Nutrition Knowledge, Attitudes and Practices of High School Students: Gimme 5 Program

Abstract

Twelve high schools (6 matched pairs) were selected to participate in a four-year nutrition intervention program which targets increased fruit and vegetable consumption. The cohort, 9th grade students enrolled in New Orleans archdiocesan high schools in 1993-94 (N = 2339; 44% male, 77% White, 4% Black, 7% Hispanic, 12% other (Asian, Indian)) are being followed through 12th grade. Five questionnaires were administered to 95% (N = 2213) of the 9th grade cohort during baseline assessment period (Spring 1994). The questionnaires were designed to assess knowledge; frequency of fruit and vegetable consumption; awareness of the 5-A-Day Program, stages of change, self-efficacy, self-perception, and social support. Out of 22 nutrition-related knowledge questions, which focused on fruits and vegetables and the 5-A-Day message, students correctly answered 39% of the questions, being significantly higher (p<0.001) in females (41%) than males (36%). Race differences were also noted, with Whites having the highest knowledge score, followed by Hispanics, then other, and then Blacks. The mean number of daily servings of fruits and vegetables reported was 2.7. Only 12% reported consuming 5 or more servings of fruits and vegetables daily, being higher among males (14%) than females (11%) (p <0.0001). Eighty-two percent of the students never heard of the 5-A-Day Program. For stages of change, 32% were in precontemplation, 4% contemplation, 51% preparation, 4% action, and 9% maintenance. Significant gender differences (p<0.0001) were noted in stages of change. A larger percentage of females (61%), compared to males (38%), were in preparation. In contrast, a larger percentage of males (44%), compared to females (24%), were in precontemplation. Approximately 40% of the students felt “very” or “extremely” confident that they could eat 5 servings of fruits and vegetables daily. Perceived social support was positively related to number of servings of fruits and vegetables consumed. Baseline information indicated a need for knowledge and intervention efforts in the area of fruit and vegetable consumption by high school students.