Chopped 4-H Edition Day Camp.

Muhlenberg County 4-H and Youth Development Agent, 4-H Program Assistant, Family and Consumer Sciences Agent, and SNAP-Ed Nutrition Education Program assistant collaborated to offer Chopped 4-H Edition.  The group followed the Super Star Chef Day Camp program.  20 students, both male and female in grades 4-7 participated.   Four staff members and three volunteers worked with students in a hand-on educational setting to improve important life skills.  A pre-test and a post-test evaluation was conducted to determine learning outcomes.  100% of students reported positive changes in knowledge, cooking self-efficacy, or intentions of using their new skills and following the program.

While 75% of the students recognized that chicken was a part of the protein food group, 25% showed improvement in recognizing all the foods listed that were a part of the protein group.  15 out of 20 students identified when to use a meat thermometer to check to see if meat is fully cooked, representing a 50% increase.

Proper knife skills were taught at the day camp and 100% of the students attending were able to identify the right way to hold a knife and the correct way to guide food when using a knife.  50% of students showed an increase in stating they are confident that they can cut up food using a knife.  

75% of students were able to correctly identify how germs were transferred to food, stating that all the choices were possible ways.  11 out of the 20 students were able to identify the four steps to safe food, representing an increase of 6 students from the pretest.

On the posttest 20 out 20 students identified how many minutes per day they should be physically active, 50% of students stated they plan to be more physically active because of this newly gained knowledge.

The group showed a 75% increase in knowledge of the best way to clean fruits and vegetables before eating.  100% of the students stated that after attending the program they are confident that they can make a meal with fruits and vegetables.   

Students worked in small groups to improve their confidence in following a recipe, measuring, and preparing an assortment of recipes.  100% of students were able to accurately identify the safe position for a pot handle while cooking, and 90% of students were able to identify the correct technique for accurately measuring ingredients.  

The Chopped element came in as the youth used their best communications skills to work together in their groups to problem solve what recipes they were preparing and later to present their prepared dishes to other groups and to a panel of volunteer judges.

In addition, as a result of completing the Chopped 4-H Edition program, students stated they have tried new foods, plan to drink more water, and are more confident that they can identify healthy foods.