During the summer of 2018, the Super Star Chef Program, provided by the University of Kentucky, was conducted in Carroll County. Five young adults taught the class. The Super Star Chef program was coordinated by the FCS Agent and the 4-H Agent in Carroll County.

Sixteen (16) youth, between 2nd and 8th grade,  participated in the class and completed the pre- and posttests. Of these respondents, ten (10) 62% were female and six (6)37% were male.  Three of the participants were Hispanic.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. Average total score on the test increased from 11.19 in the pretest to 14.31 in the posttest. (Out o a maximum of 15.)

 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 25.06 in the pretest to 28.25 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 

All the respondents agreed/strongly agreed that they learned the correct way to hold a knife for cutting. Also, about 88% of the respondents agreed/strongly agreed they learned about the amount of fruits and vegetables they should have on their plates; learned about how germs can be transferred to food; learned how to wash their hands to remove germs; learned how to read nutrition labels; and learned how to measure ingredients. All but two of the participants plan to eat more fruits and vegetables after participating in the program.