Cooking up Knowledge: Empowering High School Students Through a Food Literacy Boot Camp

Abstract

Adolescents in rural communities are subject to higher rates of chronic diseases. Food literacy, the knowledge and skillset to make informed health behaviors, has been identified as a critical influence in disease prevention. This mixed-method experimental study evaluated the Food Literacy Boot Camp’s effectiveness, feasibility, and likeability in promoting healthy lifestyle choices, including diet, physical activity, food preparation, and food safety skills among adolescents. Outcomes were assessed using the Expanded Food and Nutrition Education (EFNEP) 6th - 12th Grade EFNEP Youth Questionnaire, distributed before and after the intervention. Qualitative methods assessed likeability. Following the program, participants had statistically significant improvements in sugar-sweetened beverage intake (P = 0.004), healthy eating choices when dining out (P = 0.002), physical activity (P = 0.010), hand washing (P = 0.028), inclination to wash fruits and vegetables (P = 0.008) and using separate cutting boards for raw meats and fresh produce (P = 0.046). Four major qualitative themes emerged: (1) Comprehensive Health and Wellness Education, (2) Practical Skill Development, (3) Knowledge and Behavior Change, and (4) Successful Student Engagement and Positive Endorsement. Overall, the Food Literacy Boot Camp successfully improved participants’ food literacy skills.

Keywords

nutrition education eating behavior cooking high school students food literacy EFNEP rural communitites

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