Elementary students who participate in school garden and cooking programs may be more likely to make healthier food choices when they’re older, according to a new study.
Researchers at George Washington University led focus groups with current and past participants of FRESHFARM FoodPrints, a food education program offered to elementary students at Washington D.C. Public Schools. During the focus groups, researchers asked the participants about their program experiences, dietary habits and attitudes.
Current and former participants said that the program helped them enjoy fresh food and increased their food preparation skills. Alumni of the program also said they had a greater interest in trying new foods and were more confident in their ability to make informed food choices.
“Kids who grow vegetables in a school garden and learn how to prepare meals seem to show a lasting desire for fresh, healthy food as young adults,” lead author Christine St. Pierre, a PhD candidate and researcher at the GW Milken Institute School of Public Health, said in a statement. “The hope is that such programs could help teens and young adults make better food choices as they grow older.”
St. Pierre notes that the participants in the study may have been motivated to amplify their positive experiences during the focus groups, which would bias the results. She believes that additional research is needed to verify the study’s findings.