Within the Caribbean, non- communicable diseases (NCDs) are the leading cause of premature adult deaths. NCDs perpetuate a significant impact on economies, health systems and patient quality of life particularly in developing countries. As a result, innovative strategies that are low barrier, feasible and adaptable are needed to improve health literacy outcomes. Expanding the versatility of public health personnel and utilizing the accessibility of a pharmacist. Health education in combination with nutrition literacy programs mainly culinary nutrition teaching kitchen environments can be utilized in elementary/primary schools to help influence positive, behavioral life skills and health decisions. Creating a multi- sensory teaching kitchen learning environment specifically for elementary/primary school aged youth can be a viable method to improve the public’s health literacy and health care utilization markers.
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