Macro dEterminants of cookiNg behavioUrs: An analysis of data from 140 countries (MENU)

Noncommunicable diseases cause 41 million deaths annually and disproportionately affect low-and-middle-income countries. To reduce premature mortality by one-third by 2030, a UN Sustainable Development target, dramatic action is needed. A key modifiable risk factor is unhealthy diets. The global decline in diet quality, characterised by high intakes of ultra-processed, convenience food and food prepared outside the home, has been facilitated by changes to the food system. To counteract poor dietary intake, cooking has been proposed as a solution due to its association with a greater diet quality, improved food security and improved broader health outcomes. Furthermore, it has been associated with positive wellbeing and is a tool for managing food waste. Despite these positive associations, there are significant gaps in understanding influences on cooking. Considering a Socio-ecological framework, the majority of research has been conducted around individual level-influences, and little is known around the macro determinants of cooking behaviours. A country’s standard of living, economic and human development as well as climate change can impact on food security and availability and in turn on cooking behaviours. This project will be the first-of-its-kind and conducted with an underused global database. It aims to investigate the macro determinants of cooking behaviours globally, the influence of COVID-19 pandemic and to understand macro determinants of cooking behaviours in young people.

A rapid review of global publicly available Food-based dietary guidelines assessing reference to cooking/preparation and analysis of the Gallup World Poll databases will be conducted. Gallup field a cross-sectional survey every year in more than 140 countries, with a minimum of 1,000 respondents per country. Three sets of statistical analysis will be conducted to: 1) investigate cooking behaviours within and across countries and their macro level determinants adjusting for individual factors; 2) explore the associations between cooking and wellbeing within and across pre and post the COVID-19 pandemic; and 3) investigate the first analysis focused on young people (aged 15-24 years). Additionally, cross level interaction will be investigated between the macro and individual variables to examine differential effects. The models will be adjusted for individual factors such as age, income and education. Macro level determinants being investigated include standard of living, human development, economic inequalities, climate risks, food security, food sustainability and youth literacy.

The candidate will conduct a 3-month placement with NNEdPro, a social enterprise and think tank and project partner, offering invaluable mentoring and access to data and resources. This will offer a key opportunity to disseminate project findings and share knowledge between NNEdPro and the KCL team around cooking as a behaviour (a key aligned interest). Further training opportunities are also offered to the student enhancing their transferable skills.

Please visit the studentship webpage for further details and to apply.