Relationship between the Starting Age for Participation in Meal Preparation in Childhood and Frequency of Intake of a Japanese Well-Balanced Diet in Adulthood

Abstract

Objective: This study aimed to identify the optimal age to initiate meal preparation by examining its relationship with adult dietary habits.

Methods: Cross-sectional data were obtained from "The Survey of Attitude toward Shokuiku," conducted by the Japanese Ministry of Agriculture, Forestry and Fisheries in 2019. The responses of 1,721 Japanese individuals aged ≥ 20 years were analyzed. The participants were divided into three groups based on their current frequency of consuming a Japanese well-balanced diet; "almost daily," "4~5 days weekly," and "2~3 days weekly or less." Multinomial logistic regression analysis examined the relationship between all groups and the starting age for meal preparation in childhood (elementary school, junior high school, and 16~18 years).

Results: The well-balanced diet of 934 (56.4%), 323 (19.5%) and 398 (24.0%) participants were classified as "almost daily," "4~5 days weekly" and "2~3 days weekly or less," respectively. Compared to those who did not participate during childhood, for individuals who started meal preparation in "elementary school," the odds ratios (95% confidence interval) of consuming a well-balanced diet either "almost daily" or "4~5 days weekly" were 1.81 [1.37~2.39] and 1.72 [1.23~2.39], respectively. No association was found for "junior high school" or "16~18 years."

Conclusion: This study suggested that participation in meal preparation in elementary school promotes healthy eating in adulthood.