Effects of a College-Based Nutrition and Cooking Education Intervention Program on Health-Related Quality of Life

This research aimed to qualitatively explore the feasibility of the college cooking connection (CCC) workshops, and how they relate to promoting cooking self-efficacy, diet quality, and overall health-related quality of life (HRQOL) among college students. For this qualitative study, undergraduate college students, who participated in CCC, were recruited to take part in focus groups. A 38% response rate (N=11) was obtained. Focus groups were transcribed and independently coded for primary and secondary themes using thematic analysis. Students reported a positive effect on their nutrition and cooking knowledge and self-efficacy from their participation in the CCC program. Eight major themes emerged across the Social Cognitive Theory (SCT) with supporting sub themes. Themes surrounding cognitive/personal factors included (1) learning about nutrition, (2) mental health and nutrition connection, (3) learning about campus resources. For the behavioral factors construct, three themes emerged: (1) real-life skills for cooking and grocery shopping, (2) practice cooking behaviors, (3) perceived barriers. Related to the environmental construct, two major themes emerged: (1) social connection, (2) perceived barriers to the environment. Motivators for participation and changes for future programming were also discovered. This qualitative study justifies nutrition and cooking education interventions in the college setting. Students, who live on campus, stand to benefit the most from the CCC. This program could foster cooking self-efficacy and the development of lifelong healthful eating habits.