Iowa State University Extension

Problem:
Over 60 % of the children in 5th through 8th grades in Fort Dodge Public Schools are overweight or at risk for becoming overweight. Poor eating habits, misunderstandings about calories and nutrients, lack of physical activity and popular beverages have all influenced their weight and health.

Response:
A 5-week program was developed that included lessons on: -recognizing reasons for eating choices; -appropriate calorie intake, balance of food groups and reasonable portion sizes; -calories and nutrients in beverages especially looking at energy drinks; -sources of calories in foods-focusing on fat in fast food choices; -and leaning how to read food labels. This program was developed as part of THRIVE-which is a partnership of Trinity Regional Medical Center and the schools to tackle the overweight issue of youth. The THRIVE program director met with teachers to brainstorm ideas to help students improve their health. They suggested that she meet with students in small groups and focus on eating habits. Youth were selected by their principal to attend this class. Not all of the students were overweight, but all had questionable eating habits. The classes were small, the 20 minute lessons were interactive, encouraging questions from the youth and less formal than a classroom. Students attended during their lunch hour and chatted with the instructors. Asking questions was encouraged while they ate their lunch.

The THRIVE director asked for help from the Nutrition Field Specialist to develop short interactive lessons. Two lessons were presented by the Field Specialist, the others were conducted by THRIVE. Seventy middle school students (5th, 6th, 7th and 8th graders) attended sessions each week for five weeks. To keep the groups small, a total of 9 groups were formed. They were divided by age group and at the 7th and 8th grade level boys and girls met separately. The small groups allowed for more individual attention.

Impact:
An evaluation at the last session showed that all students felt they had learned about and had a better understanding of calories, fat in food, and healthy snack choices and that they were using that information to make food choices. They said they had a better understanding of the food label and most remembered how the five and twenty rule could be used as a guideline when reading food labels. Most understood that all foods give us calories but there was still confusion about calories being the same thing as fat. They have a better idea of what fast food choices provide less fat. They all knew why the yellow section on MyPyramid is so small as it represents fats/oils and that we don't need much, but we do need some. All students admitted that they know that energy drinks are not good choices for them, but due to the popularity of drinking them with their peers, most will continue with the habit, unfortunately.

Quotes from students included:

• We learned more in these sessions and could ask questions better than in health class.
• It is fun to see what is really in the food we are eating.
• I liked the spaghetti activity when we learned about portion sizes.
• I want to know how to be healthy.
  

Other Staff/Team Members Involved:
Katie Moser, THRIVE coordinator, an employee of the hospital who is working with the school system to reduce obesity

Contact:
Paulelda Gilbert
Webster County Extension
217 N 25th Street, Ste C-12
Fort Dodge, IA 50501
515-576-2119
pgilbert@iastate.edu