Effectiveness of the Apprenti en Action School-based Culinary Program on 9-10-year-old Children's Food Literacy
Condition: Fruit and Vegetable Intake; Eating Behavior
Study type: Observational

Summary: 
      In New Brunswick, Canada, only 53% of Kindergarten to Grade 5 students reported eating five
      or more vegetables and fruits per day in 2016-2017. Low intakes of vegetables and fruits are
      a marker for poor nutrition, which may impair the growth and cognitive development of
      children and adolescents and may put them at risk of developing certain non-communicable
      diseases earlier in life. It has been suggested that increasing children's food literacy may
      be an effective way of promoting healthier diets, including increasing vegetable and fruit
      intake among students. Since children spend most of their waking hours at school, this may be
      a key setting for promoting food literacy and healthy eating behaviors. Previous studies have
      found that culinary interventions that include taste testing and nutrition education may
      improve students' food literacy and vegetable and fruit consumption. Therefore, this
      quasi-experimental study aimed to assess the effectiveness of a school-based culinary program
      titled "Apprenti en Action" on primary school children's food literacy, breakfast, and
      vegetable and fruit consumption. Specifically, data were collected among Grade 5 students
      from ten francophone elementary schools, five of which received the "Apprenti en Action"
      program and five who did not. The "Apprenti en Action" program consisted of six, one-hour
      culinary workshops given once a week, at school, during school hours. Data on students' food
      literacy, breakfast, vegetable, and fruit consumption were collected via online
      questionnaires before and after the program. In addition to collecting quantitative data,
      qualitative data were collected from program participants and their parents to assess their
      perceptions of "Apprenti en Action".
    

Detailed description: 
      This study used a quasi-experimental design. Quantitative data from Grade 5 students from
      five francophone elementary schools in the province of New Brunswick, Canada, who
      participated in the "Apprenti en Action" culinary program were compared to those of Grade 5
      students from five other elementary schools who did not receive the program. "Apprenti en
      Action" consists of six, one-hour culinary workshops offered once a week during school hours.
      The program aims to teach students how to read and follow recipes, prepare and cook various
      foods using various culinary techniques, and apply food safety practices. Students are also
      taught the basics of healthy food, nutrition, and cooking.

      A questionnaire was developed based on previously-validated questionnaires and it measured
      vegetable and fruit consumption, breakfast consumption, concepts of food literacy including
      food and cooking skills as well as nutrition knowledge. All students will complete this
      self-administered online questionnaire before and after the program. Multilevel regressions
      will be used to assess the effectiveness of the culinary class on students' food literacy,
      breakfast, vegetable, and fruit consumption. Additionally, focus groups with children who
      participated in the "Apprenti en Action" program and their parents will be invited to share
      their perceptions of the program and how/if it has impacted the children's food literacy and
      eating behaviors.
    

Intervention name(s): "Apprenti en Action" program
Intervention type(s): Behavioral
Intervention description(s): The "Apprenti en Action" program aims to teach students how to read and follow recipes, prepare and cook various foods using various culinary techniques, and apply food safety practices. Students are also taught the basics of healthy food, nutrition, and cooking.
Observational model: Case-Control
Time perspective: Prospective
Sampling method: Non-Probability Sample
Study population: 
        Participants are Grade 5 students enrolled in one of the 10 recruited francophone
        elementary schools in the province of New Brunswick, Canada.
      
Keywords: School; Food skills; Cooking skills; Food literacy; Culinary program; Cooking program; Nutrition knowledge