| dc.description.abstract | Background: Limited opportunities to gain knowledge regarding nutrition and food preparation techniques currently exist in the school system. Dietetic interns taught adolescents enrolled in a university-hosted summer cooking camp how to prepare foods from scratch, use basic knife skills, meal plan and combine common kitchen ingredients to make budget-friendly meals and healthy snacks. Dietetic students taught nutrition lessons about reading nutrition labels, protein, sodium, nutrient density, added sugars, whole grains, vitamin C and iron.
Objectives: 1) Describe cooking/nutrition knowledge and self-efficacy in adolescents; 2) describe the correlation between caregiver cooking/nutrition efficacy and adolescent cooking/nutrition knowledge prior to education.
Design: Following IRB approval, a convenience sample of 7th-9th grade adolescents enrolled in a five-day cooking camp and their caregivers were recruited to participate in the study.
Methods: Adolescent participants completed pre- and post-camp surveys to measure cooking/nutrition knowledge, experience and self-efficacy. One caregiver per adolescent completed a pre-camp survey to measure cooking experience and confidence. Frequency of family meals and home-meal preparation was measured for all participants.
Results: Adolescent participants (n=23) were 12.8+/-0.95 years. Participants were 74% (n=17) female and 26% (n=6) male. Caregiver confidence of cooking ability using basic ingredients and adolescent pre-camp cooking confidence (r=0.547, p=0.001) were positively correlated. Adolescent participants reported that they were able to perform the following tasks pre- and post-camp, respectively: Cook raw meat and poultry (52%, n=12; 96%, n=22); Cook dried beans (9%, n=2; 100%, n=23); Use food preparation methods to prevent food borne illness (52%, n=12; 96%, n=22); Shop for foods to stay on a budget (61%, n=14; 96%, n=22); Use the nutrition facts label (78%, n=18; 100%, n=23).
Conclusions: A cooking camp is an effective approach to provide adolescents with cooking/nutrition education and improve their self-efficacy related to meal preparation. | |
