Impact of Exposure to Local Food Sources and Food Preparation Skills on Nutritional Attitudes and Food Choices Among Urban Minority Youth

Abstract

ABSTRACT A 7-week intervention assessed changes in food attitudes and behaviors among youth ranging in age from 6 to 20 of black, Hispanic, and mixed ethnicity after exposure to alternative food sources, food shopping and cooking, and nutrition education. While results include improvements in attitudes and behaviors toward fruit and vegetable consumption, knowledge about alternative sources of food, and increased enjoyment of cooking and food preparation, this study also suggests several parallel points of entry for improving food choices, including Internet use, hands-on activities, and a mentor/mentee learning structure. Further study must examine more specifically the relationship between enhanced awareness of alternative food sources and healthy food choices.