In Eastern Kentucky, access to knowledge regarding nutrition and physical activity are limited. Cultural norms, poverty rates, and other compounding issues often result in citizens who make poor nutritional choices and do not participate in daily physical activity. These issues have lead to a high rate of obesity and other health issues in this part of Kentucky. Due to the rural nature of the area, there are also very few opportunities for youth to learn basic cooking skills alongside nutrition and wellness education. 

In response, our 4-H team partnered with our SNAP-ED assistant and SNAP-ED to provide Wolfe County Youth ages 9-12 to participate in a "Super Star Chef" camp. This three day camp focused on cooking basics, including knife skills, food safety, reading/following recipes, measurement, forms of cooking, and more. In addition, the program had a large focus on nutrition, making healthy choices, and being physically active. Participants spent four hours each day preparing multiple healthy recipes that could be replicated in the home, being physically active, and learning about nutrition. Participants also had a large amount of social interaction with one another, strengthening community bonds through our youth. 

The target audience for the Super Star Chef program was youth aged 9-12, but due to our low population we allowed some youth above and below that age range. Youth were all Wolfe County youth and were spread across most of the schools, with some homeschool representation as well. We had 12 participants total who spent three days for four hours each. 

This program was very successful, with youth and families praising their time in the camp. A pre and post test were administered, and data showed a large increase in knowledge about nutrition, cooking, and physical activity. Some examples are below: 

Nutrition

• Before SSC Camp, very few participants identified forms of protein other than chicken (with 92% of participants identifying chicken as a protein). Before, only 33% identified beans and 0% identified peanut butter. Afterwards, 75% identified beans and 58% identified peanut butter as a protein.
• 91% of participants identified that they can identify healthy foods after participating in SSC.
• 100% of participants identified that they plan to drink more water everyday after participating in SSC.
• 100% of participants identified that they plan to drink less soda everyday after participating in SSC.
• 100% of participants identified that they plan to eat more fruits after participating in SSC.
• 81% of participants identified that they plan to eat more vegetables after participating in SSC.
• 91% of participants identified that they plan to try new foods after participating in SSC.
• Before SSC, 75% of participants were confident that they could make a meal with fruits. After SSC, that number moved to 91%.
• Before SSC, 67% of participants were confident that they could make a meal with vegetables. After SSC, that number moved to 91%.

Physical Activity/Health

• Before SSC, 58% of participants knew that kids needs to be physically active for 60 minutes a day. Afterwards, 75% of participants correctly answered this question. 
• 100% of participants identified that they plan to be more physically active after participating in SSC.
• Before SSC, 0% of participants identified that refrigerating food after preparation was an important step in safe food. After SSC, that number jumped to 50%.

Cooking Skills

• Before SSC, 42% of participants identified the correct way to hold a knife. After SCC, 83% of participants identified the correct way to hold a knife. 
• Before SSC, 58% of participants identified the correct way to guide food when using a knife. After SSC, 100% of participants identified the correct way to guide food when using a knife
• Before SSC, 58% of participants identified that the best way to see if meat is fully cooked is to test with a food thermometer. After SSC, that number jumped to 100%.
• Before SSC, 75% of participants were confident that they could make a family meal. After SSC, that number moved to 91%.
• Before SSC, 75% of participants were confident that they could cut food using a knife. After SSC, that number moved to 91%.
• Before SSC, 66% of participants were confident that they could measure ingredients correctly. After SSC, that number moved to 91%.
• Before SSC, 75% of participants were confident that they could use a recipe with help. After SSC, that number moved to 100%.
• Before SSC, % of participants were confident that they could cook eggs on a stove. After SSC, that number moved to 100%.

In addition to this data, several guardians have reached out to share pictures or stories of their youth(s) cooking at home following SSC recipes. Several have shared that their youth now has a "passion for cooking". One participant is even looking to submit a recipe to the State Fair this year.