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)

基本信息

  • 批准号:
    10664113
  • 负责人:
  • 金额:
    $ 26.99万
  • 依托单位:
  • 依托单位国家:
    美国
  • 项目类别:
  • 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

项目摘要

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.
项目摘要/摘要 当学生与现实相关时,学生与科学,技术,工程和数学(STEM)有关 生活经验。学校午餐可以是那个链接。全国学校午餐计划(NSLP),最初是构思的 作为减少贫困计划,有可能增加更多。通过NSLP Make提供的餐点 大部分约3000万学生的饮食。研究表明,学校用餐是最健康的 美国许多儿童的一天餐点。但是,NSLP和学者从未有过 融合的。在午餐(紧迫午餐)中创建提高营养,文化和健康的资源 通过将STEM与学校午餐的现实世界和相关体验联系起来来建立这种联系。紧缩 午餐将在潜水员和城市小学的人口(约15,840名学生)中进行评估。这 拟议的研究的长期目标是以相关和文化相关的方式将STEM带给学生 到:提高对STEM的早期兴趣,提高食品素养并增加学校午餐的消费。我们都知道 基于证据的营养教育使小学生能够提高食品素养,这 导致改善健康结果。众所周知,科学教育是相关和文化的 相关增加了对STEM的兴趣。在幼儿中引起茎的兴趣增加了 学生随着年龄的增长而保持兴趣,从而有可能增加学生的管道 进入STEM职业。尚不知道的是将专业发展提供给小学 学校老师将STEM学习提供给所需科学单元,并为教师提供访问权限 将学校午餐与STEM整合的课程资源将有所改善:学生对STEM,食品素养的兴趣, 和学校午餐的消费。 具体目的是,目标1:创建紧缩午餐老师研讨会。这些专业人士 开发研讨会(亲自或通过视频会议进行)使教师能够结合询问 - 基于基于证据的营养教育的STEM教育,以提高其出勤率和信心 STEM并将教育与学校午餐联系起来。 AIM 2:创建一个紧缩午餐资源中心(Web-- 基于)。这个强大而全面的专业发展资源中心为教师提供 持续的支持以应用他们在研讨会中学到的知识(目标1)来增加学生的茎和食物 - 相关的吸引人,STEM和食物素养以及学生对学校午餐的消费。拟议的项目 具有创新性,因为它将是第一个系统地将NSLP与STEM学者联系起来的人。在 拟议的研究完成,我们将衡量(i)学生是否对STEM的兴趣增加, 改善了食物和茎的素养,并增加了学校用餐的消费; (ii)教师是否有 提高出勤率和对将STEM连接到学校午餐的信心。

项目成果

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Pamela Ann Koch其他文献

<em>Food, Health, & Choices</em>: Curriculum and Wellness Interventions to Decrease Childhood Obesity in Fifth-Graders
  • DOI:
    10.1016/j.jneb.2018.12.001
  • 发表时间:
    2019-04-01
  • 期刊:
  • 影响因子:
  • 作者:
    Pamela Ann Koch;Isobel R. Contento;Heewon L. Gray;Marissa Burgermaster;Lorraine Bandelli;Emily Abrams;Jennifer Di Noia
  • 通讯作者:
    Jennifer Di Noia
Reliability and Validity of a Theory-Based Determinants of Eating and Physical Activity Behaviors Questionnaire for Chinese Elementary School Children.
中国小学生饮食和身体活动行为问卷的基于理论的决定因素的信度和效度。
  • DOI:
  • 发表时间:
    2024
  • 期刊:
  • 影响因子:
    2.6
  • 作者:
    Yadi Zhang;Cheng Li;Yan;I. Contento;Pamela Ann Koch;Qian Yang;Qinyu Dang;Zhuo Hu;Yuchen Wei;Zhaoyang Chen;Huanling Yu
  • 通讯作者:
    Huanling Yu

Pamela Ann Koch的其他文献

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