P70 Hands-On Culinary Education Program for Youth Improves Cooking Skills, Attitudes, Self-Efficacy, Behaviors, and Food Preferences

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Objective

Evaluate the impact of a revised version of the Illinois Junior Chefs (IJC) program using pre- and post-intervention surveys and observational assessments of hands-on cooking skills.

Use of Theory or Research

To date, evaluations of nutrition education and cooking programs in youth have been limited to self-reported assessments of cooking skills. Along with using an established IJC survey, this study developed a novel observational protocol to assess hands-on cooking skills in youth.

Target Audience

Supplemental Nutrition Assistance Program - Education (SNAP-Ed) eligible youth (n = 591) aged 8-13.

Program Description

IJC is a hands-on culinary and nutrition education program implemented by the University of Illinois Office of Extension and Outreach. IJC is taught over five 2-hour lessons which include nutrition education, culinary skill building activities, recipe preparation, and food tastings.

Evaluation Methods

Pre- and post-intervention evaluations assessed hands-on cooking skills (observational assessment, n = 37) and psychosocial predictors of dietary behaviors (IJC survey, n = 591).

Results

Analyses of surveys indicated participants experienced significant improvements pre- to post-intervention in cooking self-efficacy (t(590) = 18.63, P < .001), cooking attitudes (t(590) = 7.12, P < .001), fruit and vegetable preferences (t(590) = 5.81, P < .001), and cooking behaviors (t(590) = 3.38, P = .001). Pre- to post-intervention analyses of observational data indicated participants experienced significant improvements in their ability to use a peeler (t(36) = 5.11, P < .001), use a grater (t(36) = 5.62, P < .001), beat (t(36) = 5.05, P < .001) and fold (t(36) = 6.67, P < .001) ingredients, measure water (t(36) = 2.47, P = .018), sugar (t(36) = 4.02, P < .001), and flour (t(36) = 7.07, P < .001), and crack eggs (t(36) = 2.70, P = .010).

Conclusions

IJC participants experienced significant improvements in cooking self-efficacy, attitudes, behaviors, and food preferences. The observational assessment was established as a feasible data collection method which demonstrated significant improvements in youth participants’ cooking skills.

Funding

SNAP-Ed, USDA, EFNEP, 4-H Foundation.

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