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Reported dietary intake is often used in community interventions to assess intake of fruits and vegetables (F/V); however, dietary assessment methods are inaccurate, and time and labor intensive. Skin carotenoids are a potential biomarker to assess F/V intake given that carotenoids are predominately found in F/V and their concentration in the skin can reflect dietary intakes of F/V. The Resonance Raman Spectroscopy (RRS) method is a quick and validated method to assess skin carotenoids. The objective of this study was to determine whether skin carotenoids measured by RRS can be used to confirm changes in dietary intake of F/V in 4th‐grade students participating in the Shaping Healthy Choices Program (SHCP). The SHCP is a multi‐component nutrition intervention and one of its aims is to increase F/V intake. Dietary intake was assessed using the Block Food Frequency Questionnaire in a subset of students (n=30) and skin carotenoids were measured using RRS (n=82) before and after the SHCP intervention. Pre‐post changes in F/V intake measured by each method were tested using Student's t‐tests. After 9 months, reported intake of carotenoids decreased by 19% (1469mcg, P=0.05) and skin carotenoids decreased by 9% (2882 RRS intensity units, P<0.001). Change in reported intake correlated with change in skin carotenoids (r=0.43, P=0.02). While the reported decrease in F/V intake in this population was unanticipated given that the intervention aimed to increase intake, the RRS measurements confirmed this change. In conclusion, optically measured skin carotenoids can be used to help evaluate changes after 9 months of F/V intake in 4th‐grade students.Support or Funding InformationFunding was provided by UCANR competitive grant #11‐1018, USDA 2011‐38420‐20082, and USDA NIFA, Hatch project 221082.

The Shaping Healthy Choices Program (SHCP) is a school‐based intervention that integrates 5 components: nutrition education; family and community partnerships; regional agriculture; foods available on school site; and school wellness policies. This study tests the hypothesis that schools using the SHCP during one school year will improve health‐related outcomes. Schools meeting inclusion criteria in Northern (NC) and Central Valley California (CV) were randomly assigned to control (C) or intervention (I) groups. Pre‐ and post‐assessments in 4th graders included: ability to name vegetables, using the Vegetable Preference Survey; dietary intake, using the Block Food Frequency Questionnaire; and anthropometric data such as BMI. Students at the I schools scored higher than students at the C schools on the ability to correctly name vegetables. A 40% increase (P < 0.01) in vegetable intake servings per day (s/d) was observed in students who consumed 1 or less s/d at baseline at the NCI school; no differences were observed at other schools. Decreases in BMI (‐2.55, P< 0.001) and BMI percentile (‐8.87, P < 0.001) were observed at the NCI school; no differences were observed in other schools. Change in BMI percentile was negatively correlated with vegetable intake at the NCI school (r = ‐0.25; P < 0.02). The SHCP is a promising model for school‐based programs aimed at improving nutrition and health outcomes in students. Grant Funding Source: Supported by UCANR #11‐1018 & USDA 2011‐38420‐20082