Abstract
Background. This paper describes the methods used in “High 5,” a school‐based study to increase fruit and vegetable consumption for cancer risk reduction. Methods. Twenty‐eight elementary schools were matched and randomized to intervention or control conditions. All students were assessed based on diet and psychosocial variables at baseline and one and two years post‐baseline. The intervention included classroom, parent, and environmental components. Results. The study recruited 1,698 families and retained 85%. The two conditions were equivalent at baseline; 50% female students, 81% to 84% European—American students, and 2.9 servings of fruit and vegetables per day. Good completion was achieved across the intervention components (e.g., 90% of lessons taught, 72% of parent materials read, 3.6 servings of fruit and vegetables offered in cafeterias). Conclusions. The use of school‐based programs, with strong evaluation designs, will enhance knowledge about the modification of nutrition behavior and cancer risk in children. Lessons learned from the study are reported.