In 2010 a shift was seen by the United States Department of Agriculture’s Economic Research Service (ERS)* of more meals being eaten away from home. The trend continued, and continued to increase through the latest data release in 2017.  An article in a 2014 Journal of Nutrition Education and Behavior** indicates a “lack of cooking skills and food preparation knowledge as barriers to preparing home-cooked meals.” To help combat the issue, a three-part hands-on cooking program was offered by Boone and Kenton County Cooperative Extension that focused on basic food preparation skills and nutrition knowledge. 

Building basic cooking skills and learning techniques can help individuals build a repertoire of entrees and side dishes that will help them eat more meals and home and prepare healthier food options in an efficient, time-conscious manner. 

Cook Smart, Eat Smart, a curriculum from North Carolina Cooperative Extension was used for a 3-part hands-on cooking program for adults. A total of 27 men and women, Millennials to Boomers, attended at least one of the three sessions. Several couples attended together and several younger friends participated in the program. 

Each week a lecture portion of the program with topics presented by both Boone and Kenton County Cooperative Extension Agent educators focused on nutrition, equipment use or cooking techniques and the hands-on cooking portion allowed participants to practice specific cooking techniques and sample the end products. All participants received a booklet with the information and recipes used in the class.

A mailed evaluation was sent 4 months after the end of the series to determine what individuals had learned and what new practices they had adopted as a result of the program. Seven (26 percent) individuals returned the survey.  Six of the seven (86 percent) indicated they had improved their cooking skills. All (100 percent) had tried new food preparation techniques they had not used before and tried new foods they had not previously prepared or tasted. Six of seven (86 percent) report thinking more about food safety while prepare foods and plan ahead for meals and shopping. Participants shared that they learned everything from how to hold a knife and knife skills to the different between liquid and dry measuring cups, portion control and to not put frozen meats in a slow cooker.

** Reicks, M., Trofholz, A.C., Stang, J.S., & Laska, M.N. (2014). Impact of Cooking and Home Food Preparation Interventions Among Adults: Outcomes and Implications for Future Programs. Journal of Nutrition Education and Behavior, Vol 46, No. 4), pg. 259-276.

* USDA ERS - https://www.ers.usda.gov/amber-waves/2018/november/new-us-food-expenditure-estimates-find-food-away-from-home-spending-is-higher-than-previous-estimates/