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Cooking Intervention Program Improves Perceived Cooking Abilities and Nutrition-Related Behaviors in College
Emma Watras1, Amelia Sullivan1, Kayla Gayer1
1School of Food and Agriculture, University of Maine, Orono, ME.
Objective:
Examine the effectiveness of a 4-class cooking and nutrition program, College Cooking Connection (CCC), on improving cooking skills (CS), cooking self-efficacy (CSE), interactive nutrition literacy (INL), and fruit and vegetable intake (FVI) among college students.
Methods:
A pre-post study assessed the effectiveness of CCC. An electronic survey was sent to undergraduates at two universities to recruit for the CCC program and assess FVI, CS, CSE, and INL. Attendance was tracked, and a paired-samples t test assessed changes in variables from pre-to postintervention.
Results:
The majority of participants (N = 64) attended 3 or more classes and significantly increased CS (P < 0.001), CSE (P < 0.001), INL (P < 0.001), vegetable intake (P < 0.001), and whole fruit intake (P = 0.027).
Conclusions And Implications:
The CCC program was well attended and warrants further evaluation as a strategy to improve CS, CSE, INL, and FVI among college students.
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