Thesis Title:
Macro dEterminants of cookiNg behavioUrs: An analysis of data from 140 countries (MENU)
Thesis Abstract:
Noncommunicable diseases (NCDs), cause 41 million deaths annually, disproportionately affecting low-and-middle-income countries (LMICs). The global decline in diet quality, a key modifiable risk factor for NCDs, is characterised by high intakes of ultra-processed, convenience food and food prepared outside the home. Cooking is proposed as a solution to poor dietary intake due to its association with a greater diet quality, improved food security, management of food waste, positive wellbeing and improved broader health outcomes.
This project aims to investigate the macro determinants of cooking behaviours globally (140 countries), the influence of external system shocks such as the COVID-19 pandemic and understand macro determinants of cooking behaviours in the next generation; achieved through four objectives:
(1) To review globally available Food-based Dietary Guidelines (FBDG) for cooking/preparation guidance/advice/reference
(2) To investigate cooking behaviours within and across countries in relation to socio-demographic factors (age, gender socioeconomic position) and in relation to macro-level factors (e.g. GDP, Human Development, Economic Inequalities climate risk), adjusted for the individual-level sociodemographic factors
(3) To explore associations between cooking behaviours and wellbeing within and across countries pre and post the COVID-19 pandemic
(4) To investigate O2 for youth (aged 15-24 years, ages available in dataset) with the addition of youth literacy as a macro level factor
Primary Supervisor:
Dr Fiona Lavelle