Rookie Cooking Class (RCC) is a youth nutrition education program offered by Kentucky State University’s Center for Family Nutrition Education Program. Classes were held for one hour, three times weekly for 9 weeks during the day. Each learning experience was facilitated by the EFNEP professional and EFNEP part-time student workers. Nutrition education lessons were integrated into existing math, science, English, language arts and health classes. The core focus was to discuss the nutritional value and health benefits of the five food groups. Students also explored healthy meal planning, practiced measuring and conversion techniques, knife safety, and discussed Advertisement Awareness related to food choices. After completing this program, 67% of the 6-8th grade youth ate vegetables more frequently, 40% of the 6-8th grade youth ate more fruits frequently, and 33% of the 6-8th grade youth increase the number of days they were physically active for at least 1 hour. Eighty-eight percent of all RCC students improve their abilities to choose foods according to Federal Dietary Recommendations or gain knowledge in Diet Quality Practices. Fifty-nine percent of all children and youth improve their physical activity practices or gain knowledge in Physical Activity Practices. Forty percent of all children and youth improve their ability to prepare simple, nutritious, affordable food or gain knowledge in Food Resource Management. Extension programs like the Rookie Cooking Class are vital in filling in the gap from the decline in Family Consumer Science programs and educators teaching nutrition education in current school systems.
