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Improving Cooking and Food Preparation Skills: A Profile of Promising Practices in Canada and Abroad

Food choices, eating behaviours and resulting nutritional health are influenced by complex factors. There is a growing body of research supporting a relationship between food preparation, cooking skills and food choices of children and adolescents.

This report profiles 13 Canadian and 2 international case studies on promising programs to improve cooking and food preparation skills among children and/or families. The paper is the second component of the collaborative project titled “Improving Cooking and Food Preparation Skills: A synthesis of the evidence and lessons learned to inform program and policy development” for the Healthy Living Issues Group (HLIG) of the Pan-Canadian Public Health Network. Each case study profiles the innovation that contributed to the program’s success by discussing how the program generated/fostered commitment, the lessons learned, and advice to other communities.

Resource Information

Date

January 1, 2010

Author

Cathy Chenhall

Type

Case Study

Setting

Community-at-large, Home

Age

Children (4-11), Youth (12-17)

Topic

Food Literacy, Food Preparation & Handling, Healthy Eating

Language

English

Jurisdiction

National, International

Tags

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