Author ORCID Identifier
Tyler B. Becker: 0000-0003-4292-0780
Abstract
This study compared the Peak Health and Performance curriculum (PHP) to the Teen Cuisine curriculum (TC) on improving nutrition, food safety, and physical activity (PA) behaviors among youth. The quasi-experimental study was conducted in Michigan middle and high schools and included 1007 5th- through 12th-grade students, who participated in either the PHP or the TC curriculum. There were 465 students in the PHP group and 495 students in the TC group. Nutrition, food safety, and PA behaviors were surveyed before and after each program. Individual curriculum pre- and post-scores were compared using a paired t-test, and between-group changes were examined using a repeated-measures ANOVA. Missing data were excluded case-wise. The results showed that vegetable and fruit consumption significantly increased for both groups. Washing vegetables before consumption and putting food back into the refrigerator within 2 hours increased in the PHP vs the TC group; however, there was not a significant group difference. PA behaviors increased for the TC group, but not for the PHP group. Both the PHP and the TC were shown to be effective in increasing vegetable and fruit consumption among Michigan youth. Further, the PHP improved food safety practices, while the TC increased PA behaviors.
Recommended Citation
Becker, T. B.,
&
Gibbs, R. J.
(2024). Changes in Nutrition, Food Safety, and Physical Activity Behaviors: A Comparison Between the Peak Health and Performance and Teen Cuisine Curricula.
Journal of Human Sciences and Extension, 12(3), 10.
DOI: https://doi.org/10.55533/2325-5226.1502
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