Teaching healthy eating and cooking helps Polynesian and Pacific Islander participants make nutritious food choices (721.26)

• Published in: The FASEB journal Vol. 28; no. S1
• Main Authors: Vogelsang, David, Clayton, Craig, Frampton, S, Ray, Gaye, Brown, Laura, Lassetter, Jane, Wisco, Jonathan
• Format: Journal Article
• Language: English
• Published: The Federation of American Societies for Experimental Biology 01-04-2014
• ISSN: 0892-6638; 1530-6860
• DOI: 10.1096/fasebj.28.1_supplement.721.26

According to the Centers for Disease Control (CDC) and Prevention (2013), more than one‐third of U.S. adults (35.7%) are obese, and since 1980, obesity among adolescents has risen from 5% to 18%. To prevent obesity the National Heart, Lung and Blood Institute suggests healthy eating. Cooking Anatomy Academy (CAA) teaches anatomy, physiology, and nutrition, and promotes healthy eating and cooking among parents and students in the Polynesian and Pacific Islander communities. CAA is composed of seven, one hour cooking lessons offered as an afterschool program at Mana Academy Charter School (West Valley, UT). The CAA curriculum incorporates nutrition guidelines on MyPlate.gov, and focuses on moderation, variety, and raw/unrefined foods. We studied the impact of CAA using a qualitative analysis of journal entries responding to questions about how participants' experiences in CAA have influenced how they prepare meals at home, and feedback received during the lessons. Preliminary data shows that CAA is helping participants make healthy food choices. Several parents have indicated that their kids are asking to eat healthier foods at home because of the foods they ate in class.
Grant Funding Source: Mentoring Research Grant, College of Life Sciences, Brigham Young University