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Related Experiment Video

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Mindfulness in Motion (MIM): An Onsite Mindfulness Based Intervention (MBI) for Chronically High Stress Work Environments to Increase Resiliency and Work Engagement

Mindfulness in Motion (MIM): An Onsite Mindfulness Based Intervention (MBI) for Chronically High Stress Work Environments to Increase Resiliency and Work Engagement

Published on: July 1, 2015

Making an IMPACT: effect of a school-based pilot intervention.

Natalie Digate Muth¹, Avik Chatterjee, Donna Williams

¹natalie_muth@med.unc.edu

North Carolina Medical Journal

|March 5, 2009

Summary

The Improving Meals and Physical Activity in Children and Teens (IMPACT) program improved nutrition knowledge and fruit/vegetable intake in elementary students. This school-based intervention shows promise for enhancing childhood nutrition.

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Last Updated: Jun 25, 2026

Mindfulness in Motion (MIM): An Onsite Mindfulness Based Intervention (MBI) for Chronically High Stress Work Environments to Increase Resiliency and Work Engagement

Mindfulness in Motion (MIM): An Onsite Mindfulness Based Intervention (MBI) for Chronically High Stress Work Environments to Increase Resiliency and Work Engagement

Published on: July 1, 2015

Area of Science:

Pediatric Nutrition
School Health Programs
Obesity Prevention

Background:

Childhood obesity is a widespread epidemic linked to poor nutrition and inactivity.
School-based interventions are crucial for addressing these issues in young populations.

Purpose of the Study:

To evaluate the effectiveness of the IMPACT school-based pilot program.
To improve nutrition and physical activity among elementary (ES) and high school (HS) students.

Main Methods:

The IMPACT curriculum utilized a train-the-trainer model.
High school students delivered the 12-week curriculum to 4th-grade classes.
Pre- and post-intervention surveys assessed program outcomes.

Main Results:

Elementary students showed increased fruit and vegetable intake (+0.85 servings/day) and improved food group knowledge.
Significant improvements were observed in dietary behaviors and nutritional knowledge among ES students.
Nonsignificant improvements in diet behaviors were noted among the HS student trainers.

Conclusions:

The IMPACT curriculum positively impacted ES students' dietary behaviors and nutritional knowledge.
School-based programs like IMPACT can be effective in improving elementary student nutrition.
Further research with larger sample sizes and longer durations is warranted.