Improvement in Adherence to Mediterranean Diet, Cooking and Food Skills Among University Students Attending a "Teaching Kitchen" Project: Results from the S.A.P.O.R.E. Initiative.

ABSTRACT:

Background

The aim of the S.A.P.O.R.E. (Sustainable And Pocket friendly Options for nutritious and Responsible Eating) initiative was to offer students attending the University of Brescia a teaching kitchen programme to develop cooking and food skills (CS and FS) and promote healthy food choices.

Methods

The course was structured in four weekly lessons, and both before and after, participants were asked to anonymously complete validated questionnaires to assess CS and FS, adherence to the Mediterranean Diet (MD) and dietary fibre intake. Levels of competence and satisfaction were assessed at the end of the course.

Results

Twenty-eight students completed the course. Mean CS and FS scores significantly increased, from 56.1 ± 19.8 to 68.0 ± 16.5 (score range 0-98, p</

SUBMITTER: Marconi S 

PROVIDER: S-EPMC12840108 | biostudies-literature | 2026 Jan

REPOSITORIES: biostudies-literature