Influence of Cooking Workshops on Cooking Skills and Knowledge among Children Attending Summer Day Camps

Publication: Canadian Journal of Dietetic Practice and Research
18 November 2019

Abstract

This study aimed to measure the influence of the Chefs in Action program (3 cooking workshops) on cooking skills, nutrition knowledge, and attitudes towards healthy eating in children attending summer day camps and compare it with a single cooking workshop. Groups of children (8–12 years) were randomly assigned to the intervention group (n = 25) or to 1 of 3 comparison groups performing a single workshop (group 1, n = 16; group 2, n = 36; group 3, n = 24). Two dietitians evaluated cooking skills during the workshops. Nutrition knowledge and attitudes towards healthy eating were assessed before and after the intervention. No improvement in cooking skills was observed in the intervention group (P = 0.25). The intervention group’s cooking skills score was significantly higher than comparison group 1 (P < 0.001). Nutrition knowledge was significantly improved in the intervention group and the comparison group 3 (P < 0.0001) but no effect on attitudes towards healthy eating was observed (Pgroup × time = 0.36). In conclusion, the Chefs in Action program positively impacted nutrition knowledge in children. The results also suggest that the type of recipe may influence nutrition knowledge and cooking skills. Further studies are needed to better assess the degree of difficulty required in cooking workshop recipes to improve cooking skills in children.

Résumé

Cette étude visait à mesurer l’influence du programme Chefs en action (trois ateliers culinaires) sur les habiletés culinaires, les connaissances en nutrition et les attitudes envers la saine alimentation, en comparaison à un seul atelier culinaire, chez des enfants participant à un camp de jour durant l’été. Les groupes d’enfants (de 8 à 12 ans) ont été assignés aléatoirement au groupe d’intervention (n = 25) ou à l’un des trois groupes de comparaison participant à un seul atelier (groupe 1, n = 16; groupe 2, n = 36; groupe 3, n = 24). Les habiletés culinaires ont été évalués par deux diététistes durant les ateliers. Deux diététistes ont évalué les habiletés culinaires durant les ateliers. Les connaissances en nutrition et les attitudes envers la saine alimentation ont été évaluées avant et après l’intervention. Aucune amélioration des habiletés culinaires n’a été observée dans le groupe d’intervention (P = 0,25). Le niveau d’habiletés culinaires du groupe d’intervention était significativement plus élevé que celui du groupe de comparaison 1 (P < 0,001). Les connaissances en nutrition se sont significativement améliorées dans le groupe d’intervention et dans le groupe de comparaison 3 (P < 0,0001), mais aucun effet sur les attitudes envers la saine alimentation n’a été observé (Pgroupe × temps = 0,36). En conclusion, le programme Chefs en action a eu un effet positif sur les connaissances en nutrition des enfants. Les résultats suggèrent également que le type de recettes peut influencer les connaissances en nutrition et les habiletés culinaires. D’autres études sont nécessaires pour mieux évaluer le degré de difficulté requis des recettes effectuées lors des ateliers culinaires pour améliorer les habiletés culinaires des enfants.

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Sources of funding: Dairy Farmers of Canada. Raphaëlle Jacob is the recipient of a doctoral scholarship from the Fonds de recherche du Québec—Santé (FRQS). Melissa A. Fernandez is a Canadian Institutes of Health Research Fellow (#MFE-152525).
Conflicts of interest: This study was funded by the Dairy Farmers of Canada. RJ, MAF, and VP declare no conflicts of interests regarding this study. VD has received funding from the Dairy Farmers of Canada for this study and VD and VP have received funding over the last years from the Dairy Farmers of Canada. AMB and HG were employees of the Dairy Farmers of Canada at the time of the study. The authors report no personal relationships that could be viewed as potential conflicts of interests regarding this study.

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cover image Canadian Journal of Dietetic Practice and Research
Canadian Journal of Dietetic Practice and Research
Volume 81Number 2June 2020
Pages: 86 - 90

History

Version of record online: 18 November 2019

Authors

Affiliations

Raphaëlle Jacob MSc
Institute of Nutrition and Functional Foods (INAF), Laval University, Quebec, QC
School of Nutrition, Laval University, Quebec, QC
Quebec Heart and Lung Institute Research Center, Laval University, Quebec, QC
Centre recherche interuniversitaire sur la formation et la profession enseignante (CRIFPE-Laval), Laval University, Quebec, QC
Annie Motard-Bélanger MSc
Dairy Farmers of Canada, Montreal, QC
Véronique Provencher PhD
Institute of Nutrition and Functional Foods (INAF), Laval University, Quebec, QC
School of Nutrition, Laval University, Quebec, QC
Melissa Anne Fernandez PhD
Institute of Nutrition and Functional Foods (INAF), Laval University, Quebec, QC
School of Nutrition, Laval University, Quebec, QC
Hélène Gayraud MSc
Dairy Farmers of Canada, Montreal, QC
Vicky Drapeau PhD
Institute of Nutrition and Functional Foods (INAF), Laval University, Quebec, QC
Quebec Heart and Lung Institute Research Center, Laval University, Quebec, QC
Centre recherche interuniversitaire sur la formation et la profession enseignante (CRIFPE-Laval), Laval University, Quebec, QC
Department of Physical Education, Laval University, Quebec, QC

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