The Effect of Cooking Practices for College Men on Shokuiku

Abstract

It was judged that the cooking technology education was the center in shokuiku program. In this research, educational practice to a college man was done by using the program that acquires the cooking technology for the introduction and beginner’s class (three cooking practices). By having experienced the cooking practice, both the ownership rates of the cooking skill that was practiced and the dish practice at home rose. It was clarified that the dish practice at home was greatly related with the concern to food, and the food consideration. Person who cooked at home tended to use the processed food lower, and have higher satisfaction for own eating habits.