Date of Award
2015
Publisher
North Dakota State University
Document Type
Thesis
Degree Awarded
Master of Science (MS)
Department
Health, Nutrition and Exercise Sciences
College
Human Sciences and Education
Faculty Advisor
Stastny, Sherri Nordstrom
Description
Students at a Midwest university (n=968) completed a survey regarding perceived confidence in cooking skills, food preparation frequencies, and average daily consumption of fruits, vegetables, whole grains, and low-fat dairy. A higher skills score was moderately correlated to higher vegetable intake (r=0.29, p<0.001). A higher cooking score was also associated with meeting the recommendations for vegetables (p<0.001), but was not associated with meeting recommendations for fruits (p= 0.22), whole grains (p=0.062), or low-fat dairy (p=0.24). More confidence in skills score was correlated with a higher BMI (r = 0.12, p= 0.001), though correlation was low. Cooking skills score was also positively associated with food preparation frequency score (p<0.001). Although higher skills score was not strongly associated with fruit, whole grains, and low-fat dairy intake, students who have higher cooking skills may be more likely to prepare more vegetables. Encouraging cooking classes for college students may aid in meeting dietary recommendations. Keywords: deskilling, diet quality, BMI, cooking skills, college students, food preparation frequency, self-efficacy
Recommended Citation
Kourajian, Jenna Bess, "Relationships Among Diet Quality, BMI and Cooking Skills in a Group of College Students" (2015). Health Nutrition and Exercise Science. 7.
https://digitalcommons.ndsu.edu/health-nutrition-exercise-sci/7
Rights
NDSU Policy 190.6.2
Rights Link
https://www.ndsu.edu/fileadmin/policy/190.pdf
Handle Identifier
https://hdl.handle.net/10365/27880