Date of Completion


Document Type

Research Project

Degree Name

Grade 12


cooking literacy, diet preferences, eating habits


Cooking literacy helps improve knowledge of food contents and their nutritional value, and diet preferences and eating habits are closely related to nutrition intake. This study hence aimed to link the three variables and correlate cooking literacy to diet preferences and eating habits. Following a quantitative correlational research design, the study applied the Theory of Planned Behavior from Adjzen (1991) as its theoretical framework. For the study's data collection, 488 senior high school students answered adopted and adapted questionnaires through an online survey. After processing the data collected, the respondents were grouped according to their cooking literacy profile, where it was discovered that 403 or 82.6% of the respondents were cooking literate; and 85 or 17.4% were non-cooking literate. Utilizing the Mann-Whitney U Test, it was determined that a difference exists between the cooking literate and non-cooking literate respondents in terms of their Eating Habits and Diet Preferences; and through the Chi-Squared test, it was discovered that a significant relationship exists between the eating habits and diet preferences of the respondents and their cooking literacy profiles. Overall, it was concluded that a significant relationship can be observed between cooking literacy, eating habits, and diet preferences. To further deepen understanding in this field, the inclusion of other factors in the data collection such as age, sex, and economic status, is recommended by the researchers.

First Advisor

Ramgie M. Bartolata