Jeanette Garcia (University of Central Florida); Keith Brazendale (University of Central Florida); Eunkyung Lee (University of Central Florida)
Issue addressed: Five student researchers and four faculty members collaborated with a Central Florida school to deliver an 8-week culinary course to high school participants (n=11) with Autism Spectrum Disorder (ASD). The course consisted of two sessions per week of nutrition education and cooking demonstrations. The COVID-19 pandemic ended the in-person program after six weeks; however, after a 2-week preparation period, the team transitioned the remaining sessions to Zoom.
Methods: To assess program feasibility, participants, their teacher, and the student researchers completed interviews and surveys.
Outcomes: The participant attendance rate was 97% over four weeks, with 91% reporting an interest in participating in a similar program format in the future. The teacher noted that the transition to Zoom was particularly beneficial for participants who displayed high levels of anxiety during the pandemic. All student researchers reported that the transition provided them with a better understanding of the need to adapt community programs and the importance of strong community partnerships.
Conclusion: Delivering remote culinary sessions during the pandemic was feasible and beneficial for both participants and student researchers.
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