'Kids in the Kitchen' impact evaluation: Engaging primary school students in preparing fruit and vegetables for their own consumption

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.