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An Experiential Cooking and Nutrition Education Program Increases Cooking Self-Efficacy and Vegetable Consumption in Children in Grades 3–8

Evaluation and effectiveness
3
Comparative study without comparative controls Published 2011
To evaluate the effect of a community-based, experiential cooking and nutrition education program on consumption of fruits and vegetables and associated intermediate outcomes in students from low-income families.

Eating for Pleasure or Profit: The Effect of Incentives on Children’s Enjoyment of Vegetables

Evaluation and effectiveness
1
Randomised controlled trial Published 2009
This study aimed to (1) investigate short-term effects and long-term effects of non-food rewards on liking and intake of a moderately disliked vegetable; and (2) to compare exposure without reward with no-exposure control.

Effect of a School-Based Intervention on Nutritional Knowledge and Habits of Low-Socioeconomic School Children in Israel: A Cluster-Randomized Controlled Trial

Evaluation and effectiveness
1
Randomised controlled trial Published 2008
A cluster-randomized controlled-trial examined the effect of a school-based comprehensive intervention on nutrition knowledge, eating habits, and behaviors among low socioeconomic status school-aged children

Serving First in Isolation Increases Vegetable Intake among Elementary Schoolchildren

Evaluation and effectiveness
1
Comparative study with concurrent controls Published 2011
We report two field studies in an elementary school cafeteria that each demonstrate children eat more of a vegetable (carrots, broccoli) when we provide it first in isolation versus alongside other more preferred foods

Using a mixed-methods approach to measure impact of a school-based nutrition and media education intervention study on fruit and vegetable intake of Italian children

Evaluation and effectiveness
2
Comparative study with concurrent controls Published 2012
To measure the effect of a school-based health and media education intervention on fruit and vegetable consumption and related vegetables among 10-year-old Italian children