LA Sprouts: A Gardening, Nutrition, and Cooking Intervention for Latino Youth Improves Diet and Reduces Obesity

Davis, Jaimie N.; Ventura, Emily E.; Cook, Lauren; Gyllenhammer, Lauren E.; Gatto, Nicole M.

doi:10.1016/j.jada.2011.05.009

Cited by 164 publications

(199 citation statements)

References 32 publications

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“…However, there is limited high quality research evaluating the impact of gardening on children's FV intake, and it has provided mixed results. School or community gardening schemes have been associated with an increase in vegetable intake (Hermann et al, 2006;Ratcliffe, Merrigan, Rogers, & Goldberg, 2011;Wang et al, 2010) or FV intake in US children (Lautenschlager & Smith, 2007;McAleese, Rankin, McAleese, & Rankin, 2007), but not in all US projects or in primary school children in Australia (Davis, Ventura, Cook, Gyllenhammer, & Gatto, 2011;Gibbs et al, 2013;Lineberger & Zajicek, 2000;Morgan et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

Evaluation of the impact of school gardening interventions on children's knowledge of and attitudes towards fruit and vegetables. A cluster randomised controlled trial

et al. 2015

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Section: Introductionmentioning

confidence: 99%

Evaluation of the impact of school gardening interventions on children's knowledge of and attitudes towards fruit and vegetables. A cluster randomised controlled trial

et al. 2015

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“…First, school gardens have become a prevalent approach to schoolbased strategies to enhance dietary and physical activity behaviours in many countries (1)(2)(3)(4) . Interest in school gardens has emerged from previous observations that community gardening was associated with a range of putative health benefits across the physical, psychological and social dimensions of health (5) .…”

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confidence: 99%

Sustenance and sustainability: maximizing the impact of school gardens on health outcomes

Davis

Spaniol

Somerset

2015

Public Health Nutr.

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Objective: School garden programmes have become popular action-oriented learning environments in many countries, often driven by converging priorities of environmental sustainability and healthful diets. Many of these programmes have assessed the impact on dietary intake, specifically fruit and vegetable intake, and related dietary behaviours, such as knowledge, preference, motivation, intention and self-efficacy to eat and prepare fruit and vegetables. The objective of the present study was twofold: (i) to review published garden-based programmes conducted in schools targeting dietary intake and/or determinants of dietary behaviour in children; and (ii) to identify similar strategies and components employed by these garden-based programmes. Design: The review included thirteen studies that have examined the impact of garden-based programmes conducted in school, either during school hours or in after-school settings, on dietary behaviours in children (kindergarten through 8th grade students). Results: Three of the reviewed studies did not have a comparison or control group and simply evaluated within-group changes after a garden intervention. None of the reviewed studies were randomized, but were assigned based on school's interest and timing of new school gardens being built. Out of the eleven programmes that examined dietary intake, six found that the programme resulted in increased vegetable intake, whereas four showed no effect. Seven of the eight studies that measured preference found that the programmes resulted in increased preference for vegetables. Gardening programmes also resulted in improved attitudes towards, willingness to taste, identification of and self-efficacy to prepare/cook fruit and vegetables. Similar strategies/components employed by the majority of the programmes included: 'hands on' curriculum, incorporation of a cooking component, providing the instructors, parental and stakeholder support, food provision and using the garden as the focal point for media promotion. Conclusions: Some of the garden programmes resulted in increased vegetable intake, which has positive implications for both environment sustainability and health-related outcomes. Further, the majority resulted in some improvement in behaviour determinants more generally. However, more research is warranted to understand how to achieve long-term improvements in dietary behaviours and how to sustain the garden-based programmes in schools.

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“…Nutrition and culinary programs have demonstrated great potential to improve mediators of healthful eating, such as cooking skills, self-efficacy for cooking, fruit and vegetable preferences, fruit and vegetable consumption, and attitudes towards healthy eating (Condrasky et al, 2008;Liquori et al, 1998;Lukas & Cunningham-Sabo, 2011). Additionally, such programs may improve obesity-related risk factors such as blood pressure and BMI (Davis et al, 2011). This is an important step in achieving the Healthy People 2020 objective to reduce the proportion of children and adolescents aged 2-19 who are considered obese.…”

Section: Discussionmentioning

confidence: 99%

“…Evidence has demonstrated that gardening and nutrition interventions improve dietary intake in children and a 2012 Los Angeles-based pilot study evaluated the effect of this type of intervention on obesity outcomes (Davis, Ventura, Cook, Gyllenhammer, & Gatto, 2011). Latino adolescents were the focus of this study, given the fact that Latinos in LA are among those with the highest prevalence of obesity and therefore present the highest risk for associated chronic diseases.…”

Section: La Sproutsmentioning

confidence: 99%

“…Growing food in homes, schools, or community gardens is a means by which these low-income families increased access to nutritional foods that may otherwise be unavailable. The success of the LA Sprouts program suggests that hands-on, culturally relevant nutrition interventions incorporating a gardening and cooking component can lead to dietary improvements and positive health outcomes in Latino children, including those who are already overweight or obese (Davis et al, 2011).…”

Section: La Sproutsmentioning

confidence: 99%

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A Multicultural Nutrition and Culinary Intervention for Middle School Students: Pink and Dude Chefs, Phase 2

Lockhart¹

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The prevalence of adolescent obesity in the United States has more than quadrupled in the past 30 years, growing from 5% to nearly 21% in 12-19 year olds. Although obesity has many interrelated causes, a lack of knowledge and practical skill to prepare healthy food from scratch is an important factor. Research indicates that nutrition and culinary interventions based on behavioral change theories may improve mediators of healthful eating in adolescents. Pink and Dude Chefs, Phase 2, an eight-week after-school nutrition and culinary intervention targeted towards middle school students in a predominantly low-income, Hispanic community, was developed and evaluated. The curriculum called "Around the World" was designed to enhance knowledge and cooking skills through a multicultural approach. Participants learned about the food culture and customs of a different country each week and then created a recipe of that country from scratch. Research assistants from California Polytechnic State University implemented the lessons. The program took place at Mesa Middle School in Arroyo Grande, CA over two consecutive academic quarters, Fall 2013 and Winter 2014. Participants were 16 seventhand eighth-grade students aged 12-14. The program consisted of 8 lessons that were divided into a classroom-based learning portion and a kitchen-based cooking portion. A pre-and post-intervention survey was developed to assess change in self-efficacy for cooking, cooking skills, nutrition knowledge, outcome expectancies, and perceived social and family norms. Paired t-tests indicated that participants demonstrated a significant increase in nutrition knowledge (P<0.0001) and cooking skills (P=0.02) after participation in Pink and Dude Chefs, Phase 2. Empowering youth by improving food-related knowledge and skills is an important step toward improving the health of our nation. Further research is needed to examine how nutrition and culinary interventions may impact long-term health promoting behaviors.v ACKNOWLEDGMENTS

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LA Sprouts: A Gardening, Nutrition, and Cooking Intervention for Latino Youth Improves Diet and Reduces Obesity

Cited by 164 publications

References 32 publications

Evaluation of the impact of school gardening interventions on children's knowledge of and attitudes towards fruit and vegetables. A cluster randomised controlled trial

Evaluation of the impact of school gardening interventions on children's knowledge of and attitudes towards fruit and vegetables. A cluster randomised controlled trial

Sustenance and sustainability: maximizing the impact of school gardens on health outcomes

A Multicultural Nutrition and Culinary Intervention for Middle School Students: Pink and Dude Chefs, Phase 2

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