Active Cooks
Advisor(s)
Dr. Michelle Musser
Dr. Emily Eddy
Confirmation
1
Document Type
Poster
Location
McIntosh Activities Room
Start Date
19-4-2024 10:00 AM
End Date
19-4-2024 10:50 AM
Abstract
In Hardin County, there is evidence of obesity in the youth, unbalanced diets, and food insecurity, based on results from the Community Health Improvement Plan (CHIP). Active Cooks is a project meant to educate the youth about nutrition, hands-on cooking experiences, knowledge of nutrition, and self-efficacy for cooking. In other communities, previous studies have found that students gained confidence in their cooking skills and nutrition knowledge when performing hands-on activities. This project specifically focuses on enhancing education related to cooking and nutrition to help children feel more comfortable with making food choices and making food for themselves. Our study population is aimed at participants in grades three through six, more specifically working with the third grade students at Ada Elementary School. The project methods include an informed consent form to be completed by the parents and surveys to be completed by the students before and after the classes. The class for students involves educating about healthy food choices and the creation of healthy snacks. Analysis of the results will involve comparing the responses of the pre and post survey to gauge whether the classes increased the student’s knowledge of nutrition and self-efficacy.
Recommended Citation
Prater, Kaitlyn; Foltz, Genesis; and Carr, Atlee, "Active Cooks" (2024). ONU Student Research Colloquium. 34.
https://digitalcommons.onu.edu/student_research_colloquium/2024/Posters/34
Level of Access
Restricted to ONU Community
Restricted
Available to ONU community via local IP address and ONU login.
Active Cooks
McIntosh Activities Room
In Hardin County, there is evidence of obesity in the youth, unbalanced diets, and food insecurity, based on results from the Community Health Improvement Plan (CHIP). Active Cooks is a project meant to educate the youth about nutrition, hands-on cooking experiences, knowledge of nutrition, and self-efficacy for cooking. In other communities, previous studies have found that students gained confidence in their cooking skills and nutrition knowledge when performing hands-on activities. This project specifically focuses on enhancing education related to cooking and nutrition to help children feel more comfortable with making food choices and making food for themselves. Our study population is aimed at participants in grades three through six, more specifically working with the third grade students at Ada Elementary School. The project methods include an informed consent form to be completed by the parents and surveys to be completed by the students before and after the classes. The class for students involves educating about healthy food choices and the creation of healthy snacks. Analysis of the results will involve comparing the responses of the pre and post survey to gauge whether the classes increased the student’s knowledge of nutrition and self-efficacy.