|Title||A Multicomponent, School-Based Intervention, the Shaping Healthy Choices Program, Improves Nutrition-Related Outcomes.|
|Publication Type||Journal Article|
|Year of Publication||2017|
|Authors||Scherr, RE, Linnell, JD, Dharmar, M, Beccarelli, LM, Bergman, JJ, Briggs, M, Brian, KM, Feenstra, G, J Hillhouse, C, Keen, CL, Ontai, LL, Schaefer, SE, Smith, MH, Spezzano, T, Steinberg, FM, Sutter, C, Young, HM, Zidenberg-Cherr, S|
|Journal||J Nutr Educ Behav|
|Date Published||2017 May|
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.
|Alternate Journal||J Nutr Educ Behav|