Perceptions of adolescents involved in promoting lower-fat foods in schools: Associations with level of involvement

Samia Hamdan, Mary T Story, Simone A. French, Jayne A. Fulkerson, Helen Nelson

Research output: Contribution to journalArticle

21 Scopus citations

Abstract

This article describes perceptions of adolescents involved in peer-led school-based nutrition promotions encouraging lower-fat food purchases and assesses the differences by level of student involvement. Surveys were administered at schools. Data were collected from 397 high school students from 10 Minnesota schools randomized to the intervention condition of the Trying Alternative Cafeteria Options in Schools study. Students were categorized as highly involved (n=54) or less involved (n=343) based on their level of involvement in promotional activity implementation. χ2 tests were conducted to measure the differences between highly-involved and less-involved students in perceptions and attitudes about lower-fat foods. Highly-involved students were significantly more likely than less-involved students to report more healthful eating behaviors and positive attitudes toward lower-fat foods. Student involvement in nutrition interventions should be integrated into programs aimed at increasing healthful food choices among adolescents.

Original languageEnglish (US)
Pages (from-to)247-251
Number of pages5
JournalJournal of the American Dietetic Association
Volume105
Issue number2
DOIs
StatePublished - Feb 1 2005

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