2002 Volume 53 Issue 1 Pages 79-88
A questionnaire survey was conducted on food and nutrition education. The respondents were all over eighteen years of age. The major purpose of this study is determining a desirable curriculum of cooking as well as finding out what should be included in it in terms of contents and methods. The results are as follows :
1. The level of cooking skills of male respondents were lower than that of female counterparts for all age groups. The males' cooking skills and nutrition knowledge varied larger than the females'.
2. As for the males in their teens and twenties, both the frequency of their cooking and the self-estimation of their diet correlated respectively with their cooking skills and their nutrition knowledge.
3. As for the male respondents in their thirties to fifties, those who showed eagerness to learn more about nutrition tended to possess higher cooking skills.
4. Across all ages and sex, the top items they cited as desirable skills were rice and miso soup cooking as well as use of cooking knives. The females in their thirties to fifties also considered how to grill fish and boil green vegetables as their basic accomplishment. While admitting that they had little or only limited skills, the male felt the need to learn more about cooking.
