Kentucky Youth ranks among the highest in the US for obesity.  In fact, in 2020 only 6% of Carter County youth consumed the recommended number of fruits and vegetables. Involving children in food preparation has been proven to successfully increase the consumption of nutritious food in children. The Carter County Family and Consumer Sciences Agent was asked to teach cooking classes to youth at 4-H camp.

The 4-H Camp three days cooking classes, where 40 campers (ages 9-15)  from three different counties made simple nutritious foods such as tortilla pizza, cheese quesadillas, and salsa, were more than just a fun activity. They provided campers with essential life skills and valuable knowledge that will benefit them far beyond camp.

Campers were taught foundational skills such as:

• Food Safety: Learning the four ways to kill bacteria equips campers with critical knowledge to prevent foodborne illnesses at home.
• Measurement: Mastering proper measuring techniques fosters accuracy and confidence in future cooking endeavors.
• Kitchen Tools: Understanding how to use a can opener empowers campers to independently prepare meals that incorporate canned goods.
• Recipe Comprehension: Learning to read a recipe lays the groundwork for successful 
• Self-Sufficiency: The acquired skills promote self-reliance, allowing campers to prepare basic meals on their own.
• Healthy Habits: Hands-on experience with food preparation encourages an interest in healthy cooking and mindful eating.
• Cultural Appreciation: Making traditional dishes like quesadillas fosters an appreciation for different cultures and cuisines.
• Teamwork and Communication: Working together in the kitchen builds teamwork and communication skills, valuable life lessons applicable in all aspects of life.

The 4-H Camp cooking classes went beyond creating a fun camp activity. They equipped campers with foundational skills, promote healthy habits, and foster self-sufficiency, all of which contribute to their overall development and well-being. One hundred percent of the students demonstrated their skills at camp and communicated their intent to make the food at home.  

One camper particularly took special interest in cooking nutritious foods because of his Type One Diabetes.  One year later the camper wrote an essay for his camp scholarship application.  He shared, “I would really like to attend 4-H camp again this summer because getting to camp was the most fun I have ever had.  It made me feel like a regular kid.  Before last summer I never got to do anything because of my diabetes. I got to make friends and learn to cook food that I could eat.  I really liked showing my family how to make salsa”.