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Direct linkSarah LeMay-Russell; Tiffany Rowell; Nimali Fernando; Heidi DiEugenio; Melanie Potock; Andie Chilson; Eliza Goldstein; Krystal Jennings; Nancy Zucker – Health Education Journal, 2025
Objective: Data demonstrate that children in the USA eat below the recommended amount of fruits and vegetables, which has been linked with increased risk of obesity and low weight. Previous school-based interventions promoting healthy eating and enjoyment of food have yielded outcomes such as improved weight and children's willingness to try novel…
Descriptors: Cooking Instruction, Self Concept, Preschool Children, Interaction
Timmie Weyer – ProQuest LLC, 2020
Background: Poor dietary behaviors are a known risk factor for many chronic diseases (Patrick et al, 2006). Nearly 80% of chronic diseases are reversible or preventable with a healthier lifestyle (Mauriello & Artz, 2019). Despite this, nutrition counseling is only occurring in 24-45% of primary care visits (Gans et al, 2003). Improved…
Descriptors: Technology Uses in Education, Virtual Classrooms, Nutrition Instruction, Eating Habits
Jones, Mat; Ruge, Dorte; Jones, Verity – Environmental Education Research, 2022
Schools are recognized as important locales for education and action to change food-related environmental and health behaviours. Research shows the potential for a whole school systems approach to integrate educational activities, food in school, and wider food-related interactions. However, little attention has been given to how theory is put…
Descriptors: Educational Change, Food, Health Behavior, Environmental Education
Condrasky, Margaret D.; Griffin, Sara G.; Catalano, Patricia Michaud; Clark, Christine – Journal of Extension, 2010
The Cooking with a Chef a culinary nutrition education series teams a chef and nutrition educator during cooking sessions with parents. Pilot program results were shared in the "Journal of Extension" in 2006. This formative evaluation presents data collected through focus groups and individual interviews examining program implementation,…
Descriptors: Food Service, Self Efficacy, Pilot Projects, Formative Evaluation
James, Vickie L.; Hohnbaum, Claudia – Camping Magazine, 2002
A Wisconsin Girl Scout camp integrated The Healthy Kids Challenge into its program. The camp evaluated policies related to meals, snacks, physical activities, team building, and self-esteem. Staff inservice training resulted in healthier meals on the same budget and developed ownership of the program. Campers and families had opportunities to…
Descriptors: Body Image, Camping, Cooking Instruction, Dietetics
White-Stevens, Lillian – 1981
This volume describes 232 projects funded by the Nutrition Education and Training Program of the New Jersey State Department of Education between 1979 and 1980. Broad in scope and diversity, the programs represent an effort to fulfill the needs of children, with primary school students receiving the most attention. Of the 232 programs carried to…
Descriptors: Basic Skills, Community Education, Cooking Instruction, Disabilities
Download full textKaplan, Brenda M. – 1994
A practicum developed and implemented a nutrition and fitness program for 90 kindergarten and first-grade students in an urban elementary school. The program was designed to make parents, teachers, and students more aware of nutrition and physical fitness requirements for proper growth and development. The 33-week program included: (1) pretest…
Descriptors: Attitude Change, Change Strategies, Child Health, Cooking Instruction
