This article describes a novel approach for introducing 4-H to non-traditional/diverse audiences using 4-H Food Challenge. Set in a low SES and minority-serving rural school, Food Challenge was presented during the school day to all 7th grade students, with almost half voluntarily participating in an after-school club component. Program design…

Middle school students with intellectual disabilities often have difficulties achieving independence with instrumental activities of daily living (IADLs); therefore, these skills must be taught in school. IADLs are a complex component of skills that require a higher level of cognitive reasoning such as community mobility, shopping, meal…

The promoting responsibility through education and prevention (PREP) program is an after school substance abuse and violence prevention program for at-risk fourth and fifth grade youths in St. Louis, Missouri. Staffed by licensed clinical social workers and professional volunteers, PREP offers cultural cooking classes, yoga, and art as well as…

A project was conducted to develop a course in cooking skills for high school students interested in preparing for jobs or seeking advanced vocational training in the food service occupations. During the first phase of the project, the course instructor, who is also the head cook at the high school, completed courses in cardiopulmonary…