Abstract
The Shaping Healthy Choices Program (SHCP) involves the integration of five components: nutrition education; family and community partnerships; regional agriculture; foods available on school site; and school wellness policies. This study uses a pre‐/post‐test design to test the hypothesis that schools utilizing the SHCP will improve nutrition knowledge, science processing skills, and health‐related behaviors. Schools meeting inclusion criteria were randomly assigned to control (C) or intervention (I) groups. All 4th grade students were invited to participate with a 98% (n=133) and 97% (n=177) rate of participation in C and I schools, respectively. The ethnic diversity index was 63 and 75, and free and reduced‐price eligibility was 30% and 35%, at C and I, respectively. The cornerstone of the SHCP was 20 h of inquiry‐based, garden‐enhanced nutrition education with accompanying parent newsletters. An increased variety of regional produce was available at I schools. The BMI for C and I students was 18.7 and 20.7, respectively. Mean reported MyPlate vegetable servings for C and I were .72 and .57, respectively. Mean student vegetable preference scores (max=5) for C and I were 3.5 and 3.6, respectively. This model is useful for data collection and evaluation of multi‐component school‐based nutrition interventions. Supported by UCANR and USDA 2011–38420‐20082.
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