The relationship between TV exposure to Arabic cooking programs and knowledge levels about healthy cooking among students of Al-Mansoura University

Document Type : Original Article

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Associate professor at the Educational Media Department – Faculty of Specific Education – Mansoura University

Abstract

Cooking programs are spread across Arabic TV channels and attract large numbers of female viewers. They provide various recipes enriching Arabic cuisine with lots of new ingredients that add delicious tastes and nutrition values. This study uses knowledge gap theory to understand the impact of TV cooking programs on narrowing or expanding the knowledge gap among university students about healthy cooking methods. Survey questionnaires were distributed to a sample of 400 students at Al-Mansoura University. The study revealed that learning about food decoration was the most valued impact of cooking programs followed by learning about healthy cooking methods. The study suggests that TV cooking programs need to use simple and direct language instead of complex terminology that many people might not understand. It recommends focusing on recipes with less expensive food ingredients that viewers from different socio-economic classes can afford to cook. It concludes with stressing the need to invite nutrition experts to explain healthy cooking methods and ingredients

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