Creating Resources Uplifting Nutrition, Culture, and Health at Lunch (CRUNCH Lunch)

在午餐时创造提升营养、文化和健康的资源（CRUNCH 午餐）

• 批准号: 10664113
• 负责人: Pamela Ann Koch
• 金额: $ 26.99万
• 依托单位: COLUMBIA UNIVERSITY TEACHERS COLLEGE
• 依托单位国家: 美国
• 财政年份: 2023
• 资助国家: 美国
• 起止时间: 2023-09-01 至 2028-07-31
• 项目状态: 未结题
• 来源: https://reporter.nih.gov/project-details/10664113
• 关键词: Attention; Attitude; Belief; Biology; COVID-19 pandemic; Carrots - dietary; Chemistry; Child; Chronic Disease; Color; Communicable Diseases; Communities; Consumption; Development; Diet; Diet Habits; Eating; Education; Educational process of instructing; Educational workshop; Enrollment; Environment; Equity; Evaluation; Faculty Workshop; Food; Food production; Future Generations; Goals; Health; Heart; Learning; Life Experience; Link; Mathematics; Measures; Metabolic; Methods; Mind; New York City; Nutritional; Nutritional Science; Online Systems; Outcome; Persons; Primary School Faculty; Research; Resource Development; Resources; STEM career; School-Age Population; Schools; Science; Science, Technology, Engineering and Mathematics; Science, Technology, Engineering and Mathematics Education; Scientist; Smell Perception; Students; Texture; Time; Transportation; United States; Videoconferencing; Vision; Work; comparison control; cooking; elementary school; empowerment; evidence base; experience; fifth grade; food quality; girls; health literacy; improved; innovation; interest; literacy; mathematical learning; nutrition; nutrition education; poverty reduction; prevent; programs; science education; sound; teacher

PROJECT SUMMARY/ABSTRACT Students relate to science, technology, engineering, and math (STEM) subjects when they are linked to real- life experiences. School lunch can be that link. The National School Lunch Program (NSLP), initially conceived as a poverty reduction program, has the potential to be so much more. Meals served through the NSLP make up a large portion of the diets of ~30 million students. Research shows that school meals are the healthiest meals of the day for many children in the United States. Yet, the NSLP and academics have never been integrated. Creating Resources Uplifting Nutrition, Culture, and Health at Lunch (CRUNCH Lunch) makes this connection by linking STEM with the real-world and relatable experience of school lunch. CRUNCH Lunch will be evaluated in a diverse and urban elementary school-aged population (~15,840 students). The long-term goal of the proposed study is to bring STEM to students in a relatable and culturally relevant way to: increase early interest in STEM, improve food literacy, and increase school lunch consumption. It is known that evidence-based nutrition education enables elementary school students to improve food literacy, which leads to improved health outcomes. It is also known that science education that is relatable and culturally relevant increases interest in STEM. Creating STEM interest among young children increases the likelihood of students maintaining their interest as they get older, thus potentially increasing the pipeline of students entering STEM careers. What is not known is whether providing professional development to elementary school teachers to deliver connect STEM learning to required science units, and providing teachers access to curricular resources to integrate school lunch with STEM will improve: students’ interest in STEM, food literacy, and consumption of school lunch. The specific aims are, Aim 1: Create CRUNCH Lunch Teacher Workshops. These professional development workshops (delivered in person or via video conferencing) empower teachers to combine inquiry- based STEM education with evidence-based nutrition education, to improve their attitudes and confidence in STEM and in connecting education to school lunch. Aim 2: Create a CRUNCH Lunch Resource Hub (web- based). This robust and comprehensive professional development Resource Hub provides teachers with ongoing support to apply what they learned in the workshops (Aim 1) to increase students’ STEM and food- related attitudes, STEM and food literacy, and students’ consumption of school lunch. The proposed project is innovative because it will be the first to systematically link the NSLP to STEM academics. At the completion of the proposed study, we will measure (i) whether students have increased interest in STEM, improved food and STEM literacy, and increased consumption of school meals; and, (ii) whether teachers have improved attitudes and confidence in connecting STEM to school lunch.

项目总结/文摘