Project ReFresh: Testing the Efficacy of a School-Based Classroom and Cafeteria Intervention in Elementary School Children.

Auteur(s) :
Song HJ., Grutzmacher S., Munger AL.
Date :
Juil, 2016
Source(s) :
The Journal of school health. #86:7 p543-51
Adresse :
Department of Nutrition and Food Science, College of Agriculture and Natural Resource, University of Maryland, 3301 Marie Mount Hall, College Park, MD. [email protected].

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BACKGROUND
The purpose of this study was to assess the effect of a school-based nutrition program using a cafeteria environment intervention and classroom nutrition education on self-reported fruit and vegetable (FV) consumption, self-efficacy to select FV, and preference for healthy foods.

METHODS
Using quasi-experimental pre-post design with 3 study conditions, a total of 665 fourth- and fifth-grade students participated in the study. The comprehensive intervention included a behavioral economics cafeteria intervention and weekly classroom nutrition education for 1 academic year. The intervention was designed and delivered by the extension system.

RESULTS
The comprehensive group showed significant improvement in some indicators including eating vegetables for lunch (p = .007), number of days eating vegetables (p < .001) and fruits (p < .001) in the last week, and self-efficacy in preparing FV at home (p = .034) compared to the control and cafeteria groups. Food preference of some food items, including oatmeal (p = .036 for cafeteria group, p < .001 for comprehensive group), whole grain noodles (p = .011 for comprehensive group), and vegetables (p = .003 for comprehensive group), significantly improved in the cafeteria and/or comprehensive group.

CONCLUSIONS
Classroom nutrition education combined with cafeteria improvement has the potential to improve diet-related behavior of elementary school children.
Also, collaborative partnership between schools and extension can enhance program sustainability.

Source : Pubmed
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