Table 3.
Self-reported cooking skills comparison between the program’s beginning and follow-up questionnaires.
| Self-Reported Cooking Skills (n = 540, p < 0.0001) | |||||
|---|---|---|---|---|---|
|
Follow-Up
n (%) * |
|||||
| Can cook almost anything | Can cook a wide variety of meals | Can cook basic food (e.g., meat and three vegetables) | Can only do basic heating/cannot or does not cook | ||
|
Beginning-of-program
n (%) * |
Can cook almost anything | 85 (64.4%) | 39 (29.5%) | 8 (6.1%) | 0 |
| Can cook a wide variety of meals | 41 (16.9%) | 182 (75.2%) | 14 (5.8%) | 5 (2.1%) | |
| Can cook basic meat and three vegetables | 3 (2.2%) | 59 (43.7%) | 68 (50.4%) | 5 (3.7%) | |
| Can only do basic heating/cannot or does not cook | 3 (9.7%) | 6 (19.4%) | 14 (45.2%) | 8 (25.8%) | |
* Percentages refer to the specific beginning-of-program population.