The adaptation of a youth nutrition and cooking-skill program to a virtual, online format: Development, implementation and evaluation
Holly Faith Nusser, Emilia Jelski Porter
Skill-based factors such as food preparation contribute to dietary intake and behavior. Studies show introducing nutrition and cooking skills early in life can positively impact dietary intake. However, due to COVID-19, in-person nutrition and cooking-skill classes within schools and afterschool programs became challenging. Therefore, in partnership with East End Community Center, the Wright Brother’s Middle School Pilot’s program, and the University of Dayton’s dietetics and Hanley Sustainability Institute, two UD dietetic students developed and piloted a six-week virtual cooking and nutrition class for 7-8th graders attending the after school Pilots program at Wright Brothers Middle School. Thirteen middle school students participated in the program. Since Dayton Public School moved to entirely remote learning from March of 2020 to March 2021, a nutrition and cooking curriculum was adapted for a virtual platform and the middle school students attended the cooking class from within the kitchen of their home. From the Produce 1 Food Lab on the UD campus, the dietetic students used the zoom platform to implement one-hour weekly nutrition and cooking class to the students. Further, a representative from East End Community Center delivered ingredients needed for the weekly recipe(s) as well as extra supplies such as measuring cups to the middle school students. Data was collected to measure the process and impact of the virtual classes including attendance and nutrition and cooking knowledge pre- and post-test scores. For this presentation, the program procedures and evaluation will be presented.
Diana Cuy Castellanos
Primary Advisor's Department
Health and Sport Science
Stander Symposium Posters, School of Education and Health Sciences
United Nations Sustainable Development Goals
Good Health and Well-Being
"The adaptation of a youth nutrition and cooking-skill program to a virtual, online format: Development, implementation and evaluation" (2021). Stander Symposium Projects. 2336.