Effectiveness of a Behavior-and Age-Specific Nutrition Education Intervention to Promote Nutrition Knowledge and Preference for Fruits and Vegetables among Elementary School Children

ABSTRACT

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 among elementary school children.

Methods

In a quasi-experimental pre-and posttest assessment designed study, a six-week nutrition education intervention (including class-based nutrition education, hands-on activities, cooking demonstrations, and tasting) was implemented at four elementary schools. Nutrition knowledge and preference for F&V were evaluated at baseline and after the intervention. Wilcoxon signed-rank test was carried out to examine the differences between baseline and post-assessment.

Results

A total of 115 children (3rd- 5th grade) completed both baseline and post-assessment. After the intervention, participants showed a significant improvement in nutrition knowledge (mean [± sd] change score: 7.6 ± 3.7, P < .001). A significant improvement in F&V preference (Ps < .001) was found among the participants after the intervention.

Discussion

An age-and behavior-focused nutrition education intervention can improve children’s nutrition knowledge and F&V preference.

Translation to Health Education Practice: This nutrition education curriculum can be implemented for the child population (age-specific groups) by adapting cultural priorities in nutrition lessons and cooking recipes.

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Acknowledgments

The authors would like to acknowledge the schools that participated in the study, as well as students and parents for their time and involvement. We would like to thank the student volunteers for contributing to this study.

Disclosure statement

No potential conflict of interest was reported by the author(s).

Additional information

Funding

This work was supported by Texas Tech University (start-up funding), and a proportion of cooking costs was funded by the East Lubbock Promise Neighborhood (ELPN) program.