Since the Centers for Disease Control and Prevention and other studies revealed that obesity among children has tripled over the past 3 decades, it is vital that we teach children early to form healthy food habits. However, as teachers curriculums are already packed, where does nutritional education in elementary schools fit in? Maybe in subjects, such as math, science, geography and the study of other cultures.

An investigation demonstrates how successfully the Cooking with Kids program helps children learn school subjects as well as develop cooking skills. The study is published in the November/December 2011 issue of the Journal of Nutrition Education and Behavior.

Executive director Lynn Walters founded the experiential food and nutrition education program (cookingwithkids.net) for children at elementary schools that is based on food acceptance principles and social learning theory whereby students prepare, explore, and enjoy fresh affordable foods from various cultural traditions. The program also teaches children how to treat one another respectfully and to practice social skills by collaborating to prepare a meal and eating together. Walters together with program director Jane Stacey have created integrated curriculum materials for children in grades K-1, 2-3 and 4-6.

In order to find out children’s attitudes towards cooking and experiences at school and home following a series of cooking plus tasting or just tasting classes alone, researchers from the Colorado State University Department of Food Science and Human Nutrition interviewed 178 children in fourth grade as well as their teachers and Cooking with Kids food educators. They found that in both classes’ students and their teachers expressed positive experiences with curriculum integration into academic subjects, and those participating in cooking classes said they had chances to improve their social skills. The researchers also discovered that those who participated in cooking plus tasting classes did not consider tasks related to cooking at home as “chores”, unlike those who received only tasting classes or students who did not receive either type of class. Overall, students reported that the curriculum helped them understand the content of school subjects.

Dr. Leslie Cunningham-Sabo, PhD, RD, Assistant Professor at Colorado State University, explains:

“This study describes student and teacher perceptions about the integration of nutrition education programs with academic curriculum topics, which is essential in justifying nutrition education’s continued place in the school curriculum. It documents the importance of including cooking in school curriculum as it is a practical mechanism to promote health, social and educational skills to better prepare students for adulthood.”

In an associated podcast, Leslie Cunningham-Sabo, PhD, RD, discusses the results and implications this investigation. It is available here.

Written by Grace Rattue