Simple Suppers: A family nutrition education and cooking program delivered in the daycare setting designed to improve diet quality in preschool aged children

Abstract

In order to reverse current trends in childhood obesity, early intervention and engagement of parents are essential. The aim of this study was to test feasibility and potential efficacy of a nutrition education and cooking program aimed at teaching parents and their preschool children positive eating behaviors. Our hypothesis was that children of participating families would develop and maintain food choices that include nutrient‐rich foods while limiting energy‐dense foods and beverages. Our curriculum is based on the 2010 Dietary Guidelines and consists of 10X90 min programs delivered monthly in a daycare located in a low‐income urban neighborhood. Session components include: nutrition education, family meal prep, group meal, take‐home educational materials. The evaluation plan included a pre‐, mid‐, and post‐assessment of child food prep skills (5‐point Likert scale) and dietary intake (Harvard FFQ). Ten families enrolled in the study. Adjusted for baseline child age, BMI, and economic status, 1) ability of child to rinse fruits and vegetables (p=0.04) and mean daily servings of fruit (p=0.04) increased and 2) mean daily servings of sugar sweetened beverages (p=0.04) and added fat (p=0.059) decreased. An innovative nutrition education and cooking class engaged the target audience of parents and preschool‐aged children and improved certain child food choices and eating behaviors.Grant Funding Source: The Ohio State University Food Innovation Center