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Abstract
Cooking Camps: A Novel Approach to Increase Knowledge and Cooking Skills among American Indian Youth
Kelly Rose Burdett Parker and Julie Garden-Robinson
A pilot series of kids cooking camps was implemented on an American Indian reservation over the course of two years using Social Cognitive Theory to test short-term knowledge and behavior changes. Cooking camps were held over the course of two summers at four locations for six hours per day, four days per week. Camps incorporated information about My Plate, gardening, farm-to-fork, label reading, and physical activity. Cooking camps showed promising results in short-term knowledge gains and behavior changes.
