The Shaping Healthy Choices Program results in improved nutrition and health‐related outcomes (273.6)

Abstract

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