Causes of poor cooking skills of TVL students

Group 5

XII-Joseph

Baisa, Bernadeth

Cajeda, Monique

Francisco, Monica

Oca, Myra Christine

Vigilia, Jerrylyn

Ardena, Patrick

Belen, Patrick

Gagaboan, Angelo

Hallig, Simon

Iquiran, Ricardo

Landero, Nikko Brylle

Mañalac, Jayvee

Marcaida, Mark
 Introduction

Cooking skills is a person’s ability in cooking. Having a poor cooking skills could
impact our health and we can’t prepare a food for ourselves and if there is a time that
you are alone in your house and you are already hungry and no one will going to
prepare a food for you because you can’t cook or you don’t have an ability to cook.

Cooking skills may help people to meet nutrition guidelines in their daily nutrition
supply. They allow people to make healthier food choices. It is, therefore, important to
teach children and teenagers how to cook and to encourage them to develop their
cooking skills. (Hartmann et al., 2013)

The aim of this study is to know what are the causes of having a poor cooking skills of
TVL students. Some students in TVL choose their strand and even if they don’t like it
and they doesn’t have ability in cooking so this study is to know why some student in tvl
is having poor cooking skills.

This study is important for the students in tvl because especially to those who wants to
know why they are poor in cooking skills and to those want to improve their ability or
skills in cooking.

Argument

This study is to prove that the person who has a poor cooking skills should learn how
to cook. Because its for the sake for their health and for them to know how to used
properly the any kind of kitchen tools and equipment. And it will help you to learn life
skills like eating healthy, budgeting your money, and cleaning the kitchen properly and it
also for you to cook your favorite food without any help from others.

We should considered that cooking skills is an art because just like other activities it
also requires skill and expertise. And it is also the key to have a healthy diet.
 Variables

The dependent is how wide their knowledge about cooking because some students
has a liitle knowledge about cooking but still poor ability in some cooking skills.

The independent when the knowledge and the skills of the students is improving if they
will going study more about cooking.

The control is the laziness of the students because if he/she didn't patiently learn
about cooking the knowledge of him/ her is still poor because of not studying more
about cooking.

Past related studies

Goals of the research

 the goal is studies is to overcome the cooking skills. because we need to improve
your cooking skills and nutrition knowledge to fight poor cooking skills and the goal of
studies to motivate the student who has a poor cooking skills

Past related studies

Statement of the problem

1. What is the importance of cooking skills?

2. what are the causes of poor cooking skills?

3. How the tvl students vcn improve their skills in cooking?

Theoretical framework

Domestic cooking and food skills: A review

Laura McGowan, Martin Caraher, Monique Raats, Fiona Lavelle, Lynsey

Hollywood, Dawn McDowell, show all

Domestic cooking skills (CS) and food skills (FS) encompass multiple components, yet
there is a lack of consensus on their constituent parts, inter-relatedness, or
measurement, leading to limited empirical support for their role in influencing dietary
quality. This review assessed the measurement of CS and FS in adults (>16 years);
critically examining study designs, psychometric properties of measures, theoretical
basis, and associations of CS/FS with diet. Electronic databases (PsychInfo), published
reports, and systematic reviews on cooking and home food preparation interventions
provided 834 articles of which 26 met the inclusion criteria. Multiple CS/FS measures
were identified across three study designs—qualitative, cross-sectional, and dietary
interventions—conducted from 1998 to 2013. Most measures were not theory-based,
limited psychometric data were available, with little consistency of items or scales used
for CS/FS measurements. Some positive associations between CS/FS and fruit and
vegetables intake were reported, though lasting dietary changes were uncommon. The
role of psycho-social (e.g., gender, attitudes) and external factors (e.g., food availability)
on CS/FS is discussed. A conceptual framework of CS/FS components is presented for
future measurement facilitation, which highlights the role for CS/FS on food-related
behavior and dietary quality. This will aid future dietary intervention design.
 Conceptual framework

Input Process output

> TVL students > survey >factors of poor

cooking skills