The impact of a cooking and gardening summer camp experience on the fruit and vegetable consumption of elementary school-aged children

Childhood obesity is a significant public health problem. Over 15 percent of children in the United States are obese, and about 25 percent of children in Texas are overweight (CDC NHANES). Furthermore, about 30 percent of elementary school aged children in Harris County, Texas are overweight or obese (Children at Risk Institute 2010). In addition to actions such as increasing physical activity, decreasing television watching and video game time, decreasing snacking on low nutrient calorie dense foods and sugar sweetened beverages, children need to consume more fruits and vegetables. According to the National Health and Nutrition Examination Survey (NHANES) from 2002, about 26 percent of U.S. children are meeting the recommendations for daily fruit intake and about 16 percent are meeting the recommendations for daily vegetable intake (CDC NHANES). In 2004, the average total intake of vegetables was 0.9 cups per day and 1.1 cups of fruit per day by children ages four to nine years old in the U.S. (CDC NHANES). Not only do children need effective nutrition education to learn about fruits and vegetables, they also need access and repeated exposure to fruits and vegetables (Anderson 2009, Briefel 2009). Nutrition education interventions that provide a structured, hands-on curriculum such as school gardens have produced significant changes in child fruit and vegetable intake (Blair 2009, McAleese 2007). To prevent childhood obesity from continuing into adolescence and adulthood, effective nutrition education interventions need to be implemented immediately and for the long-term. However, research has shown short-term nutrition education interventions such as summer camps to be effective for significant changes in child fruit and vegetable intake, preferences, and knowledge (Heim 2009). ^ A four week summer camp based on cooking and gardening was implemented at 6 Multi-Service centers in a large, urban city. The participants included children ranging in age from 7 to 14 years old (n=64). The purpose of the camp was to introduce children to their food from the seed to the plate through the utilization of gardening and culinary exercises. The summer camp activities were aimed at increasing the children's exposure, willingness to try, preferences, knowledge, and intake of fruits and vegetables. A survey was given on the first day of camp and again on the last day of camp that measured the pre- and post differences in knowledge, intake, willingness to try, and preferences of fruits and vegetables. The present study examined the short-term effectiveness of a cooking and garden-based nutrition education program on the knowledge, willingness, preferences, and intake among children aged 8 to 13 years old (n=40). The final sample of participants (n=40) was controlled for those who completed pre- and post-test surveys and who were in or above the third grade level. Results showed a statistically significant increase in the reported intake of vegetables and preferences for vegetables, specifically green beans, and fruits. There was also a significant increase in preferences for fruits among boys and participants ages 11 to 13 years. The results showed a change in the expected direction of willingness to try, preferences for vegetables, and intake of fruit, however these were not statistically significant. Interestingly, the results also showed a decrease in the intake of low nutrient calorie dense foods such as sweets and candy.^

Coagent Modified Polypropylene Prepared by Reactive Extrusion: A New Look Into the Structure-Property Relations of Injection Molded Parts

Peroxide-mediated reactive extrusion of linear isotactic polypropylene (L-PP) was conducted in the presence of trimethylolpropane trimethacrylate (TMPTMA) and triallyl trimesate (TAM) coagents, using a twin screw extruder. The resulting coagent-modified polypropylenes (CM-PP) had higher viscosities and elasticities, as well as increased crystallization temperature compared to PP reacted only with peroxide (DCP-PP). Additionally, deviations from terminal flow, and strain hardening were observed in PP modified with TAM, signifying the presence of long chain branching (LCB). The CM-PP formulations retained the modulus and tensile strength of the parent L-PP, in spite of their lower molar mass and viscosities, whereas their elongation at break and the impact strength were better. This was attributed to the finer spherulitic structure of these materials, and to the disappearance of the skin-core layer in the injection molded specimens.

The Boston Cooking-School cook book : with additional chapters on the cold pack method of canning, on the drying of fruits and vegetables, and on food values /

Includes household hints; samples of menus; some recipes include wine or liquor as an ingredient. Sample recipes: Stuffed artichokes, Macaroni à la Milanaise, Apricot and wine jelly, Cream sponge cake.

Choice recipes : contributed by the Women's Society of the Fairmount Presbyterian Church.

Includes household hints; sample menus; recipes for French, Swedish, German, Chinese, and Italian dishes; sample recipes: Frozen cheese salad, Chicken chow mein, Buster Brown cake.

Children's Mission cook book.

Some recipes include wine or liquor as an ingredient; includes recipes for French, Italian, Spanish, Swedish, and Mexican dishes. Sample recipes: Roman Catholic pie, Canned peach souffle, Ring tum diddy, Kentucky punch.

Victory Memorial cook book.

Includes household hints; recipes for Spanish, English, Italian dishes; some recipes include wine or liquor as an ingredient. Sample recipes: Cream asparagus soup; Bocados de reina (Food for a queen); Currant pasties, old fashioned "scalby cakes"; Montauk sandwiches.

Cook book /

Includes recipes for Mexican, English, and German dishes; some recipes include wine or liquor as an ingredient. Sample recipes: Buttermilk bread from the far South, Scalloped oysters, English plum pudding, Temperance punch.

The club woman's cook book : a collection of tested recipes.

Includes household hints; recipes for Norwegian, Swiss, Hungarian, Chinese, Spanish, German, Polish, Italian, English, and Mexican dishes; some recipes include wine or liquor as an ingredient. Sample recipes: Norwegian sweet soup, Shrimp salad, Maple Frango.

The Mission cook book /

Includes recipes for Swedish, German, Italian, and Mexican dishes. Sample recipes: Salmon loaf, Potato salad, Swedish rhubarb pie.

Community cook book /

Includes recipes for Spanish, Norwegian, and Swedish dishes. Sample recipes: Oyster pie, Columbia omelet, White fruit cake.

The Ephraim cook book /

Includes household hints; recipes for Moravian, Mexican, Chinese, Hungarian, French, English, Irish, German, Danish dishes; some recipes include wine or liquor as an ingredient. Sample recipes: Lude fisk (dried cod in lye), Chicken stewed with sour cream, Apple butter "Pennsylvania", Moravian sugar cakes.

Hudson's latest cook book /

Includes recipes for Hungarian, Spanish, Turkish, German, and French dishes. Sample recipes: Turkish pilaff, Cucumber salad pickles, Date torte, Maple frango.

The Akron cook book.

Includes household hints; recipes for English, French, Spanish, and Norwegian dishes. Sample recipes: English beef pudding, Fruit bread, Ammonia cookies, Mustard pickles.

The Boston Cooking School magazine of culinary science and domestic economics.

Description based on: v. 3, no. 3 (Oct./Nov. 1898)