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A lack of cooking skills has been tied to poor diet choices, but a study of cooking students in Spain has found that better kitchen skills don鈥檛 always translate to healthier eating.

Pablo Caballero at the University of Alicante in Spain and his colleagues surveyed 108 Spanish students aged 17 to 24 who were studying cooking and gastronomy in Santa Pola, Spain. They asked the students to answer questions about their eating habits and rated them on a scale to determine their adherence to the Mediterranean diet. This diet features fresh fruits and vegetables, seafood, nuts, olive oil and red wine, but very little red meat or sugar, and has been linked to lower rates of heart attack and longer lifespans.

Most of the students had a medium level of adherence to the Mediterranean diet, 26 per cent had a high adherence, and 14 per cent had a poor score. Though dietary recommendations advise five to 10 servings of fruit each day, only half the students ate a piece of fruit or drank fruit juice every day.

More than 60 per cent of the students did not eat vegetables twice a day, and more than a third of them said they usually go to a fast-food restaurant at least once a week.

Previous research to combat obesity among children and young adults has found that cooking classes increase fruit and vegetable intake. 鈥淥n the contrary, in our study, the catering students that have daily cooking classes showed an insufficient fruit and vegetable consumption,鈥� write the team.

They suggest that nutritional education may be necessary to change dietary choices. They found that among the degrees these students were pursuing, there were no classes dedicated to human nutrition, and less than 0.8 per cent of their lessons included general information about diet and nutrition.

The study was limited to a small number of participants and didn鈥檛 allow for follow-up as the students progressed through their programs.

It is possible that the respondents鈥� unhealthy dietary choices may be linked to their student lifestyles, and that they go on to eat more healthily in later life.