Cooking with children in schools promotes the lifetime skill of healthy cooking starting at a young age. A California Department of Education survey indicated that 87 percent of fourth to eighth graders said that they cook and make some of their meals or snacks. However, youth who lack healthy cooking knowledge may rely on packaged foods or prepared foods containing questionable nutrition value. (Healthy Food Choices in Schools, Mary Ann McFarland, Virginia Polytechnic Institute & State University South West District Extension Office, June 12, 2019)

The Nutrition Education Assistant was able to participate in two summer programs for children's enrichment, due to lowering of Covid restrictions. The first was summer school June 6 - 17 with Taylor County Primary and Intermediate 21st Century program. Classes were held three days each of two weeks, with 20 students in attendance and 14 completing entry and exit surveys, all 3rd through 5th grade. The students learned how to properly cut fruits and vegetables for salads and salsa, measure dry ingredients for master mix, and made a number of nutritious snacks. 

100% of students improved in one or more core area. 100% of children improved their abilities to choose foods in one or more area, with 67% in three or more areas. 67% of children improved safe food handling practices. 58% improved their physical activity practices. 

From July 18 through 21, the Nutrition Education Assistant had the opportunity to partner with Campbellsville University for Kids College cooking classes. The teacher planned seasonal cooking for each of the four days, beginning with Spring and ending with Winter, stressing fruits and vegetables grown and eaten in each season. The Nutrition Assistant collaborated with recipes, provided foods for one recipe each day, and helped teach proper knife skills and measuring procedures. 22 children grades 1 through 8 participated. 

In 6th-8th grade surveys, 80% of youth adopted or practiced 1 or more food selection behavior consistent with Federal Dietary Guideline recommendations, with 60% adopting 2 or more food selection behaviors. 60% improved in physical activity behaviors and 40% improved food safety behaviors. 

3rd-5th grade responses included 77% improving in 1 or more and 62% improving 2 or more knowledge or skills necessary to choose foods consistent with dietary guidelines. 58% improved in 1 or more area of food safety. 100% improved in one or more core area.

Kindergarten - 2nd graders say 25% improvement in physical activity practices. 50% improved 2 or more skills in choosing foods, with 50% improving in one or more core area. 

Comments from children in both groups were positive, including, "This is my favorite class." and "I love cooking. This has been so much fun."