Process and Method

If children are given an opportunity to participate directly in meal preparation, their interest in food and nutrition sharply increases. If they are involved in the cooking, children will eat foods they formerly shunned. Young people who are exposed to a broad range of sensory properties and cuisines usually have more varied, balanced diets as adults. Food habits are notoriously resistant to change, especially as one grows older. Early positive experiences with a variety of nutritious foods form the foundation for good food habits and intelligent food choices later in life.


The most effective way for children to begin to understand and gain an appreciation of food is through their senses. Young children are especially atuned to the input they receive perceptually and it is the way in which they first experience the world. Sensory education is often overlooked and undervalued in traditional curricula. Education should utilize the child’s natural receptiveness to sensory experiences and provide learning opportunities that combine it with subject matter.