Background: Highly processed foods are inexpensive and abundant in our food supply, nutritionally poor, and disproportionately marketed to minority youth. This study is part of a curriculum development project to develop, implement, and evaluate the "In Defense of Food" (IDOF) curriculum designed to increase intake of whole/minimally…

Data from 218 predominantly Latino mothers who rated 17 foods in terms of 10 attributes (e.g., appeal to child, convenient preparation) were sorted into family subgroups, from high health to high taste. Mothers' health knowledge correlated with children's nutrient intake. Interventions were planned to teach preparation of healthful foods that…

Reviews instruments used in conjunction with comprehensive programs to study children's dietary knowledge, skills, and attitudes. The instruments take about 20-45 minutes to complete and are easy for teachers or staff to administer and score, so respondent and staff burden are low compared to use of dietary methodologies. (SM)