Describes the feasibility of the peer leader component of a school-based nutrition intervention for young adolescents designed to increase fruit and vegetable consumption and lower fat consumption. Results from a multicomponent process evaluation involving participant feedback, observation, and teacher ratings and interviews indicated that…

This article reports on the outcomes of the Teens Eating for Energy and Nutrition at School (TEENS) study, a 2-year intervention study conducted in 16 middle schools with a goal of increasing students' intakes of fruits, vegetables, and lower fat foods. Despite positive interim results for students randomized to intervention schools, the positive…

School-based body mass index (BMI) screening and parent notification programs have been advanced as an obesity prevention strategy. However, little is known about how to develop and implement programs. This qualitative study explored the opinions and beliefs of parents of elementary school students concerning school-based BMI screening programs,…

Objective: To conduct focus groups to identify parents' perceptions of barriers to family meals and elucidate ideas to guide the development of interventions to overcome barriers. Methods: Focus groups were conducted with a convenience sample of 27 working parents in urban community settings. Results: Parents reported enjoying the sharing/bonding…

Mary Story, Karen Kaphingst, and Simone French argue that U.S. schools offer many opportunities for developing obesity-prevention strategies by providing more nutritious food, offering greater opportunities for physical activity, and providing obesity-related health services. Meals at school are available both through the U.S. Department of…

This chapter reviews the research on promoting healthy dietary behaviors in all youth, not just those who exhibit problems such as obesity or eating disorders. The first section of this chapter presents a rationale for addressing healthy dietary behavior with children and adolescents, on the basis of the impact of these behaviors on short- and…

Results from a study of 207 Southeast Asian refugee high school students indicate that these students have maintained strong ties to their native foods and traditional meal patterns. Cambodian, Vietnamese, and Hmong students showed varying degrees of nutritional awareness. Implications of beliefs, preferences, and practices for nutrition education…

Objective: To identify predictors of breakfast consumption among adolescents. Methods: Five-year longitudinal study Project EAT (Eating Among Teens). Baseline surveys were completed in Minneapolis-St. Paul schools and by mail at follow-up by youth (n = 800) transitioning from middle to high school. Linear regression models examined associations…

Objective: To examine longitudinal associations of participation in regular family meals (greater than or equal to 5 meals/week) with eating habits and dietary intake during adolescence. Design: Population-based, longitudinal study (Project EAT: Eating Among Teens). Surveys were completed in Minnesota classrooms at Time 1 (1998-1999) and by mail…

Surveyed middle school teachers regarding their classroom food and eating behaviors. Using food (particularly candy) as student incentives was common. Most foods used did not support development of healthy eating habits. Many teachers did not role model healthy eating at school. Prevalent use of vending machines was reported. Correlates of…

The Cafeteria Power Plus project examined whether a cafeteria-based intervention would increase the fruit and vegetable (FV) consumption of children. Twenty-six schools were randomly assigned to either an intervention or control condition. Baseline lunch observations of a sample (N = 1668) of first- and third-grade students occurred in the spring…

Examined the purchase patterns of seven targeted foods under conditions in which prices of three high-fat foods were raised and prices of four low-fat foods were lowered in a high school cafeteria over 1 school year. Data collected on food sales and revenues supported the feasibility of a pricing strategy that offered low-fat foods at lower prices…

Examined the effects of pricing and promotion strategies on purchases of low-fat snacks from vending machines set up at secondary schools and worksites in Minnesota. Analysis of sales data indicated that reducing relative prices on low-fat snacks was very effective in promoting lower-fat snack purchases from vending machines in both settings. (SM)