Linking nutrition, growing food and developing cooking skills to improve healthy behaviours.

dc.contributor.authorWestern, Matthewen
dc.coverage.spatialUnited Kingdom of Great Britain and Northern Irelanden
dc.date.accessioned2023-06-08T13:21:14Z
dc.date.available2023-06-08T13:21:14Z
dc.date.issued2017en
dc.description.abstractAim: 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.en
dc.identifier.urihttps://hdl.handle.net/20.500.14069/374
dc.language.isoenen
dc.sourcehttps://camdenlearning.org.uk/case-studies/linking-nutrition-growing-food-and-developing-cooking-skills-to-improve-healthy-behaviours/en
dc.subjectwellbeingen
dc.subjectprimary educationen
dc.titleLinking nutrition, growing food and developing cooking skills to improve healthy behaviours.en
dc.typeResearch Reporten
lrmi.educationallevelISCED Level 1 Primary educationen
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