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Published on: October 28, 2020
Effects of video technology on cooking self-efficacy of college students
Zakary Kaesberg1, Julie Schumacher1, Amy Bardwell1
1Department of Family and Consumer Sciences, Illinois State University, Normal, Illinois, USA.
Objective:
The objective of this study was to test the effect of video technology on cooking self-efficacy in undergraduate college students living off-campus at a public Midwestern University.
Participants:
71 undergraduate college students living off-campus at a large Midwestern University.
Methods:
Online surveys assessing changes in self-efficacy, number of meals cooked per week, and barriers to cooking.
Results:
There were statistically significant improvements from pretest to post-test cooking self-efficacy scores for participants but no statistically significant differences between pretest and post-test number of meals cooked per week. There were no statistical differences between recipe intervention groups.
Conclusions:
Students reported confidence in cooking skill, but lacked time and equipment associated with cooking healthy meals. Overall, the use of video technology was effective at improving self-efficacy for cooking if meals are simple and short, and videos are short to maintain viewer attention.
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