ArticleFood science & nutrition2023
Do cooking and food preparation skills affect healthy eating in college students?
Article in Food science & nutrition, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
9 citing papers in PubMed, 22 citations in OpenAlex.
- Trial
- Development of a Mediterranean Diet Recipe Index (MedRI).Nutrients · 2025Article
- Factors associated with ultra-processed foods consumption: cooking and food preparation skills and food literacy.BMC public health · 2025Article
- Feasibility of a dietary life skills course aimed at fostering cooking skills and a healthy diet among university students.Pilot and feasibility studies · 2025Article
- Socioecological correlates of perceived cooking skills among Spanish adolescents: the EHDLA study.Frontiers in public health · 2025Article
- Cooking skills and food insecurity.PloS one · 2025Article
- Gender, residence, and socioeconomic differences in the relationship of nutrition literacy with vegetable and fruit intake in adults.Frontiers in nutrition · 2025Article
- Assessment of Validated Instruments for Measuring Cooking Skills in Adults: A Scoping Review.Foods (Basel, Switzerland) · 2024Article
- Do cooking and food preparation skills affect healthy eating in college students?Food science & nutrition · 2023Article
Corrections and comments
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Authors and funding
3 authors at 3 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The 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 (
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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.