College Student Perceptions of a Pilot Cooking and Nutrition Education Workshop Through the Lens of the Social Cognitive Theory: A Qualitative Study

Abstract

This study qualitatively examined college students' perceptions of a pilot cooking and nutrition workshop, College Cooking Connection (CCC), through the Social Cognitive Theory (SCT) framework. Undergraduate students who attended at least one CCC workshop (N = 29) were invited to a 30 min virtual focus group. A trained moderator guided the discussion to gather perceptions of the program. Themes were identified using thematic analysis with a directive and deductive approach based on SCT. Focus groups revealed eight major themes across the SCT. Cognitive themes included: (1) improved nutrition literacy, (2) understanding the nutrition-mental health connection, and (3) increased awareness of campus resources. Behavioral themes included: (4) improved life skills such as kitchen safety, budgeting, and grocery shopping, (5) enhanced cooking self-efficacy through hands-on learning, and (6) recognition of behavioral barriers to nutrition. Environmental themes included: (7) enjoyment of social interaction and community connection, and (8) acknowledgment of environmental barriers to nutrition. Findings highlight the value of cooking and nutrition education programs like CCC in enhancing cognitive, behavioral, and environmental factors that influence health in college students. Health programming on campuses can equip students with the knowledge and skills to sustain healthy habits long-term.