Factors associated with ultra-processed foods consumption: cooking and food preparation skills and food literacy
In conclusion, given the significant associations of cooking and food preparation skills and food literacy factors with UPF consumption, public health interventions targeting healthy eating habits, improving culinary skills, and increasing awareness of food processing and nutritional quality should be developed. Furthermore, more research is needed in this area to reduce UPF consumption and improve overall diet quality.
Authors
- Emine Merve Ekici (ORCID: https://orcid.org/0000-0001-5409-6309)
- Özge Mengi Çelik (ORCID: https://orcid.org/0000-0002-0298-9591)
- Gizem Aytekin Şahin (ORCID: https://orcid.org/0000-0002-6620-9259)
- Ümmügülsüm Güler (ORCID: https://orcid.org/0009-0001-3352-6047)
Institutions
- OsloMet – Oslo Metropolitan University (NO)
- Nuh Naci Yazgan University (TR)
- Sağlık Bilimleri Üniversitesi (TR)
- University of Health Sciences Antigua (AG)
Publication Details
- Journal
- BMC Public Health
- Published
- 2025-09-24
- DOI
- https://doi.org/10.1186/s12889-025-23196-z
- Citations
- 1
- Primary Topic
- Consumer Attitudes and Food Labeling
- Type
- article
- Field-Weighted Citation Impact
- 1.88