Illinois State University College of Applied Science and Technology
Kids Cooking Frequency: Evaluating the Effectiveness of a One-Time
Kids Cooking Class on Increasing Kids Time in the Kitchen
Department of Family and Consumer Sciences,
Illinois State University, Normal, IL.
Background
Understanding how to cook and prepare meals is a
basic life skill that every individual needs. Today, many
children are lacking these basic skills. Getting children
involved in the kitchen at a younger age can help
improve their self-efficacy later in life so they can cook
their own nutritious meals at home. Cooking meals at
home throughout life is important as it allows you to
control the nutrient content and portion sizes of the
food. Research suggests that frequency and length of
time cooking at home increases fruit and vegetable
intake and decreases BMI.2,4,5 Self-efficacy preparing
meals also prevents the use of pre-prepared meals or
eating out which have their own nutritional
consequences. When frequently eating out or
consuming ready-to-eat meals, individuals are likely to
consume much more saturated fat and sodium.1,3,6
When cooking foods at home you are more likely to eat
those meals at home as well which comes with
additional health benefits including mindful eating and
portion control. Additionally, it provides time to
destress from everyday life and spend time with your
family. The effectiveness of cooking programs on self-
efficacy and healthy food preferences in young children
(less than 11 years of age) remains uncertain as it has
not been adequately studied. 2,6 One recent study
investigating youth ages 9-10 years found cooking
frequency to be positively associated with dietary
quality; however, they were unable to assess different
types of cooking related to diet, BMI, and cooking
frequency. 2 Other cooking interventions in youth have
found increased consumption of fruits and vegetables
and decreased consumption of fast food.3
Objectives:
To determine if children’s time in the kitchen, and
cooking self-efficacy, could be increased through:
• A one-time Kids Cooking Class in the retail setting;
• Teaching parents and children how to create a
nutritious meals and snacks;
• Handouts with RDIs for 4-8-year old’s as well as
breakfast, lunch, dinner, and snack recipes that can
be easily prepared at home with children.
This study also aimed to determine the current
involvement of children in the kitchen.
By: Ashley Edwards, B.S.
Methodology Discussion
Study participants consisted of a convenience sample of retail shoppers at Hy-Vee in Bloomington, Illinois. Overall, there was a slight increase in child’s
Participants were included in the study if they signed up for a Kids Cooking Class: a one-hour class that cost involvement in cooking. Some areas that did not see an
$15 to the participant. Participants created three nutritious recipes with their child: one lunch that met a increase are cutting foods, using a knife, and cooking
third of the daily recommended dietary intake for children and two nutritious snacks. Participants also eggs. Although it is speculation, it is important to note
received a child-sized apron and several take home recipes. Parents and children were educated on the that the surveyed time included the child's participation
healthful aspects of each meal/snack and how they can make nutritious meals at home. Participants also at home between March 1st and March 31st, 2020. This
learned the importance of getting children comfortable cooking in the kitchen and how to increase their is during the COVID-19 challenges causing increased
child’s involvement in the kitchen. To evaluate the current self-efficacy of the children, parents completed a stress at home, limited resources, and less focus on the
survey on the child’s current involvement, tasks they have completed, barriers, and other aspects of the study’s purpose. During this time, parents may have
class offerings in the retail setting. Participants were then sent a follow-up Survey via Survey Monkey to been more hesitant to allow children to cook due to
evaluate changes in children’s participation. decreased access to food, hospitals/immediate care, or
an increased fear of leaving the house. Eggs were also
much more expensive during this time. However, it is
Kitchen Skills Practiced by Children promising that participants reported an increased
Before and After Cooking Class confidence in cooking with their child and overall
3.5 learned about the health benefits. Furthermore, the
3 study did see an increase in kids' frequency in the
AVERAGE FREQUENCY
kitchen. In aim of future Kids Cooking Classes, the
2.5
researcher wants to report every participant found the
2
course through Facebook advertisement, 100% felt the
1.5 price of the class was reasonable, and felt the class met
1 expectations. There were several limitations with this
0.5 study. First, the class size due to classroom capacity.
Some parents brought more than one child making it
0
Read a Used Washed Use Can Peel Slice/Diced Used a Cooked more difficult to accurately survey each child’s
Recipe Measuring F/V Opener Veggies Foods Knife Eggs involvement.
Cup
Future Studies
COMMON KITCHEN SKILLS Before After
Since this is an understudied population, there are
Note: Frequency was measured on a scale of 1-4. 1 = not at all; 2 = maybe once; 3 = sometimes; 4 = frequently. many avenues for future research. Studies can focus on
the most effective age to start intervention, the
effectiveness of kids only classes versus those offered
Results with the parent, and longitudinal studies investigating
The average age of participants was 7 years old, with a range of 6 - 10 years of age. A total of 8 participants cooking frequency and health outcomes such as BMI,
were included in the study. Before the class, 100% of parents stated they often cook at home, with 75% of fruit and vegetable intake, and fast food consumption
children sometimes helping, and 25% of children never helping. The graph above depicts the frequency of into adulthood.
skills practiced at home by children both before and after the cooking class. Parents were asked to report
barriers to cooking with their children: 75% believe it is too messy, 25% say their kids are not interested,
37% believe it takes too much time. At the completion of the class, 75% learned a lot about the benefits of
References
1Cunningham-Sabo, L., & Lohse, B. (2013). Cooking with Kids positively affects fourth graders' vegetable preferences and attitudes
kids in the kitchen, and 25% learned something; 63% were more likely to cook at home with child and and self-efficacy for food and cooking. Childhood Obesity, 9(6), 549–556. https://doi.org/10.1089/chi.2013.0076
2Ford, A. D., Colby, S. E., McElrone, M., Franzen-Castle, L., Olfert, M. D., Kattelmann, K. K., & White, A. A. (2019). Cooking
learned about RDIs, while only 37% stating they “maybe” are more likely. In the one-month follow up frequency associated with dietary quality in iCook-4H youth participants at baseline. Nutrition and Metabolic Insights,
12. https://doi.org/10.1177/1178638819836790
survey, 100% of those stated they either agree or strongly agree that their child has learned more about
3Garcia, A. L., Reardon, R., McDonald, M., & Vargas-Garcia, E. J. (2016). Community interventions to improve cooking skills and
their effects on confidence and eating behaviour. Current Nutrition Reports, 5(4), 315–322. https://doi.org/10.1007/s13668-016-0185-3
cooking/preparing foods. They also feel they are more confident in having their child cook/prepare food.
4Hanson, A. J., Kattelmann, K. K., McCormack, L. A., Zhou, W., Brown, O. N., Horacek, T. M., Shelnutt, K. P., Kidd, T., Opoku-
Acheampong, A., Franzen-Castle, L. D., Olfert, M. D., & Colby, S. E. (2019). Cooking and meal planning as predictors of
fruit and vegetable intake and BMI in first-year college students. International Journal of Environmental Research and
Fifty percent of participants reported their child cooking with them at least a few times a week, and 50% Public Health, 16(14), 2462. https://doi.org/10.3390/ijerph16142462
5Hartmann, C., Dohle, S., & Siegrist, M. (2013). Importance of cooking skills for balanced food choices. Appetite, 65. 125-131.
reported their child cooking at least once a week in the last month. Additionally, 50% tried at least 2-3 https://doi.org/10.1016/j.appet.2013.01.016
6Hersch, D., Perdue, L., Ambroz, T., & Boucher, J. L. (2014). The impact of cooking classes on food-related preferences, attitudes,
recipes provided, while 50% had not used any. and behaviors of school-aged children: A systematic review of the evidence. Preventing Chronic Disease, 11, E193.
https://doi.org/10.5888/pcd11.140267