Describe the Issue or Situation.

Many seniors face challenges in cooking for themselves due to physical limitations, lack of confidence with kitchen tools, and difficulties in meal planning and portion control. These barriers can lead to poor nutrition, reduced independence, and an increased reliance on convenience foods.

Describe the Outreach or Educational Program Response (and Partners, if applicable).

To address these issues, a two-day Senior Cooking School was developed with the support of KRADD, KRADD Senior Director, Quicksand Area FCS Agents, and MCHC (donor partner). Day One covered essential kitchen skills, including Knife Skills, Food Safety, Slow Cooker Cooking, Barriers in Cooking, and Food Storage Recommendations. Day Two focused on practical cooking and meal planning skills, including Cooking for 1 or 2, Dinner on a Dollar, Healthy Eating for 1 or 2, MyPlate, and Cooking/Measuring Skills.

Provide the Number and Description(s) of Participants/Target Audience.

The program attracted 48 senior participants, with 31 attending both days. Participants included older adults, primarily living alone or in smaller households, interested in building confidence and independence in the kitchen.

Provide a Statement of Outcomes or Program Impact. Please note that the outcomes statement must use evaluation data to describe the change(s) that occurred in individuals, groups, families, businesses, or in the community because of the program/outreach.

The program achieved significant results in empowering participants with kitchen confidence and practical skills:

• 89% of participants rated their satisfaction as very high, reflecting the program’s positive reception.
• 83% found Knife Skills, essential kitchen equipment, and Food Safety topics highly useful, demonstrating the program’s impact on building confidence with kitchen tools.
• 90% learned at least one new skill, with many noting increased comfort in handling kitchen tasks.
• 90% reported the program improved their ability to plan healthier meals, showing a direct impact on participants' nutrition.
• 74% valued the portion control and cooking-for-one-or-two guidance, meeting a common need among seniors living alone.

The program was highly interactive, allowing participants to engage in hands-on learning:

• Played Food Safety and Storage Bingo to reinforce safe food practices
• Sampled Santa Fe Soup and Make Ahead Beef Mix for meal ideas
• Made their own dry mix potato soup for easy, affordable meal preparation
• Prepared an individual apple pie as a quick and satisfying dessert option

Participants shared enthusiastic feedback, stating the program was:

• “Very informative—made it fun to learn.”