The iCook 4-H Study: An Intervention and Dissemination Test of a Youth/Adult Out-of-School Program

Adrienne A. White, Sarah E. Colby, Lisa Franzen-Castle, Kendra K. Kattelmann, Melissa D. Olfert, Tara A. Gould, Rebecca L. Hagedorn, Douglas R. Mathews, Jonathan Moyer, Kimberly Wilson, Kathryn Yerxa

Research output: Contribution to journalArticlepeer-review

10 Scopus citations


Objective: To describe outcomes from intervention and dissemination of iCook 4-H. Design: Five-state, community-based participatory research and a randomized, controlled trial followed by a 5-state, nonrandomized dissemination test of the iCook 4-H curriculum with control and treatment groups. Setting: Community and university sites. Participants: Youths aged 9–10 years and their adult food preparer; 228 dyads in the intervention and 74 dyads in dissemination. Intervention(s): Theoretical frameworks were Social Cognitive Theory and the experiential 4-H learning model. Six 2-hour, biweekly sessions on cooking, eating, and playing together followed by monthly newsletters and boosters until 24 months, expanded to 8 sessions for dissemination. Main Outcome Measure(s): Youth body mass index (BMI) z-scores, measured height and weight, and youth/adult program outcome evaluations surveys. Analysis: Linear mixed models, group, time, and group × time interaction for BMI z-score and program outcomes changes. Significance levels = P ≤.05; interaction term significance = P ≤.10. Results: In intervention, treatment BMI z-scores increased compared with controls based on significant interaction (P =.04). For odds of being overweight or obese at 24 months, there was no significant interaction (P =.18). In dissemination, based on significant interaction, treatment youths increased cooking skills (P =.03) and treatment adults increased cooking together (P =.08) and eating together (P =.08) compared with controls. Conclusions and Implications: iCook 4-H program outcomes were positive for mealtime activities of cooking and eating together. The program can be successfully implemented by community educators. The increase in BMI z-scores needs further evaluation for youths in cooking programs.

Original languageEnglish (US)
Pages (from-to)S2-S20
JournalJournal of Nutrition Education and Behavior
Issue number3
StatePublished - Mar 2019


  • community-based participatory research
  • dyads
  • iCook 4-H
  • nutrition intervention
  • obesity prevention

ASJC Scopus subject areas

  • Medicine (miscellaneous)
  • Nutrition and Dietetics

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