“An updated summer and after-school program for kids ages 6 to 15 years that uses USDA's MyPlate. Kids in the Kitchen encourages young people to eat healthier meals and snacks as a result of hands-on cooking experiences. Youth participants learn to prepare simple, healthy foods they can make for themselves and their family members.” (Kids in the Kitchen website)
Encouraged for use in summer and after school settings, may be used in school. Digital resources are available for Level A/B and may be used to offer a class series via Zoom or other remote video platform.
Three levels are available, each covering a different age range: Level A: Elementary School ages 6-9, Level B: Middle School ages 10-12, Level C: High School ages 13-15
- Audience: ages 6 to 15 (3 levels available)
- Lessons: Level A – 7 lessons; Level B – 7 lessons; Level C – 8 lessons
- Lesson Length: Recommended 45-60 minutes, may be done in 30 minutes
- Evidence-Base: Practice-tested
- Evaluation: Pre- & Post-test
- Link: Kids in the Kitchen - University of Missouri Extension
Please refer to Fidelity Checklist for information about alternative KIK It Up lesson series.
Optional Track: Iron Chef in the Nutrition Kitchen (ICNK)
It is best practice to partner with 4-H to deliver ICNK. For more information, please contact Stephanie Russell.
- Audience: 6th to 8th graders as an after school or summer program
- Lessons: Level B or C - 8 lessons
- Lesson Length: 90 minutes
- Evidence-Base: Practice-tested
- Evaluation: Pre- & Post-test
EFNEP
This curriculum is also approved for use with EFNEP youth in 3rd grade or above.
