Comparative Analysis of Food Literacy Levels Based on Gender Among Culinary Vocational High School Students
Saffana Erina Paramitha, Cica Yulia, Nia Lestari

Culinary Education Study Program, Faculty of Technical and Industrial Education, Universitas Pendidikan Indonesia.

Abstract

Food literacy is an essential competence that encompasses the ability to understand, evaluate, and apply knowledge related to food management, selection, preparation, and the consumption of healthy and sustainable diets. Food literacy levels are influenced by multiple factors, one of which is gender, often shaping differences in: (1) nutritional knowledge- (2) dietary preferences- and (3) eating behaviors. This study aims to analyze differences in food literacy levels between male and female students in culinary majors at vocational high schools. A quantitative approach with a cross-sectional design was employed, using a questionnaire that had been tested for validity and reliability. Data analysis was conducted using the Chi-Square test to examine the relationship between gender and food literacy levels. Preliminary findings revealed variations in food literacy, with 38 students classified in the low-literacy category and 36 students in the high-literacy category. These differences highlight gender-related variations in lifestyle, access to information, and dietary practices. The study underscores that food literacy among culinary students remains uneven, indicating the need for more targeted nutrition education strategies aligned with gender-specific needs. The findings contribute to advancing food literacy research in vocational education and provide a basis for developing nutrition and food education programs that promote healthier eating patterns, reduce gender-based disparities, and strengthen food security in the school environment.

Keywords: Chi-Square, culinary students, cross-sectional, food literacy, gender, vocational education.

Topic: Education for sustainable development