First-Year College Experience as a Tool for
Nutrition Education and Food Preparation Skills
Sylvia Byrd, PhD, RD, Ingrid Kobler, MS, Linda Morse, PhD, Brent Fountain, PhD, RD
Mississippi State University
Department of Food Science, Nutrition, and Health Promotion
Mississippi State, Mississippi 39762 United States
INTRODUCTION
The obesity epidemic is steadily increasing and affecting all age groups. Obesity rates among young adults are scarcely reported but merit
special attention as being overweight during young adulthood will likely result in being overweight or obese throughout adulthood. Because
college students are still forming lifestyle patterns, the university setting is ideal for intervention and educating young adults on the
importance of developing and maintaining healthy behaviors.
PURPOSE
This study evaluated whether participation in a 16-week first-year experience cooking course increased students’ self-efficacy in food
preparation skills and dietary behaviors.
METHODS
Since Fall 2008, FNH 1001 First- Year Experience – Cooking Basics: Iron Chef Bully seminar has provided the opportunity for Mississippi State
University (MSU) freshmen to enroll in an experiential learning food preparation course. The objectives of the first- year seminar were to
introduce college students to new foods and flavors and to introduce basic cooking fundamentals and techniques. Participants were MSU
students enrolled in Iron Chef Bully seminar between Fall 2008-2011 (n= 212).
Students voluntarily completed a self-efficacy pretest evaluating their knowledge in regards to food preparation skills. Students were involved
in weekly activities comprised of cooking demonstration followed by students preparing food items in small groups in individual kitchens.
Other activities included food and kitchen safety and sanitation and sensory evaluation.
An online survey was administered to evaluate former students’ experience utilizing the same questions as the pretest to compare pre and
post-surveys. Descriptive statistics were analyzed using the Statistical Package for the Social Sciences, version 20.0 (SPSS Inc, Chicago, Ill) and
statistical analyses were conducted using SAS software (SAS 9.2). Statistical significance was set at p<0.05. McNemar's test for correlated
proportions was used for self-efficacy questions. A pilot survey was administered to validate the survey. The study was approved by the
institution’s IRB.
Analysis for Select Pretest and Follow-up Responses
RESULTS
Question
CONCLUSION
Note: * Denotes significant difference (p<0.05)
Percent may not total 100 due to rounding
240 students have successfully completed the course since Fall 2008.
78 completed the follow-up survey (46% response rate).
Significant findings due to First- Year Experience Iron Chef Bully
• enabled students to transition from high school to college (93.6% agreed)
• knife skills improved (82.1% agreed)
• more adventurous in trying new foods (84.6% agreed)
• 83.6% prepared a recipe from Iron Chef Bully
Highly significant difference between before class and now (p<0.001)
• Cooking skills
• Time management skills
• Food safety and sanitation skills
Overall, self-efficacy did not increase from pretest to follow-up.
How sure are you that you can…
Fruit
eat 1/2 cup of fruit at home once a week?*
eat 1/2 cup of fruit at home most days?*
eat 1 1/2 cups of fruit at home once a week?*
eat 1 1/2 cups of fruit at home most days?*
Vegetable
eat 1/2 cup of vegetables at home once a week?*
eat 1/2 cup of vegetables at home most days?
eat 1 1/2 cups of vegetables at home once a week?
eat 1 1/2 cups of vegetables at home most days?
Whole grains
eat 1 serving of whole grains at home once a week?
eat 1 serving of whole grains at home most days?
eat 6 servings of whole grains at home once a week?
eat 6 servings of whole grains at home most days?
Milk
drink 1 cup of milk at home once a week?*
drink 1 cup of milk at home most days?
drink 2 cups of low-fat milk at home once a week?
drink 2 cups of low-fat milk at home most days?
Pretest (%)
Not
Sure
Follow-up (%)
Sure
Not
Sure
Sure
2.6
16.7
10.3
33.8
97.4
83.3
89.7
66.2
14.1
42.3
21.8
58.4
85.9
57.7
78.2
41.6
19.5
39.0
36.4
70.1
80.5
61.0
63.6
29.9
6.5
35.0
37.7
70.1
93.5
64.9
62.3
29.9
1.3
20.8
33.8
72.7
98.7
79.2
66.2
27.3
6.5
31.2
42.9
72.7
93.5
68.8
57.1
27.3
11.7
37.7
27.3
53.3
88.3
62.3
72.7
46.7
27.3
45.4
40.3
58.4
72.7
55.6
59.7
41.6
This research has demonstrated that a hands-on or experiential learning food preparation course targeting freshmen from various
backgrounds in a higher education institution resulted in changes in food preparation skills that may have influenced positive health
outcomes. No previous study to date has examined the effectiveness of a first-year college seminar in changing food preparation skills and
dietary behaviors of young adults. Institutions of higher education should provide experiential learning opportunities to improve food
preparation skills and hence dietary habits of young adults by developing and implementing programs such as first-year seminars focusing on
hands-on food preparation basics and techniques.
Students’ Comments related to Iron Chef Bully Experience
“The class opened my eyes to many new recipes and how easy it is to complete recipes I thought previously were complicated.”
“A very fun class that helps you either learn to cook or fine-tune your current cooking skills.”
“This was an amazing course that fueled my desire to want to cook more often and try new foods.”
“I really enjoyed this class. I got to meet people and really enjoyed the hands-on experience. It was so much fun and easy.”
“It was a fun class to ease me into college freshman year.”
This was one of my favorite classes I took at MSU!”
This project was funded partially by the Department of Food Science, Nutrition and Health Promotion and
Mississippi State University Center for Teaching and Learning Center through the Office of the Provost and Executive Vice President.
For additional information, contact Sylvia Byrd at [email protected]