ArticleCanadian journal of public health = Revue canadienne de sante publique2022
An elective high school cooking course improves students' cooking and food skills: a quasi-experimental study.
Article in Canadian journal of public health = Revue canadienne de sante publique, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
What it found
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Who cites it
4 citing papers in PubMed.
- Learning About Healthy Nutrition by Doing: Experiential Approaches in School-Based Nutrition Education.Nutrients · 2026Review
- Cooking skills in undergraduates: Results of a multicenter Brazilian cross-sectional study.PloS one · 2026Article
- Enhancing Adolescent Food Literacy Through Mediterranean Diet Principles: From Evidence to Practice.Nutrients · 2025Review
- Article
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Authors and funding
3 authors.
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No grant is acknowledged in the PubMed record.
Abstract
interventionThe Professional Cooking (PC) course is an optional 18-week experiential learning course offered in francophone high schools in New Brunswick, Canada. Students are taught how to measure ingredients, read and follow recipes, prepare and cook various foods using different culinary techniques, and apply food safety practices. RESEARCH QUESTION: What is the effectiveness of the PC course on high school girls' and boys' cooking and food skills, vegetable and fruit consumption, and other eating behaviours?
methodsStudents enrolled in the PC course (n = 124) or a mandatory Personal and Social Development (PSD) course (n = 202) in five high schools were recruited. Students' food and cooking skills, vegetable and fruit consumption, and other eating behaviours were collected through a self-administered, pre-post questionnaire. Group differences were assessed with mixed-effect regression models, and separate gender analyses were conducted.
resultsStudents in the PC course reported greater increases in food (β=5.74, 95% CI 1.65, 9.83) and cooking skills (β=10.33, 95% CI 5.59, 15.06) than students in the PSD course. Girls and boys in the PC course reported greater improvements in cooking skills (β=8.68, 95% CI 2.57, 14.80; β=11.97, 95% CI 4.39, 19.57, respectively) than those in the PSD course. No effect was found for vegetable and fruit consumption or other eating behaviours (all p values > 0.05).
conclusionThe PC course effectively improved students' cooking skills. Curriculum-integrated high school cooking courses provide a foundation for healthier eating by helping students develop food literacy skills and should be mandatory in schools.
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