ArticleNutrients2020
"It's Important but, on What Level?": Healthy Cooking Meanings and Barriers to Healthy Eating among University Students.
Article in Nutrients, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 21 papers, 1 of them a synthesis that pooled it.
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Who cites it
21 citing papers in PubMed, 1 synthesis or guideline pooled it, 34 citations in OpenAlex.
- Improving student diet and food security in higher education using participatory and co-creation approaches: a systematic review.The international journal of behavioral nutrition and physical activity · 2024Pooled it
- A participatory research to assess how a student citizens' assembly can facilitate the co-creation of nutrition interventions in higher education settings.BMC public health · 2024Trial
- Young adults' perceptions of food classification criteria and barriers to healthy eating: a qualitative inquiry from eight Indian metropolises.BMC public health · 2026Article
- Exploring the Dietary Behaviour of Students Who Limit Their Intake of Animal-Source Foods: Secondary Analysis of a Nationally Representative Undergraduate Student Survey.Journal of human nutrition and dietetics : the official journal of the British Dietetic Association · 2026Article
- Culinary memories, perceived barriers, and motivations for home cooking among younger and older adults in Spain: a qualitative cross-sectional study.Frontiers in nutrition · 2026Article
- Conceptions of food healthiness among nutrition and food science undergraduates: A mixed-methods study in a Spanish university.PloS one · 2026Article
- The Relationship Between Emotion Regulation and Perceptions of Body Image, Health, and Eating in Food Science College Students.International journal of environmental research and public health · 2025Article
- Development and Psychometric Properties of a Self-Efficacy Scale for Healthy Meals in a Diverse Sample of Adults.Research square · 2025Article
- Barriers and Enablers of Healthy Eating Among University Students in Oaxaca de Juarez: A Mixed-Methods Study.Nutrients · 2025Article
- Association between neighbourhood food environment and dietary quality among adolescents in Kuala Lumpur, Malaysia.Heliyon · 2025Article
- What Is Considered Healthy Eating? An Exploratory Study among College Students of Nutrition and Food Science.Nutrients · 2024Article
- Assessment of Food and Cooking Skills: Validation of a Portuguese Version of a Tool and Characterisation of Food and Cooking Skills in Young Adults.Portuguese journal of public health · 2023Article
- Prevalence of Depression and Fish Consumption among First Year Spanish University Students: UniHcos Project.Nutrients · 2023Article
- The Barriers to Sustainable Nutrition for Sustainable Health among Zayed University Students in the UAE.Nutrients · 2022Article
- Article
- Spanish Validation of the Self-Perceived Food Literacy Scale: A Five-Factor Model Proposition.Nutrients · 2022Article
- Strategies to Promote Healthy Eating Among University Students: A Qualitative Study Using the Nominal Group Technique.Frontiers in nutrition · 2022Article
- Impacts of the COVID-19 Pandemic on Children's Sugary Drink Consumption: A Qualitative Study.Frontiers in nutrition · 2022Article
- Article
- Factors Related to Diet Quality: A Cross-Sectional Study of 1055 University Students.Nutrients · 2021Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
4 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The negative impact of a sedentary lifestyle and poor diet on health is evident across the lifespan, but particularly during the university period. Usually, the diet of university students is rich in sweetened drinks and processed foods and low in fruits, vegetables and legumes. Although there is an association between maintaining a healthy diet and the frequency of cooking at home, the time currently spent on cooking or learning how to cook is decreasing globally. The main aim of this study was to explore university students' perceptions about healthy cooking and barriers to eating healthily. A group of 26 students participated in four focus groups. Content analysis was conducted using Atlas.ti v.8. Students perceived cooking healthily as a more complicated and time-consuming process than cooking in general. Individual and environmental factors were the most reported barriers. Costs and time, among others, were the main barriers pointed out by students with regard to healthy eating. This study highlights the need to develop interventions that modify these false perceptions about cooking healthily, and to train students so that they are able to cook healthy meals in a quick, easy, and cost-effective way. Further, specific actions are required in the university setting to minimize access to unhealthy options and to promote those linked to healthy eating.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.