Lots of kids have tried lentils. But what about Ethiopian-style lentils, accompanied by injera bread, couscous and cucumber salad?
Fourth graders in Santa Fe, N.M. prepared this lunch feast themselves as part of a nutrition education program called Cooking with Kids. And nutrition experts say programs like this one are not just about expanding timid kids’ palates.
Even as home economics classes have been phased out in recent years, some schools are bringing cooking back. And a new study that evaluates cooking curriculum says these hands-on classes do more than just prepare students to cook a decent meal.
“Teachers and principals are seeing how the classroom cooking experience helps support critical thinking, collaboration, and problem-solving skills,” says study author Leslie Cunningham-Sabo, a nutrition researcher at Colorado State University. The study appears this week in the Journal of Nutrition Education and Behavior.