Effects of video technology on cooking self-efficacy of college students

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.