According to Acosta research, Reinventing How America Eats, “more than half of U.S. consumers have been eating at home more often since the coronavirus outbreak, which has brought challenges in shopping and meal planning.”  The study found that 31% of consumers are now eating lunch at home every day versus 18% pre-COVID, and 33% are eating dinner at home daily versus 21% pre-COVID.  And with eating at home brings more need for food preparation knowledge and recipe ideas.

To continue reaching individuals and families via Zoom and in-person during the pandemic with these food preparation and recipes ideas, a four-part series of classes was created and conducted by the Campbell County Cooperative Extension Service’s Ronda Rex, Agent for Family & Consumer Sciences (FCS) Education.  Some benefits of meal preparation can:  help save money, ultimately save time, help with weight control, allow you to decide the ingredients and portions served, contribute to an overall more nutritionally balanced diet, and reduce stress as you avoid last minute decisions about what to eat, or rushed preparation.  Another goal of the program was to help participants locate tested, easy, limited ingredient recipes.  

A huge part of the program was to conduct it in a hybrid method utilizing the Campbell County Cooperative Extension Service’s new top of the line audio/visual system.  The system obviously allows for a broader outreach; however, the learning curve was straight up for Extension Staff.  During this time, as the pandemic continued, it was extremely vital to the Cooperative Extension Service to continue to try to meet the needs of people and meet them in their comfort zones.  This system allows for agents to better utilize the office’s demonstration kitchen and allow for the participants to prepare the recipes along with the agent but in their home kitchens.  There were also participants in person as well.  The conversations among were very successful between Zoom and in-person participants.  

The four classes focused on:  Meal Planning Ideas, Kitchen Staples, Main Dish Meals, Side Dishes, One Dish Meals, and Desserts.  Plate It Up KY Proud and Nutrition Education Program recipes, meal preparation publications and handouts were all utilized.  The following mini lessons were taught during the classes:  Flavoring w/Herbs & Spices, Fresh, Frozen or Canned, Storing Fruits and Veggies, and Buying Organic.  Each class focused on a recipe demonstration, food preparation techniques using various tools and kitchen equipment.  Cast iron cooking was a focus for one of the classes.  The University of KY Plate It Up Kentucky Proud and the Nutrition Education Program publications and recipes were utilized.      

The program consisted of fourteen participants with five in-person and nine in the Zoom platform.  Eight participants attended all four classes.  End of program evaluations revealed:

1. 63% of the participants prepared the recipes from the program
2. 63% tried foods that were either demonstrated or talked about in the program
3. 50% tried a new food preparation (cooking or baking) technique demonstrated in the program
4. 100% stated that they want more cooking/baking classes for adults and gave suggestions
5. Participants shared some of their favorite recipes with one another.

Testimonials for the program included:

1. “Loved the recipes and great handouts and loved the open atmosphere for sharing information and recipes.”
2. “In class recipes had more of a hands-on feeling during this time.”
3. “Appreciated the information and questions answered.”  
4. “Practical suggestions you added to your discussions.”
5. “Had all the recipes printed out for us.”
6. “Conversations and of course your positive approach to everything.” 
7. “The recipes were easy and good.”  

Learning how to utilize the A/V system for Recipes w/Ronda paved the way for better delivery of other FCS classes and programs.

Source:

https://www.supermarketnews.com/consumer-trends/pandemic-sways-most-americans-eat-home-more-often 

https://www.acosta.com/news