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Simply Good Cooking

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Extension educators developed the Simply Good Cooking (SGC) curriculum with participants' preferences in mind.

Two female participants prep mushrooms.

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The Simply Good Cooking curriculum embraces hands-on activities and interactive learning theory.

Health and Nutrition programming reaches audiences that are eligible for the Supplemental Nutrition Assistance Program (SNAP). We listened to them when they said they preferred to learn about nutrition through hands-on cooking in a fun, social, and interactive setting. And we developed and piloted a curriculum with over 20 lesson choices to meet their needs.

Over six 2-hour sessions, participants in SGC classes did a lot of hands-on activities:

  • Learned how to shop for and store groceries
  • Observed a cooking skill demo
  • Practiced preparing and cooking food
  • Discussed nutrition-related concepts

By the end of the sessions, participants reported changes in behavior-related outcomes:

  • They were eating more fruits and veggies (0.5 cups and 0.3 cups more, respectively).
  • They increased healthy food and physical activity behaviors, like using a grocery list when shopping and being physically active.
  • They increased their self-efficacy and confidence to plan a healthy meal and make foods from scratch.
Read the full article in the Journal of Nutrition Education and Behavior: Simply Good Cooking: Online Curriculum for the Interactive SNAP-Ed Classroom. Note: Article is behind a paywall. For more information, contact Health and Nutrition.

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