Research shows that an alarming 33.5% of children, age 10-17, in the state of Kentucky are considered obese. Kentucky ranks 14th in the nation with the highest childhood obesity rate.  In 2011, 4,921 Knott County residents were considered obese, representing 40.2% of the county’s population. National data indicates that dietary intakes of U.S. children and adolescents are less than optimal, citing fruit and vegetable consumption among youth as being a leading factor in the obesity statistics of children. 

 In a joint effort between the Supplemental Nutrition Assistance Program, Nutrition Education Program Assistant and the Knott County Extension Service Family and Consumer Science Agent, a summer cooking camp that focused on using “Teen Cuisine”, a cooking and nutrition education curriculum to promote healthy eating habits was held at the Knott County Extension office.  The curriculum is designed to give youth hands-on experience in the kitchen, while teaching the importance of a healthy, well-balanced diet following MyPlate recommendations.

 During this class, 12 youth participants focused on making half their plate a colorful assortment of fruits and vegetables.  Activities involved youth following healthy recipes while learning to wash, cut, and cook their own vegetables.  When teens weren’t cooking, they learned the important role fruits and vegetables play in a well-balanced diet, and how to identify and distinguish between good and bad fats. They also learned how to interpret the Nutrition facts label to avoid added sugars. The Nutrition Education Program Assistant used a variety of teaching aids including food models, Nutrition Facts labels, sugar tubes and other handout resources provided in the Teen Cuisine curriculum. 

Teen Cuisine summer cooking camp was held for 5 days, with each day consisting of a two hour session. 80% of participants indicated by a show of hands that they had never cooked vegetables before. Data from pre and post nutrition education surveys, conducted at the beginning and end of class respectively, showed a remarkable 85% increase in daily vegetable consumption.  60% drank low-fat milk more often and chose to consume less sugary drinks. Whole grain intake improved overall by 40%.  When asked about physical activity, 50% recorded being more active and spent less time using electronic devices.  100% of the group answered questions on the post nutrition survey representing they had become more aware and understood healthy choices when deciding what to eat. Overall, Teen Cuisine cooking camp was a success.  Youth participants learned a great deal and enjoyed it very much. One teen participant shared that he didn’t know he liked broccoli until trying it in one of the recipes. He also told his mother he wanted to make the recipe at home.  The program was a great opportunity for teens to become comfortable in the kitchen, try new healthy foods and learn valuable nutritional information to help them live a healthier lifestyle.