{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,22]],"date-time":"2026-10-22T09:42:38Z","timestamp":1792662158806,"version":"4.5.0"},"reference-count":0,"publisher":"Cambridge University Press (CUP)","issue":"1","license":[{"start":{"date-parts":[[2026,10,22]],"date-time":"2026-10-22T00:00:00Z","timestamp":1792627200000},"content-version":"unspecified","delay-in-days":294,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"},{"start":{"date-parts":[[2026,10,22]],"date-time":"2026-10-22T00:00:00Z","timestamp":1792627200000},"content-version":"tdm","delay-in-days":294,"URL":"https:\/\/www.cambridge.org\/tdm\/tdmrep-policy.json"}],"content-domain":{"domain":["cambridge.org"],"crossmark-restriction":true},"short-container-title":["Public Health Nutr."],"published-print":{"date-parts":[[2026]]},"abstract":"Abstract<\/jats:title>\n \n Objective:<\/jats:title>\n 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.<\/jats:p>\n <\/jats:sec>\n \n Design:<\/jats:title>\n 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.<\/jats:p>\n <\/jats:sec>\n \n Setting:<\/jats:title>\n A national, web-based survey in the USA fielded in November 2023.<\/jats:p>\n <\/jats:sec>\n \n Participants:<\/jats:title>\n \n Adults aged >18 years living in the USA (\n n<\/jats:italic>\n 4453).\n <\/jats:p>\n <\/jats:sec>\n \n Results:<\/jats:title>\n \n Compared with the lowest quartile of food agency, the highest quartile was associated with greater dinner cooking frequency (incidence rate ratio (IRR) = 1\u00b727,\n P<\/jats:italic>\n < 0\u00b7001), lower fast-food frequency (IRR = 0\u00b774,\n P<\/jats:italic>\n < 0\u00b7001) and higher diet quality (\n \u03b2<\/jats:italic>\n = 6\u00b728,\n P<\/jats:italic>\n < 0\u00b7001). 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 (\n P<\/jats:italic>\n < 0\u00b7001 for all). Overall, comparing the highest to lowest quartile of food agency, predicted values were significantly higher for diet quality (Q4: 57\u00b72, Q1: 50\u00b78,\n P<\/jats:italic>\n < 0\u00b7001) and dinner cooking frequency (Q4: 5\u00b737, Q1: 4\u00b709,\n P<\/jats:italic>\n < 0\u00b7001) and lower for fast-food frequency (Q4: 4\u00b774, Q1: 6\u00b783,\n P<\/jats:italic>\n < 0\u00b7001).\n <\/jats:p>\n <\/jats:sec>\n \n Conclusions:<\/jats:title>\n 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.<\/jats:p>\n <\/jats:sec>","DOI":"10.1017\/s1368980026103474","type":"journal-article","created":{"date-parts":[[2026,10,22]],"date-time":"2026-10-22T09:24:55Z","timestamp":1792661095000},"update-policy":"https:\/\/doi.org\/10.1017\/policypage","source":"Crossref","is-referenced-by-count":0,"title":["Associations between food agency and dinner cooking frequency, fast-food frequency and diet quality among US adults"],"prefix":"10.1017","volume":"29","author":[{"ORCID":"https:\/\/orcid.org\/0009-0002-4418-6508","authenticated-orcid":false,"given":"Erin","family":"Choi","sequence":"first","affiliation":[{"id":[{"id":"https:\/\/ror.org\/00za53h95","id-type":"ROR","asserted-by":"publisher"}],"name":"Johns Hopkins Bloomberg School of Public Health"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1433-3717","authenticated-orcid":false,"given":"Anna Claire","family":"Tucker","sequence":"additional","affiliation":[{"id":[{"id":"https:\/\/ror.org\/00za53h95","id-type":"ROR","asserted-by":"publisher"}],"name":"Johns Hopkins Bloomberg School of Public Health"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6718-3487","authenticated-orcid":false,"given":"Cindy W.","family":"Leung","sequence":"additional","affiliation":[{"name":"Harvard T.H. Chan School of Public Health"},{"name":"University of Michigan School of Public Health"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9155-2609","authenticated-orcid":false,"given":"Julia A.","family":"Wolfson","sequence":"additional","affiliation":[{"id":[{"id":"https:\/\/ror.org\/00za53h95","id-type":"ROR","asserted-by":"publisher"}],"name":"Johns Hopkins Bloomberg School of Public Health"},{"name":"Johns Hopkins Bloomberg School of Public Health"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"56","published-online":{"date-parts":[[2026,10,22]]},"container-title":["Public Health Nutrition"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.cambridge.org\/core\/services\/aop-cambridge-core\/content\/view\/S1368980026103474","content-type":"unspecified","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/www.cambridge.org\/core\/services\/aop-cambridge-core\/content\/view\/S1368980026103474","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,10,22]],"date-time":"2026-10-22T09:24:56Z","timestamp":1792661096000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.cambridge.org\/core\/product\/identifier\/S1368980026103474\/type\/journal_article"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026]]},"references-count":0,"journal-issue":{"issue":"1","published-online":{"date-parts":[[2026]]}},"alternative-id":["S1368980026103474"],"URL":"https:\/\/doi.org\/10.1017\/s1368980026103474","relation":{},"ISSN":["1368-9800","1475-2727"],"issn-type":[{"value":"1368-9800","type":"print"},{"value":"1475-2727","type":"electronic"}],"subject":[],"published":{"date-parts":[[2026]]},"assertion":[{"value":"\u00a9 The Author(s), 2026. Published by Cambridge University Press on behalf of The Nutrition Society","name":"copyright","label":"Copyright","group":{"name":"copyright_and_licensing","label":"Copyright and Licensing"}},{"value":"This is an Open Access article, distributed under the terms of the Creative Commons Attribution licence (https:\/\/creativecommons.org\/licenses\/by\/4.0\/), which permits unrestricted re-use, distribution and reproduction, provided the original article is properly cited.","name":"license","label":"License","group":{"name":"copyright_and_licensing","label":"Copyright and Licensing"}},{"value":"This content has been made available to all.","name":"free","label":"Free to read"}],"article-number":"e202"}}