Resources and Links
CWK Family Newsletters:
- Fall 2015 CWK Family Newsletter
- Spring 2015 CWK Family Newsletter
- Fall 2014 CWK Family Newsletter
- Spring 2014 CWK Family Newsletter
- Fall 2013 CWK Family Newsletter
- Spring 2013 CWK Family Newsletter
Make sure to check out these pages on our website:
- CWK store: cooking class curriculum, cafeteria recipes, and more
- CWK videos: fun how-to videos
- CWK recipes: healthy, delicious and culturally diverse
- CWK blog: see what’s new
Plus, we hope you’ll find the following links useful:
- SNAP-Ed’s Obesity Prevention Toolkit for States shares resources from around the country, including CWK
- In Defense of Food, Michael Pollan’s PBS online resource includes CWK
- Santa Fe Public Schools Student Nutrition Services
- Santa Fe Farmers Market
- National Farm to School Network
- Farm to Table New Mexico
- Earth Care New Mexico
- Let’s Move!
- Chefs Move to Schools
- National Geographic Kids
- The Edible Schoolyard Project
- Food Stories collects and shares personal narratives about food access, culture and traditions in the Santa Fe community.
Research about Cooking with Kids
We’re very excited to be part of ongoing USDA-funded research conducted by Colorado State University. For several years, researchers evaluated the impact on fourth graders participating in Cooking with Kids’ hands-on nutrition education, first in our programs in Santa Fe, and then in a pilot program in Colorado. Findings were recently published in Journal of Nutrition Education and Behavior and Childhood Obesity.
“Cooking with Kids increased fruit and vegetable preferences, especially with vegetables. Greatest gains in preferences and self-efficacy were seen in boys without prior cooking experience. For fourth graders, experiential nutrition education improved cognitive behaviors that may mediate healthful food choices.”
Cunningham-Sabo, L. and Lohse, B. Impact of a School-Based Cooking Curriculum for Fourth-Grade Students on Attitudes and Behaviors Is Influenced by Gender and Prior Cooking Experience. Journal of Nutrition Education and Behavior – March 2014 (Vol. 46, Issue 2, Pages 110-120, DOI: 10.1016/j.jneb.2013.09.007)
Link to abstract: Impact of a School-based Cooking Curriculum 2014 JNEB »
Link to article (paid subscription required): Cooking with Kids Positively Affects Fourth Graders’ Vegetable Preferences and Attitudes and Self-Efficacy for Food and Cooking 2013 Childhood Obesity »
Additionally, a systematic review of the evidence for impact of cooking programs for school-aged children showed the above referenced 2013 CWK study to be the only research study design rated “strong” by the Effective Public Health Practice Project.
Hersch D, Perdue L, Ambroz T, Boucher JL. The Impact of Cooking Classes on Food-Related Preferences, Attitudes, and Behaviors of School-Aged Children: A Systematic Review of the Evidence, 2003–2014. Preventing Chronic Disease 2014;11:140267.
Link to article on the Centers for Disease Control (CDC) Website: The Impact of Cooking Classes on Food-Related Preferences, Attitudes, and Behaviors of School-Aged Children: A Systematic Review of the Evidence, 2003–2014
More research articles about Cooking with Kids:
Journal of Nutrition Education and Behavior: Volume 43, Number 1, 2011
Valid and Reliable Measures of Cognitive Behaviors toward Fruits and Vegetables for Children Aged 9 to 11 Years
Journal of Nutrition Education and Behavior: Volume 43, Number 6, 2011
Qualitative Investigation of the Cooking with Kids Program: Focus Group Interviews with Fourth-Grade Students, Teachers, and Food Educators
Journal of Extension: www.joe.org. February 2011, Volume 49, Number 1, Article Number 1FEA6
Journal of Nutrition Education and Behavior: Volume 41, Number 5, 2009
Journal of Nutrition Education and Behavior: Volume 41, Number 2, 2009
Curriculum and Web Site Review: Cooking with Kids, Integrated Curriculum Guide, Grades K-1, Grades 2–3, Grades 4-6.
Research about Children and Food
CDC Preventing Chronic Disease: Volume 11, November 6, 2014: Preventing Chronic Disease: 11, November 6, 2014. Impact of Cooking Classes on Food-Related Preferences, Attitudes, and Behaviors of School-Aged Children: A Systematic Review of the Evidence, 2003-2014. CWK studies were the only studies rated “Strong,” as defined by EPHPP, Effective Public Health Practice Project.