Do Cooking Classes for Nutrition Students Improve Their Eating Competence and Cooking Skills? A 1-Year Follow-Up in a Sample of Brazilian Public University Students.

ABSTRACT: Background: The decline in traditional cooking practices and the increased consumption of ready-to-eat meals have raised concerns about dietary quality and health, especially among university students. Nutrition students, despite their academic training, often struggle to translate theoretical knowledge into healthy eating practices. Culinary classes in academic settings have emerged as promising strategies to enhance both cooking skills (CS) and eating competence (EC). Objectives: This study aimed to evaluate the impact of a 12-month cooking class program on the development of culinary skills and eating competence among nutrition students at a public university in Brazil. Methods: A longitudinal study was conducted with 42 nutrition students who completed a structured

SUBMITTER: Firme JN 

PROVIDER: S-EPMC12845400 | biostudies-literature | 2026 Jan

REPOSITORIES: biostudies-literature