Research underscores the vital role of cooking and food preparation skills in promoting health and nutrition. Yet home cooking is declining and rarely taught in schools. A longitudinal study reveals that building these skills as a young adult delivers enduring benefits for diet and well-being.
This analysis draws from a long-term study of teens and young adults. In 2002-2003, participants aged 18-23 rated their cooking skill adequacy. Follow-up data from 2015-2016 assessed dietary outcomes at ages 30-35, covering frequency of vegetable-inclusive meals, family meals, and fast food consumption.
By ages 18-23, most rated their skills adequate, with about a quarter calling them very adequate—unchanged by gender, race/ethnicity, education, or age. Stronger perceived skills forecasted better nutrition later: more frequent vegetable meals, reduced fast food intake, more family meals, and fewer preparation barriers.
