Practical and Effective:

High Quality Resources for

Nutrition Instruction, Assessment, and Impact Evaluation

The California Healthy Kids Resource Center

www.californiahealthykids.org

Practical and Effective: High Quality Resources for Nutrition

Instruction,Assessment, and Impact Evaluation Introducing the Panel

Moderator:

Deborah Wood, California Healthy Kids Resource Center

Panelists: • Jackie Russum, California Healthy

Kids Resource Center• Chris Boynton, Hayward Unified

School District• Robin Sinks, Long Beach Unified

School District• Dorothy Tule, Santa Clara Department

of Public Health

Nutrition Network LIAs - Assessment of PreK through Grade 12 Nutrition Instructional

Material Use, Development, and Needs

• Palo Alto Medical Foundation Research Institute - Nancy Brown, Ph.D.

• Target sample - 81 2001-02 LIAs

• 62 returned (76.5%)

• Representing each of the 12 regions

Demographics

• Latino 47%

• Caucasian 16%

• Asian American 15%

• African American 10%

• Native American 25%

• Other 5%

• Low-Income 78%

• English L.L. 34%

• Special Needs 14%

• Immigrant 7%

• Migrant18%

• Pregnant Teens 5%

PreK - 12th Grade Instruction

• Nutrition Learning Objectives - 21 - 27%

• Percent of students

PreK 59%

K - 3 76%

4 - 6 74%

6 - 8 62%

9 -12 53% • Teams Selected and

Developed Nutrition Education Materials

Classes Taught by

19 - 43% Classroom Teacher

14 - 16% Dietician

4 - 17% Health Teacher

5 - 12% School Food Service

2 - 13% P.E. Teacher

PreK - 12th Grade Instruction

Material Selection and Use:

76% Used Criteria

78% Nutrition Network Guidelines

42% Nutrition Competencies

40% Health Framework

15% National Standards

• 68 different nutrition instructional materials

• Top three published materials used for instruction - 5 a Day Power Play, Healthy Choices, Healthy Me!, JumpStart Teens

• >50% used materials for other grade levels than designed

• 52% were satisfied with materials

Instructional Materials Developed by Network LIAs

• 25 Materials were developed and submitted by LIAs

• Reasons for development:

- Not topic specific

- Did not include appropriate teaching methods

- Not engaging

• 72% Developed by Teams

• 76% Used criteria for development

• 92% Satisfied

Materials and Resources NeededInstructional:

• 76% Parent and home linked lessons

• 74% Lessons integrating nutrition education with other subjects

• 74% Materials to assess student learning

Technical Assistance

and Training:

• 57% Integrating nutrition education with other subjects

• 43% Linking to standards

• 43% Creating cafeteria- linked lessons

Evaluation of Nutrition InstructionAssessment

77% Evaluate the effectiveness of nutrition

instruction

83% Knowledge

73% Behavior

67% Attitude

39% Skill

Participation in Standardized Health-Related Surveys

• 42% Participate in health-related surveys

• 30% Participate in the CHKS

• 17% FitnessGram

Recommendations

Advisory Committee• 9 Recommendations

• Training on integration of nutrition education and links to standards

• Training on assessing student skill acquisition

• Create processes to develop and modify materials to meet LIAs’ needs based on criteria

• Strategies to evaluate program impact

Integration of Nutrition Education with Other Subjects

Chris Boynton

Hayward Unified

School District

Assessment of Student Learning

Robin Sinks

Long Beach Unified

School District

Impact Evaluation

Dorothy Tule

Santa Clara

Public Health

Department

Questions?

Thank you!

California Healthy Kids Resource Center

313 W. Winton Ave., Room 176

Hayward, CA 94544

510-670-4583

www.californiahealthykids.org