Virtual family cooking classes help improve kids’ understanding of a healthy diet

By Stephen Beech via SWNS

Virtual cooking classes for all the family help improve children’s understanding of a healthy diet, according to new research.

A team of dietitians, chefs and scientists created a program amid parental concerns regarding poor nutrition and lack of cooking skills among youngsters during the COVID-19 pandemic.

The program, aimed at families with kids aged eight to 18, was delivered virtually to them in their homes in Flint, Michigan.

It showed success in reaching youngsters from low income families and improving cooking skills, nutrition knowledge, and eating fruits and veg among young participants.

The program, Flint Families Cook, encouraged families to make healthy meals together at home, using local ingredients.

Through 7.5 hours of live, virtual instruction over five consecutive weeks, children and families learned proper techniques for using knives, measuring, roasting, and baking from a chef, while a dietitian focused on nutrition and the health benefits of specific food groups and nutrients.

Dr. Amy Saxe-Custack, of Michigan State University, said: “One very important part of the class that is happening because of the virtual platform is that families are participating in the classes together as opposed to children participating in the class individually, apart from their family.

"We started to see parents becoming much more involved in the education and sitting at the table once the meals were prepared for a family dinner."

She said the family-based, virtual format "directly engages" families in cooking healthy meals together and expands the program’s reach to entire households, as well as extended family and friends.

Dr. Saxe-Custack added: "In addition to holding a growing waitlist of eager families, Flint Families Cook addresses challenges with preparing and consuming healthy foods at home.

"Such programming is feasible and attractive to communities with similar concerns about child nutrition."

The findings were published in the Journal of Nutrition Education and Behaviour (JNEB)