"Empowering Youth Through Cooking Classes" by Jamiya C. Mason
 

Honors Theses

Date of Award

Spring 5-8-2025

Document Type

Undergraduate Thesis

Department

Nutrition and Hospitality Management

First Advisor

Georgianna Mann Schroeder

Second Advisor

Anne Cafer

Third Advisor

Laurel Lambert

Relational Format

Dissertation/Thesis

Abstract

Chronic health issues and poor dietary habits continue to disproportionately impact rural communities in Mississippi, especially among children. Research has shown that early exposure to healthy foods and cooking practices can positively influence lifelong health behaviors. Cooking classes have also been linked to improved food literacy, culinary confidence, and willingness to try new foods. The purpose of this study was to assess the effects of a short-term culinary program on children’s cooking self-efficacy and food behaviors in Quitman County, Mississippi.

Four cooking classes were conducted with youth (grades 4–7) in a local after-school program. Lessons included vegetable-based recipes, including zucchini noodles, cauliflower pizza, and guacamole. Pre- and post-surveys were used to collect data on food intake, culinary skills, and attitudes toward cooking and new foods. A total of 11 students completed the pre-survey, and 5 completed the post-survey.

Overall, participants showed positive attitudes toward cooking. Most of them agreed or strongly agreed that they felt confident in their abilities. Fruit consumption was higher than expected, and participants expressed interest in trying new foods. However, the low vegetable consumption suggests that challenges such as personal taste preferences may still influence the participants’ eating behaviors. Processed snack and sugary drink consumption remained high, suggesting that short-term interventions may not be sufficient to shift long-established behaviors.

While the program improved culinary confidence and food interest, limitations affected the overall outcomes. These included small sample size, inconsistent participation, and short program duration. Future research should explore extended culinary education programs with more sessions, family involvement, and behavioral strategies like meal planning and goal setting. These efforts could support sustainable dietary changes and improve food access in underserved rural communities.

Creative Commons License

Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License
This work is licensed under a Creative Commons Attribution-NonCommercial-Share Alike 4.0 International License.

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