Assessing the Food Knowledge of College Students

Georgia Jones, Brian Meckna, Wanda Koszewski

Research output: Contribution to journalArticle

Abstract

A sample of 215 undergraduate students enrolled in two classes—an introductory food class and a textile class—at the University of Nebraska-Lincoln, participated in a research study to examine food knowledge. All students participating in the study completed a questionnaire that addressed their attitudes about cooking. Analysis of data found no significant difference between students enrolled in an introductory foods class and those enrolled in the textile class. Food is a valuable tool for teaching nutrition information to clientele. For students planning to enter the dietetic field, understanding food is essential.

Original languageEnglish (US)
Pages (from-to)66-75
Number of pages10
JournalJournal of Culinary Science and Technology
Volume16
Issue number1
DOIs
Publication statusPublished - Jan 2 2018

Keywords

  • Cooking
  • food preparation knowledge
  • food preparation skills

ASJC Scopus subject areas

  • Food Science

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