The interaction between the community food environment and cooking skills in association with diet-related outcomes in Dutch adults

Abstract Objective: We examined whether associations between the food environment, frequency of home cooking, diet quality and BMI were modified by the level of cooking skills. Design: Cross-sectional study using linear and modified Poisson regression models adjusted for age, sex, energy intake, education, income, household size and urbanisation. The frequency of home cooking was categorised into <6 and 6–7 d. Diet quality was based on a validated Dutch healthy diet index (0–150 points). Count of restaurants and food stores were determined by their count in a 1000m buffer around home and wo... Mehr ...