Eighty-nine children par ticipated in an education program designed to expose them to new foods and increase variety in their diet. Campers in an active involvement group prepared plain yogurt as part of their lesson in trying new foods; campers in a didactic instruction group had a traditional lecture/ discussion on trying new foods with a focus on yogurt; and a control group attended a general nutrition class. When campers were given a choice of a fruited yogurt pudding or peanut butter and crackers for a snack, children in the active involvement group were more likely to select the yogurt than were the children in the other groups.
Get full access to this article
View all access options for this article.
References
1.
West KM: Diet therapy of diabetes: An analysis of failure. Ann lntern Med79:425, 1973.
2.
Johnson SB, Pollak T., Silverstein JH, et al : Cognitive and behavioral knowledge about insulin-dependent diabetes among children and parents. Pediatrics69:708, 1982.
3.
Brun JK: Evaluation of nutrition education: A review, in Nestor JP, Glotzer JA (eds): Teaching Nutrition. Cambridge, MA: Abt. Books, 1981.
4.
Halford BN, Maryniuk MD, Brown S., et al: Nutrition needs survey for parents of children with diabetes. Presented at the 66th Annual Meeting of the American Dietetic Association, 1983.
5.
Bille DA: The teaching-leaming process, in Bille DA (ed): Practical Approaches to Patient Teaching. Boston: Little, Brown & Co, 1981; p 64.
6.
Armitage P.: Statistical Methods in Medical Research. Oxford: Blackwell Scientific Publications, 1971.
