2022 Volume 16 Issue 2 Pages 71-82
We conducted a cooking training experience program that incorporated menu preparations, shopping, cooking, and sharing, and examined its effects on male university students. The results indicated that the frequency of cooking practice in the participants’ homes increased as the number of cooking practices increased, and this tendency continued even at about 6 months after the end of the program. It is thought that the introduction of co-eating, which gave participants the opportunity to cook for and share with another person, fostered a sense of usefulness, leading to improved self-esteem. In regard to menu preparation and shopping, the participants were able to experience a series of cooking-related processes, leading to the practice of cooking in real life. In addition, it was recognized that the participants who had daily cooking experience before the practice fostered awareness of environmental considerations such as reduced food loss. These findings indicate the usefulness of our proposed dietary education program for developing practical skills in regard to dietary food habits among the younger generation.
