Linking nutrition, growing food and developing cooking skills to improve healthy behaviours.
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Authors
Western, Matthew
Issue Date
2017
Educational Level
ISCED Level 1 Primary education
Curriculum Area
Geographical Setting
United Kingdom of Great Britain and Northern Ireland
Abstract
Aim:
The purpose of the study was to improve the health and wellbeing of children and families, promote sustainability, and foster a love of cooking by introducing a planned programme of cooking and nutrition education, providing learning opportunities, and developing enterprise skills.
Methods:
The participants are pupils from year 2 to year 6, teaching assistants, the Design and Technology Lead, the Cookery School Lead, and local Wahaca branch staff. Methods used include: cooking and nutrition education, mixed year group cooking classes, weekly after school cooking club, Food Waste Cafe, assemblies, visits to local shops, and working with a local Wahaca branch.
Findings:
Pupils have developed cooking skills, knowledge of nutrition, and awareness of sustainable development goals. They have also gained confidence in talking about food and allergies, and have a heightened understanding of the need for a balanced diet.
Implications:
Pupils also developed increased confidence and self-esteem, healthy eating knowledge, enterprise skills and a love of cooking. Children can relate their own behaviour to broader issues and speak with insight about the Sustainable Development Goal for responsible consumption.
The purpose of the study was to improve the health and wellbeing of children and families, promote sustainability, and foster a love of cooking by introducing a planned programme of cooking and nutrition education, providing learning opportunities, and developing enterprise skills.
Methods:
The participants are pupils from year 2 to year 6, teaching assistants, the Design and Technology Lead, the Cookery School Lead, and local Wahaca branch staff. Methods used include: cooking and nutrition education, mixed year group cooking classes, weekly after school cooking club, Food Waste Cafe, assemblies, visits to local shops, and working with a local Wahaca branch.
Findings:
Pupils have developed cooking skills, knowledge of nutrition, and awareness of sustainable development goals. They have also gained confidence in talking about food and allergies, and have a heightened understanding of the need for a balanced diet.
Implications:
Pupils also developed increased confidence and self-esteem, healthy eating knowledge, enterprise skills and a love of cooking. Children can relate their own behaviour to broader issues and speak with insight about the Sustainable Development Goal for responsible consumption.
Description
Keywords (free text)
wellbeing , primary education