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Direct linkJohnson, Carolyn C.; Spruance, Lori Andersen; O'Malley, Keelia; Begalieva, Maya; Myers, Leann – Journal of Child Nutrition & Management, 2017
Purpose/Objectives: Evaluation of school-based activities is a high priority for school personnel. Nutrition activities, such as salad bars (SBs) incorporated into school lunchrooms, may increase children's consumption of low-energy, high fiber diets. The purpose of this paper is to describe a problem-solving/ decision-making model and demonstrate…
Descriptors: Problem Solving, Decision Making, Food, Dining Facilities
O'Neill, James M.; Clark, Jeffrey K.; Jones, James A. – Journal of School Health, 2016
Background: In elementary grades, comprehensive health education curricula have demonstrated effectiveness in addressing singular health issues. The Michigan Model for Health (MMH) was implemented and evaluated to determine its impact on nutrition, physical fitness, and safety knowledge and skills. Methods: Schools (N = 52) were randomly assigned…
Descriptors: Elementary School Students, Health Promotion, Physical Fitness, Randomized Controlled Trials
Lohse, Barbara; Rifkin, Robin; Arnold, Kristen; Least, Christine – Journal of Nutrition Education and Behavior, 2012
Objective: To evaluate the digital program, "Mealtime is Family Time", as a means of educating caregivers of preschoolers on the importance of family meals within the division of feeding responsibility framework. Methods: Descriptive design using 2 approaches: focus group program review and discussion or self-report survey after independent…
Descriptors: Cues, Income, Focus Groups, Caregivers
