{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,2,17]],"date-time":"2026-02-17T10:17:29Z","timestamp":1771323449644,"version":"3.50.1"},"reference-count":45,"publisher":"MDPI AG","issue":"4","license":[{"start":{"date-parts":[[2026,2,17]],"date-time":"2026-02-17T00:00:00Z","timestamp":1771286400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100003725","name":"National Research Foundation of Korea","doi-asserted-by":"publisher","award":["NRF-2019R1G1A110048811"],"award-info":[{"award-number":["NRF-2019R1G1A110048811"]}],"id":[{"id":"10.13039\/501100003725","id-type":"DOI","asserted-by":"publisher"}]},{"name":"Soonchunhyang University Research Fund"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Nutrients"],"abstract":"<jats:p>Background\/Objectives: This study aimed to examine levels of food agency and intentions to improve cooking skills among Korean young adults in their 20s, and to identify demographic differences and underlying motivators. Subjects\/Methods: An online survey was administered from February 18 to 25, 2021, targeting Korean adults aged 20\u201329 years (n = 1102; 579 men, 523 women). Food agency was assessed using the Cooking and Food Provisioning Action Scale (CAFPAS), comprising three subscales: self-efficacy (13 items), attitude (10 items), and structure (5 items). Participants also reported their intentions to improve cooking skills and the motivators behind those intentions. Reliability of multi-item measures was confirmed using Cronbach\u2019s alpha. Descriptive statistics were calculated for all study variables. Demographic differences in food agency and intentions were analyzed using independent t-tests and one-way ANOVA. Open-ended responses were analyzed using qualitative content analysis to explore key motivators. Statistical analyses were performed using SPSS Statistics 28.0 (\u03b1 = 0.05). Results: Food agency scores were significantly lower among university graduates, employed individuals, and those from lower-income households. Single-person households reported significantly higher self-efficacy and attitude scores, while structure scores were significantly lower in this group. Lower structure scores were also observed among women; university graduates or individuals with higher levels of education; employed respondents; and those belonging to the low-income group. Intentions to improve cooking skills were significantly higher among women and single-person households. Qualitative analysis identified media influence and the demands of independent living as primary motivational drivers. Conclusions: These findings highlight the need for targeted interventions to enhance structural capacity for food agency, particularly among women, employed individuals, those with higher education, and people in the low-income range. Efforts should focus on leveraging media influence and supporting individuals adapting to independent living to promote cooking skill development.<\/jats:p>","DOI":"10.3390\/nu18040656","type":"journal-article","created":{"date-parts":[[2026,2,17]],"date-time":"2026-02-17T09:22:46Z","timestamp":1771320166000},"page":"656","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Food Agency and Intentions to Improve Cooking Skills Among Korean Young Adults: Demographic Differences and Motivators"],"prefix":"10.3390","volume":"18","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-6645-1790","authenticated-orcid":false,"given":"So-Young","family":"Kim","sequence":"first","affiliation":[{"name":"Department of Food Science and Nutrition, Soonchunhyang University, Asan 31538, Chungcheongnam-do, Republic of Korea"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Ji Yu","family":"Choi","sequence":"additional","affiliation":[{"name":"Department of Food and Nutrition, Pai Chai University, Daejeon 35345, Chungcheongnam-do, Republic of Korea"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0009-0000-3428-5233","authenticated-orcid":false,"given":"Min Hyun","family":"Maeng","sequence":"additional","affiliation":[{"name":"Department of Consumer Behavior and Family Economics, University of Wisconsin, Madison, WI 53706, USA"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"1968","published-online":{"date-parts":[[2026,2,17]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"590","DOI":"10.1108\/00070709910288289","article-title":"The state of cooking in England: The relationship of cooking skills to food choice","volume":"101","author":"Caraher","year":"1999","journal-title":"Br. 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