This study evaluated a nutrition education program for 10 fourth-grade students that involved 6 cooking lessons on healthy eating. The goals were for students to learn cooking skills, be exposed to different foods, and eat more fruits and vegetables. A pre-and post-test assessed changes. After the program, 90% of students could use cooking skills and name a new food prepared, but only 61% could read a recipe and 12.5% ate more fruit or 37.5% ate more vegetables daily, not meeting all goals. While all objectives were not fully met, the study contributes to evidence that cooking education may positively impact children's healthy eating behaviors.

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Cooking with Kids
Nutrition, Food, and Fun
Kayla Slater, BS, Dietetic Graduate Intern
Mary Ann Dowdell, Ph.D., RD, CDN Faculty Advisor
Jennifer Bueche, Ph.D., RD, CDN Faculty Advisor
M.S.- Nutrition and Dietetics Program
Abstract
According to the CDC (2014), childhood obesity has more than doubled in the past 30 years. Previous
studies have shown that nutrition health programs involving meal preparation may be beneficial in
decreasing the rates of obesity/overweight among elementary school children. Meal preparation
involving children increases healthy eating behavior. The purpose of this study was to teach young
children about nutrition, healthy eating, and cooking to increase healthy eating behaviors. The
outcome objectives were after participating in 6 cooking lessons, (1) at least 90% of students will be
able to follow a recipe and use two cooking skills, (2) at least 90% of students will be able to name a
new food or meal they learned how to prepare, and (3) at least 90% of students will eat one more
fruit or vegetable a day. Participation involved 10 fourth graders of the afterschool RISE program at
McGraw Elementary school in 6 cooking lessons focused on the 5 food groups and fats/oils. A pre and
post-test were given to the subjects containing 10 multiple choice/short answer questions. The results
of the post-test showed, only 61% of students knew how to read a recipe, 90% of students were able
to use two cooking skills, 100% named a new food or meal they learned how to prepare, 12.5% ate
one more fruit a day, and 37.5% ate one more vegetable a day. The goal was met for cooking skills and
naming a new food or meal, but was not met for reading a recipe or eating one or more fruit or
vegetable a day. Even though all objectives were not met, this study shows that meal preparation may
be beneficial for youth and contributes to previous studies on children, meal preparation, and healthy
eating behaviors.
PES/Goals
PES: Food-and nutrition-related knowledge deficit related to
parent/children’s limited nutrition knowledge/education of meal
preparation/cooking skills as evidenced by meals prepared and frequency
of children involvement in meal preparation per parent and student
surveys.
Goals:
 Students will learn and practice how to read a recipe and use
cooking skills.
 Exposure to different foods, meals, and kitchen tools/equipment.
 Eat more fruits and vegetables.
Objectives
 After participating in 6 nutrition education/cooking lessons, at least
90% of students will be able to follow a recipe and use two cooking
skills.
 After participating in 6 nutrition education/cooking lessons, at least
90% of students will be able to name a new food or meal they
learned how to prepare.
 After participating in 6 nutrition education/cooking lessons, at least
90% of students will eat one more fruit or vegetable a day.
Methods
Fourth graders of the afterschool RISE program at McGraw Elementary school
participated in 6 cooking lessons on the 5 food groups and fats/oils. Students
were divided into groups to prepare a healthy meal related to the nutrition
topic.
• Introductory Lesson – Food and Knife Safety
• Lesson 1 – Using Healthy Fats/Oils in Cooking: “Zesty” Chicken Nuggets
• Lesson 2 - Cooking with Veggies: Veggie Tacos
• Lesson 3 – Including Whole Grains: Veggie Pizza
• Lesson 4 – Choosing Lean Protein Sources: Black Bean Burgers
• Lesson 5 – Including Low-fat Dairy: Cauliflower Mac n’ Cheese
• Lesson 6 – A Healthy, Alternative Fruit Dessert: Baked Apples
Results
Objective 1: Only 61% of students knew how to read a recipe and 90% of
students were able to use two cooking skills.
Objective 2: 100% named a new food or meal they learned how to prepare.
Objective 3: 12.5% ate one more fruit a day, and 37.5% ate one more
vegetable a day.
Results
Question % of
Correct
Student
Answers
1 88.9%
2 55.5%
3 44.4%
4 55.5%
61%
(Average)
Test # # of Cooking Skill
Questions
Answered
Correctly or Listed
on Post-test
1 3
2 3
3 X
4 3
5 3
6 4
7 3
8 4
9 3
10 X
Conclusions
• The objective was met for cooking skills and naming a new food or
meal, but was not met for reading a recipe or eating one or more
fruit or vegetable a day.
• Participating in meal preparation may be beneficial for young
children to learn how to cook and try new “healthy” foods.
• Contributes to previous studies related to children, meal preparation,
and healthy eating behaviors.
Objective 1:
# of times listed/total
number of lesson
(food items)
% of Item
Listed
1. Bean Burger 3/6 50%
1. Veggie Taco 1/6 17%
1. Macaroni
and cheese
3/6 50%
1. Baked
Apples
2/6 33%
1. Veggie Pizza 4/6 67%
1. Chicken
Nuggets
3/6 50%
Objective 2:
Objective 3:
Pre-
test
Post-
test
Pre-test Post-
test
Test #
1 b a b b
2 c b d c
3 a X c X
4 a c d c
5 b b c b
6 a a b b
7 a a d d
8 c c d d
9 a d a d
10 X X X X
Fruit Vegetables
Key:
a = 1 fruit
b = 2-3 fruits
c = 3+ fruits
d = none
Key:
a = 1-2 veg.
b = 3-4 veg.
c= 4+ veg.
0
0.5
1
1.5
2
2.5
3
3.5
4
4.5
Post-test
Bean burger Veggie taco Macaroni and Cheese Baked Apples Veggie pizza Chicken nuggets