ObjectiveThis analysis investigates consumers' utilization of recipes offered online.Target AudienceGeneral population and multiplier groups working with consumers.Theory, Prior Research, RationaleThe US Department of Agriculture’s food guidance system, MyPlate, advises, “When you cook at home, you can often make better choices about what and how much you eat and drink than you do when eating out.” Research by Wolfson and Bleich (2014) concluded cooking dinner frequently at home is associated with consumption of a healthier diet (n=9,569) and strategies are needed to encourage more cooking among the general population. Smith, Ng, and Popkin (2013), report few formal opportunities for adults to learn to cook.DescriptionAs it is impossible to offer hands-on cooking classes to everyone, we began offering recipes online that helped people prepare food at home. Elements of these recipes included: headnote with a mini-nutrition lesson, appetizing photo, few and inexpensive ingredients, substitutions for less common ingredients, quick preparation, and additional preparation tips.EvaluationPreliminary quantitative and qualitative indicators showed this approach was helpful to respondents. Of 195 respondents to a short online survey regarding the recipes, 87% stated “yes,” and 9% responded “maybe” they would make them. Qualitative responses included: “Great way to save money. Recipe can be made the way the 'cook' wants it to be,” “Sounds yummy and super easy,” and “always looking for quick and healthy meals.”Conclusions and ImplicationsThrough being selective in the types and formatting of recipes nutrition educators offer online, they can encourage clientele to cook healthy at home.FundingUniversity of Nebraska-Lincoln Extension. ObjectiveThis analysis investigates consumers' utilization of recipes offered online. This analysis investigates consumers' utilization of recipes offered online. Target AudienceGeneral population and multiplier groups working with consumers. General population and multiplier groups working with consumers. Theory, Prior Research, RationaleThe US Department of Agriculture’s food guidance system, MyPlate, advises, “When you cook at home, you can often make better choices about what and how much you eat and drink than you do when eating out.” Research by Wolfson and Bleich (2014) concluded cooking dinner frequently at home is associated with consumption of a healthier diet (n=9,569) and strategies are needed to encourage more cooking among the general population. Smith, Ng, and Popkin (2013), report few formal opportunities for adults to learn to cook. The US Department of Agriculture’s food guidance system, MyPlate, advises, “When you cook at home, you can often make better choices about what and how much you eat and drink than you do when eating out.” Research by Wolfson and Bleich (2014) concluded cooking dinner frequently at home is associated with consumption of a healthier diet (n=9,569) and strategies are needed to encourage more cooking among the general population. Smith, Ng, and Popkin (2013), report few formal opportunities for adults to learn to cook. DescriptionAs it is impossible to offer hands-on cooking classes to everyone, we began offering recipes online that helped people prepare food at home. Elements of these recipes included: headnote with a mini-nutrition lesson, appetizing photo, few and inexpensive ingredients, substitutions for less common ingredients, quick preparation, and additional preparation tips. As it is impossible to offer hands-on cooking classes to everyone, we began offering recipes online that helped people prepare food at home. Elements of these recipes included: headnote with a mini-nutrition lesson, appetizing photo, few and inexpensive ingredients, substitutions for less common ingredients, quick preparation, and additional preparation tips. EvaluationPreliminary quantitative and qualitative indicators showed this approach was helpful to respondents. Of 195 respondents to a short online survey regarding the recipes, 87% stated “yes,” and 9% responded “maybe” they would make them. Qualitative responses included: “Great way to save money. Recipe can be made the way the 'cook' wants it to be,” “Sounds yummy and super easy,” and “always looking for quick and healthy meals.” Preliminary quantitative and qualitative indicators showed this approach was helpful to respondents. Of 195 respondents to a short online survey regarding the recipes, 87% stated “yes,” and 9% responded “maybe” they would make them. Qualitative responses included: “Great way to save money. Recipe can be made the way the 'cook' wants it to be,” “Sounds yummy and super easy,” and “always looking for quick and healthy meals.” Conclusions and ImplicationsThrough being selective in the types and formatting of recipes nutrition educators offer online, they can encourage clientele to cook healthy at home. Through being selective in the types and formatting of recipes nutrition educators offer online, they can encourage clientele to cook healthy at home.