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Nutrients
Volume 16
Issue 5
10.3390/nu16050585
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Article

Impact of a Food Skills Course with a Teaching Kitchen on Dietary and Cooking Self-Efficacy and Behaviors among College Students

by
Caitlin D. French
,
Alexander Gomez-Lara
,
Arianna Hee
,
Akshara Shankar
,
Nayoung Song
,
Monserrath Campos
,
Mikelle McCoin
and
Susana L. Matias
*
Department of Nutritional Sciences & Toxicology, University of California Berkeley, Berkeley, CA 94720, USA
*
Author to whom correspondence should be addressed.
Nutrients 2024, 16(5), 585; https://doi.org/10.3390/nu16050585
Submission received: 12 January 2024 / Revised: 9 February 2024 / Accepted: 16 February 2024 / Published: 21 February 2024
(This article belongs to the Special Issue How Can Health and Wellness Promotion Strategies Which Include Nutrition Education alongside Hands-On Cooking Be Organized, Evaluated, and Optimized for Maximal Impact)
Versions Notes

Abstract

College students may face barriers to eating healthy foods. Educational interventions providing practical knowledge and skills may help students to overcome financial barriers or other barriers to acquiring, preparing, and consuming healthy foods. We evaluated the association between participation in a semester-long food skills course with an interactive teaching kitchen and dietary and cooking self-efficacy and behaviors. Participants were recruited from course enrollees (intervention) and the general student population (comparison). We assessed differences in pre–post changes in the outcomes between groups using the propensity score weighting and mixed effects linear or Poisson regression. Course participation was associated with improved self-efficacy around cooking (group × time β-coefficient [SE]: 3.25 [0.57], p < 0.0001) and fruit (6.33 [1.19], p < 0.0001), vegetable (5.43 [1.42], p = 0.0002), and whole grain (5.83 [1.40], p < 0.0001) consumption. Course participants reported smaller pre–post decreases in vegetable consumption compared to non-participants (0.35 [0.16], p = 0.03), increased cooking frequency (0.22 [0.10], p = 0.03) and a decreased frequency of skipping meals (−0.47 [0.16], p = 0.003). There were no changes associated with the intervention in the consumption of fruit or whole grains, or in eating out frequency. Participation in a semester-long, personal food skills course with a teaching kitchen may improve self-efficacy, cooking, and vegetable consumption among college students.
Keywords: teaching kitchen; nutrition curriculum; college students; young adults; cooking skills; self-efficacy; dietary intake; fruits and vegetables teaching kitchen; nutrition curriculum; college students; young adults; cooking skills; self-efficacy; dietary intake; fruits and vegetables

Share and Cite

MDPI and ACS Style

French, C.D.; Gomez-Lara, A.; Hee, A.; Shankar, A.; Song, N.; Campos, M.; McCoin, M.; Matias, S.L. Impact of a Food Skills Course with a Teaching Kitchen on Dietary and Cooking Self-Efficacy and Behaviors among College Students. Nutrients 2024, 16, 585. https://doi.org/10.3390/nu16050585

AMA Style

French CD, Gomez-Lara A, Hee A, Shankar A, Song N, Campos M, McCoin M, Matias SL. Impact of a Food Skills Course with a Teaching Kitchen on Dietary and Cooking Self-Efficacy and Behaviors among College Students. Nutrients. 2024; 16(5):585. https://doi.org/10.3390/nu16050585

Chicago/Turabian Style

French, Caitlin D., Alexander Gomez-Lara, Arianna Hee, Akshara Shankar, Nayoung Song, Monserrath Campos, Mikelle McCoin, and Susana L. Matias. 2024. "Impact of a Food Skills Course with a Teaching Kitchen on Dietary and Cooking Self-Efficacy and Behaviors among College Students" Nutrients 16, no. 5: 585. https://doi.org/10.3390/nu16050585

APA Style

French, C. D., Gomez-Lara, A., Hee, A., Shankar, A., Song, N., Campos, M., McCoin, M., & Matias, S. L. (2024). Impact of a Food Skills Course with a Teaching Kitchen on Dietary and Cooking Self-Efficacy and Behaviors among College Students. Nutrients, 16(5), 585. https://doi.org/10.3390/nu16050585

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