Food skill development in young adulthood: A qualitative study
Abstract Cooking at home has declined for decades, reducing food skill development among younger generations. Using Bronfenbrenner's ecological model, this study surveyed young adults ( n = 270) and food and nutrition educators ( n = 93). Thematic analysis resulted in three themes: (1) Life Cycle Influences on Food Skill Development, (2) Food Skill Development and Education, and (3) Practical Strategies for Developing Food Skills. Both groups agreed that food skill education should be practical and relevant, using social media and internet resources to enhance skill development.
Authors
- Marcy E. Gaston (ORCID: https://orcid.org/0000-0001-9681-2131)
- J. Mitchell Vaterlaus (ORCID: https://orcid.org/0000-0001-7139-1457)
- Nicole C. Wanago (ORCID: https://orcid.org/0009-0009-5694-0871)
Institutions
- SUNY Oneonta (US)
- Montana State University (US)
Publication Details
- Journal
- Family and Consumer Sciences Research Journal
- Published
- 2025-04-25
- DOI
- https://doi.org/10.1111/fcsr.70015
- Citations
- 1
- Primary Topic
- Obesity, Physical Activity, Diet
- Type
- article
- Field-Weighted Citation Impact
- 1.88