Food Agency and Intentions to Improve Cooking Skills Among Korean Young Adults: Demographic Differences and Motivators

<b>Background/Objectives</b>: This study aimed to examine levels of food agency and intentions to improve cooking skills among Korean young adults in their 20s, and to identify demographic differences and underlying motivators. <b>Subjects/Methods</b>: An online survey was administered from February 18 to 25, 2021, targeting Korean adults aged 20-29 years (<i>n</i> = 1102; 579 men, 523 women). Food agency was assessed using the Cooking and Food Provisioning Action Scale (CAFPAS), comprising three subscales: self-efficacy (13 items), attitude (10 items), and structure (5 items). Participants also reported their intentions to improve cooking skills and the motivators behind those intentions. Reliability of multi-item measures was confirmed using Cronbach's alpha. Descriptive statistics were calculated for all study variables. Demographic differences in food agency and intentions were analyzed using independent <i>t</i>-tests and one-way ANOVA. Open-ended responses were analyzed using qualitative content analysis to explore key motivators. Statistical analyses were performed using SPSS Statistics 28.0 (α = 0.05). <b>Results</b>: Food agency scores were significantly lower among university graduates, employed individuals, and those from lower-income households. Single-person households reported significantly higher self-efficacy and attitude scores, while structure scores were significantly lower in this group. Lower structure scores were also observed among women; university graduates or individuals with higher levels of education; employed respondents; and those belonging to the low-income group. Intentions to improve cooking skills were significantly higher among women and single-person households. Qualitative analysis identified media influence and the demands of independent living as primary motivational drivers. <b>Conclusions</b>: These findings highlight the need for targeted interventions to enhance structural capacity for food agency, particularly among women, employed individuals, those with higher education, and people in the low-income range. Efforts should focus on leveraging media influence and supporting individuals adapting to independent living to promote cooking skill development.