Research shows that people who prepare and cook meals at home are more likely to eat the recommended fruits, vegetables, lean meats, and whole grains needed in a balanced diet. Building skills and cooking knowledge increases the likelihood that people choose to prepare homecooked meals. To encourage more home-prepared meals, the Boone County Extension Office presented “Savor the Flavor” to adults from the general public.

People commonly say they are unsure or intimidated by cooking and don’t always know how to expand their skills in the kitchen to create flavorful meals. The “Savor the Flavor” program, developed by the University of Kentucky Cooperative Extension, focused on various types of cooking methods and flavoring techniques. The food preparation methods and ingredients presented in the program are designed to build skills and knowledge based on simple cooking and flavoring techniques and ingredients.

The program was offered to the general public as a three-part, hands-on series with duplicate sessions held during the day and evening to accommodate a variety of participants. Thirty-seven adult men and women participated in the series. Each session featured a hands-on food preparation segment allowing them to practice new skills, taste different flavors, or use equipment they might not have been familiar with. Topics included oils and vinegar, herbs and spices, and cooking techniques and equipment.

A mailed follow-up survey was sent to participants three months after the end of the series. The follow-up was designed to measure behavior changes resulting from the information and skills learned in the program. Results from the survey revealed:

100 percent indicated they now use oils and vinegars when preparing foods and use the information learned to prepare salad dressings and marinades at home,

94 percent reported they use herbs and spices or a larger variety of them to add flavor when cooking,

88 percent acknowledged they incorporate the information learned in the program to prepare more meals at home,

54 percent organized their kitchen tools and appliances for easy use,

35 percent donated or discarded kitchen appliances and gadgets they no longer use,

47 percent chose to not purchase a kitchen appliance or gadget discussed or used in the classes, saving money and storage space, (Not purchasing kitchen appliances and gadgets can save hundreds of dollars for a household.)

29 percent purchased a new kitchen tool because of learning about it or using it in the program because it would help them prepare more foods at home.  

Several participants shared that they learned just how easy it is to make salad dressings, had begun making them at home, and realized they were healthier than store bought. Others shared they had organized their spices and begun making and using a variety of spice blends to help flavor their foods and decrease their sodium intake. One individual shared “I learned I really do not need an air fryer, as other appliances work just fine.”

3/20/2024