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An Evaluation Of The Effectiveness Of Hands On Cooking And Nutritional Education With Low Socioeconomic Children, Elizabeth G. Freeman

Curriculum and Instruction Undergraduate Honors Theses

This study was conducted at The Yvonne Richardson Community Center in Northwest Arkansas to test the effectiveness of hands on cooking classes and nutritional education with children age’s nine to eleven coming from low socioeconomic backgrounds. This group was chosen because people included in low socioeconomic status are more likely to a high number of energy dense foods because of their long shelf life and high calorie count in replacement of fruits and vegetables (Proceedings of the Roundtable on Understanding the Paradox of Hunger and Obesity, 2004). Though this is true, not having a balanced diet and eating a majority …