Youth chef academy: Results from a cooking and nutrition literacy program for middle-school students piloted in an urban, public school system

Introduction: Overwhelming evidence links healthy diet with reduced risk for chronic disease, yet many adolescents have unhealthy diets, especially low-income minority youth. Research suggests that nutrition education that includes experiential cooking lessons positively affects diet. The purpose of this study was to pilot a hands-on nutrition/cooking curriculum for adolescents, Youth Chef Academy (YCA), in a large, urban public school system.

Methods: Four intervention and four control classrooms were matched on grade (6th/7th), free/reduced lunch participation, mobility rate, and racial/ethnic composition (n=264). Data collection included student surveys and cooking skills assessments. Primary outcomes included fruit, vegetable and whole grain consumption; food preferences; and cooking skills. Secondary outcomes included self-efficacy for cooking and eating healthy, readiness to change, and classroom engagement.

Results: On average, our school sample had 78% free/reduced lunch participation and 71% minority students. We will present findings on the primary and secondary study outcomes. Preliminary analyses show trends for increased preference for and readiness to consume fruits and vegetables, increased classroom engagement, and improved cooking skills. Process data indicated YCA was valued by students, parents, and teachers. We will also present lessons learned from partnering with a large, urban public school system to deliver a hands-on nutrition/cooking curriculum during the school day.

Discussion: Healthy eating habits in adolescents could track into a lifetime of good nutrition and reduced chronic disease risk. By promoting practical cooking abilities and nutrition literacy through experiential learning in the traditional classroom, YCA represents an innovative approach to improving the diets of high-risk youth.