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

ECU Author/Contributor (non-ECU co-authors, if there are any, appear on document)

Jocelyn Bayles (Creator)

Institution

East Carolina University (ECU )

Web Site: http://www.ecu.edu/lib/

Abstract: Objective: 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.\n\nMethods: 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). \n\nResults: 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).\n\nConclusions and Implications: Food-based STEAM learning activities may present a unique opportunity to impact FV consumption, while meeting academic standards.

Additional Information

Publication

Thesis

Language: English

Date: 2023

Subjects

Food-based Learning;STEAM;Head Start;Preschool;Food Preferences

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