Cooking and university students
The CNP Cooking and University Students Research Category consolidates research exploring the impact of cooking on university students’ dietary intake.
To view each original study on the open internet, click “Original.” To view the CNP summary of the study, click “CNP Summary.” While a small portion of the studies in this research category is available below for free, the full set of studies (and their summaries) are available to CNP members through the CNP Library Membership (available Fall 2021).
Culinary efficacy: an exploratory study of skills, confidence, and healthy cooking competencies among university students
Cooking and meal planning as predictors of fruit and vegetable intake and BMI in first-year college students
How we eat what we eat: identifying meal routines and practices most strongly associated with healthy and unhealthy dietary factors among young adults
Gardening experience is associated with increased fruit and vegetable intake among first-year college students: a cross-sectional examination