According to recent statistics from the Centers for Disease Control and Prevention (CDC), 44.6% of Kentucky adolescents reported consuming fruit less than one time daily, and 42.7% reported consuming vegetables less than one time daily. Nutrition education takes on a whole new life when combined with teaching cooking skills to kids. Research shows children are more willing to try new healthful foods when they help with snacks or meal preparation. 

The Super Star Chef Cooking Camp is a three-day camp for children ages 9-17. It is taught by three University of Kentucky students, and held at the Marshall County Extension Office with assistance from the Family & Consumer Sciences agent. Sessions allow participants the opportunity to try fruits and vegetables in a way they haven't in the past. The camp also included lunch provided by the Summer Food Service Program for Children (SFSP). Each day, the lunch included fresh fruit and vegetables. 

Post-session evaluations indicated that all 20 participants (100%) agreed/strongly agreed they learned how germs are transferred to foods, how to wash hands to remove germs, the correct way to hold a knife for cutting, how to read nutrition labels, and how to measure ingredients for a recipe. 100% of participants commented they are confident they can follow a recipe to assist with meal preparation.  

Additional follow-up indicates students are using their new skills at home and helping more often with family meal preparation. Parents indicate students gained confidence, exposure to new foods, and the motivation to continue using their skills in the future. A parent of an eleven-year old participant stated her son now peels and chops vegetables for omelets and prepares fresh fruit for family snacks.