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Cooking Show and Tell: An educational tool for improving vegetable preference among first graders
Author(s) -
Colas Marie V,
Vaccaro Joan A,
Zarini Gustavo G,
Huffman Fatma G
Publication year - 2013
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.27.1_supplement.843.5
Subject(s) - mcnemar's test , preference , significant difference , pepper , toxicology , psychology , food science , medicine , mathematics , biology , statistics
A pre (raw vegetable) and post (Blanched/Sautéed) cooking show and tell demonstration was conducted. Children of ages 6 and 7 were recruited from two first grade classes; 52 students 18 boys and 34 girls had parental consent and participated. A parent questionnaire was sent home to evaluate parental influences with respect to vegetable liking. Paired samples t‐test revealed a significant difference in preference of raw vegetables (p < .001) and no gender differences for the preference of raw compared to cooked vegetables (p < .005). A McNemar‐Bowker test revealed a significant difference in vegetable preference for cauliflower, bell pepper, carrots, green beans, celery. Parental influences were associated with vegetable intake for certain vegetables. Children who are exposed to a cooking demonstration and nutrition education intervention tend to be receptive and become open to trying new foods. There were gender differences in preferences for raw vegetable. Further research is needed to evaluate the show and tell intervention method for different populations and over a longer period.