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The Shaping Healthy Choices Program Intervention Had a Sustained Positive Impact on BMI Percentiles
Author(s) -
Scherr Rachel,
Dharmar M.,
Linnell J.,
Bergman J.,
Brian K.,
Briggs M.,
Feenstra G.,
Hillhouse J.,
Keen C,
Nguyen L.,
Ontai L.,
Schaefer S.,
Smith M.,
Spezzano T.,
Steniberg F.,
Sutter C,
Young H.,
ZidenbergCherr S.
Publication year - 2015
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.29.1_supplement.910.1
The Shaping Healthy Choices Program (SHCP) is a school‐based intervention that integrates 5 components: nutrition education (garden‐enhanced); family and community partnerships; regional agriculture; foods available on school campus; and school wellness policies. Findings from the first year of the intervention showed that students participating in the SHCP had improvements in: nutrition knowledge, reported vegetable intake, vegetable identification, and anthropometric measures compared to control students. In the current analysis, change in BMI percentile between the intervention and control group was evaluated using a multivariable, linear regression model adjusting for covariates and other variables such as ethnicity, highest level of parental education, household income, nutrition knowledge score and Basic Test of Science Processing Skills score. Students at the intervention school had an adjusted, significant decrease in BMI percentile from baseline to follow‐up time points compared to the students from the control school (‐10.9, p < 0.01). Preliminary analysis of data collected 9 months post classroom intervention showed that the unadjusted decrease in BMI percentile (‐6.6; p < 0.001) was sustained. This supports the concept that the SHCP is a promising model for school‐based programs aimed at improving nutrition and health outcomes in students and that these outcomes can be sustained. Supported by UCANR #11‐1018 & USDA 2011‐38420‐20082.