Stephanie Bianco-Simeral

Cooking up diversity. Impact of a multicomponent, multicultural, experiential intervention on food and cooking behaviors among elementary-school students from low-income ethnically diverse families.

This study evaluated the impact of a pilot intervention promoting ethnic produce through classroom food demonstrations, tastings and home cooking activities among ethnically diverse elementary-school children ages 5-8 years old and their family members in Northern California. A total of 604 intervention students from four schools participated in classroom food demonstrations and tasting activities using seven food recipes. The control group included 600 students from two additional schools. Each recipe featured one vegetable from Latino, Hmong, or mainstream American cultures. Intervention students also received food kits containing ingredients to take home for each recipe. Mixed methods of quantitative student and parent pre-post surveys, parent feedback surveys, and qualitative focus groups were used to evaluate the intervention. Generalized estimating equations were used for survey data analysis. Qualitative data from parent focus groups were analyzed based on the principles of grounded theory. Both quantitative and qualitative results revealed that intervention students increased familiarity, preferences, and consumption of the featured vegetables and significantly increased their involvement in food preparation at home. Qualitative results showed that children were actively involved in food preparation at home. In addition, the intervention helped parents increase their appreciation for new foods and recipes. The results suggest that promoting locally grown ethnic produce to children is effective in increasing their consumption of a variety of vegetables and their involvement in food preparation at home.

Impact of the Harvest of the Month Program on Low-Income Hmong and White Middle School Students

Increases in the prevalence of overweight and obesity in children and adolescents are a significant health concern in the United States (US). California is home to the largest Asian population in the US. Children from low-income Asian and Pacific Islander American families are joining other racial/ethnic groups in the obesity epidemic. Specifically, there is a growing body of evidence that obesity rates are higher among Hmong youth than the national averages for Asian or non-Hispanic white middle school-age children. Approximately 24% of the Hmong population in the US resides in California. They are typically first-generation refugees from Southeast Asia, and 55% are under the age of 18. Fruit and vegetable consumption has been associated with the prevention and management of overweight and obesity in children and adolescents, both in northern California and elsewhere. Although little is known about actual fruit and vegetable consumption among Hmong youth who are experiencing dietary transition, there appear to be many perceived barriers to fruit and vegetable consumption among Hmong adults and adolescents from low-income families. Two California studies, including 1 from northern California, identified perceived

Relationships Between Children's Food Consumption and Social and Cultural Capital Levels Among Latino, Hmong, and Non-Hispanic White Parents of K–2 Children

This study examined associations between social and cultural capital levels and childrens food consumption among Latino, Hmong, and non-Hispanic white parents. A total of 292 parents of K–2 children in Northern California completed a survey. Childrens consumption and social and cultural capital levels among Latino, Hmong, and non-Hispanic white parents were measured. Hmong children had significantly higher consumption of vegetables and local produce compared to Latino and non-Hispanic white children. Parents with an open attitude toward food from other ethnic groups fed children significantly more vegetables. Additionally, children of parents with access to professional nutrition education consumed fewer processed and fast foods. Children of parents applying child feeding information from their own family or friends consumed fewer fruits and vegetables and more fast foods. Access to nutrition education from professionals and encouraging bridging cultural capital among parents from different ethnic/cultural groups through local produce promotion may be effective in increasing fruit and vegetable consumption among children.

Impact of a Kindergarten through Eighth-Grade Nutrition Education Program on Student, Teacher, and Schoolwide Practices

Low-income children are especially at risk for low fruit and vegetable consumption. Diets lacking in fruits and vegetables are associated with chronic diseases. Successful school-based interventions are key to promoting the consumption of fruits and vegetables. Research has shown that the degree of teacher involvement has a significant impact on students’ and parents’ interest in and compliance with school-based nutrition programs. Additionally, teachers have the predominant role in deciding which materials to use and how often to use them for a nutrition intervention. These studies indicate that teachers have authority over the degree of program implementation, and the more they implement, the greater the impact on students. However, some teachers’ knowledge and understanding of nutrition education may be limited since the importance of a healthful school environment is not always emphasized in teacher training or school policies. Thus, assessing teacher program implementation level (process evaluations) and their perceptions of program impact (impact evaluations) on students and on classroom and schoolwide practices are important components of a nutrition education program evalua-

Identifying Red Flags Using Anthropometry Measures to Screen for Elevated Blood Pressure Risk in Children

Childhood obesity is predictive of adulthood obesity, hypertension, and cardiovascular disease risk. The purpose of this study was to examine BMI for age as an independent risk factor for elevated ...