Abstract：
OBJECTIVE:To evaluate the effectiveness of the Shaping Healthy Choices Program (SHCP). DESIGN:A clustered, randomized, controlled intervention lasting 1 school year. SETTING:Schools in northern and central California. PARTICIPANTS:Fourth-graders (aged 9-10 years) at 2 control schools (n = 179) and 2 intervention schools (n = 230). INTERVENTION:Garden-enhanced education, family, and community partnerships; increased regionally procured produce in the lunchroom; and school-site wellness committees. MAIN OUTCOME MEASURES:Changes in body mass index (BMI) percentiles/Z-scores; nutrition knowledge, science process skills, and vegetable identification and preferences; and reported fruit and vegetable intake. ANALYSIS:Student t test, chi-square, ANOVA of change, and multilevel regression mixed model to evaluate change in outcomes with school as a random effect to account for cluster design effects. Statistical significance was set at P < .05. RESULTS:There was a greater improvement in BMI percentile (-6.08; P < 0.01), BMI Z-score (-0.28; P < .001), and waist-to-height ratio (-0.02; P < .001) in the intervention compared with the control schools. CONCLUSIONS AND IMPLICATIONS:The SHCP resulted in improvements in nutrition knowledge, vegetable identification, and a significant decrease in BMI percentiles. This supports the concept that the SHCP can be used to improve the health of upper elementary school students.
journal_name
J Nutr Educ Behavjournal_title
Journal of nutrition education and behaviorauthors
Scherr RE,Linnell JD,Dharmar M,Beccarelli LM,Bergman JJ,Briggs M,Brian KM,Feenstra G,Hillhouse JC,Keen CL,Ontai LL,Schaefer SE,Smith MH,Spezzano T,Steinberg FM,Sutter C,Young HM,Zidenberg-Cherr Sdoi
10.1016/j.jneb.2016.12.007subject
Has Abstractpub_date
2017-05-01 00:00:00pages
368-379.e1issue
5eissn
1499-4046issn
1878-2620pii
S1499-4046(16)30961-7journal_volume
49pub_type
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