Creating Resources Uplifting Nutrition, Culture, and Health at Lunch (CRUNCH Lunch)

在午餐时创造提升营养、文化和健康的资源（CRUNCH 午餐）

• 批准号: 10664113
• 负责人: Pamela Ann Koch
• 金额: $ 26.99万
• 依托单位: COLUMBIA UNIVERSITY TEACHERS COLLEGE
• 依托单位国家: 美国
• 财政年份: 2023
• 资助国家: 美国
• 起止时间: 2023-09-01 至 2028-07-31
• 项目状态: 未结题
• 来源: https://reporter.nih.gov/project-details/10664113
• 关键词: Attention; Attitude; Belief; Biology; COVID-19 pandemic; Carrots - dietary; Chemistry; Child; Chronic Disease; Color; Communicable Diseases; Communities; Consumption; Development; Diet; Diet Habits; Eating; Education; Educational process of instructing; Educational workshop; Enrollment; Environment; Equity; Evaluation; Faculty Workshop; Food; Food production; Future Generations; Goals; Health; Heart; Learning; Life Experience; Link; Mathematics; Measures; Metabolic; Methods; Mind; New York City; Nutritional; Nutritional Science; Online Systems; Outcome; Persons; Primary School Faculty; Research; Resource Development; Resources; STEM career; School-Age Population; Schools; Science; Science, Technology, Engineering and Mathematics; Science, Technology, Engineering and Mathematics Education; Scientist; Smell Perception; Students; Texture; Time; Transportation; United States; Videoconferencing; Vision; Work; comparison control; cooking; elementary school; empowerment; evidence base; experience; fifth grade; food quality; girls; health literacy; improved; innovation; interest; literacy; mathematical learning; nutrition; nutrition education; poverty reduction; prevent; programs; science education; sound; teacher

PROJECT SUMMARY/ABSTRACT Students relate to science, technology, engineering, and math (STEM) subjects when they are linked to real- life experiences. School lunch can be that link. The National School Lunch Program (NSLP), initially conceived as a poverty reduction program, has the potential to be so much more. Meals served through the NSLP make up a large portion of the diets of ~30 million students. Research shows that school meals are the healthiest meals of the day for many children in the United States. Yet, the NSLP and academics have never been integrated. Creating Resources Uplifting Nutrition, Culture, and Health at Lunch (CRUNCH Lunch) makes this connection by linking STEM with the real-world and relatable experience of school lunch. CRUNCH Lunch will be evaluated in a diverse and urban elementary school-aged population (~15,840 students). The long-term goal of the proposed study is to bring STEM to students in a relatable and culturally relevant way to: increase early interest in STEM, improve food literacy, and increase school lunch consumption. It is known that evidence-based nutrition education enables elementary school students to improve food literacy, which leads to improved health outcomes. It is also known that science education that is relatable and culturally relevant increases interest in STEM. Creating STEM interest among young children increases the likelihood of students maintaining their interest as they get older, thus potentially increasing the pipeline of students entering STEM careers. What is not known is whether providing professional development to elementary school teachers to deliver connect STEM learning to required science units, and providing teachers access to curricular resources to integrate school lunch with STEM will improve: students’ interest in STEM, food literacy, and consumption of school lunch. The specific aims are, Aim 1: Create CRUNCH Lunch Teacher Workshops. These professional development workshops (delivered in person or via video conferencing) empower teachers to combine inquiry- based STEM education with evidence-based nutrition education, to improve their attitudes and confidence in STEM and in connecting education to school lunch. Aim 2: Create a CRUNCH Lunch Resource Hub (web- based). This robust and comprehensive professional development Resource Hub provides teachers with ongoing support to apply what they learned in the workshops (Aim 1) to increase students’ STEM and food- related attitudes, STEM and food literacy, and students’ consumption of school lunch. The proposed project is innovative because it will be the first to systematically link the NSLP to STEM academics. At the completion of the proposed study, we will measure (i) whether students have increased interest in STEM, improved food and STEM literacy, and increased consumption of school meals; and, (ii) whether teachers have improved attitudes and confidence in connecting STEM to school lunch.

项目概要/摘要 当学生与真实的科学、技术、工程和数学 (STEM) 科目联系起来时，他们就会产生兴趣。 学校午餐可以是最初构想的国家学校午餐计划（NSLP）。 作为一项减贫计划，通过 NSLP 提供的餐食有可能更多。 研究表明，学校膳食是最健康的，约 3000 万学生的饮食中占很大一部分。 然而，NSLP 和学者们却从未将其视为美国许多孩子的日常膳食。 创造提升午餐营养、文化和健康的资源（CRUNCH 午餐） 通过将 STEM 与学校午餐的真实体验联系起来，建立了这种联系。 午餐将在多元化的城市小学生群体（约 15,840 名学生）中进行评估。 拟议研究的长期目标是以一种相关且文化相关的方式将 STEM 带给学生 众所周知，提高早期对 STEM 的兴趣，提高食物素养，增加学校午餐的消费。 循证营养教育使小学生能够提高食物素养，从而 众所周知，科学教育具有相关性和文化性。 相关性提高了幼儿对 STEM 的兴趣。 随着年龄的增长，学生保持兴趣，从而有可能增加学生的渠道 进入 STEM 职业尚不清楚的是是否为初级学生提供专业发展。 学校教师将 STEM 学习与所需的科学单元联系起来，并为教师提供访问 将学校午餐与 STEM 相结合的课程资源将提高：学生对 STEM 的兴趣、食物素养、 以及学校午餐的消耗。 具体目标是，目标 1：创建 CRUNCH 午餐教师研讨会。 发展研讨会（亲自授课或通过视频会议）使教师能够将探究与 基于 STEM 教育和循证营养教育，以改善他们的态度和信心 STEM 并将教育与学校午餐联系起来 目标 2：创建一个 CRUNCH 午餐资源中心（网络-） 这个强大而全面的专业发展资源中心为教师提供了 持续支持学生应用在研讨会上学到的知识（目标 1），以提高学生的 STEM 和食品水平 相关态度、STEM 和食物素养以及学生的学校午餐消费情况。 之所以具有创新性，是因为它将是第一个系统地将 NSLP 与 STEM 学者联系起来的项目。 完成拟议的研究后，我们将衡量 (i) 学生对 STEM 的兴趣是否增加， 提高食品和 STEM 素养，并增加学校膳食的消费；(ii) 教师是否有 改善将 STEM 与学校午餐联系起来的态度和信心。