Effects of video technology on cooking self-efficacy of college students.

Publisher: Routledge Country of Publication: United States NLM ID: 8214119 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1940-3208 (Electronic) Linking ISSN: 07448481 NLM ISO Abbreviation: J Am Coll Health Subsets: MEDLINE

Publication: 2010- : New York : Routledge
Original Publication: [Washington, D.C. : Published by the Helen Dwight Reid Educational Foundation, in cooperation with the American College Health Association, c1982-

Self Efficacy* ; Students*; Humans ; Universities ; Surveys and Questionnaires ; Cooking

Objective: The objective of this study was to test the effect of video technology on cooking self-efficacy in undergraduate college students living off-campus at a public Midwestern University.
Participants: 71 undergraduate college students living off-campus at a large Midwestern University.
Methods: Online surveys assessing changes in self-efficacy, number of meals cooked per week, and barriers to cooking.
Results: There were statistically significant improvements from pretest to post-test cooking self-efficacy scores for participants but no statistically significant differences between pretest and post-test number of meals cooked per week. There were no statistical differences between recipe intervention groups.
Conclusions: Students reported confidence in cooking skill, but lacked time and equipment associated with cooking healthy meals. Overall, the use of video technology was effective at improving self-efficacy for cooking if meals are simple and short, and videos are short to maintain viewer attention.

Keywords: College students; cooking self-efficacy; culinary skills; health belief model; video technology

Date Created: 20210929 Date Completed: 20231109 Latest Revision: 20231111

20231215

10.1080/07448481.2021.1978462

34586016