ENGAGING ELEMENTARY/MIDDLE SCHOOL YOUTH IN IMPROVING THEIR SCHOOL FOOD ENVIRONMENT

Purpose: This presentation will describe the methods used to prepare and engage rural elementary/middle school students in improving their school food environment, with a focus on the ways in which youth were involved rather than the findings from the research.  Youth perceptions of the experience, challenges encountered, and recommendations for further efforts to engage youth in school-based interventions will also be discussed.

Background: Youth engagement is likely crucial to the success of school-based interventions for healthy eating and childhood obesity prevention. However, methods to effectively engage youth, particularly pre-teens, as advocates and leaders for a healthier school environment are required. SNACZ is quasi-experimental trial that trained rural elementary/middle school students to plan, implement, and evaluate interventions to improve school policies and practices relevant to snacking. The study was developed in partnership with 4-H faculty in Union County, Oregon. 4-H is a youth development program administered through County Extension Service offices throughout the U.S.      

Methods: New 4-H clubs, called SNACZ clubs, were established in 5 rural school districts. Students in grades 4-8 were invited to be club members. Clubs met for 90 minutes every 2 weeks throughout the school year over a 3-year period. Adult mentorship was provided by volunteer club leaders with support from project staff. Youth received training in nutrition, research, and advocacy, and participated in a photovoice assessment to increase their awareness of barriers to healthy snacking within their schools. With adult guidance, youth planned outreach projects to promote healthy snacking; used survey methods to assess foods used for school celebrations, fundraisers, and student rewards; and drafted guidelines for healthier alternatives to current food-related practices.

Results: Thirty-six youth, on average, participated in the SNACZ clubs. During the 3-year period, club members implemented several creative outreach projects within their schools, including a “water drinkers’ hall of fame”, “healthy tailgate snack contest”, and a YouTube music video. In addition, the youth presented the results of their survey to school boards and requested adoption of the guidelines for healthier snack practices. Most youth were highly satisfied with the experience (88%) and believed they had the freedom to develop and use their own ideas (82%), but fewer reported having real responsibilities (65%). Challenges included the youth’s busy lives and competing commitments (especially sports), time constraints for accomplishing project goals, and making the program goals appealing to youth. Recommendations include: provide incentives (including service-learning credit) and recognition to youth for participation and for assuming greater responsibility in club activities, make participation fun (include games in club meetings; link club projects with popular activities, including sports), and integrate clubs into the structure of the school (meet during school hours, involve teachers as club leaders).        

Implications: With attention to the developmental level of elementary/middle school youth and cooperation from their schools, young students can effectively engage in efforts to improve school food environments.