Journal of nutrition education and behavior · 2026
Exploring Facilitators and Barriers of Cooking and Food Preparation Among Urban-Suburban and Rural-Remote Residents: A Mixed-Methods Concept Mapping Study.
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Yi Jiakun, Porter Nathaniel D, Davy Brenda M, Collier Elizabeth S, Stewart Amanda C, Cladis Dennis P, Lahne Jacob
Аннотация
OBJECTIVE: To examine factors influencing cooking and food preparation behaviors to broaden the measurement and understanding of food agency in urban-suburban and rural-remote settings.
METHODS: Thirty-nine adults from Northern and Southwest Virginia completed concept mapping tasks (brainstorming, sorting, and rating) and group interpretation sessions. Cohorts were analyzed separately to retain contextual specificity. Baseline food agency scores were compared across demographics variables with nonparametric analysis. Concept maps were configured with multivariate analysis.
RESULTS: Four shared domains emerged across cohorts: ingredient-related, time-related, health-related, and motivational factors, representing both internal and external influences on food agency. Health and nutrition priorities were similar, but ingredient access, time constraints, and motivational drivers differed: urban-suburban participants emphasized greater exposure to varieties and creativity, whereas rural-remote participants prioritized local sourcing and preparing foods that accommodate family preferences.
CONCLUSIONS AND IMPLICATIONS: Cooking facilitators and barriers are context dependent. Findings highlight the need for measuring food agency across social-structural settings and support participatory approaches in nutrition education.
METHODS: Thirty-nine adults from Northern and Southwest Virginia completed concept mapping tasks (brainstorming, sorting, and rating) and group interpretation sessions. Cohorts were analyzed separately to retain contextual specificity. Baseline food agency scores were compared across demographics variables with nonparametric analysis. Concept maps were configured with multivariate analysis.
RESULTS: Four shared domains emerged across cohorts: ingredient-related, time-related, health-related, and motivational factors, representing both internal and external influences on food agency. Health and nutrition priorities were similar, but ingredient access, time constraints, and motivational drivers differed: urban-suburban participants emphasized greater exposure to varieties and creativity, whereas rural-remote participants prioritized local sourcing and preparing foods that accommodate family preferences.
CONCLUSIONS AND IMPLICATIONS: Cooking facilitators and barriers are context dependent. Findings highlight the need for measuring food agency across social-structural settings and support participatory approaches in nutrition education.