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Gardening & Cooking at School Increases Vegetable and Fruit Consumption

A 3-year study done by the University of California at Berkeley concluded, "Younger students in (schools with integrated cooking and gardening education programs) increased fruit and vegetable consumption by nearly one and a half servings per day." The results were released September 2010.

The evaluation followed 238 students in Berkeley, California from grade 4 through to middle school. Students who attended schools with highly developed School Lunch Initiative programs, where comprehensive cooking and gardening education were integrated into the academic curriculum, were compared with students who attended schools with less well-developed School Lunch Initiative components.

Changing Students’ Knowledge, Attitudes, and Behavior in Relation to Food: An Evaluation of the School Lunch Initiative is the final report on the evaluation of the Berkeley School Lunch Initiative, by the Dr. Robert C. and Veronica Atkins Center for Weight and Health, University of California, Berkeley. The report was commissioned by the Chez Panisse Foundation.

Check out this link for a summary of the results.

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Making it Happen: Healthy Eating at School
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