Effects of video technology on cooking self-efficacy of college students
Zakary Kaesberg, Julie Schumacher, Amy M. Bardwell, Kerri Calvert
Abstract
OBJECTIVE: The objective of this study was to test the effect of video technology on cooking self-efficacy in undergraduate college students living off-campus at a public Midwestern University. PARTICIPANTS: 71 undergraduate college students living off-campus at a large Midwestern University. METHODS: Online surveys assessing changes in self-efficacy, number of meals cooked per week, and barriers to cooking. RESULTS: There were statistically significant improvements from pretest to post-test cooking self-efficacy scores for participants but no statistically significant differences between pretest and post-test number of meals cooked per week. There were no statistical differences between recipe intervention groups. CONCLUSIONS: Students reported confidence in cooking skill, but lacked time and equipment associated with cooking healthy meals. Overall, the use of video technology was effective at improving self-efficacy for cooking if meals are simple and short, and videos are short to maintain viewer attention.