Dr. Elaine Mooney:

On the question of research on cooking skills, there is international evidence and national evidence from the island of Ireland in respect of cooking skills and diets of better quality. Last year, St. Angela's College, Sligo, in conjunction with Queen's University Belfast, conducted an island of Ireland nationally representative sample research into cooking skills that was sponsored by safefood. The results showed that those who were taught to cook as young children and teenagers had better cooking skills and a better diet as adults than people who had not received such training. It was also revealed that they also had greater confidence when preparing home-cooked meals.

In terms of scientific evidence, the preparation of food at home is a key part of a multidisciplinary approach to tackling obesity implemented in other countries. In addition, the scientific literature refers to what is called a nutrition and culinary skills transition, where people no longer have the same level of cooking skills as in the past. Norway and Finland are two countries that exemplify best practice. Both countries have integrated the teaching of these necessary skills into the curriculum because that is when they can reach more students, and at a relevant age.