Self-reported food skills of university students.

University students experience a life transition that often results in poor dietary behaviors and weight gain. Adequate food skills may improve diet quality and prevent chronic disease. Research is limited, however, on students' food skills and food-related behaviors. The objective of this study was to assess whether self-perceived food skills and related behaviors of students at a large, Canadian university differed based on sex, having taken a Food and Nutrition (FN) course, and living conditions, using a cross-sectional online survey. The response rate was 21.9% (n = 6638). Students (age, M ± SD 19.9 ± 2.1 years) self-reported their abilities for seven distinct food skills. Students rated (out of 100) their ability for some skills significantly higher than others (79.7 ± 20.9 for peeling, chopping, and slicing vs. 56.1 ± 29.1 for weekly meal planning; p < 0.001). Females reported higher total food skill scores than males (487.0 ± 141.1 out of a possible 700 vs. 441.9 ± 151.8, respectively; p < 0.001). Respondents who had taken a FN course reported higher total food skill scores than those who had not (494.9 ± 137.0 vs. 461.9 ± 149.2; p < 0.001). Students who resided away from their parental home for longer than one year reported significantly higher total food skill scores than those living away for one year or less (488.9 ± 134.6 vs. 443.3 ± 153.0, respectively; p < 0.001). Results indicate that students' self-perceived food skills vary by sex, FN education, and living condition. Higher abilities were reported for mechanical food skills; conceptual skills were significantly lower. These results may assist in effectively targeting this population with nutrition education interventions.

Wilson CK ，Matthews JI ，Seabrook JA ，Dworatzek PDN ... -  《-》

Predictors of Food Skills in University Students.

Seabrook JA ，Dworatzek PDN ，Matthews JI 《CANADIAN JOURNAL OF DIETETIC PRACTICE AND RESEARCH》

Food skills confidence and household gatekeepers' dietary practices.

Household food gatekeepers have the potential to influence the food attitudes and behaviours of family members, as they are mainly responsible for food-related tasks in the home. The aim of this study was to determine the role of gatekeepers' confidence in food-related skills and nutrition knowledge on food practices in the home. An online survey was completed by 1059 Australian dietary gatekeepers selected from the Global Market Insite (GMI) research database. Participants responded to questions about food acquisition and preparation behaviours, the home eating environment, perceptions and attitudes towards food, and demographics. Two-step cluster analysis was used to identify groups based on confidence regarding food skills and nutrition knowledge. Chi-square tests and one-way ANOVAs were used to compare the groups on the dependent variables. Three groups were identified: low confidence, moderate confidence and high confidence. Gatekeepers in the highest confidence group were significantly more likely to report lower body mass index (BMI), and indicate higher importance of fresh food products, vegetable prominence in meals, product information use, meal planning, perceived behavioural control and overall diet satisfaction. Gatekeepers in the lowest confidence group were significantly more likely to indicate more perceived barriers to healthy eating, report more time constraints and more impulse purchasing practices, and higher convenience ingredient use. Other smaller associations were also found. Household food gatekeepers with high food skills confidence were more likely to engage in several healthy food practices, while those with low food skills confidence were more likely to engage in unhealthy food practices. Food education strategies aimed at building food-skills and nutrition knowledge will enable current and future gatekeepers to make healthier food decisions for themselves and for their families.

Burton M ，Reid M ，Worsley A ，Mavondo F ... -  《-》

Nutrition and Culinary in the Kitchen Program: a randomized controlled intervention to promote cooking skills and healthy eating in university students - study protocol.

Bernardo GL ，Jomori MM ，Fernandes AC ，Colussi CF ，Condrasky MD ，Proença RPDC ... -  《Nutrition Journal》

University Students Intend to Eat Better but Lack Coping Self-Efficacy and Knowledge of Dietary Recommendations.

To assess university students' knowledge, intentions, and coping self-efficacy related to dietary recommendations. The study used a cross-sectional online survey. Large university campus. Students (n = 6,638; 22% response). Self-efficacy and intentions were measured using 11-point scales. Students' perceived dietary recommendations were evaluated as correct or incorrect. Categorical variables were analyzed using chi-square and continuous variables by t tests or ANOVAs. Significance was set at P ≤ .05 and multiple comparisons at P ≤ .01. Respondents believed that they need fewer vegetables and fruit and more milk or alternatives servings/d than recommended; eg, males aged ≥ 19 years perceived milk or alternatives recommendations to be 4.3 ± 2.1 servings/d, significantly more than the 2 servings/d recommended (P < .001). Students in health sciences or with a food or nutrition course were significantly more likely to claim that they met recommendations (eg, 56% with vs 47% without a food or nutrition course for vegetables and fruit; P < .001); however, they were no more likely to identify them correctly. Males aged < 19 years had higher coping self-efficacy than females aged < 19 years to consume vegetables (68.3 ± 24.2 vs 64.0 ± 24.7; P < .01) and avoid high-calorie foods and beverages (HCFB) (56.2 ± 27.2 vs 49.0 ± 25.2; P < .01) when under stress; however, they had significantly lower intentions to consume vegetables (72.1 ± 24.5 vs 80.9 ± 20.3; P < .01) and avoid HCFB (60.5 ± 30.3 vs 77.7 ± 22.8; P < .01). Students do not have adequate knowledge of age- and sex-specific food guide recommendations. Simpler food guide recommendations or age- and sex-targeted campaigns may enhance knowledge. Students intend to consume more vegetables and less HCFB; however, they have low coping self-efficacy, all of which could be targeted in nutrition interventions.

Matthews JI ，Doerr L ，Dworatzek PDN 《-》