{"id":{"repo_id":"central-wash","oai_identifier":"oai:digitalcommons.cwu.edu:etd-1748"},"canonical_url":"https://search.dev.ndltd.org/etd/central-wash/oai:digitalcommons.cwu.edu:etd-1748","repository":{"repo_id":"central-wash","name":"Central Washington University","base_url":"https://digitalcommons.cwu.edu/do/oai/"},"display":{"title":"The Effects of Nutrition Education on Third and Fifth Grade Students’ Fruit and Vegetable Knowledge, Preference, and Consumption","abstract":"Regular consumption of fruit and vegetables (F/V) may reduce the risk of obesity and obesity-related diseases, yet most American school children fail to meet recommended intakes. One proposed method for reducing childhood obesity is implementing school-based nutrition education programs aimed at increasing F/V intake. This repeated measures study examined the effectiveness of an eight-week F/V-targeted nutrition education intervention on elementary-school students’ nutrition knowledge, F/V preference, and salad bar consumption. A convenience sample of third- and fifth-grade students (n = 149) participated in the study. Surveys were administered pre- and post-intervention to assess F/V knowledge and preference. Pre- and post-plate waste analyses determined F/V consumption as well as total plate consumption. Results showed very few significant differences in pre- and post-nutrition knowledge and F/V preference. There were slight differences in overall nutrition knowledge and F/V preference between grades, with fifth-graders generally possessing a better understanding around the benefits of consuming F/V and a greater preference for F/V. There was no significant difference in F/V consumption; however, both grades consumed significantly more of their total plate after the intervention. The data suggests that a more multicomponent approach with a longer duration is needed to effectively increase elementary-aged students F/V consumption.","abstract_html":"Regular consumption of fruit and vegetables (F/V) may reduce the risk of obesity and obesity-related diseases, yet most American school children fail to meet recommended intakes. One proposed method for reducing childhood obesity is implementing school-based nutrition education programs aimed at increasing F/V intake. This repeated measures study examined the effectiveness of an eight-week F/V-targeted nutrition education intervention on elementary-school students’ nutrition knowledge, F/V preference, and salad bar consumption. A convenience sample of third- and fifth-grade students (n = 149) participated in the study. Surveys were administered pre- and post-intervention to assess F/V knowledge and preference. Pre- and post-plate waste analyses determined F/V consumption as well as total plate consumption. Results showed very few significant differences in pre- and post-nutrition knowledge and F/V preference. There were slight differences in overall nutrition knowledge and F/V preference between grades, with fifth-graders generally possessing a better understanding around the benefits of consuming F/V and a greater preference for F/V. There was no significant difference in F/V consumption; however, both grades consumed significantly more of their total plate after the intervention. The data suggests that a more multicomponent approach with a longer duration is needed to effectively increase elementary-aged students F/V consumption.","abstract_has_math":false,"creators":["Epstein-Solfield, Alexandra"],"institution":null,"degree_name":"Master of Science (MS)","degree_level":null,"degree_discipline":"Nutrition","degree_department":null,"school":null,"contributors":["Nicole Stendell-Hollis","Clay Arango","Dana Ogan"],"advisors":[],"committee_chairs":[],"committee_members":[],"year":2017,"date_issued":"2017-01-01T08:00:00Z","date_published":"2017-01-01T08:00:00Z","updated_at":"2026-07-24T01:37:09Z","subjects":["elementary schools","nutrition education","plate waste","fruit and vegetables","childhood obesity","Educational Methods","Elementary Education","Health and Physical Education"],"languages":["English"],"rights":[],"rights_urls":[],"identifier_entries":[]},"links":{"outbound_url":"https://digitalcommons.cwu.edu/etd/731","outbound_label":"Repository record","outbound_source":"dc:identifier"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor","label":"Contributor","values":["Nicole Stendell-Hollis","Clay Arango","Dana Ogan"]},{"key":"dc:creator","label":"Author","values":["Epstein-Solfield, Alexandra"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date.available","label":"Dc Date Available","values":["2018-09-01T07:00:00Z"]},{"key":"dc:type","label":"Dc Type","values":["Text"]},{"key":"thesis:degree_discipline","label":"Discipline","values":["Nutrition"]},{"key":"thesis:degree_name","label":"Degree Name","values":["Master of Science (MS)"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["elementary schools","nutrition education","plate waste","fruit and vegetables","childhood obesity","Educational Methods","Elementary Education","Health and Physical Education"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:language","label":"Dc Language","values":["English"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier","label":"Identifier","values":["https://digitalcommons.cwu.edu/etd/731"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description.abstract","label":"Abstract","values":["Regular consumption of fruit and vegetables (F/V) may reduce the risk of obesity and obesity-related diseases, yet most American school children fail to meet recommended intakes. One proposed method for reducing childhood obesity is implementing school-based nutrition education programs aimed at increasing F/V intake. This repeated measures study examined the effectiveness of an eight-week F/V-targeted nutrition education intervention on elementary-school students’ nutrition knowledge, F/V preference, and salad bar consumption. A convenience sample of third- and fifth-grade students (n = 149) participated in the study. Surveys were administered pre- and post-intervention to assess F/V knowledge and preference. Pre- and post-plate waste analyses determined F/V consumption as well as total plate consumption. Results showed very few significant differences in pre- and post-nutrition knowledge and F/V preference. There were slight differences in overall nutrition knowledge and F/V preference between grades, with fifth-graders generally possessing a better understanding around the benefits of consuming F/V and a greater preference for F/V. There was no significant difference in F/V consumption; however, both grades consumed significantly more of their total plate after the intervention. The data suggests that a more multicomponent approach with a longer duration is needed to effectively increase elementary-aged students F/V consumption."]},{"key":"dc:title","label":"Title","values":["The Effects of Nutrition Education on Third and Fifth Grade Students’ Fruit and Vegetable Knowledge, Preference, and Consumption"]}]}],"canonical_facts":{"dc:contributor":["Nicole Stendell-Hollis","Clay Arango","Dana Ogan"],"dc:creator":["Epstein-Solfield, Alexandra"],"dc:date.available":["2018-09-01T07:00:00Z"],"dc:description.abstract":["Regular consumption of fruit and vegetables (F/V) may reduce the risk of obesity and obesity-related diseases, yet most American school children fail to meet recommended intakes. One proposed method for reducing childhood obesity is implementing school-based nutrition education programs aimed at increasing F/V intake. This repeated measures study examined the effectiveness of an eight-week F/V-targeted nutrition education intervention on elementary-school students’ nutrition knowledge, F/V preference, and salad bar consumption. A convenience sample of third- and fifth-grade students (n = 149) participated in the study. Surveys were administered pre- and post-intervention to assess F/V knowledge and preference. Pre- and post-plate waste analyses determined F/V consumption as well as total plate consumption. Results showed very few significant differences in pre- and post-nutrition knowledge and F/V preference. There were slight differences in overall nutrition knowledge and F/V preference between grades, with fifth-graders generally possessing a better understanding around the benefits of consuming F/V and a greater preference for F/V. There was no significant difference in F/V consumption; however, both grades consumed significantly more of their total plate after the intervention. The data suggests that a more multicomponent approach with a longer duration is needed to effectively increase elementary-aged students F/V consumption."],"dc:identifier":["https://digitalcommons.cwu.edu/etd/731"],"dc:language":["English"],"dc:subject":["elementary schools","nutrition education","plate waste","fruit and vegetables","childhood obesity","Educational Methods","Elementary Education","Health and Physical Education"],"dc:title":["The Effects of Nutrition Education on Third and Fifth Grade Students’ Fruit and Vegetable Knowledge, Preference, and Consumption"],"dc:type":["Text"],"thesis:degree_discipline":["Nutrition"],"thesis:degree_name":["Master of Science (MS)"]},"updated_at":"2026-07-24T01:37:09Z"}