Preparing Healthy Snacks with Third Graders to Improve Knowledge of Nutrition
School Name
Chapin High School
Grade Level
12th Grade
Presentation Topic
Psychology and Sociology
Presentation Type
Non-Mentored
Written Paper Award
2nd Place
Abstract
A growing problem in the United States is the disease known as obesity, which affects 18% of children in the United States. Obesity, the condition of having 20% more body fat than the ideal percentage of body fat for one’s height, begins with children and continues into adulthood. Nutrition knowledge is important to instill healthy lifestyles in young people. This project answers the question “Would four weeks of weekly preparation of healthy snacks with a small group of Chapin area third grade students improve their knowledge of nutrition?”, by collecting pre- and post-test scores on nutrition knowledge. Nine third grade students participated in the four week class as part of their afterschool program. They were able to prepare different types of snacks based around four themes of nutrition—colorful fruits and vegetables, drinks with low sugar content, healthy snacks, and whole grains. The data collected thus far shows compelling evidence that cooking with third graders does improve their knowledge of nutrition: 88% of participants improved in their knowledge of nutrition. It is predicted that through further research their knowledge of nutrition will be reflected in their choice of snacks.
Recommended Citation
McCall, Samantha, "Preparing Healthy Snacks with Third Graders to Improve Knowledge of Nutrition" (2016). South Carolina Junior Academy of Science. 279.
https://scholarexchange.furman.edu/scjas/2016/all/279
Location
Written Only
Start Date
4-16-2016 9:15 AM
Preparing Healthy Snacks with Third Graders to Improve Knowledge of Nutrition
Written Only
A growing problem in the United States is the disease known as obesity, which affects 18% of children in the United States. Obesity, the condition of having 20% more body fat than the ideal percentage of body fat for one’s height, begins with children and continues into adulthood. Nutrition knowledge is important to instill healthy lifestyles in young people. This project answers the question “Would four weeks of weekly preparation of healthy snacks with a small group of Chapin area third grade students improve their knowledge of nutrition?”, by collecting pre- and post-test scores on nutrition knowledge. Nine third grade students participated in the four week class as part of their afterschool program. They were able to prepare different types of snacks based around four themes of nutrition—colorful fruits and vegetables, drinks with low sugar content, healthy snacks, and whole grains. The data collected thus far shows compelling evidence that cooking with third graders does improve their knowledge of nutrition: 88% of participants improved in their knowledge of nutrition. It is predicted that through further research their knowledge of nutrition will be reflected in their choice of snacks.
