Experiential Cooking Classes for Underserved Audiences Empowers Families With Skills to Make Healthy and Affordable Meals

Abstract

ObjectiveThe objective of University of Missouri Extension's experiential cooking classes is to improve the diet quality of low-income underserved audiences through increased consumption of home-prepared meals with culinary skill based nutrition education providing instruction and basic skill building for preparing low-cost healthy meals.Target AudienceThe target audience for the program was limited resource adults and families, who experience a disproportionate burden of preventable disease.Theory, Prior Research, RationaleThe theoretical framework for this program is based upon the Social Cognitive/Social Learning Theory which is rooted in the belief that people learn from observation, goal setting, task breakdown, and skill development. The curriculum uses the Dietary Guidelines and MyPlate as the foundation for basic nutrition.Description of Program InterventionThe program includes experiential skill acquisition through hands-on cooking classes, which includes meal preparation, grocery shopping, food budgeting, and nutrition. Participants receive low-cost recipes and free groceries after each class to replicate the recipes at home.EvaluationPost program evaluation results at the end of the six- week program indicated increased skills and confidence in participant's ability to plan and prepare healthy meals. A survey of 150 participants indicated improvement in cooking skills, increase in vegetable and fruit consumption, increase in whole grains, lean meat, chicken or fish consumption, and increase in the number of people who reported making meals that include at least 3 food groups.Conclusions and ImplicationsExperiential cooking programs were an effective method of empowering low-income families with knowledge and skills to prepare healthy and affordable meals.FundingSupplemental Nutrition Assistance Program - EducationAdditional FundingShare Our Strength ObjectiveThe objective of University of Missouri Extension's experiential cooking classes is to improve the diet quality of low-income underserved audiences through increased consumption of home-prepared meals with culinary skill based nutrition education providing instruction and basic skill building for preparing low-cost healthy meals. The objective of University of Missouri Extension's experiential cooking classes is to improve the diet quality of low-income underserved audiences through increased consumption of home-prepared meals with culinary skill based nutrition education providing instruction and basic skill building for preparing low-cost healthy meals. Target AudienceThe target audience for the program was limited resource adults and families, who experience a disproportionate burden of preventable disease. The target audience for the program was limited resource adults and families, who experience a disproportionate burden of preventable disease. Theory, Prior Research, RationaleThe theoretical framework for this program is based upon the Social Cognitive/Social Learning Theory which is rooted in the belief that people learn from observation, goal setting, task breakdown, and skill development. The curriculum uses the Dietary Guidelines and MyPlate as the foundation for basic nutrition. The theoretical framework for this program is based upon the Social Cognitive/Social Learning Theory which is rooted in the belief that people learn from observation, goal setting, task breakdown, and skill development. The curriculum uses the Dietary Guidelines and MyPlate as the foundation for basic nutrition. Description of Program InterventionThe program includes experiential skill acquisition through hands-on cooking classes, which includes meal preparation, grocery shopping, food budgeting, and nutrition. Participants receive low-cost recipes and free groceries after each class to replicate the recipes at home. The program includes experiential skill acquisition through hands-on cooking classes, which includes meal preparation, grocery shopping, food budgeting, and nutrition. Participants receive low-cost recipes and free groceries after each class to replicate the recipes at home. EvaluationPost program evaluation results at the end of the six- week program indicated increased skills and confidence in participant's ability to plan and prepare healthy meals. A survey of 150 participants indicated improvement in cooking skills, increase in vegetable and fruit consumption, increase in whole grains, lean meat, chicken or fish consumption, and increase in the number of people who reported making meals that include at least 3 food groups. Post program evaluation results at the end of the six- week program indicated increased skills and confidence in participant's ability to plan and prepare healthy meals. A survey of 150 participants indicated improvement in cooking skills, increase in vegetable and fruit consumption, increase in whole grains, lean meat, chicken or fish consumption, and increase in the number of people who reported making meals that include at least 3 food groups. Conclusions and ImplicationsExperiential cooking programs were an effective method of empowering low-income families with knowledge and skills to prepare healthy and affordable meals. Experiential cooking programs were an effective method of empowering low-income families with knowledge and skills to prepare healthy and affordable meals.