Evaluation of a Farm‐to‐School Intervention to Improve Locally Grown Vegetable Choices of Low‐Income, Primary School Students

Abstract

BACKGROUND The study objective was to determine impact of a Farm‐to‐School intervention on low‐income, diverse elementary school students' nutrition‐related attitudes, self‐efficacy, behaviors, and locally grown vegetable choices. METHODS Six elementary schools within 1 US school district were equally assigned to 1 of 3 conditions: Local Message, Nutrition Message, or Control. Locally grown vegetables (kale, green beans, zucchini, butternut squash, and beets) were served twice during lunch over 16 weeks. “Local” and “Nutrition” groups also received biweekly nutrition education and a messaging campaign in the cafeteria. Knowledge, attitudes, self‐efficacy, and related behaviors were assessed using a validated questionnaire. Vegetable selection was assessed using the food service daily production records. General linear model analysis, analysis of covariance, and t tests were performed. RESULTS Students in the “Local” group (N = 81) had significantly improved nutrition‐related attitudes (p = .0001), preferences (p = .001), and overall vegetable behavior score (p = .002), compared to control (N = 79). There was no difference in overall locally grown vegetable choices, but local beet choices were higher in the “Local” (p = .005) and “Nutrition” (p = .02) groups compared to control. CONCLUSIONS Messages about local foods in school cafeterias may improve students' attitudes, preferences, and selection of certain locally grown vegetables.

Returning to Our Roots: An Anthropological Evaluation of the Farm to Keiki Program

“…Early childhood is an important time for the development of food preferences, and this period in life can play a major role in the development of obesity later in life (Wetherill et al 2021). As a result, farm to school and farm to early childcare and education (ECE) programs have been gaining attention in the U.S. and have shown great promise for improving knowledge and attitudes about, and willingness to try, fruits and vegetables (Chiero and Mobley 2021). One such program, the Food Resource Equity and Sustainability for Health study (FRESH) within the Osage Nation, showed that incorporating Indigenous foods and traditions into the program helped increase community support for and participation in the program (Wetherill et al 2021).…”