kids’ cooking camps promote healthy lifestyles among native american youth kelly burdett, graduate...
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Kids’ Cooking Camps Promote Healthy Lifestyles Among Native American YouthKelly Burdett, Graduate Research Assistant
Julie Garden-Robinson, Ph.D., R.D., L.R.D., Food and Nutrition Specialist
Mary Jean Hunter, Nutrition Education Assistant
Abstract:Native American students between 2nd and 6th grades took part in one of four four-day cooking camps. Students reported increased physical activity and improved knowledge scores post-camp. Parents reported more willingness to try new foods among their children.
Objectives:1) Increase knowledge of safe kitchen
practices2) Increase knowledge and incidence of safe
food handling3) Increase knowledge and incidence of
healthy, cultural traditions
Audience:• Native American children between 2nd and
6th grades were included in this study
Methods:• 4, 4-day cooking day camps were taught
for• 6 hours per day (9:30am-3:30pm).• Meals/snacks were prepared by the
students.• Stories were told emphasizing physical
activities.• Physical activity games were added for fun
and to make exercise interesting for the kids.
• Two to four lessons were taught each day.• Topics included:
• MyPlate: Balancing a Plate• Preparing Snacks and Meals/Label
Reading• Food and Kitchen Safety• Eating on the Run• Get Started Gardening• Food Preservation• Eating Right While Eating Out• Traditional Food Systems/Farm to
Plate
Question Pre Sample size#
Post Sample Size#
t-value Probability
Balancing a Plate 30 28 2.87 0.0058*
Eating on the Run 29 19 3.38 0.0015*
Preparing Snacks and Meals/ Label Reading
32 33 0.44 0.6640
Get Started Gardening 27 27 2.85 0.0063*
Food Preservation 25 26 5.16 <0.0001*
Eating Right While Eating Out
22 23 2.11 0.0419*
Traditional Food Systems/ Farm to Plate
20 20 1.36 0.1806
# Different students chose to attend camp each day. The different sample sizes indicate the number of students present for the pre- and post-test. Post-tests were given after the lesson was taught, or the day after if time was short.* significant at an α = 0.05, p ≤ 0.0500
Evaluation:• Pre- and post-assessments were administered to
evaluate changes in behavior and self-efficacy• Pre- and post-surveys for each lesson were given
to evaluate changes in knowledge and attitudes • Focus groups and phone interviews were
conducted to determine lasting impactsResults:• Students reported more frequent physical activity
(p = 0.032) on the post-assessment.• Students showed improved food safety
knowledge and practice (p = 0.009) as it related to food being left out for long periods on the post assessment.
• Students improved knowledge scores on 5 out of 7 surveys administered, including Balancing a Plate, Eating on the Run, Get Started Gardening, Food Preservation, and Eating Right While Eating Out.
• Students showed increased recognition of quinoa as a whole grain (p = 0.032).
• Students improved their knowledge of the plate proportions recommended on MyPlate (p < 0.050) grains, proteins, and fruits.
• Students demonstrated an increased knowledge of gardening (p = 0.006) on the post-survey.
• Students showed greatly improved knowledge of food preservation (p = 0.000), especially as it related to safe ways to preserve food, where to get information, and how to store food.
• Positive correlations were shown between desire to learn different topics (p < 0.05), indicating that students who desired to learn about one subject were more likely to be open to learning another topic.
• Parents reported their children were more willing to try new foods, especially fruits and vegetables after camp than before attending camp.
Summary: Participants from the Kids’ Cooking Camps in the Renewal at Standing Rock Project showed improvements in physical activity, cooking skills, food safety, and content knowledge.
Table 1. T-test Values for Knowledge Scores as Shown by Number of Correct Responses Pre-Survey to Post-Survey (Post-test minus Pre-test)
The project is supported by the USDA-NIFA under grant number: 2011-68004-30052. Project Partnership: The Standing Rock Sioux Tribal Community, Sitting Bull College, North Dakota State University, South Dakota State University, and the USDA Agricultural Resource Service
Figure 1. Camp Schedule and Menu