Objective: This study describes the use of the Nutrition Education DESIGN Procedure for developing the In Defence of Food Curriculum, a health education curriculum serving as the companion guide to the In Defence of Food documentary film based on the book with the same title. Design: The DESIGN Procedure is a systematic stepwise framework that…

Background: There are many potential health benefits to having nutrition education programs offered by expert outside sources in schools. However, little is known about why and how schools initiate, implement, and institutionalize them. Gaining this understanding may allow the impact and reach of nutrition and other health education programs in…

We developed a theory-based dietary change curriculum for Hispanic breast cancer survivors with the goal of testing the effects of the intervention on change in dietary intake of fruits/vegetables and fat in a randomized, clinical trial. Social cognitive theory and the transtheoretical model were used as theoretical frameworks to structure…

This study investigates the link between process evaluation components and the outcomes of a school-based nutrition curriculum intervention, "Choice, Control and Change". Ten New York City public middle schools were recruited and randomly assigned into intervention or control condition. The curriculum was to improve sixth to seventh…

Objective: To examine associations between Theory of Planned Behavior variables and the family meal frequency. Methods: Fifth-through seventh-grade students (n = 236) completed a self-administered questionnaire in their classrooms. The relationships between Theory of Planned Behavior variables (intention, attitudes, subjective norms, and perceived…

Objective: To use and review a conceptual model of process evaluation and to examine the implementation of a nutrition education curriculum, "Choice, Control & Change", designed to promote dietary and physical activity behaviors that reduce obesity risk. Design: A process evaluation study based on a systematic conceptual model. Setting: Five…

This article describes the experiences of seventh-grade students living in high poverty areas of New York City who participated in the "Choice, Control and Change" (C3) science curriculum. Data were collected from eight case study students in the form of individual interviews, classroom observations, and student artifacts. Analysis of…

A study examined children's conceptions about nutrients and the dimensions underlying their classifications of foods into groups. Children (5 to 11 years old) classified 71 foods into groups by whatever criteria they wished. These classifications were recorded, as were the children's answers to questions about nutrients and their responses in…

The sight of young children eagerly reaching for and eating string beans, carrots, lettuce, radishes, and even raw beets and onions is an incredibly satisfying one for a science teacher. The experience of growing food is a natural motivation for getting children to eat more healthful foods, and the process of how food is grown, harvested, and…

"Changing the Course," a 15-16 session, behaviorally oriented, activity-based nutrition education curriculum for elementary students was assessed for feasibility of program implementation. The test involved 16 teachers and 702 students in the Northeast. Results showed high teacher satisfaction; student posttests revealed high achievement…