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Enjoying Our Healthy Harvest

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cornucopia
Developer
Oregon State University (OSU) Extension.
Year
2015

This curriculum encourages an increase of fruit and vegetable consumption through knowledge gain and behavior change. Students also learn basic food safety and preparation techniques in six lessons. In each of the lessons, participants learn how to select fresh produce, clean it, and do a simple preparation, or have a sampling of the varieties of that produce, and discover the nutrient-rich properties.

Website
Funding Source
OSU Extension Service.
Free Material
Yes
Cost ($)
$0.00
Evidence
  • Evaluated
  • Pilot Tested
Evaluation Information

A pre-post survey was developed for 4th grade students to measure behavior change and knowledge. The survey was piloted in spring 2008, IRB approved in fall 2008, and administered in 32 classrooms in fall 2008, with 387 respondents.
Results and Interpretation/Discussion: To affect behavior change, six weekly lessons were delivered, and teachers were invited to support the messages from "Enjoying Our Healthy Harvest" with additional provided weekly activities. Overall, 80.1% of all respondents improved at least one behavior. Teacher evaluations, and pre/post tests are provided to evaluate the facilitators and track the student's progress. Results are available online.

SNAP-Ed Connection Comments

Enjoying our Healthy Harvest is a nutrition education curriculum that covers how to properly select, clean, handle and prepare fresh produce from the farm or the market to the table. Except for the first lesson which reviews hand washing, all of the lessons focus on a particular fruit or vegetable. All lessons include a general outline for the facilitator, discussion questions, activities, a materials list, parent handouts and links to support materials for additional background information. The curriculum incorporates social studies, writing, math, geography and science skills. During each of the lessons, students learn about the selection, preparation, and taste of nine different fruits and vegetables, along with important food safety skills.
Teacher evaluations are provided for classroom teachers to evaluate the facilitators. Pre- and post-tests are also included for the facilitator to track the student’s progress. These evaluations were used in the pilot study in fall 2008. The results are available online.