Publication Date
In 2025 | 0 |
Since 2024 | 0 |
Since 2021 (last 5 years) | 0 |
Since 2016 (last 10 years) | 2 |
Since 2006 (last 20 years) | 2 |
Descriptor
Body Weight | 2 |
Elementary School Students | 2 |
Grade 3 | 2 |
At Risk Students | 1 |
Body Composition | 1 |
Body Height | 1 |
Cooking Instruction | 1 |
Eating Habits | 1 |
Educational Attainment | 1 |
Food | 1 |
Foreign Countries | 1 |
More ▼ |
Source
Health Education Journal | 2 |
Author
Dawson, John | 1 |
Dodd, Sara | 1 |
Huertas-Delgado, Francisco… | 1 |
Murimi, Mary | 1 |
Oldewage-Theron, Wilna | 1 |
Saha, Sanjoy | 1 |
Segura-Jiménez, Víctor | 1 |
Tercedor, Pablo | 1 |
Ávila García, Manuel | 1 |
Publication Type
Journal Articles | 2 |
Reports - Research | 2 |
Education Level
Early Childhood Education | 2 |
Elementary Education | 2 |
Grade 3 | 2 |
Primary Education | 2 |
Grade 4 | 1 |
Grade 5 | 1 |
Intermediate Grades | 1 |
Middle Schools | 1 |
Audience
Laws, Policies, & Programs
Assessments and Surveys
What Works Clearinghouse Rating
Tercedor, Pablo; Segura-Jiménez, Víctor; Ávila García, Manuel; Huertas-Delgado, Francisco Javier – Health Education Journal, 2019
Objective: The goals of this study were to (1) describe physical activity levels during school recess in 8-year-old children, (2) analyse the percentage of children who achieved physical activity recommendation at recess, and (3) examine if recess physical activity levels varied by gender, weight status, and parental educational level. Methods: In…
Descriptors: Physical Activity Level, Recess Breaks, Young Children, Elementary School Students
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