A Culinary Nutrition Course to Improve College Students’ Food Preparation Ability

Georgia Jones, Amanda Robine, Lauren Rathman

Research output: Contribution to journalArticle

Abstract

Only ten percent of adults in the U.S. consume the recommended amount of fruits and vegetables. A diet rich in fruit and vegetables reduces the risk of developing several chronic diseases, some of which remain the leading causes of death in America. Greater food preparation frequency is associated with improved diet quality. Frequent food preparation by young adults, ages 19 to 23, is an indicator of enhanced diet quality later in life, including increased fruit and vegetable consumption. The purpose of this project was to develop, deliver and evaluate a basic culinary nutrition course for college students. We hypothesized that as a result of taking this course, students would report a greater level of confidence in their ability to prepare dishes using basic ingredients and would have more positive beliefs and attitudes about preparing food.

Original languageEnglish (US)
Pages (from-to)428-437
Number of pages10
JournalJournal of Culinary Science and Technology
Volume18
Issue number5
DOIs
StatePublished - Sep 2 2020

Keywords

  • Cooking
  • food preparation confidence
  • food preparation knowledge and skills

ASJC Scopus subject areas

  • Food Science

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