A Culinary Nutrition Course to Improve College Students’ Food Preparation Ability

Georgia Jones, Amanda Robine, Lauren Rathman

Research output: Contribution to journalArticle

Abstract

Only ten percent of adults in the U.S. consume the recommended amount of fruits and vegetables. A diet rich in fruit and vegetables reduces the risk of developing several chronic diseases, some of which remain the leading causes of death in America. Greater food preparation frequency is associated with improved diet quality. Frequent food preparation by young adults, ages 19 to 23, is an indicator of enhanced diet quality later in life, including increased fruit and vegetable consumption. The purpose of this project was to develop, deliver and evaluate a basic culinary nutrition course for college students. We hypothesized that as a result of taking this course, students would report a greater level of confidence in their ability to prepare dishes using basic ingredients and would have more positive beliefs and attitudes about preparing food.

Original languageEnglish (US)
JournalJournal of Culinary Science and Technology
DOIs
StateAccepted/In press - Jan 1 2019

Fingerprint

Aptitude
food preparation
nutritional adequacy
college students
Vegetables
Fruit
vegetables
nutrition
Students
Diet
Food
fruits
vegetable consumption
fruit consumption
young adults
chronic diseases
students
ingredients
death
Young Adult

Keywords

  • Cooking
  • food preparation confidence
  • food preparation knowledge and skills

ASJC Scopus subject areas

  • Food Science

Cite this

A Culinary Nutrition Course to Improve College Students’ Food Preparation Ability. / Jones, Georgia; Robine, Amanda; Rathman, Lauren.

In: Journal of Culinary Science and Technology, 01.01.2019.

Research output: Contribution to journalArticle

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