2018 Super Star Chef Program
Evaluation Findings: Morgan County
This report is based on the data from the twenty-one (21) respondents to the pre- and posttests. Of these respondents, eleven (11) were female and ten (10) were male. Table 1 presents additional information on the characteristics of the participants.
Overall, pre-post comparisons of participant responses to the assessment instrument show that the program enhanced participant understanding of the nutrition concepts covered in the program. As shown in Table 2, average total score on the test increased from 11.29 in the pretest to 13.33 in the posttest (out of a maximum of 15). Table 3 presents additional information on the number of participants that provided the correct response to each question on the pre-posttest. The pre-posttest also included seven items that measured participants’ cooking self-efficacy. Responses to these seven items were summed to create a cooking self-efficacy score. Pre-post analysis showed that participants’ cooking self-efficacy increased from 23.90 in the pretest to 28.85 in the posttest (out of a maximum of 32).
The posttest also included eight (8) self-assessment of learning gains items. These items asked the participants to indicate the extent to which they agreed or disagreed that they learned the concepts described in each statement (see Table 4). Ninety-five percent (95%) agreed/strong agreed that they learned how to measure ingredients; and how germs can be transferred to food. About 91% of the respondents agreed/strongly agreed that they learned how to wash their hands to remove germs; and how to read nutrition labels. Also, about 81% of the participants plan to eat more fruits and vegetables after participating in the program.
Table 1: Demographic Characteristics of SSC Participants (N=21)
Descriptions
Completed pre- or post-test
F
%
Gender
Male
10
47.6
Female
11
52.4
Grade (grade just completed)
3rd
3
14.3
4th
4
19.0
5th
4
19.0
6th
1
4.8
7th
7
33.3
8th & 12th
2 (1 each)
9.6
Previous participation in SSC
Yes
-
-
No
21
100.0
Table 2: Pre-post Comparison of Total Score (N=21)
Total Score
Mean
SD
T test
Total Score (Pretest)
11.29
2.17
5.66*
Total Score (Posttest)
13.33
1.68
Gain Score (Posttest minus Pretest)
2.05
1.79
SD= Standard Deviation; * = the gain score is statistically significant at p<.001
Please contact Lola Adedokun (lola.adedokun@uky.edu) for questions about this report.
Table 3: Correct Pre-Post Responses to Each Question (N=21)
Item
Pre-Test
Post-Test
F
%
F
%
1a
Dairy as a food group in MyPlate
19
90.5
21
100.0
1b
Grains as a food group in MyPlate
20
95.2
20
95.2
1c
Fruits as a food group in MyPlate
19
90.5
20
95.2
2
I can dice vegetables safely (yes or no)
12
57.1
17
89.5
3
Which of these pictures show the right way to hold a knife?
1
4.8
14
66.7
4
Circle the picture below that shows the right way to guide food when using a knife
19
90.5
18
85.7
5
How many seconds should you wash your hands?
18
85.7
21
100.0
6
What should you use to get germs off your hands?
18
85.7
20
95.2
7
How do germs get transferred to food?
11
52.4
15
71.4
8
There are four simple steps to safe food. Clean, separate, cook and_______
4
19.0
19
90.5
9
Recipes serves 4 people but we are having 8 people over for dinner, what should I do?
16
76.2
13
61.9
10
Compare calories in beverage (nutrition labels)
19
90.5
20
95.2
11
Compare carbs in beverage (nutrition labels)
17
89.5
19
90.5
12
Compare fats in beverage (nutrition labels)
19
90.5
18
85.7
13
How many minutes a day should a kid be physically active?
19
90.5
20
95.2
Table 4: Student Self-Assessment of Learning Gains (N=21)*
Items
Strongly Agree/Agree
Strongly Disagree
/Disagree
F
%
F
%
I learned how to wash my hands to remove germs.
19
90.5
-
-
I learned about the amount of fruits and vegetables I should have on my plate.
18
85.7
1
4.8
I learned the correct way to hold a knife for cutting.
18
85.7
2
9.5
I learned how to measure ingredients.
20
95.2
-
-
I learned how to read recipes.
18
85.7
2
9.5
I learned how germs can be transferred to food.
20
95.2
-
-
I learned how to read nutrition labels.
19
90.5
1
4.8
After participating in the program, I intend to eat more fruits and vegetables.
17
81.0
3
14.3
Note: * = Percentages do not add up to 100% due to missing data.