Growing Healthy Kids: K-2 After-School Cooking Club

Abstract

Objective: Developing student-run education activities in local settings regarding healthy eating habits. Target Audience: Individuals, children, families, and LINK card users who attended city-supported farmers markets. Theory, Prior Research, Rationale: Empowerment was the client-centered strategy applied. Empowering students to understand community-based nutrition education; considering culture, flexibility, and food meanings through informative resources, guided practice, and feedback from peers, supervisors and market patrons. Description: Nutrition Booth events held monthly (n¼5) at the Saturday's Farmers Market. Nutrition students (n¼9) provided cooking demonstrations of 5, simple, seasonal produce recipes. Patrons tasted recipe samples, collected Fresh Flyer newsletters (av. 120/event; available online for e-access) and recipe cards. Social media used to advertise/promote recipes. Students engaged children with nutrition and health-related messages. Evaluation: Students reported building competencies: educating consumers about misconceptions they may hold in regards to foods and nutrition, relaying simple food science principals and recipe collaboration, cooperating with community stakeholders and farmers to educate the public, becoming more familiar with regional foods, and enhanced confidence in communication skills required to communicate with different ages (ranging from children to elderly). Returning patrons reported using cooking tips and simple recipes. Vendors increasingly donated produce for food demonstrations. Conclusions and Implications: Through interactive food demonstrations, students gained confidence and helped individuals enhance their own abilities to make positive behavior changes related to eating more healthfully. Integration of nutrition education with local events supported county goals that fresh fruits and vegetables be accessible to all families in our community. This model was replicated by another market in the community.

Family Tourist Characteristics in Parenting Health Education Model Approaches Bio Massage and CHSE Based at Kids Club Hotel Nusa Dua Bali

“…Most data on the ages of children between 5-13 years: 50% of children (Kids). KIDS Club is one of the services provided by the hotel (also available outside the hotel) to take care of children with an age range of 2-12 years (Delly et al, 2018;Rippe et al, 2014). The highest school level is Play Group/ Child kid 53%, this is because Playgroup is a form of non-formal early childhood education (PAUD) filled by children aged 2-4 years (Pramana et al, 2021;Trisnadoli et al, 2021).…”

“…Solution to this problem, the government designated Nusa Dua as one of the Covid-19 green zone areas to open Bali tourism and manage standard child-friendly hotel children's clubs equipped with parenting health education books that still need to be created. The Kid's Club is a formal and non-formal education service facility and a daycare center (Clark et al, 2021;Rippe et al, 2014). The Kid's Club aims to stimulate the intellectual growth and development of children's intelligence in the form of guidance and guidance on potential and creativity with a playground as a recreational facility equipped with sports and health facilities, this facility is intended for children aged 3-6 years (Delly et al, 2018;Pramana et al, 2021).…”

Los elementos de efectividad de los programas de educación nutricional infantil: la educación nutricional culinaria y sus beneficios

“…-El incremento del conocimiento en temas alimentarios y nutricionales [28][29][30]32,33,35,37 . el cambio y pasar de la intención a la acción) y 3) la tercera fase, el factor medioambiental (los elementos del medioambiente cooperan para ayudar a crear un clima positivo para que se produzca el cambio).…”