Eating more fruits and vegetables is a critical behavior for health promotion and disease prevention. Despite the importance of eating more produce, it is also one of the most difficult eating behaviors to change. It has been reported that cooking more meals at home is related to increased fruit and vegetable consumption.

A social marketing program to promote healthy, home-cooked family meals, Cook Together, Eat Together, was offered virtually by the Clinton County Cooperative Extension Service. This program was adapted by the Family and Consumer Sciences (FCS) Agent from its intended in-person format to a virtual format to provide critical information during COVID-19 and to engage families with young children.

Seven families (a total of 15 participants) enrolled in the program and joined a closed Facebook group through the Clinton County Cooperative Extension Facebook page. Youth participants ranged in age from 5-13. Parents were actively involved in the kitchen each week alongside their children. Virtual sessions were held via Zoom while the Facebook group was the main hub for communication. The program was adapted so that each of the five virtual sessions included educational content provided by the FCS Agent as well as a curriculum recipe demonstration by a participating family. Each family was able to teach or lead a lesson while the other participants cooked along with them. Throughout the series, 6 curriculum recipes were demonstrated in addition to two others selected by the participants. Participants were linked to Plate It Up! Kentucky Proud recipe resources as well.

Families thoroughly enjoyed demonstrating recipes, sharing their suggestions for how recipes could be modified, and learning together in their respective kitchens. Although complete pre and post evaluations are unavailable due to the series culminating at the end of June, participant feedback indicated the program made a positive impact. One family has shared that they made chicken recipe they shared again for supper and it was another hit so it would stay on the dinner menu. Another mother had never made homemade biscuits before and one of the 7 year old participants demonstrated her own recipe for the group. Now that family is making biscuits all the time. Others have shared how their children have learned to use kitchen tools appropriately, have much more excitement about preparing meals, and are willing to try recipes they help make.

The group wants to continue to cook together so additional outcome data will be available.This novel approach to a packaged program was successful in linking new and existing Extension clientele to various resources when in-person classes and workshops were restricted.