
Three Recommendations for Children and Adolescents to Develop Food and Cooking Competencies at School
Food and cooking competencies constitute a key to enabling young people to make informed choices when it comes to the host of staples and processed foods available to them. Moreover, these competencies allow young people to be less dependent on fast-food restaurants and processed foods high in sugar, salt, and fat. This report outlines three recommendations, formulated by a committee of experts, to create the conditions to enable Quebec schools to offer all young people the opportunity to develop their food and cooking competencies and experience the pleasure of healthy eating.
Resource Information
Date
February 1, 2014
Author
Coalition Québécoise sur la Problématique du Poids
Type
Report
Setting
Cafeteria/Canteen, Community Kitchen, Community-at-large, Home, School
Age
Toddler (1-3), Children (4-11), Youth (12-17)
Topic
Food Literacy
Language
English
Jurisdiction
Local/Municipal/Regional, Provincial, Provincial (outside Ontario)
Tags
children, food environment, food literacy, food skills, healthy eating, nutrition education, school, vegetables and fruit, youth