Do cooking and food preparation skills affect healthy eating in college students?

Abstract The aim of this study is to investigate the relationship between food and cooking skills healthy eating attitudes in college students. demographic characteristics, anthropometric measurements, nutritional habits, toward eating, preparation were questioned. 16.2% students have moderate, 63.5% high, 20.3% ideally high eating. While a positive significant correlation was found total score sub‐factor scores “Cooking Skills Food Skills” scale “Attitude Scale for Healthy Nutrition”; negative statistically frequency consumption fast‐food, processed meat products, packaged foods, bread types ( p < .05). Cooking seem be positively associated with habits. Considering association, interventions improve may help promote Developing these can shed light on increasing at home, consuming healthier as result, providing attitude. Therefore, more comprehensive intervention studies are needed area.