Review of data from the University of Kentucky WebNEERS evaluation system reveals that the majority of program participants enter the SNAP-Ed and EFNEP programs with low intake of fruits and vegetables, vitamins A and C and fiber.  Previous research conducted by Fertig, Loth, and Trofholz (J Acad Nutr Diet. 2019: 119 (5): 140-172) shows meals prepared at home are more likely to contain fruits and vegetables than pre-prepared meals.  Focus groups conducted with SNAP-Ed eligible Kentuckians showed that many experience barriers to home cooking, including confidence in preparation skills. Accordingly, the UK Nutrition Education Program strives to teach and promote home cooking as a regular part of programming.  However, teaching environments do not always support cooking demonstrations.  Furthermore, the use of remote programming through media has increased, particularly during the Covid-19 pandemic.

To address these barriers and enhance nutrition assistants’ abilities to teach and promote cooking in any environment, ten cooking videos were created.  Skills taught on the videos are those identified as necessary to reproduce NEP-approved recipes, as well as those focus group participants stated they most wanted to learn.   The videos are aligned with the Nutrition Education Program adult curriculum.  They are posted on the internal Nutrition Education Program website and have been enthusiastically received by Nutrition Education Program assistants.