Banca de DEFESA: JOSÉ DOUGLAS BERNARDINO DOMINGOS

Uma banca de DEFESA de MESTRADO foi cadastrada pelo programa.
STUDENT : JOSÉ DOUGLAS BERNARDINO DOMINGOS
DATE: 27/03/2025
TIME: 09:00
LOCAL: Sala de Reuniões do Departamento de Nutrição – UFRN
TITLE:

CULINARY SKILLS OF UNIVERSITY STUDENTS: Results of the multicenter study "Nutrition is in the kitchen!"

KEY WORDS:

Culinary art; college student; food consumption

PAGES: 93
BIG AREA: Ciências da Saúde
AREA: Nutrição
SUMMARY:

Culinary skills encompass the confidence, attitude, and application of individual knowledge to perform culinary tasks, ranging from menu planning and shopping to food preparation, whether the food is fresh, minimally processed, processed, or ultraprocessed. The culinary skills passed down from parents to children can promote healthier eating habits but have been declining over generations, resulting in young people demonstrating increasingly less confidence and independence in preparing their meals. This study aimed to analyze the culinary skills of university students. A cross-sectional study was conducted, with data collection occurring from October 2020 to March 2021, involving 3,138 students from the institutions: UFSC, UFRGS, UFRN, and UFAL. Data were collected online through a Google Forms questionnaire. Socioeconomic data, meal preparation practices, and culinary skills were gathered using the Brazilian Questionnaire for the Assessment of Culinary Skills and Healthy Eating. The median age of the students was 22 years; the majority were female (72.6%); 55.1% reported living with their parents or guardians; and 71.7% learned to cook independently, from the internet, through cookbooks, or TV shows. Most students (68.0%) demonstrated a high level of culinary skill and scored high on the questionnaire scales, except for culinary attitude, which showed a medium level (74.6%), and knowledge of culinary terms and techniques, where 50.8% had a low level.

In the bivariate analysis, high culinary skill was associated with female students (69.5%); those who learned to cook through classes, courses, or school (83.3%); and those who learned to cook independently, from the internet, through cookbooks, or TV shows (74.5%). Logistic regression indicated that older age, being a student at UFRGS, having a high availability of fruits, vegetables, and greens, and high technical culinary knowledge were inversely associated with low/medium culinary skill. Conversely, participants who reported not having learned to cook independently, from the internet, through cookbooks, or TV shows showed higher odds ratios for low/medium culinary skill. The results of the study demonstrated that most students exhibited high culinary skill and that the high level of these skills was related to being female and having learned to cook independently, from the internet, through cookbooks, or TV shows; while age, being a student at UFRGS, having high availability of fruits, vegetables, and greens, and high knowledge of culinary terms and techniques were inversely associated with low/medium culinary skill. Moreover, culinary skills interventions need to focus on students who did not learn to cook independently, from the internet, through cookbooks, or TV shows, as they showed a greater likelihood of having low/medium culinary skill. Additionally, culinary workshop interventions aimed at this group should encourage male participation; promote self-learning in cooking; improve the availability of fruits, vegetables, and greens; and invest in the knowledge of culinary techniques, utilizing all resources that contribute to knowledge and learning. Studies like this serve as a foundation for developing research, planning interventions, and creating public policies focused on the student population, especially in the university environment.

COMMITTEE MEMBERS:
Presidente - 2646462 - BRUNA LEAL LIMA MACIEL
Externa à Instituição - RICHELE JANAINA ARAUJO MACHADO - UNICHRISTUS
Interna - 2275877 - THAIS SOUZA PASSOS