Student feedback to improve the United States Department of Agriculture Fresh Fruit and Vegetable Program.
10.4162/nrp.2016.10.3.321
- Author:
Yi Chun LIN
1
;
Alyce D FLY
Author Information
1. School of Public Health, Indiana University Bloomington, 1025 E 7th St., PH 116, Bloomington, IN 47405, USA. afly@indiana.edu
- Publication Type:Original Article
- Keywords:
Fruit intake;
vegetable intake;
environmental intervention;
program evaluation;
school nutrition
- MeSH:
Accidental Falls;
Agriculture;
Anonyms and Pseudonyms;
Child;
Cooking;
Eating;
Financial Management;
Fruit*;
Humans;
Indiana;
Logistic Models;
Meals;
Program Evaluation;
United States Department of Agriculture*;
United States*;
Vegetables*
- From:Nutrition Research and Practice
2016;10(3):321-327
- CountryRepublic of Korea
- Language:English
-
Abstract:
BACKGROUND/OBJECTIVES: Fruit and vegetable consumption of children in the United States falls below recommendations. The U.S. Department of Agriculture Fresh Fruit and Vegetable Program (FFVP) is a national free-fruit and vegetable school distribution program designed to address this problem. This permanent, legislated program provides funding to qualified elementary schools for provision of additional fruit and vegetables outside of school meals. The objective of this study was to understand children's perceptions of FFVP after the intervention and formulate recommendations that may improve success of the intervention. SUBJECTS/METHODS: Secondary data were obtained from 5,265 4th-6th graders at 51 randomly-selected FFVP intervention schools in Indiana. Anonymous questionnaires were completed late in the 2011-2012 academic year. Multilevel logistic regressions were used to determine associations between students' perceptions of program effects (4 close-ended items) and their preference toward the program. Content analysis was applied to a single open-ended item for program comments. RESULTS: Over 47% of students reported greater intake of fruit and vegetables due to FFVP, and over 66% reported liking the program. Student-reported program effects were positively associated with preference for the program (P < 0.01). Themes that emerged during analysis of 3,811 comments, included, students liked: the opportunity to try different kinds of fruit and vegetables, types and flavors of fruits served, and benefits of eating fruit. Fewer students liked the types of vegetables and their benefits. A small group disliked the program citing poor flavor of vegetables and quality of fruits. Important suggestions for the program include serving more dipping sauces for vegetables, cooking vegetables, and providing a greater variety of produce. CONCLUSIONS: The degree that students liked FFVP may predict the program's effects on fruit and vegetable intake. FFVP may become more acceptable to students by incorporating their suggestions. Program planners should consider these options for achieving program goals.
