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ERIC Number: EJ1102963
Record Type: Journal
Publication Date: 2016
Pages: 14
Abstractor: As Provided
ISSN: EISSN-1559-5676
Montana Cook Fresh Workshop Pilot: A K-12 School Nutrition Professional Training to Incorporate Whole Foods in School Meals
Stephens, Lacy; Shanks, Carmen Byker; Roth, Aubree; Bark, Katie
Journal of Child Nutrition & Management, v40 n1 Spr 2016
Purpose/Objectives: To meet new school meal guidelines, create meals that appeal to students, and promote positive food choices and health status among students, school nutrition programs are increasingly moving towards scratch cooking. This pilot research aimed to evaluate the outcomes of the Montana Cook Fresh Workshop, a culinary skills class for K-12 school nutrition professionals to promote the use of whole foods in school nutrition programs. Outcomes of the workshop were evaluated based on participant satisfaction and participants' whole, fresh foods (a) cooking knowledge, (b) confidence, (c) attitude, and (d) intention to use. Methods: Participant satisfaction was evaluated with a Likert scale questionnaire and series of open-ended questions. Researchers used a pre-test/post-test design to assess participants' knowledge, confidence, attitudes, and intentions regarding whole, fresh food. Descriptive statistics were calculated; t-tests and ANOVA were used to analyze data. Results: Four workshops were offered with a total of 53 participants completing the evaluations. For each statement assessing participant satisfaction, 96-100 % of participants selected "agree" or "strongly agree," indicating high levels of participant satisfaction. From pre to post test, participants' knowledge, confidence, and intentions to use whole, fresh food increased significantly. Applications to Child Nutrition: The success and appeal of the Montana Cook Fresh Workshop supports the use of hands-on classes to address the changing training needs of school nutrition professionals. School nutrition practitioners nationwide can adapt the Montana Cook Fresh model to create effective, research-based training to facilitate the use of whole, fresh foods. With the ability to use more whole foods, K-12 school nutrition programs have the opportunity to offer more appealing meals that meet USDA guidelines and promote healthy food choices.
School Nutrition Association. 120 Waterfront Street Suite 300, National Harbor, MD 20745. Tel: 301-686-3100; Fax: 301-686-3115; e-mail:; Web site:
Publication Type: Journal Articles; Reports - Research
Education Level: Elementary Secondary Education
Audience: N/A
Language: English
Sponsor: US Department of Agriculture, Food and Nutrition Service
Authoring Institution: N/A
Identifiers - Location: Montana
Grant or Contract Numbers: N/A