In 2019-20, Kentucky had the highest obesity rate in the nation for children between the ages of 10 and 17, which was 23.8 percent according to a report from the Robert Wood Johnson Foundation. Lack of education plays a big part in those alarming numbers.  Health and nutrition education is vital, but an overlooked component is the ability to select and prepare healthy foods. 

The Boone County Nutrition Education Program assistant teamed up with the Boone County High School Family and Consumer Sciences program to present Teen Cuisine.  Teen Cuisine is designed to teach youth from grades 6 to 12 important life skills to promote optimal health – both in the present and in the future. The curriculum addresses key concepts about nutrition, food preparation and cooking, food safety, and physical activity using approaches and strategies that enhance learning and behavior change among teens. 

The hands-on cooking component of the program, along with the nutrition education portion of the program gave teens the knowledge and the confidence to make changes in their diet that will affect them long into the future. By preparing and eating recipes designed to increase the consumption of whole grains, fruits, and vegetables, the teens experienced healthy choices that could not be taught through a lecture. 

Data was collected using a national reporting system prior to the series.  By the end of the 6-part series, the data indicated that 54% of participants increased their consumption of fruits and vegetables and 49% indicated increasing the number of days of physical activity.  Equally as important, the students that struggled with basic cooking skills, such as the group that added ¼ cup of an ingredient instead of the ¼ teaspoon as directed, learned from their experience, and gained confidence in their ability to make simple, healthy recipes. These skills last long after the Teen Cuisine series is complete. These skills last a lifetime.