A present state of attitudes to cooking in university students, and changes on the attitudes and the skills through a cooking class

Abstract

  We conducted a survey on daily food habits including the frequency of cooking for 469 university students in Kumamoto. There were three sign : Ficaut results :
Students living alone had a high rate of skipping breakfast,
the result implied that, for ones living alone, the rate of skipping breakfast was high.
  In addition, for ones with a low frequency of cooking, it turned out that the rate of skipping breakfast was high, and that cooking skill was low.
  Therefore, we held a cooking class in which we examined the changes, through the class, of the skill and awareness for cooking. There was no change in both the cook-frequency and confidence for the skill. However, there was significant increase in the interest of the students in the class. More than 80% of them had made dishes learned in the class.
  For the practical test to cut a cucumber, both the total number and the number of rounds significantly increased. Hence, we concluded that the class improved the cutting technique of them.
  Based on these results, practical assistance, such as our cooking class, seems to contribute to the diet reparation and cooking technique. In the future, we need to provide more food knowledge to people, and to construct a method which supports them for selection on adequate diet.