Associations between food agency and dinner cooking frequency, fast-food frequency and diet quality among US adults
Erin Choi, Anna Claire Tucker, Cindy W. Leung, Julia A. WolfsonAbstract
Objective:
To examine how food agency is associated with frequency of cooking dinner at home, frequency of consuming fast food and diet quality among adults in the USA.
Design:
Analysis of cross-sectional survey and dietary intake data. The survey measured food agency, dinner cooking frequency, fast-food frequency, dietary intake (Prime Diet Quality Score-30 Day (PDQS-30D)) and sociodemographic characteristics. Multivariable Poisson and linear regression models adjusted for sociodemographic characteristics were used to estimate the association between food agency and dinner cooking frequency, fast-food frequency and diet quality.
Setting:
A national, web-based survey in the USA fielded in November 2023.
Participants:
Adults aged >18 years living in the USA ( n 4453).
Results:
Compared with the lowest quartile of food agency, the highest quartile was associated with greater dinner cooking frequency (incidence rate ratio (IRR) = 1·27, P < 0·001), lower fast-food frequency (IRR = 0·74, P < 0·001) and higher diet quality ( β = 6·28, P < 0·001). Higher self-efficacy, more positive attitudes and fewer structural barriers to cooking were associated with greater dinner cooking frequency, lower fast-food frequency and higher diet quality ( P < 0·001 for all). Overall, comparing the highest to lowest quartile of food agency, predicted values were significantly higher for diet quality (Q4: 57·2, Q1: 50·8, P < 0·001) and dinner cooking frequency (Q4: 5·37, Q1: 4·09, P < 0·001) and lower for fast-food frequency (Q4: 4·74, Q1: 6·83, P < 0·001).
Conclusions:
Food agency is associated with higher dinner cooking frequency, lower fast-food consumption and higher diet quality. Utilising a food agency framework in policies and interventions may be useful to promote greater home cooking and healthier dietary behaviours.