Nutrients, Vol. 15, Pages 1520: Effectiveness of a School-Based Culinary Programme on 9- and 10-Year-Old Children’s Food Literacy and Vegetable, Fruit, and Breakfast Consumption

Nutrients, Vol. 15, Pages 1520: Effectiveness of a School-Based Culinary Programme on 9- and 10-Year-Old Children’s Food Literacy and Vegetable, Fruit, and Breakfast Consumption

Nutrients doi: 10.3390/nu15061520

Authors: Charlotte Labbé Stephanie Ward Chiasson Jérémie B. Dupuis Claire Johnson

School-based culinary courses may increase children’s food literacy and improve their eating behaviours. This study assessed the impact of a school-based culinary programme on 9- and 10-year-old students’ food literacy and vegetable, fruit, and breakfast consumption. This cluster quasi-experimental trial compared 88 grade 4 and 5 students who participated in the Apprenti en Action programme to 82 students who did not. Students’ food literacy and eating behaviours were assessed with a self-administered questionnaire. The programme’s impact on vegetable and fruit consumption, cooking skills, food skills, and food knowledge was measured using MANOVA, and the odds of eating breakfast at least five times per week were assessed with logistic regression. Students who participated in the programme reported a greater increase in their cooking skills (p = 0.013) and food knowledge (p = 0.028) than students in the control group. No effect was found on food skills and vegetables, fruit, and breakfast consumption (p-values > 0.05). Boys improved their cooking skills (p = 0.025) and food knowledge (p = 0.022), but girls did not. The programme improved students’ cooking skills and food knowledge, especially among boys; however, modifications are needed to improve students’ food skills and eating behaviours.