Online Program

276007
Youth chef academy: Results from a cooking and nutrition literacy program for middle-school students piloted in an urban, public school system


Monday, November 4, 2013

Amy E. Harley, PhD, MPH, RD, Joseph J. Zilber School of Public Health, University of Wisconsin-Milwaukee, Milwaukee, WI
Melissa Lemke, M.A., Center for Urban Population Health, University of Wisconsin School of Medicine and Public Health, Milwaukee, WI
Lisa Kingery, MS, RD, FoodRight, Milwaukee, WI
Introduction: Overwhelming evidence links healthy diet with reduced risk for chronic disease, yet many adolescents have unhealthy diets, especially low-income minority youth. Research suggests that nutrition education that includes experiential cooking lessons positively affects diet. The purpose of this study was to pilot a hands-on nutrition/cooking curriculum for adolescents, Youth Chef Academy (YCA), in a large, urban public school system.

Methods: Four intervention and four control classrooms were matched on grade (6th/7th), free/reduced lunch participation, mobility rate, and racial/ethnic composition (n=264). Data collection included student surveys and cooking skills assessments. Primary outcomes included fruit, vegetable and whole grain consumption; food preferences; and cooking skills. Secondary outcomes included self-efficacy for cooking and eating healthy, readiness to change, and classroom engagement.

Results: On average, our school sample had 78% free/reduced lunch participation and 71% minority students. We will present findings on the primary and secondary study outcomes. Preliminary analyses show trends for increased preference for and readiness to consume fruits and vegetables, increased classroom engagement, and improved cooking skills. Process data indicated YCA was valued by students, parents, and teachers. We will also present lessons learned from partnering with a large, urban public school system to deliver a hands-on nutrition/cooking curriculum during the school day.

Discussion: Healthy eating habits in adolescents could track into a lifetime of good nutrition and reduced chronic disease risk. By promoting practical cooking abilities and nutrition literacy through experiential learning in the traditional classroom, YCA represents an innovative approach to improving the diets of high-risk youth.

Learning Areas:

Conduct evaluation related to programs, research, and other areas of practice
Diversity and culture
Implementation of health education strategies, interventions and programs
Planning of health education strategies, interventions, and programs
Social and behavioral sciences

Learning Objectives:
Describe key elements of Youth Chef Academy (YCA), a hands-on cooking and nutrition literacy program for middle-school age children. Discuss the effectiveness of YCA for changes in consumption, food preferences, cooking skills, self-efficacy for cooking and eating healthy, and classroom engagement. Identify challenges and their potential solutions for partnering with a large, urban public school system to deliver a hands-on nutrition/cooking curriculum during the school day.

Keyword(s): School-Based Programs, Food and Nutrition

Presenting author's disclosure statement:

Qualified on the content I am responsible for because: Dr. Harley's research is focused on reducing disparities in chronic disease prevalence through participation in healthy lifestyle behaviors including healthy eating. She is particularly interested in addressing behaviors’ socio-cultural context and utilizing asset-based methodologies. Dr. Harley has developed a foundation of experience studying health disparities among urban residents. Dr. Harley teaches at the University of Wisconsin–Milwaukee. She completed her doctoral training at Ohio State University and fellowship at the Harvard School of Public Health.
Any relevant financial relationships? No

I agree to comply with the American Public Health Association Conflict of Interest and Commercial Support Guidelines, and to disclose to the participants any off-label or experimental uses of a commercial product or service discussed in my presentation.

Back to: 3189.0: Nutrition and Children