence of others on cooking experiences and perceptions were important determinants. Most people seemed overall to be content with their home cooking behaviour, although they ideally aspired to cook more often and more extensively from basic ingredients. Interpretation: Our findings indicate that home cooking is complex, with heterogeneous practices, experiences, and perceptions both between individuals and within the same individual over time, in response to shifting priorities and circumstances. Transferability of the results might be limited by the regional participant sample. Focusing interventions on life-transition points at which priorities and circumstances alter could prove to be an effective strategy to encourage home cooking. Interventions should be carefully targeted to stimulate personal motivation and social norms, to avoid complacency about changes in home cooking behaviour. Funding: This report is independent research arising from a doctoral research fellowship (DRF-2014-07-020) for SDHM, supported by the National Institute for Health Research (NIHR). JA and MLW received funding from the Centre for Diet and Activity Research.