Lessons in this ten-lesson nutrition education program for third graders focus on small, sustainable improvements, especially related to the foods that students choose to eat. The Teacher Guide and color student workbooks topics cover: five food groups, main nutrients and roles in the body, importance of eating balanced breakfast and lunch, how to read a food label, how to measure portion sizes, how to make healthy beverage choices, and how to be active for 60 minutes a day. Student workbooks also available in Spanish.
- Pilot Tested
Larsen AL et al. Four Dietary Subscales of the School Physical Activity and Nutrition (SPAN) Questionnaire Form a Robust Latent Variable Measuring Healthy Eating Patterns. J Nutr Ed Behav, Research Brief. Online Jan 30, 2015. Improving confidence to eat healthy foods was more successful than teaching children the benefits of healthy eating: Larsen AL et al. Nutrition Self-Efficacy is Unidirectionally Related to Outcome Expectations in Children. Appetite. January, 2015:166-170. Dunton GF et al. State-wide dissemination of a school-based nutrition education programme: a RE-AIM analysis. Public Health Nutr, 2013. More at: Healthyeating.org/Schools/Evaluation/3rd-Grade