Publication Date
| In 2025 | 0 |
| Since 2024 | 1 |
| Since 2021 (last 5 years) | 4 |
| Since 2016 (last 10 years) | 6 |
| Since 2006 (last 20 years) | 6 |
Descriptor
| Cooking Instruction | 6 |
| Grade 3 | 6 |
| Eating Habits | 5 |
| Elementary School Students | 5 |
| Food | 5 |
| Grade 4 | 5 |
| Program Effectiveness | 5 |
| Grade 5 | 4 |
| Intervention | 4 |
| Knowledge Level | 4 |
| Nutrition Instruction | 4 |
| More ▼ | |
Source
| Health Education Journal | 2 |
| American Journal of Health… | 1 |
| International Electronic… | 1 |
| Journal of Extension | 1 |
| Journal of School Nursing | 1 |
Author
| Murimi, Mary | 2 |
| Oldewage-Theron, Wilna | 2 |
| Saha, Sanjoy | 2 |
| Adedokun, Omolola A. | 1 |
| Akamatsu, Rie | 1 |
| Bastin, Sandra | 1 |
| Brown, Aishia A. | 1 |
| Cotterill, Debra | 1 |
| Dawson, John | 1 |
| Dodd, Sara | 1 |
| Elmore, Shakeyrah | 1 |
| More ▼ | |
Publication Type
| Journal Articles | 6 |
| Reports - Research | 6 |
Education Level
| Early Childhood Education | 6 |
| Elementary Education | 6 |
| Grade 3 | 6 |
| Primary Education | 6 |
| Grade 4 | 5 |
| Intermediate Grades | 5 |
| Grade 5 | 4 |
| Middle Schools | 4 |
| Grade 2 | 1 |
| Grade 6 | 1 |
Audience
Location
| Japan (Tokyo) | 1 |
| Kentucky | 1 |
| Texas | 1 |
Laws, Policies, & Programs
Assessments and Surveys
What Works Clearinghouse Rating
Peer reviewed
Download full textValerie A. Ubbes; Sophia Whitesel; Nancy S. Parkinson – International Electronic Journal of Elementary Education, 2024
A school-based nutrition education intervention was implemented with second and third graders who used their functional health literacy skills of reading, writing, and speaking to learn about the MyPlate food model from the United States Department of Agriculture. The pretest-posttest intervention determined if children had ever seen the MyPlate…
Descriptors: Nutrition Instruction, Health Promotion, Elementary School Students, Grade 2
Direct linkSaha, Sanjoy; Murimi, Mary; Oldewage-Theron, Wilna – American Journal of Health Education, 2023
Background: Lack of nutrition knowledge, low preference for fruits and vegetables (F&V), and underdeveloped taste are recognized as modifiable influencers of children's F&V intake. Purpose: To assess the effectiveness of a behavior-and age-specific nutrition education intervention to improve nutrition knowledge and preference for F&V…
Descriptors: Health Behavior, Nutrition Instruction, Intervention, Knowledge Level
Hartson, Kimberly R.; King, Kristi M.; O'Neal, Carol; Brown, Aishia A.; Olajuyigbe, Toluwanimi; Elmore, Shakeyrah; Perez, Angelique – Journal of School Nursing, 2023
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…
Descriptors: Program Effectiveness, Clubs, Nutrition, Eating Habits
Yoshii, Emi; Akamatsu, Rie; Ishihara, Yoko; Izumi, Betty – Health Education Journal, 2021
Background: Children's participation in cooking activities at home may have positive effects on diet quality. In Japan, schools are the primary site for food education, which includes cooking. Very few studies have assessed the impact of school-based cooking programmes on children's participation in cooking activities at home. Objective: The…
Descriptors: Cooking Instruction, Comparative Analysis, Elementary School Students, Grade 3
Adedokun, Omolola A.; Bastin, Sandra; Plonski, Paula; Najor, Jeannie; Cotterill, Debra – Journal of Extension, 2020
Super Star Chef is an experiential summer youth nutrition education and cooking program designed to enhance participants' nutrition knowledge, food preparation skills, cooking self-efficacy, and intention to eat more fruits and vegetables. In a program evaluation comprising a single-sample pretest-posttest design, participants' pretest and…
Descriptors: Nutrition Instruction, Youth Programs, Program Effectiveness, Summer Programs
Saha, Sanjoy; Dawson, John; Murimi, Mary; Dodd, Sara; Oldewage-Theron, Wilna – Health Education Journal, 2020
Objective: To increase nutrition knowledge, fruit and vegetable preference, eating and cooking self-efficacy among 3rd- to 5th-grade students after a 6-week school-based nutrition education intervention. Design: Quasi-experimental pre-post design. Setting: Title I elementary schools, South Plains, West Texas. Method: A nutrition education…
Descriptors: Food, Nutrition Instruction, Program Effectiveness, Health Promotion
