Food Challenge: Cultivating Food Competence among Adolescents

Sara Dodd, Holly Follmer-Reece, Erin Kostina-Ritchey

Research output: Contribution to journalArticlepeer-review


This paper reports on a pilot food and nutrition project developed for youth in a low-income rural school in the U.S. The program was developed as enrichment and enhancement for the science, technology, engineering, and mathematics (STEM) focus of a college preparatory school, incorporating an established extracurricular food skills program known as Food Challenge. Curriculum and program activities were developed utilizing material from the food guidance system established by the US Department of Agriculture (e.g., MyPlate dietary guidelines for Americans). Learning activities focused on nutrition knowledge, food safety, suggested portion sizes, and cooking skills. A total of 52 students ages 11–14 and enrolled in Grade 7 as of August 2013 participated in required morning sessions. Approximately half of the students (22) self-selected to participate in morning and an after-school program called Food Challenge, which emphasized hands-on training in food preparation (cooking skills) and
Original languageEnglish
Pages (from-to)71-84
JournalFood Studies: An Interdisciplinary Journal
StatePublished - Dec 30 2015


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