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.