Youth Chef Academy: pilot results from a plant-based culinary and nutrition literacy program for sixth and seventh graders

Since the inadequate number of fruits, vegetables, legumes, and whole grains consumed by young people has been exposed on a national scale, this 2018 study focuses on healthy eating promotion in schools. Harley et al. mention that if the children adopt plant-based eating patterns early in life, this may provide long-term health benefits. The aim of this present study was to test the effectiveness of an experiential culinary and nutrition literacy intervention called Youth Chef Academy (YCA), implemented in schools for sixth and seventh graders (11- to 13-year-olds). Each student that participated (including those in the control group) were asked to complete surveys before and after the intervention. Frequency of fruit and vegetable consumption (and vegetable intake as a separate measure) increased post-intervention in the intervention group, compared with the control group. Also, whole-grain intake, student engagement, and nutrition knowledge improved after taking part in the intervention. To summarize these findings, Youth Chef Academy facilitated more student engagement in classrooms, and had positive effects on the children’s behaviors and knowledge related to healthy eating. [NPID: diet, nutrition, school intervention, health promotion, youth health, whole-grains, fruits, vegetables, plant-based, literacy intervention]

Year: 2018

Reference: Harley, A., Lemke, M., Brazauskas, R., Carnegie, N. B., Bokowy, L., & Kingery, L. (2018). Youth Chef Academy: Pilot Results From a Plant-Based Culinary and Nutrition Literacy Program for Sixth and Seventh Graders. The Journal of school health, 88(12), 893–902. https://doi.org/10.1111/josh.12703

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