Research shows that when children are involved in the preparation of food, they are more likely to eat healthier (more fruits and vegetables), and they are more likely to try new foods. To increase knowledge and consumption of fruits and vegetables in children, the Nutrition Education Program (NEP) Senior Assistant from the Kenton County Cooperative Extension Service partnered with the YMCA of Greater Cincinnati to offer a summer cooking club for 13 students in grades 3-6 at Arnett Elementary in conjunction with the YMCA’s summer programming. The NEP Assistant met with the students for eight sessions.  

According to a web-based evaluation system (WebNEERS), at the end of the series 92% of the youth improved their abilities and/or knowledge to choose foods according to Federal Dietary Recommendations.  Thirty-three percent (33%) improved their safe food handling practices and 58% improved their physical activity practices and/or knowledge. At the beginning of the series, some of the students were hesitant to try new foods, but once they helped prepare them and tried them, most of the students liked the new foods.  Students were excited to continue cooking at home!  When the director of the summer program learned that some parents were reluctant to allow students to cook in the kitchen at home, it was shared with parents that the students had been using silicone knives in class. The director encouraged parents to purchase silicone knives for their homes.  The students improved their knife skills and cooking skills during the summer program.  One student showed off his skills recently by preparing omelets for his family on a camping trip.