Aim: This study sought to investigate the relationship between knowledge and the practical application (including grocery lists, meal plans and food-related pedagogical plans) of Norwegian national guidelines for food and meals in kindergartens, together with the quality of food served in adherence to these guidelines. The study also examined the…

A school-based nutrition education intervention was implemented with second and third graders who used their functional health literacy skills of reading, writing, and speaking to learn about the MyPlate food model from the United States Department of Agriculture. The pretest-posttest intervention determined if children had ever seen the MyPlate…

Background: We sought to determine the impact of school gardens and nutrition education on student fruit and vegetable consumption from limited-income communities in Alabama. Methods: Third grade students at 99 Alabama schools with and without gardens on-site were randomized to receive either nutrition education or to a wait-list control group.…

Background: Parental engagement in nutrition education programs often focuses on direct communication with parents. While this is an important component for the success of nutrition education, the role that students can play in connecting the program to their home is often overlooked. Methods: Feedback from students participating in a nutrition…

Purpose/Objective: This study aimed to evaluate the knowledge, attitudes, and beliefs of teachers regarding food allergies. This project highlighted the importance of training teachers and incorporating food allergy management and protocols to keep children with food allergies safe and in an inclusive environment at school. Methods: A…

Mealtimes in early learning settings present rich opportunities for connection, learning, and positive food experiences. Make the most of mealtimes--and prevent and address common feeding challenges--with this user-friendly planning guide, the first of its kind for early childhood educators and care providers. Written by a cross-disciplinary team…

This study examines the influence of teaching digital resources of MyPlate on the nutrition knowledge, attitudes, and practices (KAP) related to healthy eating habits among first and second-grade students. A pre-and post-assessment of this quasi-experimental research study measured the baseline KAP levels of 45 participants regarding healthy…

Background: Lack of nutrition knowledge, low preference for fruits and vegetables (F&V), and underdeveloped taste are recognized as modifiable influencers of children's F&V intake. Purpose: To assess the effectiveness of a behavior-and age-specific nutrition education intervention to improve nutrition knowledge and preference for F&V…

Children's food preferences are strongly associated with their consumption patterns. Children tend to choose foods with which they are familiar. It is proposed that the earlier and broader the experience with food, the healthier the child's or adult´s diet. In a focus group we developed a toolkit consisting of a training course for kindergarten…

Narrowing of the curriculum because of standardised testing has caused creativity to be neglected in many schools; integration into reading instruction may provide a solution. This repeated measures study incorporated figural transformation drawings after a read-aloud of a book highlighting nutrition information as a way to both review book…

Objectives: To pilot whether a sensory-based food education program, "Rainbow Food Heroes," increases children's intended and actual fruit and vegetable consumption. Methods: The behavioral intervention, Rainbow Food Heroes, a sensory-based food education program, consisted of two 90-minute workshops delivered in one week, followed by a…

Background/Context: Mozambique has made progress over the past decade in improving both the nutrition and literacy of its population. Nevertheless, rates of illiteracy and malnutrition remain high, particularly in rural areas and among women. In most provinces in Mozambique, schools are overcrowded, student/teacher ratios are high, and reading and…

Super Star Chef is an experiential summer youth nutrition education and cooking program designed to enhance participants' nutrition knowledge, food preparation skills, cooking self-efficacy, and intention to eat more fruits and vegetables. In a program evaluation comprising a single-sample pretest-posttest design, participants' pretest and…

Background: Children in the USA face increasing nutrition-related health risks, including obesity rates of 16.9% -- a figure that has more than tripled over the past four decades. Nutrition education is beneficial to improve children's health through obesity prevention and the promotion of healthy habits, and the elementary school years are a key…

Purpose/Objectives: In 2009, the Smarter Lunchroom Movement (SLM) strategy was created to provide schools across the United States (US) with evidence-based solutions to encourage healthier eating among children. Results, though, are inconsistent with how well this movement impacts school-aged children's healthy food selection and consumption.…