STUDY DETAILS

This study was funded by Sun-Life Financial and investigated the impact of a school-based cooking workshop on improving cooking and dietary strategies of South Asian children and their parents. We recruited 80 pairs of South Asian elementary school-aged children and their parents (total n=160) to participate in a cooking workshop that started with a nutrition education component followed by a “hands-on” cooking demonstration. The nutrition education taught three key strategies: using healthy cooking techniques, practicing portion control, and making health substitutions. The cooking demonstration invited child-parent teams to apply these strategies when cooking "Much better butter chicken."