According to the State of Obesity in Kentucky, Kentucky has the seventh highest adult obesity rate in the nation. (Retrieved May, 2018 from https://stateofobesity.org/states/ky/)  The Centers for Disease Control and Prevention reported that in Kentucky 35.1% of adults were overweight and 15.4% of adolescents were overweight. (2016) The Food Research and Action Center (FRAC) reports a positive correlation between poverty and obesity.  According to the Kids Count Data Center in 2015, 22.3% of Trimble County children lived below the official federal poverty rate.  In Trimble County, 61% of students qualified for free or reduced lunch (May, 2018); by comparison, 60.80% of Kentucky’s students were eligible for free or reduced-price meals in public schools during the 2017-18 school year (May, 2018 https://education.ky.gov/comm/edfacts/Pages/default.aspx) 

The relationship between nutrition and cooking is well established in the literature.  In a recent study, Lavell, et al. (2016) found that children and teens were the optimal age to learn cooking skills, practice appropriate kitchen behaviors and skills, have a positive attitude toward cooking, and demonstrate improved diet quality.  Furthermore, a study by Tumin and Anderson (2017) finds that cooking and eating at home decreases the odds of obesity. 

The Trimble County 5th Grade Recipe for Life Project was a collaborative effort with the Trimble County Cooperative Extension Service, Trimble County School system, community volunteers, the Trimble County Schools Youth Services Center and the Family Resource Center. More than one hundred fifth grade students participated over a three day period (one class per day).  Students improved their communication and social skills by working in a small group with the common goal of preparing a dish for the group meal. 

 The evaluation study employed a pre-post test to examine the impact of the program on students’ knowledge and understanding of the concepts covered in the curriculum. Results of the paired sample total test scores showed statistically significant pre-post improvement in total scores. On average, total scores improved from 12.17 in the pretest to 14.65 in the posttest, out of a maximum score of 23. The following questions/items elicited statistically significant pre-post improvement in the percentage of students who provided correct responses:

• How should you clean kitchen surfaces?
• Best way to test if meat is fully cooked
• Circle picture of how to guard food when using a knife
• Best tool for measuring flour

In addition, as a result of attending the Recipe for Life program, students plan to make the following behavior changes:  

• 93% plan to eat more fruits. 

• 85 % plan to eat more vegetables. 

• 95 % plan to try new foods. 

• 98% plan to help prepare food at home. 

During the project, students also gained knowledge and understanding of food sanitation, how to read and prepare a recipe, table setting and manners, understand the importance of cooperating with others, following directions, and were encouraged to participate in family time discussion at the dinner table.