Many college students lack the ability to choose and/or prepare healthy meals, with
consequences of convenient, but unhealthy food choices. The objective of this feasibility …

Background (Background, Rationale, Prior Research, and/or Theory): Many college students
do not understand how to prepare healthy meals accounting for food safety, which can …

The aim of this study is to investigate the relationship between food and cooking skills and
healthy eating attitudes in college students. The demographic characteristics …

The primary objective of this study is to provide evidence that a culinary nutrition intervention
is appropriate for, and of value to college students. A secondary objective is to provide …

The impact of a hands-on foods course on undergraduate students' food skills was
examined at the University of Guelph. For a convenience sample, first-and second-year …

Objective To evaluate the impact of a college nutrition course with a teaching kitchen lab on
students' attitudes, self-efficacy, and behaviors about healthful eating and cooking. Methods …

Cooking is a basic life skill and promotes a more healthful diet. However, many young adults
lack cooking confidence. Eleven focus groups with 71 total participants were conducted to …

Aims: This study was conducted to determine whether a group of college-age students in
New Jersey, USA, had the requisite culinary skills, knowledge, and confidence to take …

Only ten percent of adults in the US consume the recommended amount of fruits and
vegetables. A diet rich in fruit and vegetables reduces the risk of developing several chronic …

This review provides evidence for inclusion of cooking activities within adult nutrition
education programs. Issues affecting diet-related health behaviors including fruit, vegetable …