Diet quality indicators for Kentucky reflect low intake of fruit and vegetables among both adults and adolescents – 37% if adolescents consume fruit less than once daily, and 38.5% consume vegetables less than once daily, according to the Centers for Disease Control and Prevention. The CDC also reported a 19.7 percent obesity rate for Kentucky youth ages 10 to 17 years old, which is eighth highest in the nation.   The Food Research and Action Center (FRAC) reports a positive correlation between poverty and obesity.  According to the Kids Count Data Center, 18 percent of Trimble County children live at 100 percent poverty.  

The relationship between nutrition and cooking is well established in the literature.  In recent study, Lavell, et al. (2016) found that children and teens were the optimal age to learn cooking skills, practice appropriate kitchen behaviors and skills, have a positive attitude toward cooking, and demonstrate improved diet quality.  Furthermore, a study by Tumin and Anderson (2017) finds that cooking and eating at home decreases the odds of obesity. 

The Trimble County 5th Grade Recipe for Life Project was a collaborative effort with the Trimble County Cooperative Extension Service, Trimble County School system, community volunteers, the Trimble County Schools Youth Services Center and the Family Resource Center. More than one hundred fifth grade students participated over a four day period (one class per day).  Students improved their communication and social skills by working in a small group with the common goal of preparing a dish for the group meal. 

A pretest/post test evaluation was conducted to determine learning outcomes.  As a result of the program, students gained the following knowledge and skills:

94 % recognized the recommended hand-washing steps.  

95 % identified the importance of using separate cutting boards for meat and fruits/vegetables. 

83 % identified safe knife handling techniques.    

84 % identified the sequence of steps in preparing a recipe.   

88 % identified correct technique for accurately measuring ingredients.  

91 % recognized the food groups that comprise MyPlate.

In addition, as a result of attending the Recipe for Life program, students plan to make the following behavior changes:  

• 89% plan to eat more fruits. 

• 82 % plan to eat more vegetables. 

• 91 % plan to try new foods. 

During the project, students also gained knowledge and understanding of food sanitation, how to read and prepare a recipe, table setting and manners, understand the importance of cooperating with others, following directions, and were encouraged to participate in family time discussion at the dinner table.