Abstract
The rate at which Americans eat non-nutritious meals away from home is rising; currently, scratch dinners account for only one third of evening meals. 1 Sloan A.E. What, when, and where America eats. Food Technol. 2006; 60: 19-27 Google Scholar This is a troubling situation because skills of scratch cooking are being lost across all generations as national obesity rates are soaring. In northwest North Carolina, the American Culinary Federation Chef and Child Foundation Program (C&C) combined the expertise of professional chefs and nutritionists to teach children nutrition concepts and basic cooking skills. Kitchen facilities, recipe contributions, and operational logistics were provided by NC Cooperative Extension Service, making this a 3-way educational partnership. The basic message delivered to the 8- to 12-year-olds was that healthful eating begins in the home kitchen with nutritious ingredients, food preparation skills, creativity, and fun.
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