Evaluation of the Oklahoma Beef Cooking School

Abstract

The purpose of the OBCS was to offer hands-on cooking experiences using beef while providing basic nutrition education, as well as safe food preparation and cooking techniques and tips. The OBCS curriculum was composed of six hands-on cooking classes that were developed in 2004 for middle-class adults in Oklahoma. The curriculum focused on nutrition benefits of eating beef, safe food handling practices, nutritious selections of beef, preparation and cooking techniques, and quick and convenient methods to preparing beef dishes at home. Each lesson included a PowerPoint presentation, a minimum of ten tested recipes, handout materials, and an evaluation. Evaluations were conducted after each lesson to determine if participation in the lesson would result in anticipated changes participants intended to make in the amount and frequency of beef consumed, how it is prepared, cooking methods, and their opinion of beef as a food included regularly in the diet. Forty-eight County Educators were trained to teach lessons in their home counties. The curriculum was designed as a series of six lessons but advertised as "stand alone" events. Participants were welcome to attend one or all of the lessons. With this limitation in mind, separate questionnaires were developed for each lesson. Frequencies using SAS software were used to determine changes in participants' knowledge and changes participants intended to make as a result of the lesson. Each lesson was treated as a separate entity for evaluation purposes. Hands-on cooking classes using beef as the protein source was effective in increasing beef acceptance and intent to include lean beef in the diet. Findings suggested participants' opinion of beef improved with nutrition education. Education and hands-on experiences regarding the selection of lean cuts of beef, quick and convenient methods to preparing nutritious beef dishes, and safe handling of beef to prevent foodborne illness increased the probability of participants including lean beef in the diet, as well as practicing safe food handling methods while preparing healthful beef dishes.