The Family and Consumer Sciences Extension Agent has been conducting Cooking Classes for the past six years to reach clientele to teach about the skills of food resource management, food safety, and food preparation in order for participants to learn about affordable, healthy, nutritious food and make healthy choices when purchasing, preparing and consuming foods. Participants in Cooking Classes both day and evening recently filled out surveys to learn their level of healthy eating, safely handling foods and using/reading food labels since coming to Cooking Classes. After surveying participants in Cooking Classes--results indicate very good understanding of safe food handling issues, but perhapsshould be more focus in Cooking Classes on reading/understanding food labels and using more easy-to-prepare recipes with vegetables. Some results are as follows:

29% reported eating vegetables 2 or more times a day

42% reported eating vegetables as a snack 1-3 days during the week

83% reported always or most of the time washing hands before preparing food

54% reported reading food labels always or most of the time

83% reported always or most of the time washing fruits and vegetables before eating

96% reported always or most of the time refrigerating foods quickly after making dishes or food