(P23-012-24) Kids in the Kitchen Teaches Youth and Families Nutrition, Food Safety, and Cooking Skills To Increase Self-Efficacy in the Kitchen

Objectives: The program objectives were to teach youth and their families nutrition, food safety, and cooking skills to increase self-efficacy and build self confidence in the kitchen, all while encouraging positive family interaction, from the comfort of their home. Kids in the Kitchen aims to reach children of all ages and their families interested in cooking.

Methods: Kids in the Kitchen is a youth program comprised of live cook-a-long workshops infused with nutrition and food safety education. Each 2–hour session involves the hands-on cooking of two recipes. The instructor demonstrates each step while participants follow along. Throughout each class, nutrition and food safety principles are taught through recipe modification, safe food handling, and balanced meal choices. Session objective also include increasing youth confidence in the kitchen through practicing cooking techniques, knife skills, and following recipes. Anonymous surveys were administered through Zoom polls during the class to assess skills, knowledge, and self-efficacy in the kitchen. This allowed for a higher response rate and making sessions more interactive.

Results: From April 2020 through December 2023, 62 virtual cooking sessions were offered throughout Idaho and Georgia, leading nearly 3000 youth and adults from 30 counties across six states to receive this hands-on educational program. Average attendance was 50 participants with 72% of attendees coming to 2+ sessions. Participants reported gaining nutrition and food safety knowledge (92%), increasing cooking skills (93%), and improving self-efficacy for cooking (93%). 100% of recipes had been made again by participating families.

Conclusions: This interactive nutrition and cooking program showed impactful outcomes while reaching new audiences during the COVID-19 pandemic. The virtual format allowed more youth to participate with their guardians from the comfort and safety of their homes, encouraging positive child/parent interaction by cooking together. The program successfully continued after the pandemic quarantine was lifted. This innovative youth program can be replicated by health and nutrition educators when in person education cannot take place.<

Funding Sources: University of Georgia Extension and University of Idaho Extension