Childhood Obesity Project

Tips for Involving Children in Food Preparation

Involving young children in food preparation and food serving promotes learning and appreciation for a wide variety of foods. Young children can participate in some steps in all of these snack recipes. Evaluate these recipes step-by-step according to the developmental guidelines offered by the United State Department of Agriculture* to determine how to involve children.

2-year-olds can:

  • Wipe tabletops
  • Scrub vegetables
  • Tear Lettuce greens
  • Break Cauliflower
  • Move pre-measured ingredients from one place to another
  • Snap green beans
  • Wash salad greens
  • Play with utensils
  • Bring ingredients from one place to another

 

3-year-olds can do what 2 year-olds can plus:

  • Wrap potatoes in foil for baking
  • Knead and shape yeast dough
  • Pour liquids (not hot liquids)
  • Mix ingredients
  • Shake liquids
  • Spread soft spreads
  • Place things in the trash

 

4-year-olds can do what 2- and 3- year-olds can plus:

  • Peel oranges or hard cooked eggs
  • Move hands to form round shapes
  • Mash bananas
  • Cut with dull scissors-green onions, parsley, dried fruit
  • Set table

 

5- and 6-year-olds can do all of the above plus:

  • Measure ingredients
  • Cut with a blunt knife
  • Use and egg beater

 

*Source: Tips for Using the Food Guide Pyramid for Young Children, p.10 USDA Center for Nutrition www.usda.gov/cnpp