Self-efficacy in cooking and consuming fruits and vegetables among Brazilian university students: the relationship with sociodemographic characteristics

Purpose - Self-efficacy in cooking and consuming fruits and vegetables is one of the dimensions that compose cooking skills. This cross-sectional study aimed to assess the self-efficacy of Brazilian university students in cooking and consuming fruits and vegetables and examine the relationship of self-efficacy with sociodemographic and lifestyle characteristics. Design/methodology/approach - Data were collected through an online questionnaire, which was culturally adapted and validated for the studied population. Questions about self-efficacy for using basic cooking techniques (SECT), self-efficacy for using fruits, vegetables, and seasonings (SEFVS) and produce consumption self-efficacy (SEPC) were rated on a five-point Likert scale. Differences in median self-efficacy score between groups were compared using the Mann-Whitney U test or the Kruskal-Wallis test followed by the Mann-Whitney U test. Findings - 766 subjects participated in the study. The mean age was 21 +/- 5.6 years, most respondents were female (60%), reported to know how to cook (72%), and lived with parents and/or grandparents (45%). The median SECT and SEFVS scores were 3.55, and the median SEPC score was 3.33. Female students, individuals aged more than 25 years, and students who did not live with their parents or grandparents had higher (p < 0.005) self-efficacy scores. Low SECT, SEFVS and SEPC scores were associated with having less than one hour a day to cook (p = 0.023, 0.01, and 0.002, respectively) and not knowing how to cook (p < 0.001). There was no relationship of median self-efficacy scores with source of knowledge about cooking skills or parental education. Originality/value - The results of this study can guide interventions and public policies aimed at health promotion in the university setting.

Automated summary

This cross-sectional study aimed to assess the self-efficacy of Brazilian university students in cooking and consuming fruits and vegetables, and to examine the relationship of self-efficacy with sociodemographic and lifestyle characteristics. Findings showed that female students, individuals aged over 25, and students not living with parents or grandparents had higher self-efficacy scores, while lacking cooking skills and spending less than one hour a day on cooking were associated with lower self-efficacy scores.