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

Abstract

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 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.