“We should at least have basic survival skills, right?”: young males support mandatory food skills education

Abstract

Purpose

This study explored young males' suggestions for food skills education in three domains: food selection and planning, food preparation and food safety and storage. It also solicited young males' perspectives on mandatory food skills education.

Design/methodology/approach

This descriptive qualitative study employed a semi-structured interview guide. A one-page list of food skills was provided to each participant to form a consistent basis for the interviews. Data were analyzed using the constant comparative method.

Findings

Forty-four young men aged 17 to 35 participated in the study. Thirty-seven supported mandatory education for food skills. Gender stereotypes around food skills were identified as a barrier to young males enrolling in elective food skills courses. When asked how food skills should be taught, the two main strategies mentioned were “online” and “hands-on.” Most participants identified skills in the food preparation domain as essential to include in the curriculum, although some recognized the importance of incorporating skills from all three domains.

Practical implications

Understanding important characteristics of effective food skills education for young males may increase their participation in school, virtual and community-based food skills education. Curricular content should consider young males' interests and baseline competencies and emphasize practical hands-on skills. Mandatory food skills education in secondary schools for all genders represents a comprehensive solution.

Originality/value

This study is among the first to report young males' opinions on crucial components of, and methods for, effective food skills education for this population.

Citation

Zhang, L.Y., Simonds, K. and Matthews, J. (2021), "“We should at least have basic survival skills, right?”: young males support mandatory food skills education", Health Education, Vol. 121 No. 6, pp. 541-553. https://doi.org/10.1108/HE-06-2021-0098