Innovative hands-on initiative increases knowledge, preference and skills in seasonal vegetable preparation

In a recently published study nutrientsResearchers discuss the development, implementation, and results of a hands-on program called Cooking with the Seasons for Health (CwS4H). Parent-child dyads during CwS4H; attended sessions including nutrition lessons, cooking lessons for children, food tasting, meal preparations, fresh produce distribution and food guides.

To work: Cooking with the Seasons for Health (CwS4H): An Innovative Intervention Combining Nutrition Education, Cooking Skills, and Locally Grown Produce to Increase Vegetable Intake Among Resource-Limited Parent-Child Dyads in Rural Washington. Image Credit: everst / Shutterstock.com

Background

Obesity is an increasing health problem in the developed world. Importantly, the burden of obesity and overweight, as well as other chronic diseases, among children is disproportionately greater among marginalized populations and families from rural areas with limited resources. In addition, nutrition and diet-related behaviors formed during childhood increase the risk of developing various chronic diseases in adulthood.

Conversely, some dietary habits, such as fruit and vegetable habits, established during childhood reduce the risk and incidence of chronic diseases such as cardiovascular diseases, diabetes, obesity, hypertension, stroke and even some types of cancer.

The Healthy Eating Index is strongly associated with vegetable intake and, subsequently, children’s weight and health status. For children from low-income families and rural areas with limited resources, this index is strongly linked to chronic disease risk.

About the study

In this study, researchers discuss the development and implementation of CwS4H, an innovative nutrition education program in which parent-child dyads of participating families are connected to local farms through Good Food Bags (GFBs), a community-supported agriculture initiative. These parent-child duos were also trained on how to use different seasonal produce from these local farms throughout the three growing seasons through hands-on cooking classes for children in which produce from GFBs was cooked and through take-home meal guides and recipe cards.

Children’s eating habits and nutritional preferences are often influenced by family and environment. These eating patterns also depend on factors such as exposure, preference, liking, and acceptability of vegetables, as well as parental involvement, knowledge, and attitudes. Involving children in meal preparation is believed to give them confidence in cooking and give them the skills to maintain good nutritional quality into adulthood.

The program included growers and farmers in rural Washington who were willing to participate in CwS4H. Information such as the list of currently grown products, the harvest time of the product and the price list were received from the farmers.

The parent-child duo was recruited through ads and flyers on social media. These two were invited to participate in six sessions of the CwS4H programme, consisting of two sessions each held in June, August and October.

The theoretical framework of CwS4H was based on the family ecological model, experiential learning theory, and social cognitive theory. Taken together, this framework addressed beliefs and attitudes regarding vegetable consumption and the use of local produce, while providing hands-on engagement and specific information to promote the use and acceptance of fresh vegetables and locally produced foods.

Evaluation of the program was conducted by trained staff who interviewed parent-child dyads at the beginning and end of the program. At the end of the program, in addition to individual farmer interviews, separate focus groups for parents and children were also held.

Study findings

Following completion of CwS4H, children were found to benefit in self-efficacy in cooking and food preparation, as well as vegetable preference and nutritional knowledge. Interviews and focus groups with parents showed that parents’ gains were in the areas of nutritional behavior and knowledge, cooking and food preparation attitudes, vegetable preference, confidence in vegetable preparations, their child’s vegetable intake, and their child’s involvement in food preparation.

Parents also reported that the program helped improve their relationships with their children and influenced the value children placed on produce selection and meal preparation. CwS4H improved parents’ and children’s attitudes, preferences and knowledge regarding the preparation of vegetables available in different growing seasons.

Results

The CwS4H program has demonstrated that active participation of the community, especially parents and children, in hands-on food preparation workshops and interactions with local growers can produce significant positive results. Such interventions can help establish healthy eating habits in children, which can have long-term effects on reducing the risk of chronic diseases in adulthood.