ORIGINAL ARTICLEEffect of Cooking Classes on Healthy Eating Behavior Among College StudentsBarr, Anna BS; Hanson, Andrea MS, RD; Kattelmann, Kendra PhD, RDN, LN, FANDAuthor Information Department of Health and Nutritional Sciences, South Dakota State University, Brookings (Mss Barr and Hanson and Dr Kattelmann). Ms Hanson is now at Avera McKennan Hospital, Sioux Falls, South Dakota. Correspondence: Kendra Kattelmann, PhD, RDN, LN, FAND, Department of Health and Nutritional Sciences, South Dakota State University, Box 2275A, SWG 425, Brookings, SD 57007 (firstname.lastname@example.org). This project was presented as a poster at the Society for Nutrition Education and Behavior with an abstract published. The citation for the poster abstract is Barr A, Hanson A, Kattelmann K. Effect of cooking classes on health eating behavior among college students. J Nutr Educ Behav. 2018;50:S157. The authors thank Becky Jensen and the South Dakota State University (SDSU) Community Nutrition students for the help they provided. This study was supported by the SDSU Honors College and the Grand Challenges Undergraduate Research Grant. This project was completed in conjunction with SDSU GetFRUVED, a community-based participatory research project utilizing social marketing and environmental change to promote health and fruit and vegetable intake and prevent unintended weight gain among older adolescents entering college. Funding for GetFRUVED was provided by Agriculture and Food Research Initiative grant no. 2014-67001-21851 from the USDA National Institute of Food and Agriculture. The authors have disclosed that they have no significant relationships with, or financial interest in, any commercial companies pertaining to this article. Topics in Clinical Nutrition: January/March 2020 - Volume 35 - Issue 1 - p 62–70 doi: 10.1097/TIN.0000000000000197 Buy Metrics Abstract Many college students lack the ability to choose and/or prepare healthy meals, with consequences of convenient, but unhealthy food choices. The objective of this feasibility project was to determine whether cooking classes for college students would improve knowledge and behavior to eat healthfully and practice food safety. A series of 3 cooking classes was provided to students, focusing on simple, healthy recipes with inclusion of food safety education and nutrition instruction. Pre- and posttest surveys assessed nutrition knowledge; frequency of healthy eating; confidence, ability, and cooking frequency; and food safety knowledge. The classes were effective in increasing nutrition knowledge, cooking confidence, and ability, according to posttest surveys. Copyright © 2020 Wolters Kluwer Health, Inc. All rights reserved.