Food-based STEAM Learning Activities Reduce Decline in Preschoolers Skin Carotenoid Status

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dc.access.optionOpen Access
dc.contributor.advisorStage, Virginia
dc.contributor.advisorHegde, Archana
dc.contributor.authorBayles, Jocelyn
dc.contributor.departmentNutrition Science
dc.date.accessioned2021-05-08T17:27:38Z
dc.date.available2021-05-09T08:02:04Z
dc.date.created2020-05
dc.date.issued2021-04-23
dc.date.submittedMay 2020
dc.date.updated2021-04-23T19:53:54Z
dc.degree.departmentNutrition Science
dc.degree.disciplineNutrition and Dietetics
dc.degree.grantorEast Carolina University
dc.degree.levelUndergraduate
dc.degree.nameBS
dc.description.abstractObjective: To assess the effectiveness of food-based Science, Technology, Engineering, Art, Mathematics (STEAM) learning activities on children’s liking of nine target vegetables and overall fruit/vegetable intake. Methods: Seven hands-on, food-based STEAM learning activities to expose children to nine target vegetables in Head Start preschools across North Carolina. Child-reported vegetable liking scores and skin carotenoid status (SCS) were collected at baseline, midpoint, and post-test (Dependent variables = change in child-reported liking scores and SCS; independent variables = sex, age, baseline Body Mass Index, and intervention versus control). Results: A total of 113 children (Intervention =49; Control =64) participated in the study. A time-by-group interaction was not significant for target vegetable liking scores. A time-by-group interaction was significant for SCS. Both groups declined (I=0.06%; C=15.09%) with a smaller decline observed in the intervention group (p= .02). Conclusions and Implications: Food-based STEAM learning activities may present a unique opportunity to impact FV consumption, while meeting academic standards.
dc.embargo.lift2021-05-01
dc.format.mimetypeapplication/pdf
dc.identifier.urihttp://hdl.handle.net/10342/9009
dc.publisherEast Carolina University
dc.subjectFood-based Learning
dc.subjectSTEAM
dc.subjectHead Start
dc.subjectPreschool
dc.subjectFood Preferences
dc.titleFood-based STEAM Learning Activities Reduce Decline in Preschoolers Skin Carotenoid Status
dc.typeHonors Thesis
dc.type.materialtext

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