The coordination of the NutriNet-Santé study published a press release further to the publication of an article in the International Journal of Behavioral Nutrition and Physical Activity on the motives for dish choices during home meal preparation. The researchers have investigated individual motives when choosing dishes to be prepared during weekdays and weekends in about 53 000 volunteers of the NutriNet-Santé study.
Although culinary practices have strongly evolved over time, few data are available on contemporary dish choices during meal preparation. Five dimensions of dish choice motives emerged: healthy diet, constraints, pleasure, specific diets and organization.
The healthy diet factor was the most important on weekdays and weekends. Pleasure had a higher score than constraints on weekends while the opposite was observed on weekdays. Organization was more important on weekdays than on weekends. Dish choice motives appeared to be significantly associated with socio-demographic and cooking practice characteristics.
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