{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,3,18]],"date-time":"2026-03-18T10:21:39Z","timestamp":1773829299388,"version":"3.50.1"},"reference-count":33,"publisher":"MDPI AG","issue":"4","license":[{"start":{"date-parts":[[2023,2,18]],"date-time":"2023-02-18T00:00:00Z","timestamp":1676678400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"JSPS KAKENHI","award":["JP19K14044"],"award-info":[{"award-number":["JP19K14044"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Nutrients"],"abstract":"<jats:p>This cross-sectional study examined the association between cooking frequency and nutrient and food group intake among female university students with different living arrangements in Japan. Nutrient and food group intakes were assessed using a validated, brief, self-administered diet history questionnaire. Cooking frequency was measured using a single question on a five-point scale. The questionnaire also asked about living arrangements. Of the 91 respondents, 75 females were analyzed. Regarding cooking frequency, cooking at least 1\u20132 days a week was classified as cooking, and the \u201ccooking yet living with families\u201d group was compared with the \u201cnot cooking and living with families\u201d and \u201ccooking and living alone\u201d groups. Based on the intakes of the \u201ccooking yet living with families\u201d group, the \u201cnot cooking and living with families\u201d group consumed more total fat (29.5% energy vs. 33.0% energy, p = 0.010) and fewer cereals (224.8 g\/1000 kcal vs. 179.6 g\/1000 kcal, p = 0.007), and the \u201ccooking and living alone\u201d group consumed more confectionaries (21.0 g\/1000 kcal vs. 34.5 g\/1000 kcal, p = 0.023). This study showed that female university students who cook at least once a week and live with their families may have better diet quality than those who do not cook and live with their families and those who cook and live alone.<\/jats:p>","DOI":"10.3390\/nu15041029","type":"journal-article","created":{"date-parts":[[2023,2,20]],"date-time":"2023-02-20T01:36:37Z","timestamp":1676856997000},"page":"1029","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":2,"title":["Associations between Cooking at Home and Nutrient and Food Group Intake among Female University Students: A Cross-Sectional Analysis on Living Arrangements"],"prefix":"10.3390","volume":"15","author":[{"given":"Hana","family":"Hamade","sequence":"first","affiliation":[{"name":"Department of Nutrition, Faculty of Health Science, Kio University, Nara 635-0832, Japan"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Aoi","family":"Moriyasu","sequence":"additional","affiliation":[{"name":"Department of Nutrition, Faculty of Health Science, Kio University, Nara 635-0832, Japan"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4164-0939","authenticated-orcid":false,"given":"Osamu","family":"Kushida","sequence":"additional","affiliation":[{"name":"Department of Nutrition and Life Sciences, School of Food and Nutritional Sciences, University of Shizuoka, Shizuoka 422-8526, Japan"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"1968","published-online":{"date-parts":[[2023,2,18]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"i1209","DOI":"10.1136\/bmj.i1209","article-title":"Quality of diet and mortality among Japanese men and women: Japan Public Health Center based prospective study","volume":"352","author":"Kurotani","year":"2016","journal-title":"BMJ"},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"847","DOI":"10.1590\/1678-98652017000600016","article-title":"Food intake of university students","volume":"30","author":"Bernardo","year":"2017","journal-title":"Rev.  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