Assessing the Food Knowledge of College Students

A sample of 215 undergraduate students enrolled in two classes—an introductory food class and a textile class—at the University of Nebraska-Lincoln, participated in a research study to examine food knowledge. All students participating in the study completed a questionnaire that addressed their attitudes about cooking. Analysis of data found no significant difference between students enrolled in an introductory foods class and those enrolled in the textile class. Food is a valuable tool for teaching nutrition information to clientele. For students planning to enter the dietetic field, understanding food is essential.