The Influence of a Campus-based Culinary, Nutrition Education Program, "College CHEF," on College Students' Self-efficacy with Cooking Skills and Nutrition Behaviors

Building Healthy Academic Communities Journal

Jennifer McMullen¹ 

[1] University of Kentucky

关键词: self-efficacy;    college;    nutrition;    cooking;    culinary;   

DOI  :  10.18061/bhac.v1i2.5987

学科分类：医学（综合）

来源: The Ohio State University Libraries

【 摘 要 】

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' eating and cooking habits.Aim:To evaluate the influence of a campus-based culinary nutrition education program, the College CHEF, on participants' self-efficacy for cooking skills and techniques and fruit and vegetable (FV) use and consumption.Methods:Study subjects comprised intervention (N = 15) and control participants (N = 17). The mean age of the intervention group was 18 (SD = 0.00) with a mean age for control group participants of 18.3 (SD = 0.59). The intervention group participated in four weekly hands-on cooking/nutrition sessions. Pre- and post-surveys to assess changes with self-efficacy were administered through Qualtrics to both groups (Qualtrics Inc., 2013). Subscale responses were compared utilizing t-tests, apriori p < .05.Results:Intervention participants reported significant improvements as compared to the control group for the Self-Efficacy for using Fruits, Vegetables, and Seasonings subscale (p =.015).Conclusion:Findings support the implementation of campus-based programming to improve college students’ self-efficacy for using fruits, vegetables, and seasonings with cooking to promote healthier eating and cooking behaviors. Future research should explore the various means to promote self-efficacy (i.e., vicarious experiences, mastery experience, verbal persuasion, and physiological feedback) among college students as part of similar programming.

【 授权许可】

CC BY-NC-ND