Reynolds DK, Franklin FA, Binkley D, Raczynski JM, Harrington KF, Kirk KA, Person S. (2000). Increasing Fruit and Vegetable Consumption of Fouth-Graders: Results from the High 5 Project. Preventive Medicine, 30, 309-319.
High 5 Fruit and Vegetable Intervention for 4th Graders
|Program Title||High 5 Fruit and Vegetable Intervention for 4th Graders|
|Purpose||School-based program designed to increase fruit and vegetable consumption. (2000)|
|Program Focus||Behavior Modification|
|Population Focus||School Children|
|Age||This information has not been reported.|
|Gender||This information has not been reported.|
|Race/Ethnicity||This information has not been reported.|
|Setting||This information has not been reported.|
|Funded by||NCI (Grant number(s): CA59776)|
|User Reviews||(Be the first to write a review for this program)|
Twenty-eight elementary schools were paired within three school districts and randomly assigned to the intervention or control condition. The High 5 intervention consisted of three components involving the classroom, the parent figure, and the school's food service. Students in the classroom component were exposed to different learning methods including modeling, self-monitoring, problem-solving, reinforcement, taste testing, and other methods. Fourteen lessons were taught by Curriculum Coordinators on three consecutive days each week. Once each week, students were challenged in a High 5 Day to eat five servings of fruits and vegetables and to record their consumption. Parents attended a kick-off event and received instructional materials to complete with their child, and they received brochures and other skill-building materials. Food service managers and workers received a half-day of training on purchasing, preparing, and promoting fruit and vegetables to meet High 5 guidelines. Assessments were completed at baseline and at 1-year (Follow-up 1) and 2-years (Follow-up 2) post-baseline. The baseline assessment was completed at the end of the third-grade. The intervention was delivered in the fourth grade and three short booster sessions were delivered in the fifth grade. Both the main and the booster intervention activities were terminated at least 1 month prior to the initiation of the follow-up assessments.
- At follow-up 1 and 2, intervention students consumed more servings of fruit and vegetables combined than control students.
- Intervention students also consumed more servings of fruit and vegetables separately than students in the control condition.
- At follow-up 1, intervention parents consumed more servings of fruit and vegetables combined than control parents.
At follow-up 1 and 2, intervention students had lower caloric intake from fat and saturated fat than control students, and higher caloric intake from protein and carbohydrates than students in the control group.
Reynolds KD, Raczynski JM, Binkley D, Franklin FA, Duvall RC, Devane-Hart K, Harrington KF, Caldwell E, Jester P, Bragg C, Fouad M. (1998). Design of High 5: A School Based Study to Promote Fruit and Vegetable Consumption For Cancer-Risk Reduction. Journal of Cancer Education, 13, 169-177.
Campbell MK, Reynolds KD, Havas S, Curry S, Bishop D, Nicklas T, Palombo R, Buller D, Feldman R, Topor M, Johnson C, Beresford SAA, Motsinger BM, Morrill C, Heimendinger J. (1999). Stages of Change for Increasing Fruit and Vegetable Consumption among Adults and Young Adults Participating in the National 5-a-Day for Better Health Community Studies. Health Education & Behavior, 26(4), 513-534.
Havas S, Heimendinger J, Reynolds K, Baranowski T, Nicklas TA, Bishop D, Buller D, Sorensen G, Beresford SAA, Cowan A, Damron D. (1994). 5-a-Day for Better Health: A New Research Initiative. Journal of the American Dietetic Association, 94(1), 32-36.
Reynolds KD, Hinton AW, Shewchuk RM, Hickey CA. (1999). Social Cognitive Model of Fruit and Vegetable Consumption in Elementary School Children. Journal of Nutrition Education, 31 (1), 23-30.
Reynolds KD, Franklin FA, Leviton LC, Maloy J, Harrington KF, Yaroch AL, Person S, Jester P. (2000). Methods, Results and Lessons Learned from Process Evaluation of the High 5 School-Based Nutrition Intervention. Health Education & Behavior, 27(2), 177-186.
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