Tolentino, Jayson (2016), entitled “Knowledge, Practices and Attitudes of Students in their

Culinary Course”

Abstract

Background
Knowledge, Practices and Attitudes of students on cooking skills are increasingly included in
strategies to prevent and reduce chronic diet-related diseases and obesity. While cooking
interventions target all age groups (Child, Teen and Adult), the optimal age for learning these skills
on: 1) skills retention, 2) cooking practices, 3) cooking attitudes, 4) diet quality and 5) health is
unknown. Similarly, although the source of learning cooking skills has been previously studied,
the differences in learning from these different sources has not been considered. This research
investigated the associations of the age and source of learning with the aforementioned five factors.

Methods
A nationally representative (Northern/Republic of Ireland) cross-sectional survey was undertaken
with 1049 adults aged between 20–60 years. The survey included both measures developed and
tested by the researchers as well as validated measures of cooking (e.g. chopping) and food skills
(e.g. budgeting), cooking practices (e.g. food safety), cooking attitudes, diet quality and health.
Respondents also stated when they learnt the majority of their skills and their sources of learning.
The data was analysed using ANOVAs with post-hoc analysis and Chi2 crosstabs with a
significance level of 0.05.

Results
Results showed that child (<12 years) and/or teen (13–18 years) learners had significantly greater
numbers of, and confidence in, their cooking and food skills, cooking practices, cooking attitudes,
diet quality (with the exception of fibre intake where adult learners were higher) and health. Mother
was the primary source of learning and those who learnt only from this source had significantly
better outcomes on 12 of the 23 measures.

Conclusions
This research highlights the importance of learning cooking skills at an early age for skill retention,
confidence, cooking practices, cooking attitude and diet quality. Mother remained the primary
source of learning, however, as there is a reported deskilling of domestic cooks, mothers may no
longer have the ability to teach cooking skills to the next generation. A focus on alternative sources
including practical cooking skills education starting at an early age is required. This study also
highlights the need for further longitudinal research on the impact of age and source of learning
on cooking skills.

Conclusions
Learning CS as a child or a teenager was shown to be positively related to current use of cooking
and food skills, cooking practices, cooking attitude and diet quality. This research illustrates that
learning CS early in life has potential associations with health, cooking behaviours and food
sustainability. In addition the mother was the most commonly named source for past learning and
learning from the mother only was linked with greater level of cooking and better dietary practises.
Due to the reduction in the number of home cooks this knowledge transfer may not be possible in
the future and therefore high quality practical cooking education starting at a younger age is
recommended.

Acknowledgements
The authors would like to acknowledge the contribution made by Aileen McGloin and Marian
Faughnan from Safefood, particularly with regard to their input on the development of the survey.

Keywords: Learning, Cooking skills, Child, Teenager, Adult, Source, Diet quality, Disease
prevention

3 - Always 2 – Sometimes 1 – Never

Knowledge 3 2 1

Using gloves while handling food reduces the risk of food contamination.
Proper cleaning and sanitization of utensils reduce the risk of food
contamination.
Reheating cooked foods can contribute to food contamination.
Cross contamination is when microorganisms from a contaminated food
are transferred by the food handler’s hands or kitchen utensils to another
food.
Washing hands before work reduces the risk of food contamination
Skills
I wash my hands properly after touching raw foods.
I use gloves during the distribution of unpacked foods
I wear an apron while working
I wear toque while working.
I wear a mask when I distribute unwrapped foods.
Attitudes
When cleaning products are closed, they can be stored with cans and jars
of food that are also closed.
It is necessary to check the temperature of refrigerators/freezers
periodically to reduce the risk of food contamination.
The health status of workers should be evaluated before employment.
Wearing masks is an important practice to reduce the risk of food
contamination.
Wearing gloves is an important practice to reduce the risk of food
contamination.