The Effects of Nutrition Education on Third and Fifth Grade Students’ Fruit and Vegetable Knowledge, Preference, and Consumption
Date of Degree Completion
Master of Science (MS)
Second Committee Member
Third Committee Member
Regular consumption of fruit and vegetables (F/V) may reduce the risk of obesity and obesity-related diseases, yet most American school children fail to meet recommended intakes. One proposed method for reducing childhood obesity is implementing school-based nutrition education programs aimed at increasing F/V intake. This repeated measures study examined the effectiveness of an eight-week F/V-targeted nutrition education intervention on elementary-school students’ nutrition knowledge, F/V preference, and salad bar consumption. A convenience sample of third- and fifth-grade students (n = 149) participated in the study. Surveys were administered pre- and post-intervention to assess F/V knowledge and preference. Pre- and post-plate waste analyses determined F/V consumption as well as total plate consumption. Results showed very few significant differences in pre- and post-nutrition knowledge and F/V preference. There were slight differences in overall nutrition knowledge and F/V preference between grades, with fifth-graders generally possessing a better understanding around the benefits of consuming F/V and a greater preference for F/V. There was no significant difference in F/V consumption; however, both grades consumed significantly more of their total plate after the intervention. The data suggests that a more multicomponent approach with a longer duration is needed to effectively increase elementary-aged students F/V consumption.
Epstein-Solfield, Alexandra, "The Effects of Nutrition Education on Third and Fifth Grade Students’ Fruit and Vegetable Knowledge, Preference, and Consumption" (2017). All Master's Theses. 731.
Educational Methods Commons, Elementary Education Commons, Health and Physical Education Commons