Gimmie 5: A Fresh Nutrition Concept for Students

Guide to Effective Programs
for Children and Youth

GIMME 5: A FRESH NUTRITION CONCEPT FOR STUDENTS (High School Program)

OVERVIEW

Gimme 5: A Fresh Nutrition Concept for Students is a multi-component, school-based dietary intervention for high school students. The four-year intervention focuses on increasing students’ fruit and vegetable consumption. In a random assignment study involving 12 schools, schools assigned to implement the Gimme 5 program were compared with schools assigned to receive no intervention. Over the course of the intervention, students at Gimme 5 schools significantly increased their knowledge of fruit and vegetable nutrition, but did not improve their attitudes toward consuming fruits and vegetables. During the first three years of the intervention, consumption of fruits and vegetables among students from schools assigned to implement the Gimme 5 program increased by 0.37 servings. This constituted a significant improvement in consumption by students at Gimme 5 schools, relative to students at control schools. No significant difference in consumption existed between groups during the fourth year of the intervention, however.

DESCRIPTION OF PROGRAM

Target population: high school students

Gimme 5: A Fresh Nutrition Concept for Students was a three-year, multi-component intervention designed to increase consumption of fruits and vegetables among high school students. The program included school-wide media marketing campaigns, classroom activities, school meal modification, and parental involvement.

The media-marketing campaign for students was the primary strategy and sought to increase student awareness and promote positive attitudes toward the consumption of fruits and vegetables. The campaign consisted of monthly promotions of individual fruits and vegetables, accompanied by nutritional messages and, during the second and third years of the intervention, an ethnic theme. The campaign also involved monthly taste-testings, contests, posters, cafeteria decorations, and informational displays.

Five 55-minute workshops were provided for students. These workshops focused on teen-relevant topics such as creating healthy snacks and eating for athletic performance and appearance. During students’ 9^th grade year, teachers were encouraged to use fruits and vegetables in designing lessons for their classes.

The school meal modification program consisted of increasing the availability, variety, and taste of the fruits and vegetables available in the school cafeteria. Food service staff attended a training sessions on modifying menus and recipes. Ethnic menus featuring three servings of fruit or vegetables were planned for each ethnic promotion and cafeterias were required to prepare at least two of these menus.

The parent component of Gimme 5 encouraged parents to provide their children with more fruits and vegetables in the home. Program staff conducted taste-testings and distributed information at PTA meetings and family-related functions. Parents also received brochures featuring purchasing tips, recipes, and nutritional information at least once a semester. A monthly newsletter and coupons were also distributed.

This Gimme 5 program is not related to the Gimme 5 program developed by Baranowski et al. for 4^th and 5^th grade students.

EVALUATION(S) OF PROGRAM

Nicklas, T. A., Johnson, C. C., Myers, L., Farris, R., & Cunningham, A. (1998). Outcomes of a High School Program to Increase Fruit and Vegetable Consumption: Gimme 5 – A Fresh Nutrition Concept For Students. Journal of School Health, 68(6), 248-253.

Evaluated population: 2,213 students from 12 schools in the Archdiocese of New Orleans, Louisiana constituted the study sample for this investigation. Students were in 9^th grade at baseline. 84% were Caucasian, 9% were Hispanic, 4% were African American, and 3% were of other ethnicities.

Approach: Schools were matched into pairs and then were randomly assigned, within pairs, to the treatment group or to the control group. Schools assigned to the treatment group implemented the Gimme 5 intervention over the course of evaluated students’ 9^th-12^th grade years. Schools assigned to the control group received no intervention.

Students completed baseline measures during the spring of their 9^th grade year and completed follow-up measures during the springs of their 10^th, 11^th, and 12^th grade years. At each assessment point, students were surveyed on their knowledge about fruit and vegetable nutrition, on their attitudes toward consuming fruits and vegetables, and on their average daily consumption of fruits and vegetables.

Results: Between the spring of students’ 9^th grade year and the spring of their 11^th grade year, students at schools assigned to implement Gimme 5 increased their daily consumption of fruits and vegetables by 0.37 servings. Students at control schools did not increase their consumption of fruits and vegetables during this time period, and this constituted a significant difference between groups. Between the spring of students’ 11^th grade year and the spring of their 12^th grade year, however, consumption of fruits and vegetables among Gimme 5 students remained constant while consumption among control students increased. Consequently, no significant difference in consumption existed between groups at the follow-up during 12^th grade.

Over the course of the Gimme 5 intervention, students from schools assigned to implement Gimme 5 increased their knowledge scores to a greater extent than did students from control schools. Students at Gimme 5 schools did not improve their attitudes toward consuming fruits and vegetables to a greater extent than did control students, however.

SOURCES FOR MORE INFORMATION

References:

Program categorized in this guide according to the following:

Evaluated participant ages: 14-18

Evaluated participant grades: 9^th-12^th

Program age ranges in the guide: Adolescence, Youth

Program components: School-Based, Parent or Family Component, Community or Media Campaign

Measured outcomes: Physical Health

Program information last updated on 7/25/07.