Diet - Kitchen Basics

Health Benefits

Cooking and food preparation at home is associated with healthier eating habits. However, lack of cooking skills or low confidence in cooking skills, food preparation knowledge and cooking supplies are impediments to home cooking. Cooking at home is important because food prepared at home provides fewer calories per eating occasion, less trans and saturated fat, cholesterol and salt, and more fiber, minerals and vitamins compared to food prepared away from home.

Overview

It’s difficult to cook efficiently when we are unorganized or don’t have access to the proper tools. This Action Step is designed to give you a basic understanding of how to set up your kitchen in the most organized and efficient manner. If you are struggling in the kitchen, this is a great jumping off point for you.

For this Action Step, Thriver, we enlisted the help of our friend and colleague Rebecca Katz. Rebecca is a highly respected chef and nutritional educator. She is the author of many best-selling books, all of which we have because they are outstanding! The cool thing about this Action Step is that it features a few short informative videos, as well as provides several PDFs that you can simply print off and have as a handy resource. 

Week-At-A-Glance

During this Action Step you will get some help with organization, how to properly stock your pantry, what kitchen tools you should have on hand, how to properly use your kitchen knives, and ways to spice up your spice rack. 

Why It Works

Cooking and food preparation at home is associated with healthier eating habits. Confidence in cooking is an important ingredient to increased home food preparation.  A key component of confident cooking is having the right supplies on hand.

Citations

Soliah LL, Walter JM, Jones SA. Benefits and barriers to healthful eating: what are the consequences of decreased food preparation ability? Am J Lifestyle Med. 2012;6:152–158.

Guthrie JF, Lin BH, Frazao E. Role of food prepared away from home in the American diet, 1977–78 versus 1994–96: changes and consequences. J Nutr Educ Behav. 2002;34:140–150.

Hutchinson J, Watt JF, Strachan EK, Cade JE. Evaluation of the effectiveness of the Ministry of Food cooking programme on self-reported food consumption and confidence with cooking. Public Health Nutr. 2016 Jul 20:1-11.