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 …

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 …

College students may face barriers to eating healthy foods. Educational interventions
providing practical knowledge and skills may help students to overcome financial barriers or …

Background Community-based intervention studies that aim at developing cooking skills
have increased in the scientific literature and are related to healthier food practices …

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 …

Aim: Evaluate the impact of a campus-based culinary nutrition education program, the
College CHEF: Cooking Healthfully Education for Life-long Change, to determine if there …

Background: College students tend to have poor dietary habits. Self-efficacy is important in
promoting positive behavior change and may be impactful when targeting college students' …

OBJECTIVE: To determine if a series of 4 15-minute, theory-driven (Social Cognitive Theory)
cooking programs aimed at college students living off campus improved cooking self …

A quasi-experimental study was conducted to evaluate the influence of Project CHEF, a
hands-on cooking and tasting program offered in Vancouver public schools, on students' …

College students, on average, do not consume enough fruits and vegetables. Contributing to
poor eating habits is an overall decline in young adults' cooking skills as compared to …