A Test of Instructional Approaches Designed to Influence Food selection

Abstract

Eighty-nine children par ticipated in an education program designed to expose them to new foods and increase variety in their diet. Campers in an active involvement group prepared plain yogurt as part of their lesson in trying new foods; campers in a didactic instruction group had a traditional lecture/ discussion on trying new foods with a focus on yogurt; and a control group attended a general nutrition class. When campers were given a choice of a fruited yogurt pudding or peanut butter and crackers for a snack, children in the active involvement group were more likely to select the yogurt than were the children in the other groups.

Diabetes

“…[157][158][159][160][161][162][163][164][165][166] An additional five studies were identified but did not meet our quality criteria or did not report on relevant outcomes and were excluded from the review. [167][168][169][170][171] Study participants, identified as having type 1 diabetes, ranged in age from 8 to 15 years and were both male and female. Three studies were conducted among an all-white population, and one study reported a racially mixed population.…”