Kids Cook with Heart

Kids Cook with Heart

 

The Kids Cook with Heart Program is an AHA initiative that provides hands-on healthy cooking classes. Kids Cook with Heart classes take place at the Halle Heart Museum. Participants receive instruction in simple main courses, hearty whole grains, salads and a wide variety of vegetable dishes. Lessons also include nutrition, kitchen safety, sanitation and food shopping. The program utilizes professionally developed curriculum that incorporates nutrition with cardio vascular health education. It is designed for up to 18 children (per class) 7 years to 12 years old and uses the CORE curriculum standards for math and science. The targeted population is kids and families in underserved neighborhoods or low-income schools. Caregivers will be encouraged to drop-off the students (adult participation is limited due to space).

 

Program Reach

 

The Kids Cook with Heart program is designed to reach up to 1,000 kids and their families over the course of three years. The reach could be even larger due to attendees sharing their knowledge and skills with family and friends.

 

Expected Outcomes

 

Kids Cook with Heart (and Teens Cook with Heart) programs consistently receive high participant and parent ratings and record positive outcomes, including increased cooking and nutrition knowledge and skills, increased fruit and vegetable consumption and decreased sugar-sweetened beverage consumption.

 

Here are a few specific outcomes from Kids Cook with Heart and Teens Cook with Heart programs across the county:

-          Parents indicate they have reduced their consumption of sugar-sweetened beverages by 20% and increased consumption f fruits and vegetables by 11% (Los Angeles)

-          35% increase in comfort level in the kitchen (Seattle)

-          36% of participants increased their fruit intake, 43% increased their vegetable intake, 29% decreased their fast food intake, 21% increased their intake of homemade food (San Francisco)

-          Teachers commented they observed the students reading the food label on various snack items and beverages, and that a majority of students began drinking more water than juices or other sweetened beverages.