Cooking for improved health

2015

Masteroppgave folkehelsevitenskap- Universitetet i Agder, 2015 Background/Aims: The fourth largest risk factor for non-communicable diseases and mortality is physical inactivity. Non-exercise activities, often light in intensity, are frequently grouped with sedentary behavior. This may be an unmistakable activity, and it involves energy expenditure. Thus, we wanted to examine if a daily activity like cooking food could reduce time spent in sedentariness or increase time being physical active. The specific aim of the present study was to determine; (1) to what extent do a cooking intervention led to increased physical activity, or reduced sedentary time, and (2) is there an association betwe…