In the United States, most children exceed the recommended number of empty calories in their diets and fail to meet the recommendation for fruits and vegetables-especially dark green vegetables. 

Cooking-related programs for children 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)

In partnership with the Family Resource Coordinator at Campbellsville Elementary School, the Taylor County Expanded Food and Nutrition Education Program Assistant provided the Literacy, Eating, and Activity for Primary (LEAP) program to K-5^th grade afterschool students. The LEAP program is a curriculum that uses children’s storybooks and activities to teach children about nutritious foods, healthy eating habits, handwashing, food safety, and encouraging regular physical activity. After reading each book, all students sampled a nutritious snack, including fruits or vegetables. Additionally, students in grades 3-5 were allowed to prepare their own snacks. Engaging students in recipe preparation reinforced healthy lifestyle practices highlighted in the stories. The confidence of children to make healthy foods was improved by teaching them essential life skills such as using a knife and basic measurement skills. 

85% of students in grades 3-5 improved their ability to make healthier food choices. 39% of students improved their ability to demonstrate safe food handling practices. Students were excited about class and enjoyed trying new, healthy foods. Older students stated they often helped prepare food at home and liked having the chance to fix their own snacks.