The Effect Of Nutritional Education On Food Preparatıon and Cookıng Methods

Abstract

This study has been planned to determine the effect of nutritional education on food preparation and cooking methods. For that reason, the samples chosen consisted of 65 married university graduate women, 34 of vvhom had nutritional education and 31 did not. Results of the survey indicate that nutritional education affects preparational methods of vegetable, rice, macaroni and legumes; furthermore, it has been seen that nutritional education affects the time of adding sugar while cooking sweet pudding made with milk, rice and flour (p < 0.05).