Does cooking and food skills of gastronomy and culinary arts department students correlate with diet quality and eating habits?

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science Pub Date : 2025-03-01 DOI:10.1016/j.ijgfs.2025.101138

Nilufer Ozkan , Emine Kocyigit , Mehmet Kabacik

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引用次数: 0

Abstract

This study aimed to find out the relationship between the cooking and food skills of students in gastronomy and culinary arts and their dietary quality and eating habits. A cross-sectional descriptive study in which data were collected face-to-face. Tourism Gastronomy and Culinary Arts, and the study was conducted between December 2023 and March 2024 in Türkiye. Out of the 141 students who participated in this study, 98 (69.5%) were females. General, health information and nutritional habits, anthropometric measurements, cooking and food skills scale, dietary pattern index, and 24-h dietary recall. Parametric, nonparametric and chi-square test and correlation analyses were used. It shows that 24.8% of students have low diet quality. When nutritional habits were evaluated, it was seen that 55.3% of all students were in the high risk group. It was found that girls consumed more fruits and dairy products than boys, while boys consumed more total protein than girls (p < 0.05). Students' preparation and cooking skills were negatively correlated with diet quality and eating habits index (p > 0.05). The relationship between food preparation and cooking skills and diet quality and eating habits has not been clearly established. However, this study has shown the need to increase nutritional knowledge of gastronomy and culinary arts students. Therefore, it is essential that we increase interventions and develop curricular content that improve students' nutritional knowledge.

查看原文本刊更多论文

烹饪学和烹饪艺术系学生的烹饪和食物技巧与饮食质量和饮食习惯有关吗？

本研究旨在了解烹饪艺术专业学生的烹饪技能与饮食质量和饮食习惯之间的关系。面对面收集数据的横断面描述性研究。旅游美食学和烹饪艺术，该研究于2023年12月至2024年3月在日本进行。在参与本次研究的141名学生中，有98名（69.5%）是女性。一般、健康信息和营养习惯、人体测量、烹饪和食物技能量表、饮食模式指数和24小时饮食回忆。采用参数检验、非参数检验、卡方检验和相关分析。24.8%的学生饮食质量较低。当对营养习惯进行评估时，发现55.3%的学生属于高危组。研究发现，女孩比男孩摄入更多的水果和乳制品，而男孩摄入的总蛋白质比女孩多(p <；0.05)。学生的准备和烹饪技能与饮食质量和饮食习惯指数呈负相关(p >；0.05)。食物准备和烹饪技巧与饮食质量和饮食习惯之间的关系尚未明确确立。然而，这项研究表明，有必要增加营养知识的烹饪和烹饪艺术的学生。因此，我们必须增加干预措施，开发课程内容，提高学生的营养知识。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

International Journal of Gastronomy and Food Science Social Sciences-Cultural Studies

CiteScore

5.30

自引率

10.50%

发文量

170

审稿时长

45 days

期刊介绍： International Journal of Gastronomy and Food Science is a peer-reviewed journal that explicitly focuses on the interface of food science and gastronomy. Articles focusing only on food science will not be considered. This journal equally encourages both scientists and chefs to publish original scientific papers, review articles and original culinary works. We seek articles with clear evidence of this interaction. From a scientific perspective, this publication aims to become the home for research from the whole community of food science and gastronomy. IJGFS explores all aspects related to the growing field of the interaction of gastronomy and food science, in areas such as food chemistry, food technology and culinary techniques, food microbiology, genetics, sensory science, neuroscience, psychology, culinary concepts, culinary trends, and gastronomic experience (all the elements that contribute to the appreciation and enjoyment of the meal. Also relevant is research on science-based educational programs in gastronomy, anthropology, gastronomic history and food sociology. All these areas of knowledge are crucial to gastronomy, as they contribute to a better understanding of this broad term and its practical implications for science and society.