Cooking Training Intervention to Improve Cooking Skills and Self Efficacy in Preparing Breakfast for Kendari City Junior High School Students

The quality of adolescent breakfast is very influential on daily nutritional needs. Fast food is a favorite food for teenagers but the nutritional content is lacking. Love to eat - ready-to-eat food makes the practice of cooking decline. The purpose of this study was to improve cooking skills and self-efficacy in preparing breakfast for junior high school students in Kendari City. This study is a quasi-experimental design. The subjects in this study were 26 students of SMPN 10 Kendari, namely the intervention group who were given cooking training and nutrition education with the lecture method and 26 students of SMPN 5 Kendari were the control group who were given nutrition education through leaflets. Data were analyzed using paired t-test and independent sample t-test. The results showed that there were differences in cooking skills and self-efficacy in preparing breakfast (p<0.05) in the intervention group (p<0.05). In addition, there were also differences in self-efficacy in preparing breakfast between the intervention group and the control group (p<0.05). It was concluded that there was a positive effect of cooking training on increasing self-efficacy and cooking skills for preparing breakfast. For the school, it is better to hold extracurricular cooking activities to train students' skills in meeting daily nutritional intake.