Partnering to Cultivate Healthy Eating Fanatics

According to the data from County Health Rankings and Roadmaps[2], Brown County ranks 69th in both health outcomes and health factors. Specifically, Brown County has high levels of adult and child obesity [2, 9]. Fruit and vegetable consumption is below recommended levels [1]. Such statistics indicate a need for Extension programs to promote healthy eating behaviors. Researchers and practitioners recommend the use of engaging and interactive techniques, including hands-on experience with food, to teach about healthy eating behaviors [3, 5]. Research has shown that children who participated in cooking classes increased their consumption of fruits, vegetables, and dietary fiber; demonstrated a greater willingness to try new foods, and developed increased confidence in the ability to prepare foods [6, 8]. Nutrition knowledge and skills related to healthy eating have been linked with making better food choices and promoting dietary change [4, 10]. Furthermore, people who prepare their own food are more likely to meet dietary recommendations [7]. However, there is an increase in meals consumed away from home and a decline in cooking skills [10]. C.H.E.F. (Cultivating Healthy Eating Fanatics) was a food and nutrition day camp piloted in Brown County in 2017. C.H.E.F. aligns with the national 4-H mission mandate of healthy living and also the OSU Extension impact area of health and wellness. The objectives were for participants to: learn proper food handling and preparation, including food safety; plan a daily menu following MyPlate; create a budget for a meal; properly set a table; plan, budget, shop for, prepare and serve a meal; and become aware of the Ohio 4-H food and nutrition project offerings and the requirements to complete the project through county and state judging. The target audience for C.H.E.F. was 4-H members in Brown County age 9 and older. Older youth (age 14+) who were involved in foods projects participated in the hands-on activities and also assisted with teaching some components of the program. One of the most original aspects of the program was the start-to-finish aspect of meal planning, shopping, and food preparation. The participants developed a meal plan, created a shopping list, took a field trip to the grocery store to purchase their items, and returned to the kitchen to cook their meal. Youth were tasked to cook a meal for a family of four using $15, which is based on the USDA guidelines for a moderate meal plan. They were also expected to meet the MyPlate guidelines. The lead presenter for this poster is the Extension educator, 4-H youth development, who wrote the initial grant, obtained IRB approval to use the evaluation data, coordinated the event, including developing community partnerships, and taught 45 percent of the overall program.