206312 Turning Up the Heat on Nutrition: Cooking Up Community Change with Low-Income High School Students

Monday, November 9, 2009

Anastasia McGee, RD, LDN , Neighborhood Initiatives - Chicago Partnership for Health Promotion, University of Illinois at Chicago, Chicago, IL
Jessica Allendar, MS, RD, LDN , Neighborhoods Initiative- Chicago Partnership for Health Promotion, University of Illinois at Chicago, Chicago, IL
The UIC-Chicago Partnership for Health Promotion (CPHP) represents a network of partnerships organized to support community based interventions to improve nutrition and reduce disparities in outcomes associated with nutritional diseases including obesity and malnutrition in low income Chicagoans. Guided by the University of Illinois at Chicago, Neighborhoods Initiative, the CPHP provides high quality, age, gender and ethnically specific nutrition education in a variety of venues across the city. In partnership with both the Healthy Schools Campaign (HSC) and the Chicago Public Schools Education to Careers Culinary Arts Program (CPS-ETC), the CPHP delivers a series of four hands-on lessons provided to increase the nutrition knowledge and improve the nutrition behavior of low-income students participating in the Chicago Public Schools ETC Culinary Arts program. In addition, students learn how to prepare and cook utilizing nutrition principles learned to create healthier lifestyles for themselves and their families. The nutritional topics covered include: MyPyramid dietary guidelines; fruits & vegetables at every meal; healthy breakfast; nutrients in balance; portion control; fast-food and fad diets; fat, salt, & sugar; healthy snacking; cooking soups and sauces the healthy way; measuring nutrients in recipes; calcium and beverage choices. The program is concluded with a knowledge and behavior assessment. A total of eight Chicago Public Schools, 14 sections, 394 students have participated in the program. Future applications include further implementing nutrition and wellness programs with partnering schools.

Learning Objectives:
X To increase the nutrition knowledge and improve the nutrition behavior of sophomore students participating in the Chicago Public Schools ETC Culinary Arts Program. X To engage local schools in the promotion of healthy lifestyle and child/teen wellness. X Demonstrate dynamic and effective educational programming to target sophomore high school students to increase knowledge of basic nutrition; understand the importance of physical activity; prepare and cook healthier foods, and increase consumption of fruits and vegetables.

Keywords: School-Based Programs, Food and Nutrition

Presenting author's disclosure statement:

Qualified on the content I am responsible for because: I am the Associate Director of Community Nutrition, hold a degree in nutrition, and have presented at professional conferences in the past.
Any relevant financial relationships? No

I agree to comply with the American Public Health Association Conflict of Interest and Commercial Support Guidelines, and to disclose to the participants any off-label or experimental uses of a commercial product or service discussed in my presentation.