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Health Promotion Journal of Australia Health Promotion Journal of Australia Society
Journal of the Australian Health Promotion Association
RESEARCH ARTICLE

‘Kids in the Kitchen’ impact evaluation: engaging primary school students in preparing fruit and vegetables for their own consumption

Barbara Ritchie A D , Lily O’Hara B and Jane Taylor C
+ Author Affiliations
- Author Affiliations

A Chancellor State College, PO Box 7066, Sippy Downs, Qld 4556, Australia.

B Emirates College for Advanced Education, PO Box 126662, Abu Dhabi, United Arab Emirates.

C School of Health and Sport Sciences, Faculty of Science, Health and Education, University of the Sunshine Coast, Sippy Downs Drive, Sippy Downs, Qld 4556, Australia.

D Corresponding author. Email: britc9@eq.edu.au

Health Promotion Journal of Australia 26(2) 146-149 https://doi.org/10.1071/HE14074
Submitted: 10 August 2014  Accepted: 31 January 2015   Published: 21 May 2015

Abstract

Issue addressed: Children’s fruit and vegetable (FV) consumption in Australia is below levels recommended for optimal growth, development and health.

Methods: ‘Kids in the Kitchen’ is a classroom-based program that engages students in preparing FV. Impact evaluation was conducted with students from Grade 1 (around 6 years old) and Grade 5 (around 11 years old) who participated in the program. A questionnaire was used to collect pre- and post-program data on knowledge, attitudes and consumption of FV, FV preparation skills and environmental supports for FV consumption. A skill audit was also conducted for Grade 1 students.

Results: Study participants (n = 118) included 70 Grade 1 and 48 Grade 5 students. There was an increase in the median number of fruits correctly identified (from 14 to 16), tried (from 14 to 16) and liked (from 10.5 to 12; P = 0.0001 for all changes). The median number of vegetables correctly identified increased from 10 to 12 (P = 0.0001), but there was no change in the number of vegetables tried or liked. The proportion of participants who rated their skills in using a knife to prepare FV as ‘not really that good’ decreased by 15%, from 42% to 27% (P = 0.04). Grade 1 participants’ skills in cutting, grating and peeling improved (P = 0.0001 for all changes).

Conclusions: If children are involved in the preparation of FV, they are more likely to correctly identify them, try them, like them and eat them.

So what?: Primary schools have the potential to contribute to children’s nutrition through hands-on food preparation activities.

Key words: children, food preparation, fruit, health promotion, school, skills, vegetable.


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