The purpose of this study was to investigate cooking beliefs and practices in relation to diet quality among young adults. Using an online survey, this study assessed university students’ attitudes towards cooking, frequency of preparing homemade meals, and confidence in cooking as they correlate with fruit and vegetable consumption. The parent-child dyad was also assessed to determine if people’s cooking attitudes, confidence, and frequency relate to their parents’ cooking frequency.
The participant sample consisted of 448 California State University Long Beach students. Subjects ranged in age from 18 to 28 years; 67.9% were females. Most participants (86%) reported access to a kitchen at their residence. Results showed a significant positive correlation between cooking attitudes, cooking frequency, and cooking confidence and fruit and vegetable intake ( p < .05). A significant positive correlation was also found between cooking attitudes and subjects’ parents’ cooking frequency during subject rearing (p < .05).
|Commitee:||Gonitzke, Dariella, Reiboldt, Wendy|
|School:||California State University, Long Beach|
|Department:||Family and Consumer Sciences|
|School Location:||United States -- California|
|Source:||MAI 55/06M(E), Masters Abstracts International|
|Subjects:||Home economics, Nutrition, Public health|
|Keywords:||Cooking, Diet, Fruit, Nutrition, Self-efficacy, Vegetable|
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