Barriers Student Face When Cooking in the Dorms
Document Type
Oral Presentation
Campus where you would like to present
SURC 201
Start Date
16-5-2013
End Date
16-5-2013
Abstract
In the fall, HED 330 Health Assessment class decided to do a survey on campus food and its sustainability. The students were broken up into groups and the group that I was in decided to do cooking in the dorm rooms. We wanted to look at whether students were using the kitchen provided in their dorm, and the possible barriers to using the kitchen. This was important because students lead healthier lifestyles when they can cook their own food. We used Qualtrix to send out the survey and we used chi square and t-tests to analyze our results. We found that nearly half the students living in the dorms thought it was important to cook meals at home. A common barrier that my group noticed was inadequate cooking space. Additionally we found that a lack of cooking utensils and buying fresh foods were more barriers to consider. We came to the conclusion that students are open to cooking in the dorms if they have adequate space and the proper utensils provided to them. This is important to know because cooking food is typically healthier than eating out.
Recommended Citation
Shepler, Catherine, "Barriers Student Face When Cooking in the Dorms " (2013). Symposium Of University Research and Creative Expression (SOURCE). 116.
https://digitalcommons.cwu.edu/source/2013/oralpresentations/116
Additional Mentoring Department
Physical Education, School and Public Health
Barriers Student Face When Cooking in the Dorms
SURC 201
In the fall, HED 330 Health Assessment class decided to do a survey on campus food and its sustainability. The students were broken up into groups and the group that I was in decided to do cooking in the dorm rooms. We wanted to look at whether students were using the kitchen provided in their dorm, and the possible barriers to using the kitchen. This was important because students lead healthier lifestyles when they can cook their own food. We used Qualtrix to send out the survey and we used chi square and t-tests to analyze our results. We found that nearly half the students living in the dorms thought it was important to cook meals at home. A common barrier that my group noticed was inadequate cooking space. Additionally we found that a lack of cooking utensils and buying fresh foods were more barriers to consider. We came to the conclusion that students are open to cooking in the dorms if they have adequate space and the proper utensils provided to them. This is important to know because cooking food is typically healthier than eating out.
Faculty Mentor(s)
Rebecca Pearson