Effectiveness of a Peer-Led, School-Based Culinary Nutrition Education Program in Middle Schools

Effectiveness of a Peer-Led, School-Based Culinary Nutrition Education Program in Middle Schools

An abstract of a study by K. Stanek Krogstrand et al describing an educational approach used with adolescents to increase their intake of low fat dairy foods, fruits, and vegetables is presented. Main barriers to improving healthy snacking were unavailability of these foods in their homes and peer i...

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Veröffentlicht in:Journal of the American Dietetic Association 2008-09, Vol.108 (9), p.A117-A117
Hauptverfasser: Stanek Krogstrand, K, Wallace, H, Hamouz, F, Lewis, N
Format: Artikel
Sprache:eng
Schlagworte:
Dairy products
Effectiveness studies
Gastroenterology and Hepatology
Health education
Internal Medicine
Middle school students
Nutrition education
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Beschreibung
Zusammenfassung:An abstract of a study by K. Stanek Krogstrand et al describing an educational approach used with adolescents to increase their intake of low fat dairy foods, fruits, and vegetables is presented. Main barriers to improving healthy snacking were unavailability of these foods in their homes and peer influence. The simplicity of the approach allows for adaptation on a larger scale.
ISSN:0002-8223
2212-2672
1878-3570
2212-2680
DOI:10.1016/j.jada.2008.06.357