Page Contents
Overview
Target Behavior: Healthy Eating
Intervention Type: Direct Education, PSE Change
Intervention Reach and Adoption
Setting: Community, School
Age: Elementary School, Adults
Race/Ethnicity: All
Intervention Components
Intervention Materials
Step-by-step instructions and time estimates
Kid-friendly classroom recipes in English and Spanish
English and Spanish student materials (includes food and nutrition information)
Suggestions for enrichment activities
English and Spanish take-home recipes for families
Intervention Costs
Evidence Summary
- Hersch, D., Perdue, L., Ambroz, T., Boucher, J.L. (2014). The Impact of Cooking Classes on Food-Related Preferences, Attitudes, and Behaviors of School-Aged Children: A Systematic Review of the Evidence, 2003-2014. Preventing Chronic Disease. 2014;11:140267. DOI: http://dx.doi.org/10.5888/pcd11.140267 https://www.cdc.gov/pcd/issues/2014/14_0267.htm
- Cunningham-Sabo, L. & Lohse, B. (2013). Cooking with Kids Positively Affects Fourth Graders’ Vegetable Preferences and Attitudes and Self-Efficacy for Food and Cooking. Childhood Obesity, 9(6), 549-556. https://online.liebertpub.com/doi/abs/10.1089/chi.2013.0076
- Cunningham-Sabo, L. et al. (2013). Impact of a School-Based Cooking Curriculum for Fourth-Grade Students on Attitudes and Behaviors Is Influenced by Gender and Prior Cooking Experience. (2013). Journal of Nutrition Education and Behavior, 46 (2), 110-120. https://www.jneb.org/article/S1499-4046(13)00631-3/abstract
- Diker, A., Cunningham-Sabo, L., Bachman, K., Stacey, J. E., Walters, L. M., & Wells, L. (2013). Nutrition educator adoption and implementation of an experiential foods curriculum. Journal of Nutrition Education and Behavior. 45(6) 499-509. https://www.jneb.org/article/S1499-4046(13)00542-3/abstract
- Diker, A., Walters, L. M., Cunningham-Sabo, L., & Baker, S. S. (2011). Factors Influencing Adoption and Implementation of Cooking with Kids, An Experiential School-Based Nutrition Education Curriculum. Journal of Extension [Online], 49(1) Article 1FEA6. Available at: https://archives.joe.org/joe/2011february/a6.php
Classification: Research-tested (direct education); Practice-tested (PSE and social marketing)
Evaluation Indicators
Readiness and Capacity – Short Term (ST) | Changes – Medium Term (MT) | Effectiveness and Maintenance – Long Term (LT) | Population Results (R) | |
---|---|---|---|---|
Individual | ST1, ST2, ST4 | MT1, MT2 | ||
Environmental Settings | ST5, ST6, ST7 | MT5 | LT5, LT8 | |
Sectors of Influence | ST8 | MT7,MT8, MT9, |
Evaluation Materials
Success Story
https://snaped.fns.usda.gov/success-stories/cooking-kids
Additional Information
Contact Persons:
Anna Farrier (Executive Director)
Rachel Shreve (Communications Director)
Cooking with Kids, Inc.
PO Box 6113
Santa Fe, NM 87502-6113
Email: contactus@cookingwithkids.org
Phone: (505) 438-0098
*Updated as of September 5, 2023