Abstract
Cooking-with-a-Chef program is a team approach between Clemson University Food Science and Human Nutrition Department and the South Carolina Department of Health and Environmental Control to influence the eating and cooking behaviors of families positively. Twenty-nine participants were recruited from 2 Spartanburg, SC churches for formative and subjective process evaluations. Pre- and posttests, facilitator observations, and focus groups were used to assess the program effectiveness. We found an increase in cooking skills, home-prepared meals, the selection of healthier food, and cooking self-efficacy and confidence levels. Overall, the cooperative program is recommended as a process observation approach for replacing individual objectives with community health initiatives.