Testing the Effects of Two Field-to-Fork Programs on the Nutritional Outcomes of Elementary School Students from Diverse and Lower-Income Communities

Autor/inn/en	Hartson, Kimberly R.; King, Kristi M.; O'Neal, Carol; Brown, Aishia A.; Olajuyigbe, Toluwanimi; Elmore, Shakeyrah; Perez, Angelique
Titel	Testing the Effects of Two Field-to-Fork Programs on the Nutritional Outcomes of Elementary School Students from Diverse and Lower-Income Communities
Quelle	In: Journal of School Nursing, 39 (2023) 6, S.444-455 (12 Seiten) PDF als Volltext Verfügbarkeit
Zusatzinformation	ORCID (Hartson, Kimberly R.)
Sprache	englisch
Dokumenttyp	gedruckt; online; Zeitschriftenaufsatz
ISSN	1059-8405
DOI	10.1177/10598405211036892
Schlagwörter	Program Effectiveness; Clubs; Nutrition; Eating Habits; Elementary School Students; Grade 3; Grade 4; Grade 5; Urban Schools; Low Income Students; Student Diversity; Knowledge Level; Food; Cooking Instruction; School Community Programs; Agricultural Production + Suchen Sie Ihr Suchwort? Club; Klub; Ernährung; Ernährungsgewohnheit; Essgewohnheit; School year 03; 3. Schuljahr; Schuljahr 03; School year 04; 4. Schuljahr; Schuljahr 04; School year 05; 5. Schuljahr; Schuljahr 05; Urban area; Urban areas; School; Schools; Stadtregion; Stadt; Schule; Wissensbasis; Lebensmittel; Agriculture; Production; Landwirtschaft; Produktion; Agrarproduktion; Landwirtschaftliche Produktion
Abstract	The purpose of this quasi-experimental study was to evaluate the effects of two farm-to-school programs, specifically the Field-to-Fork Multi-visit Program (N = 264) and the Field-to-Fork After-school Club (N = 56), on nutritional outcomes of elementary school students (third to fifth grade) from urban, diverse, and lower-income communities. Data were collected via self-report surveys measuring: (a) knowledge of recommendations for daily fruit and vegetable intake; (b) fruit and vegetable consumption; (c) knowledge of cooking a healthy recipe using vegetables; and (d) desire for farm fresh foods at school. Statistical analyses included McNemar's and Wilcoxon signed rank tests. The proportion of students knowing how to cook a vegetable rich recipe increased with both programs (Multi-visit Program p < 0.001; After-school Club p = 0.002). Vegetable consumption increased with the After-school Club (p = 0.002). Farm-to-school programming can increase knowledge of cooking vegetable rich recipes and vegetable intake among elementary school students from diverse, urban, and lower-income communities. (As Provided).
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Erfasst von	ERIC (Education Resources Information Center), Washington, DC
Update	2024/1/01