Purpose/Objectives: The Mississippi Recipes for Success (MRS), a customizable selective menu system resource, was developed for child nutrition program (CNP) directors to comply with USDA nutrition regulations. The resource is available in printed and online formats and includes recipes, menu matrixes, food safety, and training materials for meal…

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…

Many youth programs focused on improving health outcomes have not examined parent/caregiver perceptions post-participation even though they may significantly influence youth behaviors. The primary purpose of this study was to examine changes in adult perceptions of youth- and family-related behavior after youth participated in a 12-week…

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…

Diabetes is a health issue for many Latinos. Extension can help provide diabetes self-management education for rural-residing Latinos. In a pilot study, we evaluated the Extension-delivered diabetes program Latinos Living Well (LLW), as provided to 76 rural-residing Latino adults in a midwestern state. LLW consists of four weekly lessons that…

The purpose of the present study was to compare the effectiveness and efficiency of simultaneous prompting with and without video modeling in teaching food preparation skills to four participants with autism spectrum disorder, whose ages ranged from 5 to 6 years old. An adapted alternating treatment single-case experimental design was used to…

Purpose/Objectives: Chef's Adopt a School (CAAS) is an evidence-based food education program delivered in schools (Kindergarten-12th grade) in the United Kingdom (UK) which helps children understand the importance of nutritional literacy and encourages healthy eating. This qualitative study investigated the underlying components of the CAAS…

The Supplemental Nutrition Assistance Program (SNAP) is a signature federal program that in FY2019 provided financial assistance to 35 million low-income Americans. SNAP is a focused program that increases food access, reduces hunger, and improves the nutrition and health of low-income American families. It is in the interest of the nation and…

The purpose of this research study was to determine how Community Based Instruction (CBI) affects the social skills of middle school students with moderate to severe disabilities. Community Based Instruction is instruction that takes place outside of the school campus and provides students with real life experiences that can help them become more…

Background: The purpose of this evaluation was to examine the effects of the LiveWell@School Food Initiative (LW@SFI), a Colorado-based childhood obesity prevention program that partners with school districts to enable them to serve more scratch cooked foods through culinary training, action planning, and equipment grants. Methods: This evaluation…

The interesting teaching and learning of Malay languages is a challenging effort and need a relevant plan to the students' needs especially for the foreign students who already have the basic Indonesian Malay language variation that they have learned for four semesters in their own country, Germany. Therefore, the variety of teaching and learning…

The purpose of this research study was to determine how Community Based Instruction (CBI) affects the social skills of middle school students with moderate to severe disabilities. Existing literature is limited in findings related to the influence of CBI on middle school students with moderate to severe disabilities. This qualitative study was…

The 2012 FAV-S pilot study was developed as a dietary intervention program for low-income Somali mothers grounded in the health belief model. The intervention was geared toward increasing fruit and vegetable intake among participants' children. The purpose of this analysis was to determine the impact of the FAV-S program on participants' (1)…

This article describes a novel approach for introducing 4-H to non-traditional/diverse audiences using 4-H Food Challenge. Set in a low SES and minority-serving rural school, Food Challenge was presented during the school day to all 7th grade students, with almost half voluntarily participating in an after-school club component. Program design…

Children participating in cooking classes gain confidence in their abilities to prepare food. If children are to make informed, healthy, food ingredient and cooking method choices, they need to be equipped with these necessary skills, as well as with nutrition competence. Extension programs that incorporate nutrition and hands-on cooking can…