Describe the Issue or Situation.

In Lee County, there was a growing concern about the lack of basic culinary skills, nutrition knowledge, and physical activity among children. Many parents reported that their children did not know how to prepare simple meals, understand the principles of food safety, or appreciate the importance of physical activity. This gap in knowledge was contributing to poor dietary habits and increasing the risk of childhood obesity.

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

To address this issue, the Lee County Extension Office partnered with the Lee County Health Department to create the "Kids in the Kitchen" program. This collaborative effort aimed to equip children with essential kitchen skills, nutrition knowledge, and an appreciation for physical activity. The program was structured as a four-hour session from 10 AM to 2 PM, split between the two departments.

Morning Session (10 AM - 12 PM):

• Led by the Extension Office:
  • Food Safety: Teaching kids the importance of hygiene and safe food handling practices.
  • Measuring Techniques: Demonstrating how to accurately measure ingredients.
  • Knife Skills: Basic knife safety and skills appropriate for children.
  • Kitchen Safety: Guidelines to ensure a safe cooking environment.
  • Hands-On Cooking: Kids made their own personal pizzas and veggie dip, applying the skills they learned.

Afternoon Session (12 PM - 2 PM):

• Led by the Health Department:
  • MyPlate Education: Introducing the MyPlate model and explaining the importance of a balanced diet.
  • Physical Activity: Encouraging active lifestyles and demonstrating fun ways to stay active.
  • Smoothie Making: Kids used a blender bike to make individual smoothies, combining nutrition education with physical activity.

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

The target audience for the "Kids in the Kitchen" program was children aged 8-12. A total of 15 children participated in the program, representing a diverse cross-section of the community. Many of these children came from households where parents worked long hours, leaving limited time for teaching basic cooking and nutrition skills at home. The participants were eager to learn and actively engaged in both the educational and hands-on components of the program.

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 "Kids in the Kitchen" program had a significant positive impact on the participants, as evidenced by evaluation data collected before and after the session. Key outcomes included:

1. Increased Knowledge:
   • 90% of participants demonstrated improved understanding of food safety, kitchen safety, and basic cooking skills, as measured by a pre- and post-program quiz.
   • 85% of the children could correctly identify the components of a balanced diet using the MyPlate model.
2. Enhanced Skills:
   • 80% of participants showed proficiency in measuring ingredients and using a knife safely by the end of the program.
   • All participants successfully made their own personal pizzas and smoothies, indicating practical application of the skills taught.
3. Behavioral Changes:
   • Follow-up surveys conducted with parents revealed that 70% of the children were more willing to help with meal preparation at home, applying their new skills and knowledge.
   • 60% of parents reported that their children were more conscious of their food choices and showed an increased interest in maintaining a balanced diet.
4. Increased Physical Activity:
   • The blender bike activity sparked enthusiasm for physical activity, with 50% of the children expressing interest in finding fun ways to stay active at home.

The partnership between the Lee County Extension Office and the Health Department proved to be highly effective in addressing the identified needs. The program not only equipped children with valuable skills and knowledge but also fostered a greater appreciation for healthy eating and active living, contributing to long-term positive changes in the community.