Mengi Çelik Özge, Aytekin Şahin Gizem, Gürel Satı
Department of Nutrition and Dietetics, Gulhane Faculty of Health Sciences University of Health Sciences Ankara Turkey.
Department of Nutrition and Dietetics, Faculty of Health Sciences Nuh Naci Yazgan University Kayseri Turkey.
Food Sci Nutr. 2023 Aug 7;11(10):5898-5907. doi: 10.1002/fsn3.3591. eCollection 2023 Oct.
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 ( < .05). Cooking and food preparation skills seem to be positively associated with healthy attitudes and habits. Considering this positive association, interventions to improve food and cooking skills may help promote healthy eating attitudes in college students. Developing these skills can shed light on increasing the frequency of cooking at home, consuming healthier foods, and as a result, providing a healthy eating attitude. Therefore, more comprehensive intervention studies are needed in this area.
本研究的目的是调查大学生的食物与烹饪技能和健康饮食态度之间的关系。研究询问了学生的人口统计学特征、人体测量数据、营养习惯、对健康饮食的态度以及烹饪和食物准备技能。16.2%的学生对健康饮食持中等态度，63.5%的学生持高度态度，20.3%的学生持理想的高度态度。“烹饪技能和食物技能”量表的总分及子因子得分与“健康营养态度量表”的总分之间存在显著正相关；“烹饪技能和食物技能”量表的总分及子因子得分与快餐、加工肉类产品、包装食品和面包类型的消费频率之间存在负的统计学显著相关（P<0.05）。烹饪和食物准备技能似乎与健康态度和习惯呈正相关。考虑到这种正相关关系，提高食物和烹饪技能的干预措施可能有助于促进大学生的健康饮食态度。培养这些技能有助于增加在家做饭的频率，食用更健康的食物，从而形成健康的饮食态度。因此，该领域需要更多全面的干预研究。
