Skip to main content Accessibility help
×
Home
Hostname: page-component-7ccbd9845f-z5z76 Total loading time: 0.344 Render date: 2023-02-01T20:54:26.875Z Has data issue: true Feature Flags: { "useRatesEcommerce": false } hasContentIssue true

The impact of a school-based nutrition education intervention on dietary intake and cognitive and attitudinal variables relating to fruits and vegetables

Published online by Cambridge University Press:  02 January 2007

AS Anderson*
Affiliation:
Centre for Public Health Nutrition Research, Ninewells Medical School, University of Dundee, Dundee, DD1 9SY, UK
LEG Porteous
Affiliation:
Centre for Public Health Nutrition Research, Ninewells Medical School, University of Dundee, Dundee, DD1 9SY, UK
E Foster
Affiliation:
Human Nutrition Research Centre, School of Clinical Medical Sciences, University of Newcastle, UK
C Higgins
Affiliation:
Department of Psychology, University of Dundee, UK
M Stead
Affiliation:
Centre for Social Marketing, University of Strathclyde, UK
M Hetherington
Affiliation:
School of Psychology, University of Liverpool, UK
M-A Ha
Affiliation:
Centre for Public Health Nutrition Research, Ninewells Medical School, University of Dundee, Dundee, DD1 9SY, UK
AJ Adamson
Affiliation:
Human Nutrition Research Centre, School of Clinical Medical Sciences, University of Newcastle, UK
*
*Corresponding author: Email a.s.anderson@dundee.ac.uk
Rights & Permissions[Opens in a new window]

Abstract

HTML view is not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.
Objective

To assess the impact of a school-based nutrition education intervention aimed at increasing the consumption of fruits and vegetables.

Design

The intervention programme increased the provision of fruits and vegetables in schools and provided a range of point-of-purchase marketing materials, newsletters for children and parents, and teacher information. Curriculum materials at age 6–7 and 10–11 years were also developed and utilised. Evaluation was undertaken with groups of younger (aged 6–7 years) and older (aged 10–11 years) children. Methods included 3-day dietary records with interview and cognitive and attitudinal measures at baseline, with follow-up at 9 months, in intervention and control schools.

Setting

The work was undertaken in primary schools in Dundee, Scotland.

Subjects

Subjects comprised 511 children in two intervention schools with a further 464 children from two schools acting as controls.

Results

Children (n = 64) in the intervention schools had an average increase in fruit intake (133±1.9 to 183±17.0 g day-1) that was significantly (P < 0.05) greater than the increase (100±11.7 to 107±14.2 g day-1) estimated in children (n = 65) in control schools. No other changes in food or nutrient intake were detected. Increases in scores for variables relating to knowledge about fruits and vegetables and subjective norms were also greater in the intervention than in the control group, although taste preferences for fruits and vegetables were unchanged.

Conclusions

It is concluded that a whole school approach to increasing intakes of fruits and vegetables has a modest but significant effect on cognitive and attitudinal variables and on fruit intake.

Type
Research Article
Copyright
Copyright © The Authors 2005

References

1World Health Organization (WHO). Diet, Nutrition and the Prevention of Chronic Diseases. Geneva: WHO, 2003.Google Scholar
2Ness, AR, Powles, JW. Fruit and vegetables, and cardiovascular disease: a review. International Journal of Epidemiology 1997; 26: 113.CrossRefGoogle ScholarPubMed
3Key, TJ, Allen, NE, Spencer, EA, Travis, RC. The effect of diet on risk of cancer. Lancet 2002; 360: 360861.CrossRefGoogle ScholarPubMed
4Byers, T, Nestle, M, McTiernan, A, Doyle, C, Currie-Williams, A, Gansler, T, et al. American Cancer Society 2001 Nutrition and Physical Activity Guidelines Advisory Committee. American Cancer Society guidelines on nutrition and physical activity for cancer prevention: reducing the risk of cancer with healthy food choices and physical activity. CA: Cancer Journal for Clinicians 2002; 52: 5292.Google ScholarPubMed
5Havas, S, Heimendinger, J, Reynolds, K, Baranowski, T, Nicklas, TA, Bishop, D, et al. 5 a day for better health: a new research initiative. Journal of the American Dietetic Association 1994; 94: 32–6.CrossRefGoogle Scholar
6Department of Health. The NHS Cancer Plan. London: The Stationery Office, 1994.Google Scholar
7Gregory, J, Lowe, S, Bates, CJ, Prentice, A, Jackson, LV, Smithers, G, et al. National Diet and Nutrition Survey: Young People aged 4 to 18 Years. Vol. 1. Report of the Diet and Nutrition Survey. London: The Stationery OfficeGoogle Scholar
8Wright, CM, Parker, L, Lamont, D, Craft, AW. Implications of childhood obesity for adult health: findings from the thousand families cohort study. British Medical Journal 2001; 323: 1280–4.CrossRefGoogle ScholarPubMed
9Birch, LL. Development of food preferences. Annual Review of Nutrition 1997; 19: 4162.CrossRefGoogle Scholar
10Wardle, J, Cooke, LJ, Gibson, EL, Sapochnik, M, Sheiham, A, Lawson, M. Increasing children's acceptance of vegetables; a randomized trial of parent-led exposure. Appetite 2000; 40: 155–62.CrossRefGoogle Scholar
11Lytle, L, Achterberg, C. Changing the diet of America's children: what works and why? Journal of Nutrition Education 1997; 27: 250–60.CrossRefGoogle Scholar
12Young, IM. Health eating policy in schools: an evaluation of effects on pupils' knowledge, attitude and behaviour. Health Education Journal 1997; 52: 39.CrossRefGoogle Scholar
14Ajzen, I, Fishbein, M. Understanding Attitudes and Predicting Social Behaviour. Englewood Cliffs, NJ: Prentice Hall, 1980.Google Scholar
15Birch, LL, Zimmerman, SI, Hind, H. The influence of social affective context on the formation of children's food preferences. Child Development 1980; 51: 856–61.CrossRefGoogle Scholar
16Holland, B, Welch, AA, Unwin, ID, Buss, DH, Paul, AA, Southgate, DAT. McCance & Widdowson's The Composition of Foods, 5th ed. Royal Society of Chemistry and Ministry of Agriculture, Fisheries and Food. London: HMSO, 1995.Google Scholar
17Holland, B, Unwin, ID, Buss, DH. Cereals and Cereal Products. Third Supplement to McCance & Widdowson's The Composition of Foods, 4th ed. Royal Society of Chemistry and Ministry of Agriculture, Fisheries and Food. London: HMSO, 1988.Google Scholar
18Holland, B, Unwin, ID, Buss, DH. Milk Products and Eggs. Fourth Supplement to McCance & Widdowson's The Composition of Foods, 4th ed. Royal Society of Chemistry and Ministry of Agriculture, Fisheries and Food. London: HMSO, 1989.Google Scholar
19Holland, B, Unwin, ID, Buss, DH. Vegetables, Herbs and Spices. Fifth Supplement to McCance & Widdowson's The Composition of Foods, 4th ed. Royal Society of Chemistry and Ministry of Agriculture, Fisheries and Food. London: HMSO, 1991.Google Scholar
20Holland, B, Unwin, ID, Buss, DH. Fruit and Nuts. First Supplement to McCance & Widdowson's The Composition of Foods, 5th ed. Royal Society of Chemistry and Ministry of Agriculture, Fisheries and Food. London: HMSO, 1992.Google Scholar
21Holland, B, Welch, AA, Buss, DH. Vegetable Dishes: Second Supplement to McCance & Widdowson's The Composition of Foods, 5th ed. Royal Society of Chemistry and Ministry of Agriculture, Fisheries and Food. London: HMSO, 1992.Google Scholar
22Holland, B, Brown, J, Buss, DH. Fish and Fish Products. Third Supplement to McCance & Widdowson's The Composition of Foods 5th ed. Royal Society of Chemistry and Ministry of Agriculture, Fisheries and Food. London: HMSO, 1993.Google Scholar
23Chan, W, Brown, J, Buss, DH. Miscellaneous Foods. Fourth Supplement to McCance & Widdowson's The Composition of Foods, 5th ed. Royal Society of Chemistry and Ministry of Agriculture, Fisheries and Food. London: HMSO, 1994.Google Scholar
24Chan, W, Brown, J, Lee, SJ, Buss, DH. Meat Poultry and Game. Fifth Supplement to McCance & Widdowson's The Composition of Foods, 5th ed. Royal Society of Chemistry and Ministry of Agriculture and Fisheries and Food. London: HMSO, 1995.Google Scholar
25Chan, W, Brown, J, Church, SM, Buss, DH. Meat Products and Dishes. Sixth Supplement to McCance & Widdowson's The Composition of Foods, 5th ed. Royal Society of Chemistry and Ministry of Agriculture, Fisheries and Food. London: HMSO, 1996.Google Scholar
26Carstairs, V, Morris, R. Deprivation and Health in Scotland. Aberdeen: Aberdeen University Press, 1991.Google Scholar
27Nicklas, TA, Johnson, CC, Myers, L, Farris, RP, Cunningham, A. Outcomes of a high school program to increase fruit and vegetable consumption: Gimme 5 – a fresh nutrition concept for students. Journal of School Health 1998; 68: 248–53.CrossRefGoogle ScholarPubMed
28Perry, CL, Bishop, D, Taylor, G, Murray, D, Mays, RW, Dudovitz, BS, et al. Changing fruit and vegetable consumption among children: The 5 A Day Power Plus programme in St Paul, Minnesota. American Journal of Public Health 1998; 88: 603–9.CrossRefGoogle Scholar
29Baranowski, T, Davis, M, Resnicow, K, Baranowski, J, Doyle, C, Lin, LS, et al. Gimme 5 fruit, juice, and vegetables for fun and health: outcome evaluation. Health Education & Behavior 2000; 27: 96111.CrossRefGoogle ScholarPubMed
30Reynolds, KD, Franklin, FA, Binkley, D, Raczynski, JM, Harrington, KF, Kirk, KA, et al. Increasing the fruit and vegetable consumption of fourth-graders: results from the high 5 project. Preventive Medicine 2000; 4: 309–19.CrossRefGoogle Scholar
31 Agency for Healthcare Research and Quality. Efficacy of Interventions to Modify Dietary Behavior Related to Cancer Risk [online], 2001. Available at http://www.ahrq.gov/clinic/epcsums/dietsumm.htm.Google Scholar
32Birch, LL, McPhee, L, Shoba, BC, Pirok, E, Steinberg, L. What kind of exposure reduces children's neophobia? Appetite 1987; 9: 171–8.CrossRefGoogle ScholarPubMed
33Horne, PJ, Lowe, CF, Fleming, PF, Dowey, AJ. An effective procedure for changing food preferences in 5–7-year-old children. Proceedings of the Nutrition Society 1995; 54: 441–52.CrossRefGoogle ScholarPubMed
34Scottish Executive. Hungry for Success – A Whole School Approach to School Meals. Edinburgh: The Stationery Office, 2000.Google Scholar
You have Access
103
Cited by

Save article to Kindle

To save this article to your Kindle, first ensure coreplatform@cambridge.org is added to your Approved Personal Document E-mail List under your Personal Document Settings on the Manage Your Content and Devices page of your Amazon account. Then enter the ‘name’ part of your Kindle email address below. Find out more about saving to your Kindle.

Note you can select to save to either the @free.kindle.com or @kindle.com variations. ‘@free.kindle.com’ emails are free but can only be saved to your device when it is connected to wi-fi. ‘@kindle.com’ emails can be delivered even when you are not connected to wi-fi, but note that service fees apply.

Find out more about the Kindle Personal Document Service.

The impact of a school-based nutrition education intervention on dietary intake and cognitive and attitudinal variables relating to fruits and vegetables
Available formats
×

Save article to Dropbox

To save this article to your Dropbox account, please select one or more formats and confirm that you agree to abide by our usage policies. If this is the first time you used this feature, you will be asked to authorise Cambridge Core to connect with your Dropbox account. Find out more about saving content to Dropbox.

The impact of a school-based nutrition education intervention on dietary intake and cognitive and attitudinal variables relating to fruits and vegetables
Available formats
×

Save article to Google Drive

To save this article to your Google Drive account, please select one or more formats and confirm that you agree to abide by our usage policies. If this is the first time you used this feature, you will be asked to authorise Cambridge Core to connect with your Google Drive account. Find out more about saving content to Google Drive.

The impact of a school-based nutrition education intervention on dietary intake and cognitive and attitudinal variables relating to fruits and vegetables
Available formats
×
×

Reply to: Submit a response

Please enter your response.

Your details

Please enter a valid email address.

Conflicting interests

Do you have any conflicting interests? *