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Perceptions of ‘Home Cooking’: A Qualitative Analysis from the United Kingdom and United States

Article

posted by Research Admin 1 on 3 February 2020

This research explores perceptions of the concept of 'home cooking' and finds that the strongest motivations are emotional and social benefits, rather than health outcomes. Therefore, the researchers advise that communications encouraging home cooking should promote these factors, rather than the tangible health benefits per se.

This is an open access article and can be read in free full text at: https://doi.org/10.3390/nu12010198

Mills, S. D. H., et al. Perceptions of ‘Home Cooking’: A Qualitative Analysis from the United Kingdom and United States. Nutrients, 2020, 12(1), 198