In the United States, a majority of children exceed the recommended amount of empty calories in their diets and fail to meet the recommendation for fruit and vegetables, especially dark green vegetables. Cooking related programs for kids have the potential to improve children's diet quality as research has shown that cooking involvement is associated with more positive food choices. (College of Agricultural, Consumer and Environmental Sciences, University of Illinois Urbana-Champaign)

Cooking can help young children learn and practice some basic math concepts and build language skills. Creating meals with the family can help build their self-confidence and lay the foundation for healthy eating habits. (kidshealth.org > parents > cooking)

A class series begun virtually during Covid with Campbellsville Elementary Family Resource Center evolved into an in-person class at the Extension Office. Children were transported to the office after school to participate in cooking instruction classes. They started by preparing an after school snack, which included recipes from the website Plan Eat Move. A main dish recipe was then prepared, with some parents joining in as they arrived and some as food was ready to be sampled. A short lesson from Healthy Choices for Every Body was presented by the Expanded Food and Nutrition Education Assistant. Families took home cooking utensils and lesson handouts, Healthy Choices newsletters, and ChopChop Magazines. Parents were surprised that the children often ate food they cooked when they would not try the same foods at home. One mother said she was thrilled that her Kindergarten daughter was trying new foods with the group. Another family said they have cooked together at home more often since they began the series virtually. 

In adults surveyed, 100% improved in 1 or more diet quality practices, and 75% in 2 or more areas. 75% improved 1 or more food resource practices as well as 1 or more food safety practices. Youth surveys were included in the Campbellsville Elementary After-School subgroup, in which 92% of K-2 grades improved in 1 or more skill to choose food with guidelines, and 85% of 3-5 grades did the same.