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Fourth-Grade Cooking and Physical Activity Intervention Reveals Associations With Cooking Experience and Sex.
Leslie Cunningham-Sabo1, Barbara Lohse2, Claudio R Nigg3
1Department of Food Science and Human Nutrition, Colorado State University, Fort Collins, CO.
The Fuel for Fun intervention did not significantly impact children's culinary skills or preferences. However, cooking experience and sex were linked to outcomes, suggesting tailored approaches are needed for effective health interventions.
Area of Science:
- Pediatric Nutrition
- Health Behavior Interventions
- Childhood Obesity Prevention
Background:
- Childhood obesity remains a significant public health concern, necessitating effective interventions.
- Dietary habits and physical activity levels established in childhood often persist into adulthood.
- School-based programs offer a promising avenue for promoting healthy lifestyles among children.
Purpose of the Study:
- To evaluate the impact of the Fuel for Fun (FFF) intervention on children's culinary self-efficacy, attitudes towards food, fruit and vegetable preferences, physical activity, and body mass index.
- To assess the differential effects of school-based (S.FFF) versus school-plus-family (S+F.FFF) intervention components.
Main Methods:
- A randomized controlled trial was conducted in eight elementary schools involving fourth-grade students.
- Interventions included theory-based cooking and tasting lessons, active recess, and cafeteria promotions, with some groups receiving additional family nights and home activities.
- Outcomes were measured over 12 months, with analyses accounting for individual outcomes nested within classrooms, schools, and districts, controlling for sex and baseline cooking experience.
Main Results:
- No significant overall intervention effect was observed on the primary outcomes.
- Students who engaged in cooking activities demonstrated higher culinary self-efficacy, more positive attitudes, and greater fruit and vegetable preferences.
- While physical activity increased for all students, boys maintained higher levels; body mass index percentile remained stable across groups.
Conclusions:
- Cooking experience and sex are significant factors associated with culinary self-efficacy, attitudes, and food preferences, highlighting the need for tailored intervention strategies.
- The study design, which accounted for nested data structures, did not reveal significant treatment impacts, suggesting limitations in assessing school-based interventions under assumptions of student independence.
- Future research should consider alternative assessment methods that better account for the complexities of group-randomized trials in school settings.
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