I also chose to analyze an article by Dr. Walter Lindenmann, a case study called “Measuring Public Relations Effectiveness For The Dole Food Company and the Society for Nutrition Education.” The main reason I chose to analyze this article was because it focuses specifically on one measurement study and tells exactly how it was conducted.
Dr. Lindenmann‘s study was to determine the effectiveness of a program conducted by the Dole Food Company. The Dole food Company’s program involved creating a CD-ROM in conjunction with the Society for Nutrition Education that would educate third grade students and their teachers of the importance proper nutrition. The CD-ROM was to inform them about how they needed to eat five servings of fruits and vegetables a day to maintain a healthy nutrition. Dole chose to test their CD_ROM in 178 classes in 65 schools across 5 different states before they took the program nationwide. Dole used Dr. Lindenmann and the office Ketchum Public Relations to conduct the study on the effectiveness of the CD_ROM in their test program.
Dr. Lindenmann explained that they used a three-phased research design to conduct their study. They started off by sending out questioners that were distributed to about 1000 students and 40 teachers. The questioners were used to measure the awareness and attitudes of the classes before they were introduced to the CD-ROM. This was used to establish a base line to compare the results of the study against in the report. They then conducted a qualitative telephone poll with one forth of the teachers after the introduction of the program at about the mid point of it. The poll was used to track the teacher’s views and concerns regarding the CD-ROM. The third phase the research team conducted mirrored the first phase. The team distributed questioners four months after the programs completion in order to measure awareness and behavior change as result of the CD-ROM.
Results of the measurement test found the program to be beneficial. Before introduced to the CD-ROM students were only able to answer five out of eighteen questions on the questioner correctly, four months after the program students were able to answer eleven of the eighteen questions correctly. The proportion of student that were able to answer seventeen of the eighteen questions correctly also went up.
The study also found that students were talking more with there families about the importance eating five fruits and vegetables a day, this increased from forty five percent before the program to sixty seven percent after being exposed to the program.
..., 2013). The authors state that this study presents sufficient evidence showing the important effects of CWK and subsequently supports the integration of nutrition classes within elementary school academia. The Institute of Medicine of the National Academies are currently discussing the development of US nutrition education academic standards and will likely include promotion of CWK style education into the school curriculum (Cuningham-Sabo & Lohse, 2013). Finally, the authors cite that additional studies of health and education of these programs need to be completed and documented to further show their effects and added value (Cuningham-Sabo & Lohse, 2013).
Government date shows that in the past thirty years, rate of being overweight in six to eleven year olds is up 19% and 6% in age 12 to 19. Without support, school lunches remain high in fat. (Finkelstien) According to the CDCP, obesity is double what it was in children and triple in adolescents since 1980. Many reforms were attempted to help this problem, but many inadvertently caused more problems. (Finkelstien) A 730 calorie lunch should have no more than 24 grams of fat and no more than 8 grams of it saturated yet the average USDA lunch has 31 grams of fat and 14 rams of it is saturated. (Yeoman) These very high levels of fat are why obesity is becoming worse in children. It can be concluded that school food is still extremely high in fat and this can be directly linked to the high rates of obesity in young children and
Students often learn best when they can experience the interrelatedness of subjects within their curriculum. This unit about the Food Guide Pyramid is designed to be taught to a class of third grade students through several different disciplines within the school building. The students’ goal is to become familiar with the Food Guide Pyramid and to understand its importance in helping them to eat healthy.
Poor nutritional habits have been identified as one of many contributing factors to the increase in childhood obesity. While a multi-disciplinary approach involving family, teachers, medical care providers and the community is desirable, schools, particularly teachers, are in a unique position to play a major role in the education of children and adolescents about nutrition and the prevention of obesity. “Schools are important settings to implement prevention and intervention due to their access, duration of exposure, and subsequent impact on the behavior of children and adolescents” (Pyle, Sharkey, Yetter, Felix, Furlong, & Poston, 2006, p. 372). The challenge of schools, then, is to design and effectively implement a successful curriculum incorporating traditional lecture style, core information with the learning styles and technology skills of today’s 21st century learners, the Net Generation.
Many cafeteria workers and staff members in 49 states have said many students do not want the governments new school lunches. Almost 7 out of 17 schools with have been seen with students throwing away some or all their fruits or vegetables, even the cafeteria workers are suffering under these new standards. About 60.3 percent of school districts want flexibility to be given to all schools to improve their ability to provide and give good nutrition without harm to any instructions and school district operations. Schools should know by now what is good for students and what is not, but they should not go overboard with the wheat and whole grain items. Another example that shows that schools should be responsible for providing a nutritious lunch is knowing that there are a variety of ways to make healthy foods taste good for school students. Healthy tasty food that will risk diabetes and obesity .One of the biggest reasons people do not eat healthy foods is because they feel it as if it will not taste good. The problem is, if your health food does not taste good, you are eating the wrong health food. Just because something is good for you does not mean it has to taste nasty, boring, or completely gross. There are plenty of ideas out there for eating healthy without making sacrifices on taste. “It is silly that people are worried about kids throwing things out. There are many ways to make
Currently, government required every import and export food products to have a nutrition label on to let the customer know the nutrition fact of products. This gives us the ideas to know what the sources are contained in the products. However, the U.S still has the highest percentage of obesity and diseases that relate to nutritional. I have read one of the articles Why Schools Need a Mandatory Nutrition Curriculum by Puccini and Romero and this article explained us how being obese effect today’s lives, especially the children and youth. According to this research, they predicted that “youth today will be the generation of American to love shorter live than their parents as a direct result of the food they eat.” I did the research on this topic at website like Chalkbeat New York and see how providing MNE in school would prevent from obesity and type II diabetes and so on. For example, MNE program taught the student how to read the nutrition facts, how to choose and prepare healthier meals at home or restaurant. Moreover, they showed the video of Food, Inc. to give the students the idea of where the fast food restaurants got their meats from. The percentage of students likely to become vegetarian are increased after seeing that video and gained the knowledge from MNE. In addition, there are many other resources on the website that I can look up to find the advantages and disadvantages of
To begin, school meals do not set a solid foundation for children regarding the diet habits they will have for the rest of their lives. For example, they are teaching kids that greasy pizza and corn dogs are a part of a healthy, nutritious diet. One student says, “We think school lunches are healthy because they have all these posters in the cafeteria telling us to eat healthy food and be active; we think the school is doing their part by serving us healthy food too, but they are not” (Jimenez). Not only do children think that this cheap food is a good choice, but schools also think they are benefiting because of how much money they conserve.
The authors start by framing the importance of the school’s environment in creating and maintaining healthy eating behaviors in students, “Schoolteachers can affect students’ eating habits in several ways: through nutrition knowledge, positive role modeling, and avoidance of unhealthy classroom food practices.” This article discussed a study done by four professors of different universities throughout Canada. The purpose of the study was to look at the relationship between future schoolteachers’ knowledge and habits when it comes to eating healthy and classroom food habits. The study included a survey from 103 (out of the 130) prospective teachers completing a Baccalaureate Degree in elementary or secondary education programs. The survey included questions about how the prospective teachers viewed their health, their eating habits, what they thought about school food environment, and their nutritional knowledge. The students who took it were in their final year of the bachelors program. The survey was distributed to the students at the end of a mandatory seminar for seniors in the education program.
Better nutrition in schools is critical being students will eat food that is better for them. Research shows students that eat school meals are more likely to obtain a healthier weight than students that bring a lunch if the school abide National School lunch program (NSLP). This shows that school lunch is healthier by showing students who eat school lunch tend to be at a healthier weight if the school is following the school meal program. The facts are that nutrition is need for all life. School lunch have to serve crucial nutrients and be in age appropriate serving sizes as designed by nutrition professionals (Haugen). Nourishment is important to serve and that shows schools are required to have essential nutrients in food if following this schools meal program. If the school follows NSLP guidelines the students who consume the lunch benefit from more vegetable, milk and milk products, and meat than those students who do not (Haugen). Statistics show schools that follow a school lunch program eats healthier.
The lack of health standards for lunches and other foods in schools are a leading cause of obesity in children. According to studies, children who eat school lunches consume forty more calories each day compared to those who bring their own lunches (Schanzenbach 703). Elizabeth Jackson, a medical doctor at the University of Michigan Health System, reported that children who eat school lunches are over two times more likely to eat fattier foods and more sugary drinks (“Children”). In the past decades, the government has attempted to develop effective lunch programs that limit the intake of unhealthy foods that children eat. The 1995 policy, “School Meals Initiative for Healthy Children,” required school lunches to meet one-third of the recommended number of calories, protein, and certain vitamins and minerals (Schanzenbach 686). Although this policy has been put into place, the government has not enforced it well enough. According to a recent study, only six percent of U.S. schoo...
Journal of Public Policy and Marketing 18 (1999): 270. Communication & Mass Media Complete. EBSCO. DePaul Library. 7 Mar. 2008.
Staying away from processed foods is the first step. Yet, to achieve a healthy diet, many people look to the internet. Many times finding that incorporation of all food groups is the best way to go. This is usually shown with the Food Pyramid, more recently with My Plate. The Food Pyramid was replaced with My Plate in 2011 because, “[like the Food Pyramid,] My Plate divides foods into five groups: fruits, vegetables, grains, protein foods, and dairy. It is meant to teach people how to create a balanced meal” (“Nutrition”). This is something the Food Pyramid did not provide information to. It just categorized foods into five food groups, leaving out the recommended amount of what is meant to be consumed a day. This left people with a bad impression that as long as all food groups were incorporated into a meal, the meal would be considered healthy. In contrast, My Plate, painted a picture of the amount of each food group that should be consumed at each meal. Now, it is more common to see school utilize My Plate and serve healthier meals during lunch and break. If more schools were to implement healthier options, schools would be able to help prevent overweight and obesity. With not just lectures, but with physical engagement (“Nutrition.” Healthy Living.). By having them choose between an apple or a banana, instead of some bag of chips and a cookie, there is a higher chance for them to make healthier
Increasing fruit and vegetable consumption is an objective of the nationally adopted health goals, Healthy People 20202. According to the Dietary Guidelines for Americans, 2010, three basic benefits of fruit and vegetable consumption support recommendations for increased intake. Firstly, fruits and vegetables are good sources of vitamins, minerals, and other nutrients frequently insufficient in American diets. In addition, their consumption has been associated with decreased risk of chronic illness. Finally, they promote caloric balance3. The 2005 Dietary Guidelines for Americans recommended 4 to 13 servings of fruits and vegetables per day and the MyPlate campaign by the U.S. Department of Agriculture recommends that half of an individual’s plate, when filled for any meal, consist of fruits and vegetables4,5. Social and physical factors are thought to determine diet. Social factors include knowledge and attitudes, skills, social support...
We have come to the phase that allows Team A to apply the research tools and implement a market research plan. Team A will review various marketing research tools that are available for researchers to use such as secondary research, secondary on-line research, exploratory research, nondirective interviews, and the Likert scale. Our secondary research is showing that consumers are demanding healthier menu options. This market research implementation plan will develop several market research tools; including questionnaires’ and the Likert scale to verify if McDonald’s consumers genuinely want and will purchase healthier menu items.
Pitler, H., Hubbell, E. R., & Kuhn, M. (2012). Using technology with classroom instruction that works (2nd ed.). Alexandria, VA and Denver, CO: ASCD and Mid-continent Research for Education and Learning.