![]() Finally, we evaluated the association between meal planning and weight status. Then, we investigated the relationships between meal planning and diet quality, based on adherence to nutritional guidelines, energy, macronutrients and food group intakes, as well as food variety. Thus, we first described meal planning practices among a large sample of individuals. In the present study, we hypothesize that meal planning might encourage home meal preparation, and therefore have beneficial effects on dietary quality and consequently on weight status. Additionally, meal planning was evaluated, among various practices, as a tool to maintain weight among successful weight losers but no data exists on the potential relationship with weight status in the general population. However, the latter presented weakness in the dietary intake assessment method since it consisted only of questions on the number of servings eaten per day. It focused on fruit and vegetables specifically, and showed that planning meal ahead was associated with higher fruit and vegetable intakes. To our knowledge, only one study in the literature has evaluated the potential link between meal planning and food consumption. Studies performed on general populations showed that meal planning was positively associated with frequencies of home food preparation and family meal, as well as the presence of fruits for dinner. In the literature, very few studies have investigated meal planning practices and they often focused on adequate diet for diabetic subjects. Among these strategies, time management skills and in particular meal planning, which consists in deciding ahead the foods that will be eaten in the next few days, has been previously suggested as a solution to balance competing time demands and reduce barriers to healthy dietary practices. ![]() To face time pressure, a series of qualitative studies highlighted that parents resort to food choice coping strategies, such as meal simplification, taking out, or meal planning despite their potential impact on diet quality. In response to these difficulties, a number of studies have evaluated the opportunity to improve cooking skills in order to promote healthy dietary patterns. Previous research emphasized that individuals with lower cooking skills were more likely to consume away from home food such as ready meals or take-out meals from fast food or restaurants. Time scarcity and cooking skills were identified as common barriers to prepare home meals. Many studies have investigated the reasons why people cook less. In designing strategies to promote home cooking, it is important to understand the patterns and correlates of home meal practices. Therefore, home meal preparation has been increasingly promoted as a strategy for improving dietary quality and preventing obesity. More frequent home food preparation has been associated with better adherence to dietary objectives, higher intakes of fruits, vegetables, fiber, folate and vitamin A, while lower intakes of fat in young people. These studies highlighted that the consumption of food prepared away from home is associated with a lower quality diet and a higher body mass index, whereas benefits have been attributed to home-prepared food. In light of this observation, a number of studies have evaluated the potential impact of food prepared away from home on dietary quality, as well as weight status. Additionally, the source of food consumed has changed: people consume less food prepared at home, whereas foods prepared away from home represent an increasing part of the diet. First, time devoted to cooking has decreased: in the United States, it has been reduced from 1:63 hour per day in 1965–1966 to 58 min in 2006–2007. 13, 2021.In industrialized countries, eating habits and cooking practices have considerably changed. In: DeLee, Drez, and Miller's Orthopaedic Sports Medicine: Principles and Practice. ![]() What should I eat before exercise? Pre-exercise nutrition and the response to endurance exercise: Current prospective and future directions. ![]() National Academies of Sciences, Engineering, and Medicine.
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