Research

”Cooking with Kids increased fruit and vegetable preferences, especially with vegetables.
Leslie Cunningham-Sabo and Barbara LohseJournal of Nutrition Education and Behavior – March 2014

The Cooking with Kids program in Northern New Mexico was part of a USDA-funded research project conducted by Colorado State University. For several years, researchers evaluated the impact on fourth graders participating in Cooking with Kids’ hands-on nutrition education, first in the established nutrition education programs in Santa Fe and then a pilot program in Colorado. Findings were published in Journal of Nutrition Education and Behavior and Childhood Obesity.*

The nutrition education programs that were evaluated in this research project used curriculum created by Cooking with Kids, Inc.

The BIG little Project curriculum now serves as the platform for Cooking with Kids to share these resources nationwide.

The hands-on tasting and cooking lessons on this site follow the same standard framework as the curriculum used in the research-evaluated programs.

”For fourth graders, experiential nutrition education improved cognitive behaviors that may mediate healthful food choices.
Leslie Cunningham-Sabo and Barbara LohseJournal of Nutrition Education and Behavior – March 2014 (see below for links to abstract and full article)*

Additionally, a systematic review of the evidence for impact of cooking programs for school-aged children showed the above referenced 2013 Cooking with Kids study to be the only research study design rated “strong” by the Effective Public Health Practice Project.

Centers for Disease Control (CDC)

The Impact of Cooking Classes on Food-Related Preferences, Attitudes, and Behaviors of School-Aged Children: A Systematic Review of the Evidence, 2003–2014

The nutrition education programs that were evaluated in this research project used curriculum created by Cooking with Kids, Inc.

The BIG little Project curriculum now serves as the platform for Cooking with Kids to share these resources nationwide.

The hands-on tasting and cooking lessons on this site follow the same standard framework as the curriculum used in the research-evaluated programs.

Additionally, a systematic review of the evidence for impact of cooking programs for school-aged children showed the above referenced 2013 Cooking with Kids study to be the only research study design rated “strong” by the Effective Public Health Practice Project.

Centers for Disease Control (CDC)

The Impact of Cooking Classes on Food-Related Preferences, Attitudes, and Behaviors of School-Aged Children: A Systematic Review of the Evidence, 2003–2014

More research and articles

*Impact of a School-Based Cooking Curriculum for Fourth-Grade Students on Attitudes and Behaviors is Influenced by Gender and Prior Cooking Experience (abstract)

Journal of Nutrition Education and Behavior – March 2014 (Vol. 46, Issue 2, Pages 110-120, DOI: 10.1016/j.jneb.2013.09.007)

*Cooking with Kids Positively Affects Fourth Graders’ Vegetable Preferences and Attitudes and Self-Efficacy for Food and Cooking (paid subscription required)

Journal of Nutrition Education and Behavior – March 2014 (Vol. 46, Issue 2, Pages 110-120, DOI: 10.1016/j.jneb.2013.09.007)

Valid and Reliable Measure of Cognitive Behaviors toward Fruits and Vegetables for Children Aged 9 to 11 Years

Journal of Nutrition Education and Behavior: Volume 43, Number 1, 2011

Qualitative Investigation of the Cooking with Kids Program: Focus Group Interviews with Fourth-Grade Students, Teachers, and Food Educators

Journal of Nutrition Education and Behavior: Volume 43, Number 6, 2011

Factors Influencing Adoption and Implementation of Cooking with Kids, An Experiential School-Based Nutrition Education Curriculum

Journal of Extension: www.joe.org. February 2011, Volume 49, Number 1, Article Number 1FEA6

Focus on Food: Development of the Cooking with Kids Experiential Nutrition Education Curriculum

Journal of Nutrition Education and Behavior: Volume 41, Number 5, 2009

Curriculum and Web Site Review: Cooking with Kids, Integrated Curriculum Guide, Grades K-1, Grades 2-3, Grades 4-6.

Journal of Nutrition Education and Behavior: Volume 41, Number 2, 2009

Cooking with Kids