An after school Kitchen Science club was a component of a school-wide nutrition pilot program at a Title 1 middle school in Baltimore County as part of a Team Nutrition grant during the 1998-1999 academic year. Due to the success of the Kitchen Science club program, the activities have subsequently been developed into a 15 lesson curriculum with topics such as: Dairy Delights, The Powerful Pyramid, The Power of Plants, Bacteria Beware, Eggstravaganza, Pickling to Pasteurization and Fat Detectives. The intent of the lessons is to introduce nutrition, food safety and food science concepts in an exciting, hands-on manner. The structure, content and design of the lessons are intended to promote scientific thinking among youths while promoting healthy lifestyle choices. The curriculum is a Maryland Cooperative Extension publication that has been used with a variety of diverse youth audiences in both formal and informal settings. Family Studies teachers and 4-H Youth Development and Family Consumer Science Extension Educators have been trained in instructing this curriculum. This year the Kitchen Science program was also incorporated into a six-lesson after school and summer youth program as part of the Food Stamp Nutrition Education Program. Pre- and post-testing was conducted and showed a 44% increase in overall test scores. Nutrition knowledge increased 56%, consumerism knowledge increased 32% and food safety knowledge improved 22%.
Learning Objectives: At the conclusion of the session, the participant in this session will be able to: 1. List three benefits of integrating a Kitchen Science program into school and community-based programs. 2. Identify objectivies for 15 hands-on lessons that teach nutrition and food science to middle school youth.
Keywords: Nutrition, School-Based Programs
Presenting author's disclosure statement:
Organization/institution whose products or services will be discussed: University of Maryland Cooperative Extension
I have a significant financial interest/arrangement or affiliation with any organization/institution whose products or services are being discussed in this session.
Relationship: I am employed by the University of Maryland Cooperative Extension and co-author of the Kitchen Science curriculum. The University sells the curriculum on a cost recovery basis, no profit is made by the university or myself.