Autonomía culinaria: un modelo multinivel conceptual sobre cocinar sano en el hogar

Oliveira, Mariana Fernandes Brito de; Castro, Inês Rugani Ribeiro de

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ARTICLE • Cad. Saúde Pública 38 (4) • 2022 • https://doi.org/10.1590/0102-311XEN178221 copiar

Autonomía culinaria: un modelo multinivel conceptual sobre cocinar sano en el hogar

Autoría SCIMAGO INSTITUTIONS RANKINGS

El empoderamiento de cocinar en el hogar se ha tratado recientemente en la literatura como una cuestión dentro del ámbito de las habilidades para cocinar y la capacidad para superar obstáculos sociales, físicos, y económicos. No obstante, hasta ahora ningún estudio ha relacionado el papel del Estado para esta importante práctica de promoción de la salud en el hogar, denominada cocina sana. Nuestro objetivo ha sido elaborar el concepto y desarrollar un modelo conceptual multinivel de autonomía culinaria (MCAC), con el fin de relacionar el papel del estado para la cocina sana en el hogar. Se trata de un estudio teórico-conceptual consistente en tres fases: elaboración conceptual, consulta de panel de expertos, y validez del contenido del MCAC desarrollado en este ejercicio. La revisión general de la literatura sirvió como base teórica y conceptual, destacando el enfoque basado en las capacidades de Amartya Sen. Un total de 28 expertos proporcionaron sus opiniones escuchando talleres y entrevistas. La autonomía culinaria se definió como la capacidad para pensar, decidir, y actuar para preparar comidas desde cero, influenciada por las relaciones interpersonales, el ambiente, valores culturales, acceso a oportunidades, y garantía de derechos. El MCAC cuenta con seis niveles, diferenciados según el grado de participación individual del agente. También presentamos dos tablas con ejemplos de las prácticas y acciones de los agentes que se pueden desarrollar por parte del Estado en la esfera de políticas públicas. Como modelo pionero en la literatura mundial, el MCAC proporciona la base conceptual para el desarrollo de estudios e intervenciones en la autonomía culinaria, centrándose no solo en las habilidades individuales, sino también en el papel de las políticas públicas para la cocina sana en el hogar.

Palabras-clave:
Culinaria; Autonomia Personal; Aptitud; Modelos Teóricos; Políticas

Level and their component	CVR *	Number of suggestions for rewording	Version after suggestion for rewording
Chronosystem
Valorization of cooking and eating in the food culture	1.0	1	No change
Food system committed to prosperity, equity, sustainability, and health	1.0	2	No change
Macrosystem
Guarantee of the human right to adequate and healthy food, health, and education	1.0	3	Guarantee of the human right to adequate and healthy food, health, education, and food sovereignty
Defense of food sovereignty	1.0	1
Exosystem
Public policies devoted to
Social well-being	1.0	1	No change
Promotion of gender equity	1.0	0	No change
Promotion of racial equality	1.0	0	No change
Food and nutrition security (highlights: availability of clear and easy-to-read food labels; ban on misleading and abusive advertising; price increases on ultra-processed foods; food and nutritional education)	1.0	2	Food and nutrition security
Encouragement for cooking and family and urban farming	1.0	2	Encouragement for cooking
Encouragement for cooking and family and urban farming	1.0	2	Encouragement for agroecological family and urban farming
Healthy and sustainable use of time	0.8	0	Healthy use of time
Mesosystem
Easy access to unprocessed or minimally processed foods	1.0	2	Availability and access to unprocessed or minimally processed foods
Social mobilization	1.0	2	Social movements
Microsystem
Kitchen with minimum infrastructure	1.0	2	Kitchen with basic infrastructure
Importance assigned to cooking	1.0	0	No change
Equal sharing of cooking activities between genders	1.0	4	Sharing cooking activities
Purchasing power with critical analysis	1.0	1	No change
Growing and producing foods	0.6 **	4	Discarded
Agent
Knowledge on adequate and healthy eating	1.0	1	No change
Interest, self-confidence, and disposition for cooking	1.0	1	No change
---Cooking skills	1.0	0	No change
Strategic attitude	1.0	0	No change
Experience in cooking	1.0	1	Experience and contact with cooking

LEVEL	COMPONENT	EXAMPLES OF PRACTICES THE AGENT CAN PERFORM TO CONTRIBUTE TO THE DEVELOPMENT OF COOKING AUTONOMY
Agent	Knowledge of adequate and healthy eating habits	- Plan composite meals using fresh or minimally processed foods, from different food groups, and make healthy combinations with them - Substitute foods from the same group - Avoid certain foods in case of special diets, and prepare alternatives - Store foods adequately and for the right time - Prepare foods according to good handling practices, to avoid contamination
	Interest in cooking	- Seek new cooking recipes - Participate in courses and watch cooking videos - Talk to family members and friends about recipes and techniques for fixing meals - Exchange cooking experiences with others
	Self-confidence for cooking	- Believe in one’s own capability to prepare meals - Try new recipes - Reproduce recipes that have been tried before - Retry recipes that did not work well on previous attempts
	Disposition for cooking	- Having the will and energy to prepare meals routinely
	Cooking skills	- Plan and purchase the necessary foods to prepare meals - Prepare meals with whatever is available in the refrigerator and pantry, creating new recipes or adapting familiar ones - Wash, peel, sort, sift, clean, grind, mix, mash, filet, debone, season, fry, steam-cook, boil, scald, bake, broil, grill, sauté, etc. foods - Feel, by the aroma or appearance, for example, by the color, that the food has reached the proper cooking point - Judge the foods’ freshness by the texture, based on touch and appearance
	Strategic attitude	- Organize specific days for cooking larger amounts to freeze - Choose paths between work and home that have food markets, grocery stores, and other food outlets to optimize daily activities - Organize weekly chores to allocate time for purchasing foods in places that offer produce at more affordable prices and with better quality - Keep preprepared foods in the refrigerator or freezer, such as sanitized greens and cooked beans - Purchase foods during their harvest season, when they are usually marketed with fewer non-edible parts - Organize foods and utensils in the kitchen so they are readily available - Prepare one-pot recipes to optimize cleaning after preparation - Purchase at food outlets with home delivery orders via e-mail or telephone
	Experience and contact with cooking	- Cook several dishes on different occasions - Cook routinely - Cook with other people

LEVEL	COMPONENT	EXAMPLES OF PUBLIC POLICIES THAT OCCUR OR AFFECT DIFFERENT LEVELS AND CAN CONTRIBUTE TO COOKING AUTONOMY
Chronosystem	Valorization of cooking and eating in food culture	- Develop and finance comprehensive campaign to promote healthy cooking and eating, based on an equitable division of domestic labor, implemented on different online platforms and media channels - Develop dietary guidelines based on foods and meals (instead of nutrients) that value home cooking
Chronosystem	Food system committed to prosperity, equity, sustainability, and health	- Tax incentives for family farming - Encourage local and traditional food practices - Ban participation by food industry representatives from policymaking on food and nutrition, given the potential for conflict of public and private interests - Establish governance structures to improve the coherence of policies in agriculture, food, health, innovation/research, and development policies
Macrosystem	Guarantee of human right to adequate and healthy food	- Guarantee access to food for all, upholding the human right to adequate and healthy food - Eliminate hunger and reduce food insecurity
	Guarantee of health	- Improve the functioning of the public health system, enforcing its principles and guidelines - Guarantee efficient public security and transportation - Generate opportunities for work and income, social inclusion, reduction of poverty, the efforts against discrimination, and decrease in the populations’ vulnerability - Reinforce fundings for health research to generate consistent indicators to support adequate interventions
	Guarantee of education	- Guarantee good quality public education for all
	Defense of food sovereignty	- Encourage local agriculture and family farming - Foment local food markets - Invest in the cultivation of creole seeds and encourage their continuity in traditional communities
Exosystem Public policies devoted to:	Social well-being	- Guarantee minimum subsistence for citizens within parameters of human dignity. This can be done through cash transfer programs; increases in the minimum wage; construction of daycare centers; shelters for the elderly and homeless children, all fundamental aspects for upholding people’s rights and for a sustainable and inclusive development
	Food and nutrition security	- Tax unhealthy foods (e.g., sugary beverages, fast food, ultra-processed meats, cookies, etc.) and invest this tax revenue in public health - Provide clear and easy-to-read information on food packaging - Ban misleading and abusive advertising - Promote food and nutrition education via the public health and educational system - Promote and expand access to subsidized unprocessed or minimally processed foods
	Promotion of gender equity	- Promote equal opportunities for individuals of diverse genders - Contribute to the deconstruction of stereotypes and prejudices that interfere directly in the way people carry out work in the public and private spheres
	Promotion of racial equality	- Formulation, implementation, and maintenance of affirmative actions with the objective of reversing negative representation of blacks; promote equal opportunities; and fight prejudice and racism
	Encouragement for cooking	- Include questions about cooking in national surveys on health in order to understand the panorama on the subject and act more efficiently in initiatives for its promotion and support - Commit to continuous support for research and initiatives to promote and support cooking, as a way of preventing diet-related noncommunicable diseases - Fund the construction of collective kitchens in settlements and regions with greater social vulnerability
	Encouragement for agroecological family and urban farming	- Promote initiatives that guarantee sustainable farm production and provide broad and coordinated support for interventions aimed at creating and maintaining spaces for collective farming
	Healthy use of time	- Guarantee labor rights such as paid lunch break and not extending beyond the maximum workday - Improve public transportation, especially in large cities and in the itineraries with the heaviest commuting of workers - Account for the time spent in domestic work, which is currently invisible, in order to compensate for it in the productive workweek
Mesosystem	Availability and access to unprocessed or minimally processed foods	- Improve the availability of healthy foods and limit the availability of unhealthy foods in institutional settings such as schools, universities, and workplaces
Mesosystem	Social movements	- Support and lend visibility to movements that publicize the benefits of cooking and the harms of consuming ultra-processed foods
Microsystem	Kitchen with basic infrastructure	- Reduce the Industrialized Products Tax (IPI in Portuguese) levied on home appliances such as stoves and refrigerators
	Importance assigned to cooking	- Improve the population’s nutrition through strategies in education and stimulus for the consumption of unprocessed or minimally processed foods
	Sharing cooking activities	- Invest in and foment projects aimed at promoting more equitable involvement in household chores by women and men, in different communications media (i.e., online and in-person), through different educational strategies (i.e., workshops and chats) and targeted to various audiences (i.e., schoolchildren and health unit users)
	Purchasing power with critical analysis	- Generate opportunities for work and income, social inclusion, reduction of poverty, efforts against discrimination, and mitigation of the populations’ vulnerability - Promote and finance initiatives in food and nutrition education
Agent	Knowledge of adequate and healthy eating	- Starting in preschool, provide and implement practical cooking activities for the development of cooking skills and home economics content - Develop, implement, and finance initiatives for encouragement and training in cooking skills, home economics, and adequate and healthy eating, conducted in schools, health units, and social services, among others
	Interest, self-confidence, and disposition for cooking
	Cooking skills
	Strategic attitude
	Experience and contact with cooking

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[1] Correspondence
M. F. B. Oliveira Centro Multidisciplinar, Instituto de Alimentação e Nutrição, Universidade Federal do Rio de Janeiro. Av. Aluizio da Silva Gomes 50, Macaé, RJ 27930-560, Brasil. marianafbo@gmail.com