When Kids Learn to Cook: Findings from the Illinois Junior Chefs Effectiveness Trial

Abstract

Assess the effectiveness of the Illinois Junior Chefs (IJC) program in generating positive changes in participants’ dietary attitudes and behaviors. SNAP-Ed eligible youth (n=1161) aged 8-14 (average age=9.6). Recent evidence indicates that the majority of children in America do not meet federal nutrition guidelines. Research indicates that participation in cooking is associated with healthier dietary intake in children and adolescents, therefore experts advocate for increased hands-on culinary education for this age group. IJC is a statewide cooking and nutrition education program implemented in summer 2016 by the University of Illinois Office of Extension and Outreach. Over the course of five 2-hour lessons, youth participated in hands-on culinary skill building activities, nutrition education, recipe preparation, and healthy food tastings. Lessons took place in varied community settings, examples include summer camps, libraries, churches, community centers, and Extension offices. Analyses of pre- and post-intervention surveys using paired t-tests indicated that participants experienced significant pre- to post-intervention changes in cooking self-efficacy (t(1153)=18.85, p<.001), fruit and vegetable preferences (t(1132)=4.48, p<.001), cooking attitudes (t(1125)=9.77, p<.001), cooking behaviors (t(1099)=3.79, p<.001), and self-efficacy for selecting and eating healthy foods (t(1091)=7.71, p<.001). Researchers also observed classes at a subset of sites and interviewed nutrition educators to assess fidelity, facilitators and barriers to program implementation, and gain insights for future curriculum modifications. The IJC program resulted in significant improvements in participants’ dietary attitudes and behaviors. These program effects could result in positive long-term impacts on participants’ dietary health, and contribute to the evidence base supporting the efficacy of the IJC program.