Pretests and posttests were administered to students to determine if the "Mulligan Stew" film series on nutrition was effective with grades 2-3 as well as grades 4-6 from a rural population. A significant increase in knowledge was found in all grades, and the knowledge was retained for six months. (CT)

This paper proposes a new approach to developing a tool for teaching nutrition and food selection. It allows adjustments as new information becomes available and takes into account both dietary recommendations and food composition. Steps involve nutrient composition; nutrient density; and ratings for fat, cholesterol, and sodium. (Author/CT)

Female adolescents were randomly assigned to an experimental group (n=29), which received nutrition instruction, and a no-treatment control group (n=20). In the experimental group, nutrition knowledge increased significantly, calcium and vitamin D intake increased, and mean intakes for calcium, vitamin D, and phosphorus were closer to the…

This report concludes that preschool children are capable of learning basic concepts of nutrition, including nutritive value, nutrient function, and the impact of nutrition on health in both a laboratory setting and home environment. (JB)

Reasoning skills of nonmajor nutrition students were assessed on the basis of their performance on tests derived from the work of Piaget. There was no difference between those who used formal reasoning and those who did not in terms of their ability to comprehend and apply elementary nutrition information. (Author/CT)

A survey of 61 food and nutrition professionals tested factors associated with working with cultural groups: cultural food experiences, content, program evaluation, group characteristics, barriers, and receptivity. Two significant dimensions related to working with groups similar or different from the professionals were awareness of other…

Sources from which adolescents receive general nutrition information and from which they are most likely to seek specific information were examined. Data were collected from 163 14- to 18-year-old subjects; over 90 percent reported having learned about nutrition in a school course. Other frequently cited sources were television, parents, labels on…

Nutrition educators, defined as those individuals with baccalaureate level training who teach nutrition, were surveyed. Results suggest close interrelationships among nutrition knowledge, food/nutrition attitude, dietary behavior, and commitment to nutrition education. (SK)

To provide guidelines for selection and recruitment of paraprofessionals in the New York State Cooperative Extension's Expanded Food and Nutrition Education Program (EFNED), a study was made to determine differences between presently employed and former aides and their success in other jobs. Data are shown in the text and in nine tables. (MF)

Data from participants in the Expanded Food and Nutrition Education Program (582 in 1986, 674 in 1988, 675 in 1989, and 233 after addition of Head Start and Women, Infants, Children) showed that clients in modified program had higher education levels, incomes, and dietary quality. Retention was higher for less educated persons; most attrition was…

Researchers studied the effect of nutrition instruction upon the nutrition knowledge, food attitudes, and dietary behavior of junior high home economics students. The curriculum significantly improved knowledge; attitude change was significant only in the ninth grade; and little improvement was made in dietary behavior at any grade level. (SK)