Changes in Student-Athletes' Self-Efficacy for Making Healthful Food Choices and Food Preparations Following a Cooking Education Intervention

Document Type

Article

Journal/Book Title/Conference

Journal of Nutrition Education and Behavior

Volume

50

Issue

10

Publisher

Elsevier Inc.

Publication Date

11-15-2017

First Page

1056

Last Page

1058

Abstract

Collegiate athletes may practice poor eating habits because of demanding schedules, low nutrition knowledge, and limited cooking skills. Many universities provide athletes with career and life skills development as well as academic support services but do not provide credible nutrition and cooking education. Social Cognitive Theory (SCT) postulates that behavioral skills and self-efficacy are significant determinants of behavior, both of which can be improved through observation of role models and active mastery experiences. Increases in knowledge and self-efficacy of targeted skills were reported after SCT-based cooking and nutrition interventions. The purpose of this SCT-based cooking program was to teach Division I student-athletes to cook and increase their self-efficacy for making healthful food choices and preparing food.

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