The Impact of CookshopTM on the Dietary Habits and Attitudes of Fifth Graders

The objective of this study was to improve attitudes toward and increase the fruit and vegetable consumption of fifth-grade students through a modified implementation of the 11-lesson CookshopTM program. One hundred twenty-six fifth graders from 3 urban and suburban schools participated in the Cookshop program consisting of classroom cooking lessons and parental involvement. Student's dietary intake was assessed via a 24-hour recall and the NCI food frequency. A Cookshop questionaire evaluated changes in knowledge, food exposure, shopping, eating habits, and attitudes about food. Although fifth graders did not change their dietary habits, they showed a difference in food exposure and willingness to try new foods. These modifications are critical first steps to changing dietary habits.