March 7, 2013
School-Based Kitchen Gardens Are Getting An A+
New study highlights benefits of for both children and parents
Grow it, try it, and you just might like it is a motto many schools are embracing to encourage children to eat more fruits and vegetables. Through community-based kitchen garden programs, particularly those with dedicated cooking components, schools are successfully introducing students to healthier foods. In a new study released in the March/April 2013 issue of the Journal of Nutrition Education and Behavior, researchers found that growing and then cooking the foods that kids grew increased their willingness to try new foods.
According to Lisa Gibbs, PhD, principle investigator, one of the major themes that emerged from the study was children eating and appreciating new foods. She said, "The program introduced children to new ingredients and tastes, and within a short time almost all children were prepared to at least try a new dish. Teachers at several schools also reported that they had seen a noticeable improvement in the nutritional quality of the food that children had been bringing to school for snacks and lunches since the program had been introduced."
Petra Staiger, PhD, co-investigator from Deakin University added, "Data and class observations also suggested that the social environment of the class increased children's willingness to try new foods. This included sitting down together to share and enjoy the meal that they had prepared, with encouragement to taste but no pressure to eat."
For school gardens, this study emphasizes the other half of the equation to growing the food in school gardens, which is learning how to prepare it“¦true farm to fork programs.
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