Effect of Cooking Classes on Healthy Eating Behavior Among College Students

Document Type

Article

Publication Date

1-2020

Abstract

Many college students lack the ability to choose and/or prepare healthy meals, with consequences of convenient, but unhealthy food choices. The objective of this feasibility project was to determine whether cooking classes for college students would improve knowledge and behavior to eat healthfully and practice food safety. A series of 3 cooking classes was provided to students, focusing on simple, healthy recipes with inclusion of food safety education and nutrition instruction. Pre- and posttest surveys assessed nutrition knowledge; frequency of healthy eating; confidence, ability, and cooking frequency; and food safety knowledge. The classes were effective in increasing nutrition knowledge, cooking confidence, and ability, according to posttest surveys.

Publication Title

Topics in Clinical Nutrition

Volume

35

Issue

1

First Page

62

Last Page

70

DOI of Published Version

10.1097/TIN.0000000000000197

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