Self-reported food skills of university students

University students experience a life transition that often results in poor dietary behaviors and weight gain. Adequate food skills may improve diet quality and prevent chronic disease. Research is limited, however, on students' food skills and food-related behaviors. The objective of this study was to assess whether self-perceived food skills and related behaviors of students at a large, Canadian university differed based on sex, having taken a Food and Nutrition (FN) course, and living conditions, using a cross-sectional online survey. The response rate was 21.9% (n = 6638). Students (age, M ± SD 19.9 ± 2.1 years) self-reported their abilities for seven distinct food skills. Students rated (out of 100) their ability for some skills significantly higher than others (79.7 ± 20.9 for peeling, chopping, and slicing vs. 56.1 ± 29.1 for weekly meal planning; p < 0.001). Females reported higher total food skill scores than males (487.0 ± 141.1 out of a possible 700 vs. 441.9 ± 151.8, respectively; p < 0.001). Respondents who had taken a FN course reported higher total food skill scores than those who had not (494.9 ± 137.0 vs. 461.9 ± 149.2; p < 0.001). Students who resided away from their parental home for longer than one year reported significantly higher total food skill scores than those living away for one year or less (488.9 ± 134.6 vs. 443.3 ± 153.0, respectively; p < 0.001). Results indicate that students' self-perceived food skills vary by sex, FN education, and living condition. Higher abilities were reported for mechanical food skills; conceptual skills were significantly lower. These results may assist in effectively targeting this population with nutrition education interventions.