A semester-long culinary skill and nutrition education program for adolescents. Students choose a PSE-related leadership projects to address school food participation, school wellness activities etc. The curriculum is based on Social Cognitive Theory and the Social Ecological Model and has demonstrated effects of 87% improved food behaviors by participating students, while over 50% also positively influence the diet of their family and friends. Evaluation tools are embedded in curriculum activities.
- Pilot Tested
2014 Evaluation additionally revealed statistically significant improvements in teaching others; academic success (improved SAT scores, 10% higher than average school attendance) in addition to improved overall dietary quality of participating students. Partnered with HealthCorps to continue to evaluate TBC in over 20 schools in NYC and California from 2012-2015. TBC has over five individual behavior and PSE outcome measures embedded within the curriculum. http://www.familycookproductions.com/JNEB757_HealthfulFoodChoices.pdf
To use this program, sites must first purchase a license. Visit the licensing page to understand what the purchase of a license includes and licensing requirements.
The program also requires that at least two instructors from each site complete a 3-part training certification before conducting the program. While two of the three parts can be completed remotely, part two is hands-on and requires trainees to be present. Lesson 2 uses MyPyramid.gov's Menu Planner.