Impact of Recipe Preparation Goals on Fruit and Vegetable Consumption in 4th Graders
Author Information
Author(s): Karen W. Cullen, Kathy B. Watson, Issa Zakeri, Tom Baranowski, Janice H. Baranowski
Primary Institution: Baylor College of Medicine
Hypothesis
Does achieving recipe preparation goals influence fruit and vegetable consumption among fourth grade students?
Conclusion
The study found that home recipe preparation was correlated with increased dietary change among children.
Supporting Evidence
- Girls and Hispanic students achieved the most recipe preparation goals.
- Students with high baseline fruit-juice consumption increased their intake by about 1.0 serving when achieving 2 or 3 recipe goals.
- Recipe goal setting was particularly effective for students with high baseline consumption.
Takeaway
When kids help make fruit and vegetable recipes at home, they tend to eat more of them.
Methodology
Students selected recipes to prepare at home, and their consumption was assessed through dietary recalls before and after the intervention.
Potential Biases
Parental verification of goal achievement may not have been entirely valid.
Limitations
The study's findings may not be generalizable beyond the specific urban school district where it was conducted.
Participant Demographics
Participants were primarily Hispanic and African-American fourth graders from low-income schools.
Statistical Information
P-Value
p<0.001
Statistical Significance
p<0.05
Digital Object Identifier (DOI)
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