Virtual Culinary Nutrition Education: Youth and Parent/Guardian Acceptability of the SWITCH Cooking School

Authors

Summer McVicker, Iowa State UniversityFollow
Laura Paulsen, Iowa State UniversityFollow
Anna Mlodzik, Iowa State UniversityFollow
Allison Henry, Iowa State UniversityFollow
Maren Wolff, Iowa State UniversityFollow

Volume

62

Issue

4

DOI

10.34068/joe.62.04.20

Abstract

Face-to-face cooking programs can positively impact food choices, fruit and vegetable intake, and cooking self-efficacy; however, little is known about virtual cooking programs. We studied the perceived acceptability of the virtual SWITCH Cooking School (SCS). Four monthly cooking classes were offered for each participating school. Classes included nutrition education, food safety, and cooking demonstrations. Feedback was collected through post-class surveys and focus groups with parent/guardian and youth participants. Families valued the convenience of the virtual delivery and were interested in participating again. Future considerations for the SCS include incorporating additional variety of culinary skills and modifying registration methods.

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Recommended Citation

McVicker, S., Paulsen, L., Mlodzik, A., Henry, A., & Wolff, M. (2024). Virtual Culinary Nutrition Education: Youth and Parent/Guardian Acceptability of the SWITCH Cooking School. The Journal of Extension, 62(4), Article 20. https://doi.org/10.34068/joe.62.04.20