Amy Harley1, Melissa Lemke2, Ruta Brazauskas3, Nicole B Carnegie4, Lori Bokowy5, Lisa Kingery6. 1. Joseph J. Zilber School of Public Health, University of Wisconsin-Milwaukee, P.O. Box 413, Milwaukee, WI 53201-0413. 2. Center for Urban Population Health, 1020 North 12th Street, Suite 4180, Milwaukee, WI 53233. 3. Division of Biostatistics, Medical College of Wisconsin, Milwaukee, WI. 4. Department of Mathematical Sciences, College of Letters and Science, Montana State University, P.O. Box 172400, Bozeman, MT 59717-2400. 5. Joseph J. Zilber School of Public Health, UW-Milwaukee, P.O. Box 413, Milwaukee, WI 53201-0413. 6. FoodRight, LLC, P.O. Box 510622, Milwaukee, WI 53203.
Abstract
BACKGROUND: National data confirm that youth are not eating recommended amounts of fruits and vegetables (F/V), legumes, and whole grains (WGs). Establishing plant-based eating patterns early in life may positively impact long-term health through tracking of adolescent eating patterns into adulthood and through potential associations between adolescent dietary intake and adult disease risk. The study aim was to examine the effectiveness of Youth Chef Academy (YCA), a classroom-based experiential culinary and nutrition literacy intervention for sixth and seventh graders (11- to 13-year-olds) designed to impact healthy eating. METHODS: Study used a nonequivalent control group design with 8 schools selected for similarity in: free/reduced-price lunch, race/ethnicity, and student mobility rate (N = 248). Primary outcomes were times per day of F/V, vegetable, and WG consumption. Students completed a survey to assess primary outcomes and other measures at baseline and post-intervention. RESULTS: Significant increases in times per day of F/V (p = .022) and vegetable only (p = .015) consumption in the intervention group compared to the control group. Increases in WG consumption showed trended toward significance (p = .071). Student engagement and nutrition knowledge showed significant intervention effects. CONCLUSIONS: YCA positively impacts behavioral and knowledge variables related to healthy eating and increases students' engagement in their classrooms.
BACKGROUND: National data confirm that youth are not eating recommended amounts of fruits and vegetables (F/V), legumes, and whole grains (WGs). Establishing plant-based eating patterns early in life may positively impact long-term health through tracking of adolescent eating patterns into adulthood and through potential associations between adolescent dietary intake and adult disease risk. The study aim was to examine the effectiveness of Youth Chef Academy (YCA), a classroom-based experiential culinary and nutrition literacy intervention for sixth and seventh graders (11- to 13-year-olds) designed to impact healthy eating. METHODS: Study used a nonequivalent control group design with 8 schools selected for similarity in: free/reduced-price lunch, race/ethnicity, and student mobility rate (N = 248). Primary outcomes were times per day of F/V, vegetable, and WG consumption. Students completed a survey to assess primary outcomes and other measures at baseline and post-intervention. RESULTS: Significant increases in times per day of F/V (p = .022) and vegetable only (p = .015) consumption in the intervention group compared to the control group. Increases in WG consumption showed trended toward significance (p = .071). Student engagement and nutrition knowledge showed significant intervention effects. CONCLUSIONS: YCA positively impacts behavioral and knowledge variables related to healthy eating and increases students' engagement in their classrooms.
Authors: May C Wang; Suzanne Rauzon; Natalie Studer; Anna C Martin; Launa Craig; Caitlin Merlo; Kelly Fung; Deniz Kursunoglu; Muyun Shannguan; Patricia Crawford Journal: J Adolesc Health Date: 2010-02-11 Impact factor: 5.012
Authors: Teri L Burgess-Champoux; Nicole Larson; Dianne Neumark-Sztainer; Peter J Hannan; Mary Story Journal: J Nutr Educ Behav Date: 2009 Mar-Apr Impact factor: 3.045
Authors: Beatrice Velpini; Gabriele Vaccaro; Virginia Vettori; Chiara Lorini; Guglielmo Bonaccorsi Journal: Int J Environ Res Public Health Date: 2022-03-24 Impact factor: 3.390