Culinary efficacy: an exploratory study of skills, confidence, and healthy cooking competencies among university students

Conclusions:
Factors such as lack of culinary knowledge and skill, financial instability, inadequate access to healthy food options, and other time/lifestyle constraints may have played a significant role in limiting their ability to prepare and consume healthy meals. The findings of this study highlight the importance of designing programmes with effective strategies to motivate and encourage college students to improve their food behaviours and practices.

Source: Perspectives in Public Health - May 8, 2016 Category: Health Management Authors: Murray, D. W., Mahadevan, M., Gatto, K., OConnor, K., Fissinger, A., Bailey, D., Cassara, E. Tags: Peer Review Source Type: research