Prior cooking experience of 4th graders drives fruit and vegetable preferences and cooking attitudes and self‐efficacy

Abstract

ObjectiveExamine link between cooking/food prep experience (CKG) and gender on 4th‐grade self‐efficacy (SE), attitudes (AT) toward cooking, and fruit and vegetable preferences (FP, VP).MethodTested survey with 4 scales administered in 22 classrooms in 8 schools. Scores possible: 8–40 (SE), 6–30 (AT), 7–35 (FP), 11–55 (VP).ResultsScores, not different among schools, were completed by 409 students (47% boys; 76% white). Mean scores differed significantly by gender (boys, girls respectively) for SE (33.3 ± 5.8 vs 35.7 ± 4.1); AT (25.0 ± 3.9 vs 27.4 ± 2.4) and FP (28.7 ± 5.2 vs 29.7 ± 4.6). VP was similar between genders (35.0 ± 8.6 vs 35.9 ± 8.4). For all measures, CKG was associated with higher scores (P < .003). Proportion reporting prior CKG was 3:1 girls. Those reporting none were 3:1 boys. Controlling for gender revealed all scores continued significantly higher for CKG students. Also, SE and AT gender and CKG interactions were significant. CKG Boys scored 3.5 to 4.2 AT points higher; this difference was < 2.5 for girls. Difference in SE scores of those with and without participation in family food prep was 6.5 for boys and 3.7 for girls.ConclusionSE, AT, FP and VP were greater in 4th graders who cook, with some gender influence for SE and AT. Inclusion of these factors in evaluation of school‐based cooking interventions appears valid. Funding: AFRI Grant 2012–68001‐19603 USDA NIFA Childhood Obesity Prevention Program.