Statistics based on research data collected from NYC public high school students in the Teen Battle Chef program over the period of February-June in the 2013 school year.
Guaranteed Program Impact
All FamilyCook programs are field-tested with documented behavior change impacts. During our 20+ years designing and disseminating teaching kitchen programing, FamilyCook Productions has conducted research and program evaluation in collaboration with our many academic partners around the US.
- Preschool “Willow” evaluations:
Willow WIC Pilot Evaluation Poster Presentation
Willow WIC F&V Consumption Evaluation PowerPoint
Willow 13 WIC Site, 10 state, Evaluation: Manuscript in Development
- Elementary “Look Who’s Cooking” evaluations
LWC Rochester NY Evaluation: Manuscript in Development
LWC CT Dept of Public Health Evaluation: Manuscript in Development
- Middle/High School “Teen Battle Chef” evaluations
TBC 15 Site NYC Qualitative Evalutation (Manuscript in Development)
TBC 8 Site CA Qualitative Evaluation
TBC 15 Quantitative Evaluation Food Behavior and Academic Outcomes. (Manuscript in Development)
TBC Sustained Effect Alumni Qualitative Study Executive Summary (Manuscript in Development)
- Adult - TeamChef Challenge evaluation
Manuscript in Development
Through these studies, we have identified the 10 programmatic strategies that drive wholesale lifestyle changes leading to a healthy weight among all age groups. Once in place, these strategies make behavior change self-evident and enjoyable.
Our programs inspire deep-seated change. Preschoolers, teens, adults – all ages become motivated to repeat and share their food habits and discoveries with others. This is the sweet spot for all FamilyCook programs and what is key to achieving the high levels of success, as depicted in our diagram above.
Scalable, Turn-Key Program Design
FamilyCook teaching kitchen designs are scalable and adaptable for implementation anywhere in the US and beyond. In one training session, we can accommodate staff for 15 different program sites. Our evidence-based and field-tested curricula has been replicated in over 300 sites across 30+ states, influencing over 310,000 youth and adults nationwide. Our training protocol involves distance learning, hands-on lesson practice and program management. It is applicable for professionals as well as staff who do not have culinary or dietetic skills.
Join our Teaching Kitchen Network Facebook group for sharing best practices amongst practitioners and researchers that support measurable behavior change!