Healthy options for nutrition environments in schools (HEALTHY ones)

Categories

Categories associated with best practice:

  • Health Equity
  • Organization
  • PP-icon1
  • Children (ages 6-12) icon
  • Elementary School Icon 1
  • Food Security
  • Healthy Eating

Overview

To prevent an increase in obesity rates in elementary school students in a low-income school district, the intervention aims are to: 1) eliminate unhealthy foods and beverages on campus; 2) develop nutrition services as the main source for healthful eating (HE), and promote school staff to model healthy eating. The intervention is a two-year quasi-experimental research project (not a natural experiment) that adapts a rapid improvement process and uses participatory principles in order to build school capacity and sustain change. A change team was created in each intervention school (n=4). Outcome measures were behavioral observation (reflects consumption of healthy and unhealthy foods) and BMI. Compared to control schools (n=4), the total outside food and beverage items per child per week decreased in intervention schools (of both healthy and unhealthy foods). No intervention effect was reported for obesity rates (which increased slightly in both intervention and control schools).

Primary Source Document

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Intervention Focus

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Health Issue(s) that is/are addressed by the Intervention

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Specific Activities of the Intervention

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Outcomes

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Adaptability

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Expertise Required for Implementation within the Context of the Intervention

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Are there supports available for implementation?

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Are there resources and/or products associated with the interventions?

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