Universities
Conditions
Interventions
Randomized controlled intervention with six months of follow-up aiming the development of culinary skills and healthy eating with university students from a public university in Brazil. Intervention g
Behavioural
Sponsors
Centro de Ciências da Saúde da Universidade Federal de Santa Catarina
Centro de Ciências da Saúde da Universidade Federal de Santa Catarina
Eligibility
Age
16 Years to 60 Years
Inclusion criteria
Inclusion criteria: Being 16 years old or older; being study in the first year of higher education; not living with parents; having a kitchen with basic equipment and utensils available (stove or microwave oven, fridge, cutlery, and pans) to prepare their food; having availability in participating in the cooking classes; signing the Consent Form.
Exclusion criteria
Exclusion criteria: Being study in the distance learning course or postgraduate courses.
Design outcomes
Primary
| Measure | Time frame |
|---|---|
| Mean difference of at least 0.5 point in the cooking skills, verified through the scales of: 1) accessibility and availability of fruits and vegetables; 2) cooking attitudes; 3) cooking behaviors at home; 4) cooking behaviors away from home; 5) produce consumption self-efficacy; 6) self-efficacy for using basic cooking techniques; 7) self-efficacy for using fruits, vegetables, and seasonings; and 8) knowledge of cooking terms and techniques. These outcomes will be assessed at baseline, immediately after intervention, and six months after intervention by means of the application of Cross-cultural adaptation of a Cooking Skills and Healthy Eating Questionnaire for Brazil. | — |
Secondary
| Measure | Time frame |
|---|---|
| Secondary outcomes are not expected. | — |
Countries
Brazil
Contacts
Public ContactGreyce Bernardo
Universidade Federal de Santa Catarina
Outcome results
None listed