Habilidades culinárias e seu impacto na saúde de estudantes universitários: uma revisão narrativa

Abstract

Culinary skills (CS) can be characterized by the confidence, attitude, and practical knowledge required to plan, prepare, and carry out cooking tasks. These skills are associated with a higher frequency of home-cooked meals, which improves diet quality by increasing the consumption of fresh foods and reducing the intake of ultra-processed products. University students often adopt inadequate eating habits, yet the potential impact of CS on their health remains underexplored. Objective: To investigate the relationship between CS and health in university students through a narrative literature review. Methodology: Searches were conducted in Web of Science, Scopus, Embase, and PubMed using the descriptors “cooking skills,” “culinary skills,” “food skills,” “food preparation,” “university students,” “undergraduates,” “college students,” “health,” and “diseases” connected with the Boolean operators AND and OR. Open-access articles published from 2018 to 2024 that addressed CS and student health status were included. Results: A total of 168 articles were retrieved for title and abstract screening, of which 12 met the inclusion criteria. Higher CS levels were associated with a lower prevalence of overweight and obesity, greater food autonomy, and better diet quality. Educational interventions aimed at developing these skills proved effective in promoting healthier eating patterns, boosting self-efficacy, and enhancing technical knowledge of food preparation. However, barriers such as lack of time, limited resources, and inadequate infrastructure remain significant challenges. Conclusion: CS are essential for improving dietary patterns and promoting health among university students. Investing in the enhancement of these competencies is crucial to encourage more mindful, healthy, and sustainable food choices, thereby aligning with global public-health goals to reduce diet-related diseases