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Evaluation of Kids in the Kitchen health promotion program
Conference presentation

Evaluation of Kids in the Kitchen health promotion program

Barbara Ritchie, Lily O'Hara, Jane A Gregg and Fiona Burnell
2009 University Research Conference Program Book, p.11
USC Research Conference, 2009 (Sunshine Coast, Australia, 09-Nov-2009)
University of the Sunshine Coast
2009
url
https://www.usc.edu.au/View
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Abstract

Public Health and Health Services Kids in the Kitchen program school based health promotion program
This research project has focused on evaluating the impact of the Kids in the Kitchen program on the children that participated in the program in July to December, 2007. The issue of inadequate fruit and vegetable consumption in children's diets is of concern. In Australia the problem of inadequate fruits and vegetables has been examined for more than two decades. What is not known is the effect of perceived or actual food preparation skill levels among children and adolescents have on the types of food the children eat. A total of 118 children in grade one and grade five from Chancellor State College participated in the evaluation. Data collection methods included a questionnaire and a skills audit. Both methods were administered pre and post the implementation of the program in 2007. The questionnaire was used to determine children's knowledge about fruits and vegetables, attitudes towards fruits and vegetables, and self-perceived skills in the preparation of fruits and vegetables. In addition, the grade one participants were asked to demonstrate their skills. The researcher observed their skills and assessed their skill level. Data analysis focused on assessing the changes in knowledge of fruits and vegetables, attitudes towards eating fruits and vegetables, and skills in preparing fruits and vegetables for consumption by comparing the results from preprogram data collection with results from post-program data collection. Further data analysis was used to explore associations between the variables. Liking to try new fruits and like to try new vegetables were associated with all the other variables in this section. The impact of the Kids in the Kitchen program has shown some significant results. Overall the results show for the first time that development of food preparation skills through a classroom based strategy can have a positive impact on children's knowledge, attitudes, behaviour and skills. This study could make a significant contribution to the field of health promotion and in particular, within a school context because it addresses the issue of inadequate fruit and vegetable consumption within a school setting where children learn, work and play.

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