Do cooking and food preparation skills affect healthy eating in college students?

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dc.authoridSahin, Gizem Aytekin/0000-0002-6620-9259
dc.authoridMENGİ ÇELİK, ÖZGE/0000-0002-0298-9591
dc.authoridgurel, sati/0000-0001-5084-180X
dc.authorwosidSahin, Gizem Aytekin/AAM-1086-2021
dc.authorwosidMENGİ ÇELİK, ÖZGE/AAU-7320-2020
dc.contributor.authorCelik, Ozge Mengi
dc.contributor.authorSahin, Gizem Aytekin
dc.contributor.authorGurel, Sati
dc.date.accessioned2024-06-12T10:58:27Z
dc.date.available2024-06-12T10:58:27Z
dc.date.issued2023
dc.departmentTrakya Üniversitesien_US
dc.description.abstractThe aim of this study is to investigate the relationship between food and cooking skills and healthy eating attitudes in college students. The demographic characteristics, anthropometric measurements, nutritional habits, attitudes toward healthy eating, and cooking and food preparation skills were questioned. 16.2% of the students have moderate, 63.5% high, and 20.3% ideally high attitudes toward healthy eating. While a positive and significant correlation was found between the total score and sub-factor scores of the Cooking Skills and Food Skills scale and the total score of the Attitude Scale for Healthy Nutrition; a negative statistically significant correlation was found between the total score and sub-factor scores of the Cooking Skills and Food Skills scale and the frequency of consumption of fast-food, processed meat products, packaged foods, and bread types (p < .05). Cooking and food preparation skills seem to be positively associated with healthy attitudes and habits. Considering this positive association, interventions to improve food and cooking skills may help promote healthy eating attitudes in college students. Developing these skills can shed light on increasing the frequency of cooking at home, consuming healthier foods, and as a result, providing a healthy eating attitude. Therefore, more comprehensive intervention studies are needed in this area.en_US
dc.identifier.doi10.1002/fsn3.3591
dc.identifier.endpage5907en_US
dc.identifier.issn2048-7177
dc.identifier.issue10en_US
dc.identifier.pmid37831736en_US
dc.identifier.scopus2-s2.0-85167341678en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage5898en_US
dc.identifier.urihttps://doi.org/10.1002/fsn3.3591
dc.identifier.urihttps://hdl.handle.net/20.500.14551/20078
dc.identifier.volume11en_US
dc.identifier.wosWOS:001044149300001en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofFood Science & Nutritionen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectCooking Skillsen_US
dc.subjectFast-Fooden_US
dc.subjectFood Preparation Skillsen_US
dc.subjectHealthy Eating Attitudeen_US
dc.subjectPackaged Foodsen_US
dc.subjectUniversity-Studentsen_US
dc.subjectDiet Qualityen_US
dc.subjectNutrition Knowledgeen_US
dc.subjectAttitudesen_US
dc.subjectBehavioren_US
dc.subjectHomeen_US
dc.subjectAssociationsen_US
dc.subjectConsumptionen_US
dc.subjectValidationen_US
dc.subjectSmokingen_US
dc.titleDo cooking and food preparation skills affect healthy eating in college students?en_US
dc.typeArticleen_US

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