Evaluation of the University of Kentucky’s Recipes for Life Program
(Harrison County)

Program Dates:  November 2 and 5
Introduction
This evaluation report summarizes data from the fall 2018 implementation of Recipes for Life Program in Harrison County. A pre-posttest design was employed to examine the impact of the program on students’ nutrition and cooking knowledge, cooking self-efficacy, and attitude toward cooking. Data for the study came from the 211 students (male= 101 and female = 109)1 who completed the pretest and posttest.
Students’ nutrition/cooking knowledge was calculated as their total score on questions assessing their knowledge and understanding of the concepts covered in the curriculum (e.g., handwashing, knife skills, kitchen safety, meat safety, MyPlate, etc.). Cooking self-efficacy was measured as total score on the eight items regarding student’s self-perceived ability to make a salad, cut food with a knife, follow a recipe, etc. Attitude toward cooking was measured as a total score on seven items regarding students’ feelings about cooking, measuring ingredients, making food with their family/friends, etc.
Paired sample t-tests were used to examine pre-post changes in nutrition knowledge, cooking self-efficacy, and attitude toward cooking. McNemar tests were conducted to examine pre-post increases in the proportion of students who answered each question on the nutrition knowledge assessment correctly. Descriptive statistics were used to summarize the impact of the program on students’ intentions to eat more fruits and vegetables, try new foods, and help with cooking at home.
Findings
• Results of the paired sample t-tests showed statistically significant pre-post improvements in nutrition knowledge, cooking self-efficacy and attitude toward cooking. As shown in Table 1, nutrition knowledge improved from 9.90 in the pretest to 13.48 in the posttest, out of a maximum score of 17.00. Similarly, cooking self-efficacy increased from 24.89 in the pretest to 27.0 in the posttest, out of a maximum of 32.00. Also, attitude toward cooking improved from 29.17 in the pretest to 31.18 in the posttest, out of a maximum of 35.
• Table 2 presents the results of the McNemar tests of pre-post improvements in the proportion of students providing correct response to each question. The following questions/concepts, marked with asterisks in Table 1, elicited statistically significant pre-post increases in the percentage of students who provided the correct responses to questions assessing the following concepts:
o Shortest amount of time for handwashing
o Best way to open a pot of boiling food
o Using cutting board for raw meat
o Best way to test if meat is fully cooked (meat thermometers)
o Storing food to prevent food poisoning
o Circle picture of the right way to hold a knife
o Circle picture of how to guard food when using a knife
o Doubling recipes
o MyPlate—Dairy (identify dairy as part of MyPlate)
o MyPlate—Grains (identify grains as part of MyPlate)
1 One participants did not indicate their gender.
Please contact Lola Adedokun at lola.adedokun@uky.edu for questions about this evaluation report.
o Order of meal preparation—Meat loaf
o Order of meal preparation—Green beans
• Table 3 summarizes the impact of the program on students’ intentions to eat more fruits and vegetables, and try new foods. After participating in the program:
o About 89% of the students strongly agreed/agreed that they plan to eat more fruits.
o About 78% strongly agreed/agreed that they plan to eat more vegetables.
o About 92% strongly agreed/agreed that they plan to try new foods.
o About 95% strongly agreed/agreed that they plan to help prepare food at home
Table 1: Pre-post Changes in Nutrition Knowledge, Cooking Self-efficacy and Attitudes to Cooking
Outcomes
Pretest
Posttest
T Statistic
Mean
SD
Mean
SD
Nutrition Knowledge
9.90
2.51
13.48
2.20
21.74***
Cooking Self-efficacy
24.89
3.61
27.00
3.69
9.26***
Attitude toward Cooking
29.17
4.36
31.18
4.03
7.34***
SD= Standard Deviation; *** = pre-post change is statistically significant at p<.001.
Table 2: Pre-Post Differences in Correct Responses to Knowledge Assessment Questions
Questions/Concepts
Percentage of Correct Responses
N
Pretest
(%)
Posttest
(%)
1
Shortest amount of time you should wash your hands
203
94 (46.3)
166 (81.8)*
2
Circle picture of best way to open a pot of boiling food
198
103 (52.0)
175 (88.4)*
3
Using cutting board for raw meat
207
44 (21.2)
166 (80.2)*
4
How should you clean kitchen surfaces?
208
172 (82.7)
175 (84.1)
5
Safe positioning of pan handle while cooking
209
192 (91.9)
200 (95.7)
6
What to use to get germs off your hands
207
191 (92.3)
198 (95.7)
7
Best way to test if meat is fully cooked
207
54 (26.1)
147 (71.0)*
8
Storing food to prevent food poisoning
203
100 (53.7)
131 (64.5)*
9
Circle picture of the right way to hold a knife
201
14 (7.0)
123 (61.2)*
10
Circle picture of how to guard food when using a knife
206
78 (37.9)
139 (67.5)*
11
Doubling recipes
206
100 (66.0)
159 (77.2)*
12
Best tool for measuring flour
210
100 (44.8)
109 (51.9)
13
MyPlate—Dairy (identify dairy as part of MyPlate)
209
100 (71.3)
195 (93.3)*
14
MyPlate—Grains (identify grains as part of MyPlate)
209
166 (79.4)
199 (95.2)*
15
MyPlate—Fruits (identify fruits as part of MyPlate)
209
182 (87.1)
193 (92.4)
16
Order of meal preparation—Meat loaf
205
150 (73.2)
177 (86.3)*
17
Order of meal preparation—Green beans
201
138 (67.8)
164 (81.6)*
Note: N= Number of students who responded to each question at pre and posttests; * = pre-post change is statistically significant at p<.05.
Please contact Lola Adedokun at lola.adedokun@uky.edu for questions about this evaluation report.
Table 3: Intention to Eat More Fruits and Vegetables, and Try New Foods
N
Strongly Agree or Agree (%)
Disagree or Strongly Disagree (%)
After attending the Recipe for Life program, I plan to eat more fruits.
203
181 (89.2)
22 (10.8)
After attending the Recipe for Life program, I plan to eat more vegetables.
206
161 (78.2)
45 (21.8)
After attending the Recipe for Life program, I plan to try new foods.
204
187 (91.7)
17 (8.3)
After attending the Recipe for Life program, I plan to help prepare food at home
203
192 (94.6)
11 (5.4)
Note: N= Number of students who responded to the question.