Abstract
The Shaping Healthy Choices Program (SHCP) involves the integration of five components: nutrition education; family and community partnerships; regional agriculture; foods available on site; and school wellness policies. This study uses a pre/post‐test design to test the hypothesis that schools utilizing the SHCP, which includes garden‐based learning, will improve nutrition knowledge, science processing skills, and health related behaviors. Schools meeting inclusion criteria were randomly assigned to control or intervention groups. Dietary behaviors were assessed using digital photography plate waste measures, Block Food Frequency Questionnaires, and dermal carotenoid Resonance Raman Spectroscopy (RRS). Physical activity was measured using accelerometers. Nutrition knowledge and science processing skills were measured using validated questionnaires. Accuracy of plate waste was measured by 3 independent recorders; no statistical differences were observed. There was correlation between reported intake of MyPlate vegetable (MPV) servings and RRS (R2 = .31; p < .04). A slight correlation was observed between MPV and vegetable preferences at the intervention site (R2 = .03; p <.03). The assessment methods utilized in the SHCP and their interrelationships provide novel insight into conducting research in school‐based settings. Supported by UCANR and USDA 2011–38420‐20082.
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