title: Exposing young people to cooking and new foods: findings from a feasibility study in an alternative education setting.
abstract: OBJECTIVE
  The current study describes a feasibility study of an experiential cooking program for alternative education students. The aims were to identify potential areas for measuring impact (beyond nutrition) and to identify issues threatening the feasibility and evaluation of the program.
  
  
  METHODS
  Weekly cooking sessions were conducted in one alternative education center over a school term. Data were collected through weekly observations, a youth focus group, and staff interview.
  
  
  RESULTS
  Observational data confirmed high levels of participation by students, willingness to try new foods, and enjoyment of foods prepared. Comments from the teacher and students emphasized the wider impact of the cooking sessions on positive youth development and cultural engagement, including opportunities for socio-emotional learning, team work, socializing with peers, and cultural blessings of food.
  
  
  CONCLUSIONS
  Future studies should consider measures of positive youth development along with cooking skills and eating behaviors as potential outcomes.
authors.forename: Jennifer
authors.initials: J
authors.lastname: Utter
authors.forename: Anna
authors.initials: A
authors.lastname: Fay
authors.forename: Simon
authors.initials: S
authors.lastname: Denny
mesh_terms: D000293:Adolescent; D053198:Child Nutrition Sciences / Q000193:education*; D003296:Cooking / Q000379:methods*; D005178:Faculty; D005240:Feasibility Studies; D005247:Feeding Behavior; D017144:Focus Groups; D006293:Health Promotion / Q000379:methods*; D006801:Humans; D007407:Interviews as Topic; D018794:Problem-Based Learning / Q000379:methods; D015397:Program Evaluation; D012574:Schools; D013334:Students / Q000523:psychology*