@article{education2017516,
author={{Kourajian, Jenna and Stastny, Sherri and Brunt, Ardith},
title={Relationships among Diet Quality, BMI, Cooking Skills and Frequency of Food Preparation: A Pilot Study},
journal={American Journal of Educational Research},
volume={5},
number={1},
pages={36--42},
year={2017},
url={http://pubs.sciepub.com/education/5/1/6},
issn={2327-6150},
abstract={<b>Background: </b>Many college students do not have the knowledge to make traditional dishes from simple ingredients, or cook a meal from scratch. <b>Purpose: </b>To evaluate the association between participants¡¯ perceived cooking skills, food preparation frequency, selected indicators of diet quality and BMI.<b> Methods: </b>Non-experimental cross sectional survey design using questionnaire evaluating confidence in cooking skills (PCSS), food preparation frequencies (FPFS), diet quality (frequency of consumption of vegetables, fruits, whole grains, and low-fat dairy), and anthropometrics among 968 students at one Midwestern university. Correlations and chi square were performed to determine the relationships of PCSS/FPFS, indicators of healthy eating and BMI, and differences in response per variable, respectively. <b>Results: </b>Over half reported feeling very confident in their cooking skills; 15% report preparing meals daily. Higher PCSS was correlated to higher vegetable intake (<i>P&lt;</i>0.001) and meeting the recommendations for vegetables (<i>P&lt;</i>0.001). PCSS was not associated with meeting recommendations for fruits, whole grains, or low-fat dairy. Higher PCSS was correlated with higher BMI (<i>P=</i>0.001). PCSS was positively associated with FPFS (<i>P&lt;</i>0.001). Although higher PCSS was not associated with fruit, whole grain, and low-fat dairy intake, students with higher PCSS may be more likely to prepare and consume vegetables.},
doi={10.12691/education-5-1-6}
publisher={Science and Education Publishing}
}