(P20-088-24) Evaluating the Impacts of ‘Kids in the Kitchen’ Program in Promoting Healthy Diet and Physical Activity Among School-Aged Children in South Carolina

Objectives: The “Kids in the Kitchen” initiative, implemented within school settings, focuses on enhancing children's understanding, preferences, and attitudes toward healthy dietary choices and physical activity. This study aimed to examine the effectiveness of the Kids in the Kitchen curriculum in promoting healthy food choices, perception toward healthy foods, and knowledge of physical activity among school children in South Carolina.

Methods: Pre and post surveys were distributed to students (n=173) in 9 elementary schools in the Lowcountry region of South Carolina, a 6-lesson direct nutrition education program administered through SNAP-Ed. The curriculum was developed based on 5 constructs: (1) healthy food choice; (2) healthy food perception; (3) GO, SLOW and GROW foods; (4) cooking skills; (5) physical activity. Pre survey administration occurred before the first lesson. Post surveys were administered after the 3^rd lesson (3 months from pre survey) and again after the final lesson (6 months from pre survey). Each post survey focused on content from the previous 3 lessons. Descriptive statistics were calculated to determine frequency distributions, while t-tests were used to detect differences between pre-and post-surveys across five constructs of the curriculum. Data analysis was done using SAS version 9.4.

Results: Study participants (N= 173) included 1^st Grade to 5^th Grade students (100 female and 73 male students). Among five constructs, there were significant changes from unhealthy to healthy food choices for candy bar to apple (P= 0.0032) and cheese pizza to pizza with veggies (P= 0.028). Healthy food perception was only significant for whole wheat bread Vs. white bread for all students (P= < 0.0009). The identification of Go, Slow, and Grow foods was also significant for all the students (P= < 0.0001, P= 0.0017, and P= < 0.0001, respectively). However, there was no change in their physical activity knowledge. Students’ ability to prepare a snack using foods from two different groups also improved significantly (P= 0.025).

Conclusions: Kids in the Kitchen program showed impactful outcomes for the students to understand healthy food choices and perceptions in South Carolina. This program can be replicated by health and nutrition educators in other states as well.

Funding Sources: USDA's Supplemental Nutrition Assistance Program (SNAP)