Habitual tendency, cooking methods, and development of food choices behavior

Background: The purpose of this study was to investigate students’ preference for food prepared in university dining halls. understanding cooking methods and related health states based on their choices were also examined. Methodology: A quantitative research method employed using a one-way analysis variance. conceptual model choice used determine the reasons preferences campus food. conducted from September November 2018; six identified record 98 meals captured investigation. Undergraduate students invited participate investigation 461 retained analysis. Results: Stir-frying is common preparation, followed by frying. Students had strong baking, frying, boiling. Less seen steaming stir-frying. Freshmen favour college but interest declined when they reached senior level. An unhealthy observed. This may indicate perceptions intake. Such habit does not decrease with increasing age. Conclusion: decision involves complex cognition process towards understanding, mindset, previous experiences. It will be an undesired consequence if are being reinforced because or preferred preparation. study’s findings such connections, future studies should analysing processing development.