Abstract
Childhood obesity affects 14.7 million U.S. children, with higher rates among Hispanic (26.2%) and non-Hispanic Black (24.8%) youth compared to White children (16.6%). It increases risks for type 2 diabetes, hypertension, and other chronic illnesses, along with reduced self-esteem and quality of life. Early intervention is essential. Trimble Tech High School serves a population that is 92.2% economically disadvantaged and 81.9% Hispanic, underscoring the need for targeted nutrition education. A two-part course was developed for Trimble Tech students, combining nutrition education with hands-on meal preparation. The program included a presentation on chronic diseases and realistic dietary modifications, followed by cooking sessions incorporating the ingredients highlighted during the presentation. Each student received a cookbook containing recipes, nutritional information, and local cost breakdowns for ingredients. Pre- and post-session surveys were administered to assess baseline knowledge, socioeconomic status, dietary decision-making, and participant confidence. Preliminary findings suggest most students previously cooked at home less than once per week. Vegetable intake was most often reported as 2-5 days/week; fruit intake as 1-2 days/week. Sugar-sweetened beverages were consumed approximately 3-5 days/week. Students shared their families would be more likely to cook if given healthy, affordable recipes. Many planned to share what they learned and recreate meals at home using provided ingredients. By blending nutrition education with practical tools for home use, this program seeks to empower students to make informed dietary choices, with potential long-term health benefits for themselves and their families.
Presenters
Marisa FatStudent, M.D., Anne Burnett Marion School of Medicine at TCU, Texas, United States
Details
Presentation Type
Theme
KEYWORDS
Childhood Obesity, Nutrition Education, Health Equity, Culinary Medicine, Community Intervention
