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Direct linkWolfe, Wendy S.; Dollahite, Jamie – Journal of School Health, 2021
Background: "Choose Health: Food, Fun, and Fitness" (CHFFF) is aimed at 3rd to 6th graders, and uses experiential learning, food preparation, active games, goal setting, and a family newsletter to target behaviors shown to decrease childhood obesity and chronic disease risk. This study aimed to evaluate CHFFF as intended in low-income…
Descriptors: Elementary School Students, Health Education, Curriculum Development, Elementary School Curriculum
Mumby, Stephanie; Leineweber, Meghan; Andrade, Jeanette – Journal of Child Nutrition & Management, 2018
Purpose/Objectives: In 2009, the Smarter Lunchroom Movement (SLM) strategy was created to provide schools across the United States (US) with evidence-based solutions to encourage healthier eating among children. Results, though, are inconsistent with how well this movement impacts school-aged children's healthy food selection and consumption.…
Descriptors: Lunch Programs, Health Promotion, Evidence Based Practice, Eating Habits
Heo, Moonseong; Irvin, Erica; Ostrovsky, Natania; Isasi, Carmen; Blank, Arthur E.; Lounsbury, David W.; Fredericks, Lynn; Yom, Tiana; Ginsberg, Mindy; Hayes, Shawn; Wylie-Rosett, Judith – Journal of School Health, 2016
Background: HealthCorps provides school wellness programming using curricula to promote changes in nutrition, mental health, and physical activity behaviors. The research objective was to evaluate effects of implementing its curricula on nutrition, mental health, and physical activity knowledge and behavior. Methods: Pre- and postsurvey data were…
Descriptors: Health Behavior, Knowledge Level, Eating Habits, Gender Differences
Download full textOliveira, Alandeom; Weiland, Ingrid; Hsu, Ting-Fang – Electronic Journal of Science Education, 2015
Food constitutes an important pedagogical component of elementary science, yet research on how to approach this topic is scarce. The present study attends to this issue by exploring "food appraisal" (dialogic sense-making wherein elementary teachers and students orally evaluate particular types of foods and eating habits) during science…
Descriptors: Food, Elementary School Science, Primary Education, Elementary School Students
Gordon, Cynthia; Hayes, Roger – Journal of Nutrition Education and Behavior, 2012
Objective: The present study investigates consumer responses to New York City's 2008 calorie labeling regulation in 2 lower-income neighborhoods of New York City. Methods: Focus groups were conducted, and 34 fast-food consumers participated. Group summaries and descriptive and analytic depictions of group responses and interactions were developed…
Descriptors: Behavior Modification, Food, Internet, Behavior Change
Dickin, Katherine L.; Lent, Megan; Lu, Angela H.; Sequeira, Joran; Dollahite, Jamie S. – Journal of Nutrition Education and Behavior, 2012
Objective: To develop and test a brief measure of changes in eating, active play, and parenting practices after an intervention to help parents shape children's choices and home environments. Design: Sequential phases of development and testing: expert panel review, cognitive testing interviews, field testing, test-retest study, and assessment of…
Descriptors: Check Lists, Intervention, Physical Activities, Extension Education
White, Alicie H.; Wilson, Judy F.; Burns, Adam; Blum-Kemelor, Donna; Singh, Anita; Race, Patricia O.; Soto, Valery; Lockett, Alice F. – Journal of Nutrition Education and Behavior, 2011
Objective: To develop and test nutrition messages and supporting content with low-income mothers for use with theory-based interventions addressing fruit and vegetable consumption and child-feeding practices. Design: Six formative and 6 evaluative focus groups explored message concepts and tested messages, respectively. Setting: Research…
Descriptors: Qualitative Research, Mothers, Focus Groups, Nutrition
Bukhari, Ali; Fredericks, Lynn; Wylie-Rosett, Judith – Journal of Nutrition Education and Behavior, 2011
Studies have suggested that skill-building through hands-on cooking as a nutrition education strategy, is effective to improve overall dietary quality among participants. FamilyCook Productions' "Diet for a Healthy Planet with Teen Battle Chefs(TM)" curriculum using this approach, was piloted in 2008 in a Brooklyn public high school…
Descriptors: Feedback (Response), Food Service, Program Evaluation, Focus Groups
Liou, Doreen – International Electronic Journal of Health Education, 2004
The purpose of this study was to describe the relationship between self-efficacy and fat-related dietary behavior among a sample of first and second generation Chinese Americans living in New York City. A survey questionnaire was administered to a purposive sample of 743 Chinese Americans, ranging from ages 21 to 73. The questionnaire measured…
Descriptors: Food, Self Efficacy, Intention, Measures (Individuals)
