{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,3,3]],"date-time":"2026-03-03T18:29:16Z","timestamp":1772562556333,"version":"3.50.1"},"reference-count":40,"publisher":"MDPI AG","issue":"23","license":[{"start":{"date-parts":[[2024,11,21]],"date-time":"2024-11-21T00:00:00Z","timestamp":1732147200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100005668","name":"Funda\u00e7\u00e3o de Apoio \u00e0 Pesquisa do Distrito Federal","doi-asserted-by":"publisher","award":["Funda\u00e7\u00e3o de Apoio \u00e0 Pesquisa do Distrito Federal"],"award-info":[{"award-number":["Funda\u00e7\u00e3o de Apoio \u00e0 Pesquisa do Distrito Federal"]}],"id":[{"id":"10.13039\/501100005668","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Nutrients"],"abstract":"<jats:p>Background: Cooking skills (CSs) and food skills (FSs) are essential in promoting healthier eating habits. Eating competence (EC) encompasses an individual\u2019s self-regulation, enjoyment, and positive attitude toward food, contributing to their overall well-being. However, no research has explored the relationship between CSs, FSs, and EC, particularly within the Brazilian context. Objective: This study aimed to assess the association between EC and CFSs among Brazilian adults. Methods: A cross-sectional survey was conducted among 1266 Brazilian adults using two validated instruments: the Cooking and Food Skill Confidence Questionnaire (CFS) and the Brazilian version of the Satter Eating Competence Inventory (ecSI2.0\u2122BR). Pearson\u2019s and Spearman\u2019s correlations were used to analyze the relationships between CSs, FSs, and EC. Results: A significant positive correlation was found between higher levels of CSs and the overall EC (r = 0.417, p &lt; 0.001), with complex cooking tasks showing stronger associations with EC. Contextual skills within EC exhibited the highest correlation with FSs (r = 0.487). Basic tasks, such as microwaving food, showed weaker associations with EC. Conclusions: The findings suggest that enhancing cooking and food skills may support greater eating competence, promoting healthier eating behaviors. Public health programs should consider integrating cooking skill development to foster better dietary outcomes and improve individual well-being.<\/jats:p>","DOI":"10.3390\/nu16233980","type":"journal-article","created":{"date-parts":[[2024,11,21]],"date-time":"2024-11-21T06:11:54Z","timestamp":1732169514000},"page":"3980","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":7,"title":["Exploring the Relationship Between Cooking and Food Skills and Eating Competence Among Brazilian Adults"],"prefix":"10.3390","volume":"16","author":[{"given":"Ma\u00edsa","family":"Lins","sequence":"first","affiliation":[{"name":"Department of Nutrition, Faculty of Health Sciences, Campus Universit\u00e1rio Darcy Ribeiro, University of Bras\u00edlia, Brasilia 70910-900, Brazil"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9071-8512","authenticated-orcid":false,"given":"Eduardo Yoshio","family":"Nakano","sequence":"additional","affiliation":[{"name":"Department of Statistics, Campus Universit\u00e1rio Darcy Ribeiro, University of Bras\u00edlia, Brasilia 70910-900, Brazil"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6702-677X","authenticated-orcid":false,"given":"Jo\u00e3o Rafael Queiroz","family":"Soares","sequence":"additional","affiliation":[{"name":"Department of Medicine, Faculty of Education and Health Sciences, Campus Asa Norte, Centro Universit\u00e1rio de Bras\u00edlia (CEUB), Brasilia 70790-075, Brazil"}]},{"given":"Fabiana Lopes Nalon de","family":"Queiroz","sequence":"additional","affiliation":[{"name":"Department of Nutrition, Faculty of Health Sciences, Campus Universit\u00e1rio Darcy Ribeiro, University of Bras\u00edlia, Brasilia 70910-900, Brazil"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0369-287X","authenticated-orcid":false,"given":"Raquel Braz Assun\u00e7\u00e3o","family":"Botelho","sequence":"additional","affiliation":[{"name":"Department of Nutrition, Faculty of Health Sciences, Campus Universit\u00e1rio Darcy Ribeiro, University of Bras\u00edlia, Brasilia 70910-900, Brazil"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5286-2249","authenticated-orcid":false,"given":"Ant\u00f3nio","family":"Raposo","sequence":"additional","affiliation":[{"name":"CBIOS (Research Center for Biosciences and Health Technologies), Universidade Lus\u00f3fona de Humanidades e Tecnologias, Campo Grande 376, 1749-024 Lisboa, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0370-3089","authenticated-orcid":false,"given":"Renata Puppin","family":"Zandonadi","sequence":"additional","affiliation":[{"name":"Department of Nutrition, Faculty of Health Sciences, Campus Universit\u00e1rio Darcy Ribeiro, University of Bras\u00edlia, Brasilia 70910-900, Brazil"}]}],"member":"1968","published-online":{"date-parts":[[2024,11,21]]},"reference":[{"key":"ref_1","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":"Brunner","year":"2011","journal-title":"Public Health Nutr."},{"key":"ref_2","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 Nutr."},{"key":"ref_3","unstructured":"Jomori, M.M. 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