scholarly journals The impact of nutrition education with and without a school garden on knowledge, vegetable intake and preferences and quality of school life among primary-school students

2010 ◽  
Vol 13 (11) ◽  
pp. 1931-1940 ◽  
Author(s):  
Philip J Morgan ◽  
Janet M Warren ◽  
David R Lubans ◽  
Kristen L Saunders ◽  
Garbrielle I Quick ◽  
...  
Keyword(s):  
Nutrition Education ◽  
Vegetable Intake ◽  
Vegetable Consumption ◽  
Fruit And Vegetable ◽  
School Garden ◽  
School Life ◽  
School Students ◽  
Quality Of School Life ◽  
The Impact

AbstractObjectiveTo investigate the impact of school garden-enhanced nutrition education (NE) on children’s fruit and vegetable consumption, vegetable preferences, fruit and vegetable knowledge and quality of school life.DesignQuasi-experimental 10-week intervention with nutrition education and garden (NE&G), NE only and control groups. Fruit and vegetable knowledge, vegetable preferences (willingness to taste and taste ratings), fruit and vegetable consumption (24 h recall × 2) and quality of school life (QoSL) were measured at baseline and 4-month follow-up.SettingTwo primary schools in the Hunter Region, New South Wales, Australia.SubjectsA total of 127 students in Grades 5 and 6 (11–12 years old; 54 % boys).ResultsRelative to controls, significant between-group differences were found for NE&G and NE students for overall willingness to taste vegetables (P < 0·001) and overall taste ratings of vegetables (P < 0·001). A treatment effect was found for the NE&G group for: ability to identify vegetables (P < 0·001); willingness to taste capsicum (P = 0·04), broccoli (P = 0·01), tomato (P < 0·001) and pea (P = 0·02); and student preference to eat broccoli (P < 0·001) and pea (P < 0·001) as a snack. No group-by-time differences were found for vegetable intake (P = 0·22), fruit intake (P = 0·23) or QoSL (P = 0·98).ConclusionsSchool gardens can impact positively on primary-school students’ willingness to taste vegetables and their vegetable taste ratings, but given the complexity of dietary behaviour change, more comprehensive strategies are required to increase vegetable intake.

Impact of school garden-enhanced nutrition education on primary students vegetable intake and preferences, knowledge, and quality of school life

2010 ◽  
Vol 4 ◽  
pp. S58-S59
Author(s):  
Kristen L. Saunders ◽  
Philip J. Morgan ◽  
Janet M. Warren ◽  
David R. Lubans ◽  
Garbrielle I. Quick ◽  
...  
Keyword(s):  
Nutrition Education ◽  
Vegetable Intake ◽  
Primary Students ◽  
School Garden ◽  
School Life ◽  
Quality Of School Life

scholarly journals The Impact of a Multi-Pronged Intervention on Students’ Perceptions of School Lunch Quality and Convenience and Self-Reported Fruit and Vegetable Consumption

2020 ◽  
Vol 17 (16) ◽  
pp. 5987
Author(s):  
Stephanie S. Machado ◽  
Lorrene D. Ritchie ◽  
Hannah R. Thompson ◽  
Kristine A. Madsen
Keyword(s):  
High School Students ◽  
Secondary Students ◽  
Vegetable Intake ◽  
Vegetable Consumption ◽  
School Lunch ◽  
Fruit And Vegetable Consumption ◽  
Fruit And Vegetable ◽  
School Students ◽  
The Impact ◽  
Perceptions Of School

School lunch programs provide an opportunity to improve students’ diets. We sought to determine the impact of a multifaceted intervention (cafeteria redesigns, increased points-of-sale and teacher education) on secondary students’ perceptions of school-lunch quality and convenience and fruit and vegetable intake. Surveys (n = 12,827) from middle and high school students in 12 intervention and 11 control schools were analyzed. We investigated change in school-lunch perceptions and lunchtime and daily fruit and vegetable consumption from 2016 to 2018. Among 8th graders, perceptions that school lunch tastes good and that school lunch was enough to make students feel full increased 0.2 points (on a 5-point scale; p < 0.01) in intervention schools relative to control schools. Among 10th graders, lunchtime fruit and vegetable consumption increased 6% in intervention relative to control schools (p < 0.05 and p < 0.01 respectively). Daily fruit intake increased 0.1 cups/day in intervention relative to control schools among 9th graders (p < 0.01). This study provides important evidence on the limited effect of design approaches in the absence of meal changes. We observed only modest changes in school lunch perceptions and fruit and vegetable consumption that were not consistent across grades, suggesting that additional efforts are needed to improve school-lunch uptake.

scholarly journals Changes in Dietary Intake During COVID-19 Among Youth in Urban Communities: Insights From the COACHES Study

2021 ◽  
Vol 5 (Supplement_2) ◽  
pp. 184-184
Author(s):  
Christine St Pierre ◽  
Win Guan ◽  
Jamison Merrill ◽  
Katherine Rawlings ◽  
Jerita Mitchell ◽  
...  
Keyword(s):  
At Risk ◽  
Dietary Intake ◽  
Nutrition Education ◽  
Urban Youth ◽  
Vegetable Intake ◽  
Vegetable Consumption ◽  
Fruit And Vegetable Intake ◽  
Dietary Quality ◽  
Fruit And Vegetable ◽  
The Impact

Abstract Objectives Disruption to nutrition education and school meal programs and widespread reports of increased food insecurity due to COVID-19 have raised concerns about the potential effect on the dietary quality of youth. Accordingly, this study sought to examine the impact of the pandemic on the dietary intake of youth participating in the Creating Opportunities for Adolescents through Coaching, Healthy Eating, and Sports (COACHES) program, an intervention using coaches trained in trauma-informed coaching strategies to improve health of youth from at-risk communities. Methods The COACHES program recruited 6th and 7th grade students from five schools in New Orleans, LA. Students (n = 67) completed an adapted version of the CoRonavIrus Health Impact Survey (CRISIS) for Youth (V0.3) to assess dietary intake and perception of health during the pandemic. Descriptive statistics were used to examine self-reported impact of the pandemic on eating behaviors. Results Among the students who completed the CRISIS questionnaire (n = 67, 11.7+/−0.73 yrs, 55.2% female, 41.8% overweight/obese), 49.3% reported an overall physical health decrease during the pandemic, 65.6% were not meeting recommendations for daily fruit and vegetable intake, and 72.7% consumed sugary beverages two or more times daily. However, more than one-third actually reported increasing fruit and vegetable consumption during the pandemic, and more than one-quarter reduced their sugary beverage intake. Boys were more likely than girls to report increased fruit and vegetable intake, and youth who were overweight or obese were more likely to report maintaining or improving their overall diet, though results were only significant at the 90% level (P = 0.065). Conclusions Despite challenges due to COVID-19, urban youth report improved dietary intake during the pandemic. These results highlight the importance of school-based intervention programs in meeting the nutrition needs of at-risk youth. Funding Sources Department of Health and Human Services, Office of Minority Health.

scholarly journals Middle School Students’ Perceptions of the Quality of School Life in Ankara

2016 ◽  
Vol 6 (1) ◽  
pp. 175 ◽  
Author(s):  
Figen Eres ◽  
Pinar Bilasa
Keyword(s):  
Middle School ◽  
Academic Success ◽  
Middle School Students ◽  
Life Quality ◽  
School Management ◽  
School Life ◽  
School Students ◽  
Quality Perception ◽  
Quality Of School Life

The aim of this research is to measure the perception of middle school students in Ankara regarding the quality of school life. According to the findings obtained, the students have moderate level perceptions about the quality of school life. Their perceptions about sub-dimensions vary. While the students have the highest perceptions about sub-dimension “status”, they have the lowest perceptions about “school management”. The students have moderate perceptions about sub-dimension “student” which includes mutual relations between students. Similarly, they have moderate perceptions about feelings towards the school which include items related with school image as perceived by the students. The school management, which is directly responsible for the school climate and image, has an impact on life quality perception. Analyzing school life quality of the students by their demographic features, it was found that female students and students in a class consisting of 10-20 students have higher school life quality perception. Although academic success of the students varies, their school life quality perception does not vary.

scholarly journals Community-based culinary and nutrition education intervention promotes fruit and vegetable consumption

2021 ◽  
pp. 1-13
Author(s):  
Jessica Jarick Metcalfe ◽  
Melissa Pflugh Prescott ◽  
Melissa Schumacher ◽  
Caitlin Kownacki ◽  
Jennifer McCaffrey
Keyword(s):  
Nutrition Education ◽  
Vegetable Consumption ◽  
Controlled Trial ◽  
Fruit And Vegetable Consumption ◽  
Control Group ◽  
Fruit And Vegetable ◽  
Structured Interviews ◽  
Post Intervention ◽  
Cooking Classes ◽  
The Impact

Abstract Objective: The main objective of this study was to evaluate the impact of the Market to MyPlate (M2MP) program on fruit and vegetable consumption and cooking behaviours. Secondary objectives were to examine factors that affected participant retention and program completion, and analyse program feedback provided by participants. Design: This study conducted a mixed methods evaluation embedded within a cluster randomised controlled trial of the M2MP intervention. Adult participants completed a pre- and post-program survey reporting on their fruit and vegetable consumption and cooking behaviours. A subsample participated in structured interviews, providing feedback about M2MP and the impact of the program. Setting: Seven weekly classes took place in community centres and extension offices in central Illinois. Participants: 120 adults and their families participated. Class cohorts were randomly assigned to one of three treatment groups: (1) nutrition education and cooking classes with produce allocations (PAE, n 39); (2) nutrition education and cooking classes only (EO, n 36) or (3) control group (n 45). Results: Compared to control, PAE participants reported larger increases from pre- to post-intervention in fruit (P = 0·001) and vegetable consumption (P = 0·002), with no differences in cooking frequency. Interview analyses identified key themes in behaviour changes due to M2MP, including reported increases in dietary variety, cooking self-efficacy and children’s participation in cooking. Conclusions: PAE participants who received an intervention that directly increased their access to fresh produce (via produce allocations) increased their reported fruit and vegetable consumption. Though participants’ cooking frequency did not change, interviewees reported increased variety, cooking confidence and family participation in cooking.

scholarly journals Nutrition Campaign Knowledge and Dietary Behavior in Middle School Students

2018 ◽  
Vol 16 (2) ◽  
pp. 1-10 ◽  
Author(s):  
Sarah E. Roth ◽  
Monique Gill ◽  
Alec M. Chan-Golston ◽  
Catherine M. Crespi ◽  
Stephanie L. Albert ◽  
...  
Keyword(s):  
Middle School ◽  
Middle School Students ◽  
Vegetable Consumption ◽  
Dietary Behavior ◽  
Fruit And Vegetable Consumption ◽  
Dietary Behaviors ◽  
Fruit And Vegetable ◽  
Cross Sectional Survey ◽  
School Students ◽  
The Impact

Background and Purpose: Federal nutrition campaigns are designed to make dietary recommendations accessible but have not been extensively evaluated. This paper explores whether knowledge of nutrition campaigns is associated with dietary behavior among young adolescents. Methods: Cross-sectional survey data were collected from 4,773 middle school students in Southern California. Hierarchical logistic regression models were used to assess the association between dietary behaviors and nutrition campaign knowledge, controlling for gender and ethnicity. Results: Knowledge of the Fruit & VeggiesMore Matters campaign was associated with increased odds of high fruit and vegetable consumption, knowledge of the MyPlate campaign was associated with neither, and both were associated with increased odds of not consuming soda. Conclusion: Overall, low percentages of students demonstrated knowledge of nutrition campaigns, and knowledge was associated with some dietary behaviors. More research is needed to examine the impact of nutrition campaigns while also accounting for other psychosocial and environmental factors that may affect soda, fruit, and vegetable consumption.

scholarly journals Evaluation of "College CHEF," a Campus-based, Culinary Nutrition Education Program

2017 ◽  
Vol 1 (1) ◽  
pp. 29 ◽  
Author(s):  
Jennifer McMullen ◽  
Melinda Ickes ◽  
Melody Noland ◽  
Don Helme
Keyword(s):  
College Students ◽  
Nutrition Education ◽  
Education Program ◽  
Vegetable Consumption ◽  
Overweight And Obesity ◽  
Fruit And Vegetable Consumption ◽  
Fruit And Vegetable ◽  
Post Intervention ◽  
Nutrition Education Program ◽  
The Impact

Aim: Evaluate the impact of a campus-based culinary nutrition education program, the College CHEF: Cooking Healthfully Education for Life-long Change, to determine if there were significant differences preto post- intervention with participants' attitudes, behaviors, and knowledge with healthy eating/cooking.Background: College students have high rates of overweight and obesity and tend to have unhealthy dietary practices. Culinary nutrition programs may provide students a means to improve related attitudes, behaviors, and knowledge.Methods: College students residing on campus were recruited. Participants completing both pre- and post-measures were included in analysis: Control (n= 17) and intervention groups (n = 15). Quasi-experimental pre-, post- design: Surveys were administered to both groups at baseline and post-intervention in October-November 2015.Results:  There was a statistically significant improvement in fruit and vegetable consumption (p = .03) and with knowledge of cooking terms and techniques (p < .001).Conclusions:  Campus-based culinary nutrition education programming has potential to positively impact college students’ fruit and vegetable consumption and cooking knowledge. Future programs should incorporate strategies such as additional opportunities to engage in hands-on practice and building cross-campus collaborations to promote sustainability.

Testing the Effects of Two Field-to-Fork Programs on the Nutritional Outcomes of Elementary School Students From Diverse and Lower-Income Communities

2021 ◽  
pp. 105984052110368
Author(s):  
Kimberly R. Hartson ◽  
Kristi M. King ◽  
Carol O’Neal ◽  
Aishia A. Brown ◽  
Toluwanimi Olajuyigbe ◽  
...  
Keyword(s):  
Elementary School ◽  
Elementary School Students ◽  
Vegetable Intake ◽  
Vegetable Consumption ◽  
After School ◽  
Lower Income ◽  
Farm To School ◽  
Fruit And Vegetable ◽  
School Students ◽  
School Club

The purpose of this quasi-experimental study was to evaluate the effects of two farm-to-school programs, specifically the Field-to-Fork Multi-visit Program ( N  =  264) and the Field-to-Fork After-school Club ( N  =  56), on nutritional outcomes of elementary school students (third to fifth grade) from urban, diverse, and lower-income communities. Data were collected via self-report surveys measuring: (a) knowledge of recommendations for daily fruit and vegetable intake; (b) fruit and vegetable consumption; (c) knowledge of cooking a healthy recipe using vegetables; and (d) desire for farm fresh foods at school. Statistical analyses included McNemar’s and Wilcoxon signed rank tests. The proportion of students knowing how to cook a vegetable rich recipe increased with both programs (Multi-visit Program p < .001; After-school Club p  =  .002). Vegetable consumption increased with the After-school Club ( p  =  .002). Farm-to-school programming can increase knowledge of cooking vegetable rich recipes and vegetable intake among elementary school students from diverse, urban, and lower-income communities.

scholarly journals Factors affecting food choice in relation to fruit and vegetable intake: a review

2002 ◽  
Vol 15 (2) ◽  
pp. 373-387 ◽  
Author(s):  
J Pollard ◽  
S. F. L Kirk ◽  
J. E Cade
Keyword(s):  
Nutrition Education ◽  
Food Choice ◽  
Vegetable Intake ◽  
Vegetable Consumption ◽  
Fruit And Vegetable Consumption ◽  
Fruit And Vegetables ◽  
Fruit And Vegetable Intake ◽  
Main Body ◽  
Fruit And Vegetable ◽  
Personal Ideology

AbstractThe present review provides an investigation into the food choice decisions made by individuals in relation to fruit and vegetable consumption. A comprehensive body of evidence now exists concerning the protective effect of fruit and vegetables against a number of diseases, particularly cardiovascular disease and certain forms of cancer. Current UK recommendations are to increase intakes of fruit and vegetables to 400 g/person per d. In the main body of the review the factors that affect food choice decisions of adults in relation to fruit and vegetable consumption are studied, following a suggested framework of food choice. Factors covered include sensory appeal, familiarity and habit, social interactions, cost, availability, time constraints, personal ideology, media and advertising and health. The content of the review shows just how complex the food choice process can be. Health promotion techniques can be better targeted towards certain groups of individuals, all holding similar sets of values, when making food choice decisions. Food choice, in relation to fruit and vegetable intake, needs to be studied in more depth, in order to provide effective nutrition education programmes, in particular the sets of priorities that different sub-groups of the population consider when making food choice decisions.

Psychosocial Factors Associated with Fruit and Vegetable Consumption

1995 ◽  
Vol 10 (2) ◽  
pp. 98-104 ◽  
Author(s):  
Susan M. Krebs-Smith ◽  
Jerianne Heimendinger ◽  
Blossom H. Patterson ◽  
Amy F. Subar ◽  
Ronald Kessler ◽  
...  
Keyword(s):  
Nutrition Education ◽  
Psychosocial Factors ◽  
Fruits And Vegetables ◽  
Vegetable Intake ◽  
Vegetable Consumption ◽  
Good Health ◽  
Fruit And Vegetable Consumption ◽  
Fruit And Vegetable Intake ◽  
Baseline Survey ◽  
Fruit And Vegetable

Purpose. This study examined the relationship between various psychosocial factors and fruit and vegetable consumption. Design. The 5 A Day Baseline Survey, conducted in August 1991, just before the initiation of the 5 A Day for Better Health Program, obtained data on adults' intakes of, and their knowledge, perceptions, and attitudes regarding, fruits and vegetables. Setting. The survey was conducted by telephone. Subjects. Subjects were 2811 adults (response rate, 43%) aged 18 years and older in the 48 coterminous United States. Measures. Fruit and vegetable intake was measured as self-reported frequency of use; most of the psychosocial variables were measured using Likert scales. Results. This study estimates that only 8% of American adults thought that five or more servings of fruits and vegetables were needed for good health. Of the factors studied, the most important in determining someone's fruit and vegetable intake were the number of servings they thought they should have in a day, whether they liked the taste, and whether they had been in the habit of eating many fruits and vegetables since childhood. These few factors accounted for 15% more of the variation in fruit and vegetable consumption than did demographic variables alone (8%). Conclusions. Nutrition education should stress the need to eat five or more servings of fruits and vegetables per day because few adults are aware of this recommendation and such knowledge is strongly associated with increased intake. Furthermore, efforts to increase the palatability of fruits and vegetables, especially among children, should be promoted.

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