Food skills among the academic community of a Lisbon institute and their relation with Mediterranean diet adherence

• Author(s): Mateus, Cátia ; Carvalho, Patrícia ; Borrego, Rute ; Gouveia, Raquel ; Costa, Vânia ; Viegas, Cláudia
• Date: 2022
• Persistent ID: http://hdl.handle.net/10400.21/17619
• Origin: Repositório Científico do Instituto Politécnico de Lisboa
• Subject(s): Nutrition; Mediterranean diet; Eating habits; Higher education; Portugal; Lisboa
• Document Type: Conference object
• Language: English
• Contributor(s): RCIPL

Description

Healthier eating habits are associated with a higher level of food and cooking skills (FCSk). The Mediterranean Diet (MD) is one of the healthiest diets in the world and it is defined by the high intake of plant-based foods and the habits it promotes. Among these, are cooking skills (CSk), a component of FCSk. Only 26% of the Portuguese (PT) population have a high MD adherence (MDA). This study aims to evaluate the level of FCSk among the academic community and to determine the existence of a correlation between FCSk level and MD adherence.