Clemson University TigerPrints All Theses Theses 12-2017 Culinary Nutrition Camp; Healthy Lifestyles Cooking Like a Chef (HLCLC) Program: Implementation and Evaluation Shannon Lynn Monnier Evers Clemson University Follow this and additional works at: https://tigerprints.clemson.edu/all_theses Recommended Citation Monnier Evers, Shannon Lynn, "Culinary Nutrition Camp; Healthy Lifestyles Cooking Like a Chef (HLCLC) Program: Implementation and Evaluation" (2017). All Theses. 2796. https://tigerprints.clemson.edu/all_theses/2796 This Thesis is brought to you for free and open access by the Theses at TigerPrints. It has been accepted for inclusion in All Theses by an authorized administrator of TigerPrints. For more information, please contact [email protected]. CULINARY NUTRITION CAMP; HEALTHY LIFESTYLES COOKING LIKE A CHEF (HLCLC) PROGRAM: IMPLEMENTATION AND EVALUATION A Thesis Presented to the Graduate School of Clemson University Fulfillment of the Requirements for the Degree InMaster Partial of Science Food, Nutrition, and Culinary Sciences by Shannon Lynn Monnier Evers December 2017 Accepted by: Dr. Margaret Condrasky, Committee Chair Dr. Julia Sharp Dr. Sarah Griffin Dr. Edmond Bowers ABSTRACT Healthy Lifestyles Cooking Like a Chef (HLCLC) is a culinary nutrition curriculum based on social cognitive theory. The aim for the HLCLC program is to inspire kitchen confidence and to improve cooking skills and nutrition knowledge, thereby encouraging positive cooking and food choice behaviors. HLCLC aims to expose adolescents to a wide variety of healthy ingredients, teach cooking skills, apply nutrition information, and practice safe food handling. The program objectives are (1) Increase knowledge of healthy food choices through discussion and exposure, (2) Present healthy versions of familiar foods that are inexpensive, tasty, and easy and quick to prepare, (3) Demonstrate cooking techniques that use healthier ingredients, and (4) Practice reading food labels. HLCLC was offered as a team approach with roles for: A HLCLC trained 4-H Agent/volunteer acting as the leader, HLCLC trained 4-H Teen Ambassadors, a professional chef, nutrition and dietetics undergraduate student, and on-site volunteers. The 4-H HLCLC program was introduced in January of 2016 as a “train the trainer” education session for 4-H county teams. The county teams utilized their training as a five-session series HLCLC summer camp throughout South Carolina. It reached 207 adolescents (ages 9-14) in more than 11 separate week-long camps. The HLCLC curriculum included reduced-fat, and low-sodium versions of familiar foods. Two questionnaires, completed by the Ambassadors, were used to assess the learning environment, quality of the program and quantify the curriculum ii completeness. Three questionnaires, completed by camp participants, were used to quantify aspects of learning and skill building throughout the HLCLC program. It is evident that participants’ confidence increased most in preparing healthy meals/snacks and using healthy cooking techniques. There was also an overall increase in positive attitudes towards food. Diverse methods of interactivity, as well as the expertise of program leaders, have been identified as the keys to positive outcomes for the HLCLC experience. iii DEDICATION I dedicate this manuscript to my parents, Gary and Dale Monnier. Without their words of encouragement and means of determination to witness my success in life, I would not have trusted myself to complete such a daunting task. I cannot thank them enough. To my husband, Nathan. Thank you for riding this ride with me. I appreciate all the strength you have given to me to keep moving forward. It was all worth it in the end. iv TABLE OF CONTENTS Page TITLE PAGE ............................................................................................................................................... i ABSTRACT ................................................................................................................................................ ii DEDICATION ........................................................................................................................................... iv LIST OF TABLES .................................................................................................................................. vii EXECUTIVE SUMMARY ....................................................................................................................... ix CHAPTER I. CURRENT LITERATURE REVIEW ............................................................................. 1 Introduction ................................................................................................................ 1 Childhood Obesity .................................................................................................... 2 Theoretical Framework ......................................................................................... 4 Experiential Learning ............................................................................................. 5 Behavior ....................................................................................................................... 6 Culinary Skills and Nutrition Education ......................................................... 8 Example of Culinary Nutrition Programs ...................................................... 9 Train the Trainer ................................................................................................... 12 Out-of-School Programs ..................................................................................... 13 Healthy Lifestyles: (Youth Voice: Youth Choice) ..................................... 15 Discussion ................................................................................................................. 17 II. REPORT ON THE DESIGN, IMPLEMENTATION AND EVALUATION OF A PRE-SUMMER CAMP TRAINING SESSION: HEALTHLY LIFESTYLES 4-H AMBASSADORS AGES 14-18 .................................................................... 24 Abstract ...................................................................................................................... 24 Background .............................................................................................................. 26 Materials and Methods ........................................................................................ 31 Evaluation Tools .................................................................................................... 39 Analysis ...................................................................................................................... 45 Results ........................................................................................................................ 46 Discussion ................................................................................................................. 69 Limitations ............................................................................................................... 73 v Conclusion and Future Implications ............................................................. 74 III. HEALTHY LIFESTYLES COOKING LIKE A CHEF SUMMER CAMP SUMMER 2016: ELEVEN 4-H COUNTIES OVER SOUTH CAROLINA AGES 9-14 ................................................................................................................ .80 Abstract ...................................................................................................................... 80 Introduction ............................................................................................................. 82 Materials and Methods ........................................................................................ 85 Evaluation ................................................................................................................. 92 Data Analysis ......................................................................................................... 105 Results ...................................................................................................................... 106 Discussion ............................................................................................................... 125 Future to The Healthy Lifestyles Champ ................................................... 128 Limitations ............................................................................................................. 128 Conclusion .............................................................................................................. 129 APPENDICES ..................................................................................................................................... 133 A: Detailed 2016 HLCLCS Agenda and Saturday Agenda ................................ 134 B: Detailed 2017 HLCLCS Agenda and Saturday Agenda ................................ 136 C: 2016 HLCLCS pre- and post- questionnaire for 4-H Ambassadors ....... 138 D: 2016 Ambassador Fidelity Checklist and Connections and Feelings Questionnaire ........................................................................................................ 143 E: 2017 Modified Connections and Feelings Questionnaire and Fidelity Checklist ................................................................................................................... 147 F: Full 2016 results for Fidelity Checklist ............................................................... 150 G: Pre-questionnaire