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Culinary efficacy: an exploratory study of skills, confidence, and healthy cooking competencies among university students
Since assuming personal responsibility for food preparation seems to influence nutrient intake, this 2016 study tested whether a group of college-age students have the necessary culinary skills, knowledge, and confidence to take personal control of their meal planning and cooking. The 24 students recruited in New Jersey, USA were living independently and lacked a university meal plan. Murray et al. conducted focus groups with these academics to find three major themes in what they had to say. These included health perceptions, life influences, and barriers to cooking and eating healthy. The students seemed to understand the basic principles of a balanced diet but did not apply this knowledge to their food choices and cooking practices. Numerous respondents admitted overreliance on processed and prepared foods, and not eating adequate amounts of fruits and vegetables. It is possible that factors such as lack of culinary knowledge and skill, financial instability, poorer access to healthy food options, and other time/lifestyle constraints limited the participants’ ability to prepare and consume healthy meals. This research marks how crucial it is for programs to find effective strategies to motivate and persuade university students to adopt better food behaviors and practices. [NPID: university students, students, meal plan, college, food prep, USA, US, cooking, vegetables, fruits]
Year: 2016
