The Healthy Helpers' session will present a timely, school-based virtual intervention, supported by evidence-based practices of how virtual culinary literacy programs can improve vegetable intake and dietary behaviors in fourth and fifth grade children. The information presented will include actionable steps nutrition and dietetics professionals can use to inform future culinary literacy-based programs. Vegetable intakes among children remain below recommended levels despite numerous nutrition-education based interventions. Research has shown that children's vegetable intake may be better influenced through experiential learning opportunities and skill development in lieu of traditional knowledge-based classes. This presentation explores current home cooking trends and research connecting culinary literacy to dietary behaviors and methods to promote culinary literacy in children in a virtual setting.

CPE Level: Level 1 (basic knowledge/experience)
CPEU: 1

Performance Indicators

• 9.3.5 Uses a variety of strategies to deliver education.
• 6.2.3 Analyzes and interprets data to form valid conclusions and to make recommendations.
• 9.2.2 Determines and takes into consideration the literacy and readability needs of individuals, groups and populations

Learning Objectives

• Develop programs that emphasize culinary literacy
• Describe how home cooking trends and culinary literacy relate to dietary behaviors
• Incorporate experiential learning opportunities and skill development into existing or new programs

Moderator

• Jennifer L. Campbell

Speakers

• Alison H. Brown, MS, RDN
• Peggy Policastro, PhD, RDN