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Illinois Junior Chefs (IJC) is a direct education curriculum designed to improve dietary attitudes and behaviors in youth ages 8-13 through learning hands-on cooking skills and MyPlate food group education. IJC is a 10-hour cooking education program designed for five two-hour classes.
Inspiring Healthy Communities, the newest report in the series highlights the collective impact and comprehensive approach of the Youth-led Participatory Action Research (YPAR) projects in Los Angeles County.
Kansas SNAP-Ed produced short, colorful recipe videos showing dishes being prepared in a compressed time frame based largely on recipes adapted from the USDA Mixing Bowl website. These recipes are budget friendly and healthful, often requiring only basic cooking skills.
This cookbook provides healthy recipes that are fast and fun for children to cook. Available in English and Spanish.
Linking Lessons for Schools (LL-S) is a direct education resource designed to improve food behaviors with a focus on increasing fruit and vegetable consumption of youth in grades 7-12.
Michigan Harvest to Table™ (MiHarvest) (formerly called Michigan Harvest of the Month™ (HOTM)) is a multi-level intervention designed to increase consumption of and access to fruits and vegetables; increase consumption of locally grown produce by connecting growers to schools in their communities
