Food preparation practices have changed dramatically in the past fifty years. This study was designed to quantify food preparation knowledge and practices of college women, to assess the reasons why they do not prepare certain foods, and to determine the frequency of eating outside the home. Distinct food preparation ability emerged (high, medium, and low) from a comprehensive list of food. The two dominant reasons for being unable to prepare basic foods were they had never been taught (knowledge barrier) and they had no interest in learning (attitude barrier). Most of the college women ate food prepared outside the home 1-3 times per week. Even though each generation does less cooking than the previous one, food choice still makes a significant contribution to health status. (Contains 1 figure and 4 tables.)