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Abstract
Cancer is a leading cause of mortality in the United States (U.S.), accounting for nearly a quarter of deaths. Obesity and diet are modifiable risk factors of particular concern for cancer prevention as the nation faces an obesity epidemic and population adherence to national diet recommendations remains dismally low. Food and diet have both a direct and indirect relationship to cancer risk. Cooking could potentially influence cancer risk through its effect on weight status and diet quality as well as carcinogenic compound development on food as it is being prepared. Research shows promise for cooking skill development as an avenue to control weight, improve diet and reduce cancer risk. A major limitation of the current research on cooking and its relationship to diet quality, cancer risk and health outcomes is the lack of validated, consistent tools for measuring cooking. The purpose of this project is to review the existing literature on cooking and identify gaps, develop a clear conceptual framework defining healthy cooking and create a coding system of healthy cooking skills for use in future studies.
