”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 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)*