Target Behavior: Healthy Eating, Physical Activity
Intervention Type: Direct Education, PSE Change
Intervention Reach and Adoption
Target Audience: Elementary School
- Nutrition education and promotion: Development and implementation of a nutrition education curriculum (Discovering Healthy Choices, adapted from the Nutrition to Grow curriculum), cooking demonstrations (Cooking Up Healthy Choices), and instructional school gardens.
- Family and community partnerships: Using promotional and reinforcing materials like family newsletters. Newsletters (Teaming Up for Families) had 8 lessons to reinforce SCHP components, and at least 1 health fair was held at each intervention school.
- Foods available on school campus: Increasing healthy foods available in schools by creating/promoting salad bars and sourcing local, healthy foods to include on menus.
- School wellness policy: Establish a school wellness committee including school staff, parents, and community members to guide program planning, implementation, and sustainability.
*It should be noted that the Best Practices manual indicates the 4 program components above, while the Methods publication indicates an additional component: Supporting Regional Agriculture.
- SHCP in Action Best Practices Guide: http://cns.ucdavis.edu/content/shcp/bestpractices/bestpractices.pdf
- Cooking Up Health Choices Curriculum: http://cns.ucdavis.edu/content/shcp/cooking/cooking_up_healthy_choices.pdf
- Discovering Healthy Choices Curriculum: http://cns.ucdavis.edu/programs/shcp/curriculum.html
- Team Up for Families Newsletters: http://cns.ucdavis.edu/programs/shcp/newsletter.html
Potential Benefits for Students
- Increases nutrition knowledge and use of critical thinking skills
- Improves dietary patterns and physical activity
- Improves overall health
Potential Benefits for Schools
- Helps fulfill federally mandated district wellness policies
- Adheres to Common Core State Standards and Next Generation Science Standards
- Assists with the fulfillment of HealthierUS School Challenge requirements
Additional Publications and Reports:
- Scherr RE, Linnell JD, Smith MH, et al. The Shaping Healthy Choices Program: Design and Implementation Methodologies for a Multicomponent, School-Based Nutrition Education Intervention. Journal of Nutrition Education and Behavior. 2014;46(6):e13-e21.
- Linnell JD, Zidenberg-Cherr S, Briggs M, Scherr RE, Brian KM, Hillhouse C, Smith MH. Using a Systematic Approach and Theoretical Framework to Design a Curriculum for the Shaping Healthy Choices J Nutr Educ Behav. 2016 Jan;48(1):60-9.
- Federation of American Societies for Experimental Biology (FASEB). “School nutrition, wellness program improves eating habits, lowers BMI.” ScienceDaily. ScienceDaily, 27 April 2014. www.sciencedaily.com/releases/2014/04/140427185146.htm
|Readiness and Capacity – Short Term (ST)||Changes – Medium Term (MT)||Effectiveness and Maintenance – Long Term (LT)||Population Results (R)|
|Individual||ST1, ST3||MT1, MT2||LT1, LT3|
|Environmental Settings||ST5, ST6, ST7||MT5, MT6||LT5, LT6, LT10|
|Sectors of Influence||MT9|
Citations for all the evaluations measures are available in the methods paper listed in the evidence summary.
Center for Nutrition in Schools
Nutrition Department, 3135 Meyer Hall
University of California, Davis
One Shields Avenue
Davis, CA 95616