{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,27]],"date-time":"2026-09-27T06:11:31Z","timestamp":1790489491712,"version":"4.1.0"},"reference-count":51,"publisher":"Elsevier BV","license":[{"start":{"date-parts":[[2016,12,1]],"date-time":"2016-12-01T00:00:00Z","timestamp":1480550400000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"}],"funder":[{"name":"Food Safety Promotion Board","award":["11\/2013"],"award-info":[{"award-number":["11\/2013"]}]},{"name":"Institute for Global Food Security"},{"DOI":"10.13039\/501100000873","name":"Queen's University Belfast","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100000873","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["elsevier.com","sciencedirect.com"],"crossmark-restriction":true},"short-container-title":["Appetite"],"published-print":{"date-parts":[[2016,12]]},"DOI":"10.1016\/j.appet.2016.08.115","type":"journal-article","created":{"date-parts":[[2016,8,30]],"date-time":"2016-08-30T08:13:13Z","timestamp":1472544793000},"page":"383-391","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":179,"special_numbering":"C","title":["Barriers and facilitators to cooking from \u2018scratch\u2019 using basic or raw ingredients: A qualitative interview study"],"prefix":"10.1016","volume":"107","author":[{"given":"Fiona","family":"Lavelle","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Laura","family":"McGowan","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Michelle","family":"Spence","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Martin","family":"Caraher","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Monique M.","family":"Raats","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Lynsey","family":"Hollywood","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Dawn","family":"McDowell","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Amanda","family":"McCloat","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Elaine","family":"Mooney","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Moira","family":"Dean","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"78","reference":[{"issue":"7","key":"10.1016\/j.appet.2016.08.115_bib1","doi-asserted-by":"crossref","first-page":"531","DOI":"10.1108\/00070700710761527","article-title":"Dinner preparation in the modern United States","volume":"109","author":"Beck","year":"2007","journal-title":"British Food Journal"},{"issue":"3","key":"10.1016\/j.appet.2016.08.115_bib2","doi-asserted-by":"crossref","first-page":"20","DOI":"10.1177\/1536504214545755","article-title":"The joy of cooking?","volume":"13","author":"Bowen","year":"2014","journal-title":"Contexts"},{"issue":"2","key":"10.1016\/j.appet.2016.08.115_bib3","doi-asserted-by":"crossref","first-page":"77","DOI":"10.1191\/1478088706qp063oa","article-title":"Using thematic analysis in psychology","volume":"3","author":"Braun","year":"2006","journal-title":"Qualitative research in psychology"},{"issue":"3","key":"10.1016\/j.appet.2016.08.115_bib4","doi-asserted-by":"crossref","first-page":"498","DOI":"10.1016\/j.appet.2010.08.017","article-title":"Convenience food products. Drivers for consumption","volume":"55","author":"Brunner","year":"2010","journal-title":"Appetite"},{"issue":"3","key":"10.1016\/j.appet.2016.08.115_bib5","doi-asserted-by":"crossref","first-page":"600","DOI":"10.1016\/j.appet.2007.03.226","article-title":"The convenience food market in Great Britain: Convenience food lifestyle (CFL) segments","volume":"49","author":"Buckley","year":"2007","journal-title":"Appetite"},{"issue":"8","key":"10.1016\/j.appet.2016.08.115_bib6","doi-asserted-by":"crossref","first-page":"590","DOI":"10.1108\/00070709910288289","article-title":"The state of cooking in England: The relationship of cooking skills to food choice","volume":"101","author":"Caraher","year":"1999","journal-title":"British Food Journal"},{"issue":"3","key":"10.1016\/j.appet.2016.08.115_bib7","doi-asserted-by":"crossref","first-page":"89","DOI":"10.1080\/14635240.1999.10806104","article-title":"Can't cook, won't cook: A review of cooking skills and their relevance to health promotion","volume":"37","author":"Caraher","year":"1999","journal-title":"International Journal of Health Promotion and Education"},{"key":"10.1016\/j.appet.2016.08.115_bib8","doi-asserted-by":"crossref","first-page":"50","DOI":"10.1016\/j.appet.2012.11.007","article-title":"When chefs adopt a school? An evaluation of a cooking intervention in English primary schools","volume":"62","author":"Caraher","year":"2013","journal-title":"Appetite"},{"issue":"07","key":"10.1016\/j.appet.2016.08.115_bib9","doi-asserted-by":"crossref","first-page":"1142","DOI":"10.1017\/S136898001200136X","article-title":"Cooking frequency may enhance survival in Taiwanese elderly","volume":"15","author":"Chen","year":"2012","journal-title":"Public Health Nutrition"},{"key":"10.1016\/j.appet.2016.08.115_bib10","doi-asserted-by":"crossref","first-page":"54","DOI":"10.1016\/j.appet.2015.04.074","article-title":"Convenience, food and family lives. A socio-typological study of household food expenditures in 21st-century Belgium","volume":"94","author":"Daniels","year":"2015","journal-title":"Appetite"},{"issue":"3","key":"10.1016\/j.appet.2016.08.115_bib11","doi-asserted-by":"crossref","first-page":"1050","DOI":"10.1016\/j.appet.2012.02.040","article-title":"More than preparing a meal? Concerning the meanings of home-cooking","volume":"58","author":"Daniels","year":"2012","journal-title":"Appetite"},{"key":"10.1016\/j.appet.2016.08.115_bib12","doi-asserted-by":"crossref","first-page":"205","DOI":"10.1016\/j.ssresearch.2014.09.010","article-title":"Convenience on the menu? A typological conceptualization of family food expenditures and food-related time patterns","volume":"51","author":"Daniels","year":"2015","journal-title":"Social Science Research"},{"issue":"5","key":"10.1016\/j.appet.2016.08.115_bib13","doi-asserted-by":"crossref","first-page":"365","DOI":"10.1016\/j.jneb.2009.01.007","article-title":"Work conditions and the food choice coping strategies of employed parents","volume":"41","author":"Devine","year":"2009","journal-title":"Journal of Nutrition Education and Behavior"},{"issue":"10","key":"10.1016\/j.appet.2016.08.115_bib14","doi-asserted-by":"crossref","first-page":"2591","DOI":"10.1016\/j.socscimed.2006.06.029","article-title":"\u201cA lot of sacrifices:\u201d Work\u2013family spillover and the food choice coping strategies of low-wage employed parents","volume":"63","author":"Devine","year":"2006","journal-title":"Social Science & Medicine"},{"issue":"3","key":"10.1016\/j.appet.2016.08.115_bib15","doi-asserted-by":"crossref","first-page":"182","DOI":"10.1108\/00070700410528772","article-title":"Heading the table: Parenting and the junior consumer","volume":"106","author":"Dixon","year":"2004","journal-title":"British Food Journal"},{"issue":"2","key":"10.1016\/j.appet.2016.08.115_bib16","doi-asserted-by":"crossref","first-page":"111","DOI":"10.1007\/s11031-006-9028-7","article-title":"The hierarchical model of approach-avoidance motivation","volume":"30","author":"Elliot","year":"2006","journal-title":"Motivation and Emotion"},{"key":"10.1016\/j.appet.2016.08.115_bib17","doi-asserted-by":"crossref","first-page":"71","DOI":"10.1016\/j.appet.2013.12.014","article-title":"A\u00a0qualitative, cross cultural examination of attitudes and behaviour in relation to cooking habits in France and Britain","volume":"75","author":"Gatley","year":"2014","journal-title":"Appetite"},{"issue":"3","key":"10.1016\/j.appet.2016.08.115_bib18","doi-asserted-by":"crossref","first-page":"357","DOI":"10.2752\/175174409X432030","article-title":"Suitable cooking? Performances and positionings in cooking practices among Danish women","volume":"12","author":"Halkier","year":"2009","journal-title":"Food, Culture & Society"},{"issue":"02","key":"10.1016\/j.appet.2016.08.115_bib19","doi-asserted-by":"crossref","first-page":"239","DOI":"10.1017\/S1368980010002624","article-title":"Ready-meal consumption: Associations with weight status and cooking skills","volume":"14","author":"van der Horst","year":"2011","journal-title":"Public Health Nutrition"},{"issue":"2","key":"10.1016\/j.appet.2016.08.115_bib20","doi-asserted-by":"crossref","first-page":"196","DOI":"10.1016\/j.appet.2006.02.014","article-title":"Time scarcity and food choices: An overview","volume":"47","author":"Jabs","year":"2006","journal-title":"Appetite"},{"issue":"1","key":"10.1016\/j.appet.2016.08.115_bib21","doi-asserted-by":"crossref","first-page":"18","DOI":"10.1016\/j.jneb.2006.08.011","article-title":"Trying to find the quickest way: Employed mothers' constructions of time for food","volume":"39","author":"Jabs","year":"2007","journal-title":"Journal of Nutrition Education and Behavior"},{"key":"10.1016\/j.appet.2016.08.115_bib22","series-title":"Jamie Oliver Food Foundation: Our mission","year":"2015"},{"issue":"3","key":"10.1016\/j.appet.2016.08.115_bib23","doi-asserted-by":"crossref","first-page":"448","DOI":"10.1093\/her\/cys016","article-title":"Food sustainability education as a route to healthier eating: Evaluation of a multi-component school programme in English primary schools","volume":"27","author":"Jones","year":"2012","journal-title":"Health Education Research"},{"issue":"10","key":"10.1016\/j.appet.2016.08.115_bib24","doi-asserted-by":"crossref","first-page":"1552","DOI":"10.1016\/j.jand.2014.05.003","article-title":"Perceived motivators to home food preparation: Focus group findings","volume":"114","author":"Jones","year":"2014","journal-title":"Journal of the Academy of Nutrition and Dietetics"},{"key":"10.1016\/j.appet.2016.08.115_bib25","series-title":"The meaning of cooking","author":"Kaufmann","year":"2010"},{"issue":"2","key":"10.1016\/j.appet.2016.08.115_bib26","first-page":"2","article-title":"Is there a culinary skills transition? Data and debate from the UK about changes in cooking culture","volume":"8","author":"Lang","year":"2001","journal-title":"Journal of the HEIA"},{"key":"10.1016\/j.appet.2016.08.115_bib27","article-title":"Difficulties in trying to eat healthier: Descriptive analysis of perceived barriers for healthy eating","volume":"51","author":"Lappalainen","year":"1997","journal-title":"European Journal of Clinical Nutrition"},{"issue":"6","key":"10.1016\/j.appet.2016.08.115_bib28","doi-asserted-by":"crossref","first-page":"479","DOI":"10.1016\/j.autrev.2015.01.009","article-title":"Changes in intestinal tight junction permeability associated with industrial food additives explain the rising incidence of autoimmune disease","volume":"14","author":"Lerner","year":"2015","journal-title":"Autoimmunity Reviews"},{"issue":"1","key":"10.1016\/j.appet.2016.08.115_bib29","doi-asserted-by":"crossref","first-page":"13","DOI":"10.1038\/nrendo.2012.199","article-title":"Global obesity: Trends, risk factors and policy implications","volume":"9","author":"Malik","year":"2013","journal-title":"Nature Reviews Endocrinology"},{"key":"10.1016\/j.appet.2016.08.115_bib30","article-title":"Domestic cooking and food skills: A review","author":"McGowan","year":"2015","journal-title":"Critical Reviews in Food Science and Nutrition Just-Accepted"},{"key":"10.1016\/j.appet.2016.08.115_bib31","unstructured":"McGowan, L. Pot, G.K. Stephen, A.M. Spence, M. Raats, M.Lavelle, F., et al., (Under Review). The influence of sociodemographic, psychological and knowledgerelated variables alongside perceived cooking and food skills abilities in the prediction of diet quality in adults: A nationally representative crosssectional studyInternational Journal of Behavioral Nutrition and Physical Activity."},{"key":"10.1016\/j.appet.2016.08.115_bib32","series-title":"Report: \u2018From grab to go: Take it slow","author":"Mintel","year":"2014"},{"issue":"01","key":"10.1016\/j.appet.2016.08.115_bib33","doi-asserted-by":"crossref","first-page":"5","DOI":"10.1017\/S1368980010003241","article-title":"Increasing consumption of ultra-processed foods and likely impact on human health: Evidence from Brazil","volume":"14","author":"Monteiro","year":"2011","journal-title":"Public Health Nutrition"},{"issue":"S2","key":"10.1016\/j.appet.2016.08.115_bib34","doi-asserted-by":"crossref","first-page":"21","DOI":"10.1111\/obr.12107","article-title":"Ultra-processed products are becoming dominant in the global food system","volume":"14","author":"Monteiro","year":"2013","journal-title":"Obesity Reviews"},{"issue":"9867","key":"10.1016\/j.appet.2016.08.115_bib35","doi-asserted-by":"crossref","first-page":"670","DOI":"10.1016\/S0140-6736(12)62089-3","article-title":"Profits and pandemics: prevention of harmful effects of tobacco, alcohol, and ultra-processed food and drink industries","volume":"381","author":"Moodie","year":"2013","journal-title":"The Lancet"},{"issue":"7","key":"10.1016\/j.appet.2016.08.115_bib36","doi-asserted-by":"crossref","first-page":"224","DOI":"10.1111\/j.1753-4887.2001.tb07014.x","article-title":"Family and child-care provider influences on preschool children's fruit, juice, and vegetable consumption","volume":"59","author":"Nicklas","year":"2001","journal-title":"Nutrition Reviews"},{"issue":"08","key":"10.1016\/j.appet.2016.08.115_bib38","doi-asserted-by":"crossref","first-page":"1020","DOI":"10.1017\/PHN2006945","article-title":"Meal patterns and cooking practices in Southern France and Central England","volume":"9","author":"Pettinger","year":"2006","journal-title":"Public Health Nutrition"},{"issue":"3","key":"10.1016\/j.appet.2016.08.115_bib39","first-page":"13","article-title":"Domestic cooking skills - What are they","volume":"10","author":"Short","year":"2003","journal-title":"Journal of the HEIA"},{"key":"10.1016\/j.appet.2016.08.115_bib40","series-title":"Kitchen secrets: The meaning of cooking in everyday life","author":"Short","year":"2006"},{"issue":"8","key":"10.1016\/j.appet.2016.08.115_bib41","doi-asserted-by":"crossref","first-page":"1184","DOI":"10.1108\/00070701211252110","article-title":"The significance of home-cooking within families","volume":"114","author":"Simmons","year":"2012","journal-title":"British Food Journal"},{"issue":"1","key":"10.1016\/j.appet.2016.08.115_bib42","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1186\/1479-5868-6-29","article-title":"Takeaway food consumption and its associations with diet quality and abdominal obesity: A cross-sectional study of young adults","volume":"6","author":"Smith","year":"2009","journal-title":"International Journal of Behavioral Nutrition and Physical Activity"},{"issue":"2","key":"10.1016\/j.appet.2016.08.115_bib43","doi-asserted-by":"crossref","first-page":"152","DOI":"10.1177\/1559827611426394","article-title":"Benefits and barriers to healthful eating what are the consequences of decreased food preparation ability?","volume":"6","author":"Soliah","year":"2012","journal-title":"American Journal of Lifestyle Medicine"},{"issue":"4","key":"10.1016\/j.appet.2016.08.115_bib44","doi-asserted-by":"crossref","first-page":"274","DOI":"10.1108\/00070700410529546","article-title":"Confident, fearful and hopeless cooks: Findings from the development of a food-skills initiative","volume":"106","author":"Stead","year":"2004","journal-title":"British Food Journal"},{"issue":"6","key":"10.1016\/j.appet.2016.08.115_bib45","doi-asserted-by":"crossref","first-page":"e1001235","DOI":"10.1371\/journal.pmed.1001235","article-title":"Manufacturing epidemics: The role of global producers in increased consumption of unhealthy commodities including processed foods, alcohol, and tobacco","volume":"9","author":"Stuckler","year":"2012","journal-title":"PLoS Med"},{"key":"10.1016\/j.appet.2016.08.115_bib46","doi-asserted-by":"crossref","first-page":"50","DOI":"10.1016\/j.appet.2014.01.010","article-title":"Defining food literacy and its components","volume":"76","author":"Vidgen","year":"2014","journal-title":"Appetite"},{"issue":"08","key":"10.1016\/j.appet.2016.08.115_bib47","doi-asserted-by":"crossref","first-page":"1397","DOI":"10.1017\/S1368980014001943","article-title":"Is cooking at home associated with better diet quality or weight-loss intention?","volume":"18","author":"Wolfson","year":"2015","journal-title":"Public Health Nutrition"},{"issue":"9","key":"10.1016\/j.appet.2016.08.115_bib48","doi-asserted-by":"crossref","first-page":"1606","DOI":"10.1017\/S1368980015003778","article-title":"Public perceptions of cooking and the implications for cooking behaviour in the USA","volume":"19","author":"Wolfson","year":"2016","journal-title":"Public Health Nutrition"},{"key":"10.1016\/j.appet.2016.08.115_bib49","doi-asserted-by":"crossref","first-page":"146","DOI":"10.1016\/j.appet.2015.11.030","article-title":"What does cooking mean to you?: Perceptions of cooking and factors related to cooking behavior","volume":"97","author":"Wolfson","year":"2016","journal-title":"Appetite"},{"issue":"2","key":"10.1016\/j.appet.2016.08.115_bib50","doi-asserted-by":"crossref","first-page":"664","DOI":"10.1108\/BFJ-01-2014-0018","article-title":"Who cooks from scratch and how do they prepare food?","volume":"117","author":"Worsley","year":"2015","journal-title":"British Food Journal"},{"issue":"02","key":"10.1016\/j.appet.2016.08.115_bib51","doi-asserted-by":"crossref","first-page":"203","DOI":"10.1017\/S1368980007246658","article-title":"The impact of a community-based food skills intervention on cooking confidence, food preparation methods and dietary choices\u2013an exploratory trial","volume":"10","author":"Wrieden","year":"2007","journal-title":"Public Health Nutrition"},{"key":"10.1016\/j.appet.2016.08.115_bib37","series-title":"Food revolution Day","author":"Oliver","year":"2015"}],"container-title":["Appetite"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0195666316304391?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0195666316304391?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2018,9,8]],"date-time":"2018-09-08T22:55:39Z","timestamp":1536447339000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S0195666316304391"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2016,12]]},"references-count":51,"alternative-id":["S0195666316304391"],"URL":"https:\/\/doi.org\/10.1016\/j.appet.2016.08.115","relation":{},"ISSN":["0195-6663"],"issn-type":[{"value":"0195-6663","type":"print"}],"subject":[],"published":{"date-parts":[[2016,12]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"Barriers and facilitators to cooking from \u2018scratch\u2019 using basic or raw ingredients: A qualitative interview study","name":"articletitle","label":"Article Title"},{"value":"Appetite","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.1016\/j.appet.2016.08.115","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"\u00a9 2016 Elsevier Ltd. All rights reserved.","name":"copyright","label":"Copyright"}]}}