Evaluation of the Florida Fresh Fruit and Vegetable ProgramApril 2011

The Fresh Fruit and Vegetable Program (FFVP) provides all children in participating schools with a variety of free fresh fruits and vegetables throughout the school day. Fresh fruit and vegetables are served three to five times a week outside of the breakfast and lunch service. The FFVP also encourages schools to develop partnerships at the state and local level for support in implementing and operating the program.

The Goals of the FFVP:

Create healthier school environments by providing healthier food choices Expand the variety of fruits and vegetables children experience Increase children’s fruit and vegetable consumption Make a difference in children’s diets to impact their present and future health

This program is seen as an important catalyst for change in efforts to combat childhood obesity by helping children learn more about healthful eating habits. The FFVP introduces school children to a variety of produce that they otherwise might not have had the opportunity to sample.

Background

The FFVP began as a pilot program in 2002 and was then converted into a nationwide program in the Food, Conservation, and Energy Act of 2008; known as the Farm Bill (1).

The 2008 Farm Bill also required the Secretary of Agriculture to conduct an evaluation of the program in order to determine “whether children experienced, as a result of participating in the program-

Increased consumption of fruits and vegetables Other dietary changes, such as decreased consumption of less nutritious foods;

and Such other outcomes as are considered appropriate by the Secretary.”

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The Florida Department of Agriculture and Consumer Services (FDACS) dietetic interns have prepared this evaluation report for the Florida FFVP 2011-2012 school year. This research was conducted to focus on the increased consumption of fresh fruits and vegetables in Florida and whether any other positive dietary changes were made in place of other foods consumed.______________________________________________________________________________

Methods

This evaluation estimates the impact of the FFVP using nutrition informatics (2). Informatics is supported by the use of information standards, information processes and information technology. Instructional/data intake, nutrition research and communication technology have all been used to gather the FFVP results.

Thirty-two districts out of 67 in the state of Florida are sponsors of the FFVP. Each district was sent a ten-question survey to complete either at the district level or at the school level (n=59). Responses were then collected and analyzed.

This study collected information on FFVP promotions, fresh fruit and vegetable consumption during breakfast and lunch service, fresh fruit and vegetable consumption over less nutritious snacks, fresh fruit and vegetable nutrition education, and an overall rating in the effectiveness of the FFVP.

In FFVP schools, the survey was completed by the cafeteria managers who estimated or have documentation to determine the impact of FFVP on intake on FFVP days. ______________________________________________________________________________

Findings

1. How does your school publicize and promote the FFVP? (Table 1)

The most popular method of promoting the FFVP is through the morning or lunch announcements, which are broadcast over the PA or on the school’s TV station. This form of publicity can reach a broad audience, capture attention, and may create further discussions on FFVP. Other popular promotion tools include bulletin boards/posters/banners, the schools monthly newsletter, and parent meetings/parent workshops. Most of the schools reported using more than one of these methods.

Below is a graph that shows the different methods of promotion and the amount of participants that use each method.

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Table 1

Morning o

r Lunch Announcem

ents

TV/P

A

Bulletin Board

s/Poste

rs/Ban

ners/M

arquees

Schools M

onthly New

sletter

Monthly Cale

ndar/Men

u

Parent M

eeting/P

arent W

orkshops

Brochures

/Flyer

s

Food Se

rvice

Web

site

Connect-Ed

Integrat

ed in

to Curriculum

Email

s to Pare

nts an

d Staff

Weekly B

ulletin

Faculty

Mee

ting

Nutrition Ed

ucation M

ateria

ls0

10

20

3032

25 24

12 11 10 7 7 7 5 5 3 1

How are schools in Florida promoting the FFVP?

Number of Schools Report Using this Promotion

2. How does your school monitor the outcomes of the FFVP? For example, do you keep track of how many children participate weekly? Do you collect surveys from the children to evaluate their acceptance of fruits and vegetables? (Table 2)

The results of this question showed that many schools use the attendance records to monitor participation because all students present are participating in the program. Many schools are keeping a weekly participation count that is specific to the FFVP. Some participants are relying on production sheets to monitor the amount of fruits and vegetables that are consumed through the FFVP. The most common method of monitoring the students’ acceptance of fruits and vegetables is through verbal feedback from teachers and students.

It is important to monitor the outcome of the FFVP and fruits and vegetables served. It serves as a running record of program outcomes. This tool can be used to forecast participation for upcoming school years, monitoring fruit and vegetables served (which ones not to serve), and to hear feedback regarding the program as a whole.

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Table 2

Attenden

ce

Weekly P

articip

ation

Studen

t Fee

dback- V

erbal

Production Sh

eet

Teach

er Fee

dback -V

erbal

Class C

urricu

lum- Crea

ting Grap

hs,chart

s, et.

Studen

t Journ

als

Teach

ers M

onitor A

cceptan

ce Week

ly

Weekly P

articip

ation Count

Weekly T

rivia

Game

Class P

rojec

ts

Staff Em

ails

Parent E

mails02468

101214 13

10 109

86

43

1 1 1 1 1

How are schools monitoring the outcomes of FFVP?

How Many Schools are Using This Monitoring Method

3. Has there been an increase in fruit and vegetable consumption at breakfast and lunch? If so, how much of an increase? (Figure 1)

The survey results show that 31 participants reported an increase in fruits and vegetable consumption during breakfast and lunch. Thirteen participants reported that there has been no increase in fruits and vegetable consumption. Eleven participants were unable to determine if there has been an increase in the fruit and vegetable consumption.

Monitoring participation is just as important as monitoring behavior changes associated with fruit and vegetable consumption. The majority of responses reported positive results at breakfast and lunch service. If more fruits and vegetables are being consumed, we can suppose less nutritious foods are chosen from the serving line. Sponsors/schools are encouraged conduct their own research to determine if this statement holds true.

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Figure 1

31

13

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Has there been an increase in fruit and vegetable consumption?

YesNoI Don't Know

4. Have you been able to introduce new varieties of fresh fruits and vegetables since the FFVP? Please share examples of new fruits and vegetables you have tried. (Figure 2)

In response to this question, 49 participants reported that they were able to introduce new varieties of fruits and vegetables because the FFVP. Seven participants reported that they had not. The most popular varieties that schools report introducing to the students include: gooseberries, kiwi, dragonfruit, and starfruit, new varieties or oranges, new varieties of apples, white asparagus, ugli fruit, edamame, black garlic, kumquats, jicama and new varieties of grapefruit.

Since the FFVP is available to some of the nation’s poorest elementary schools, it can be determined many children have not have the chance to experience such varieties of different fresh fruits and vegetables. The importance of introducing new varieties and exotic fruits and vegetables to students can encourage children to make other positive behavior changes. During our review of the results, there were many fruits and vegetables served, that some dietitians on staff, have not heard of. We wanted to share the list of fruits and vegetables that were served in Florida schools.

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Figure 2

49

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Have schools been able to introduce new va-rieties of fruits and vegetables?

YesNo

Listed below are all of the new varieties of fruits and vegetables that students are trying with the FFVP and Table 3 shows the most popular of the new varieties:

Kiwi Strawberries CantaloupeHoneydewGooseberries Pepin melonFresh garbanzo beansKumato tomato BerriesApples in varieties Dragon fruit White asparagus

Seckle PearsGreen Pea TendrilsMulticolored Grape Tomato Multicolored carrots Papaya Star Fruit OkraSpinach Grapefruit varieties Orange varieties Tomatillos

Dragon BeanEdamame Sweet peppers Plum PeachPomelo Persimmon Rutabaga Ugli fruits Black Garlic Passion fruit Kumquats

Tangelo MinneolasBok Choy Jicama Mango Watermelon Radish Snap Peas Snow peas

CranberriesPumpkinPluotsPineappleCherriesGuava Doughnut nectarine

MandarinquatsButternut squash Baby cornArugulaEnoki mushroomsHoricort (green beans)Pomegranate

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Table 3

Gooseberr

ies Kiwi

Dragon Fr

uit

Starfr

uit

New Vari

eties

of Oran

ges

New Vari

eties

of Apples

White Aspara

gus

Ugli Fru

it

Edam

ame

Black G

arlic

KumquatsJica

ma

New Vari

eties

of Grap

efruit

0

2

4

6

8

10

1210

98 8

76 6

5 54 4 4 4

Most popular new fruits and vegetables

Number of schools that report trying these fruits and vegeta-bles

5. Which fruits and vegetables are most popular among the students during breakfast and lunch? Do you think this is because of the exposure of the FFVP? (Figure 3)

In response to this question, 16 participants felt that the students’ fruits and vegetables choices at lunch were related to the FFVP. Eleven participants believed that there was no correlation. Three participants volunteered the information that children are now more likely to try new fruits and vegetables because of the program. One participant also reported that children were now trying vegetables without dressing. Another reported that the cafeteria has gone from selling 75 salads for lunch, to 130 salads at lunch and believes that this is a result of the FFVP program.

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Figure 3

16

146

21

Are the students' fruits and vegetables choices influenced by the FFVP?

YesNoI don't knowNo response

Below is a list of all the fruits and vegetables that were listed as most popular in the schools. Some of the more unique fruits and vegetables include starfruits, edamame, mandarins, tangerines, and kiwi.

Strawberries Oranges Cucumber Kiwi Apples Celery Carrots Corn Grapes

Bananas Pineapple Grapefruits Potatoes Peaches Broccoli Mandarins Pears Tomatoes

Tangerines String beans Plums Starfruits Yellow squash Edamame Blueberries Cauliflower Watermelon

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The graph below (Table 4) shows the 11 most popular fruits and vegetables chosen during breakfast and lunch service according to the survey responses. Apples are the most popular with 27 participants reporting them as a most popular fruit.

Table 4

Apples

Orange

s

Banan

asCorn

Carrots

Grapes Kiw

i

Straw

berries

Brocco

liPea

rs

Pineapple

0

5

10

15

20

25

30

Most popular fruits and vegetables

Number of schools reporting food as most popluar

6. Have parents reported an increase in fruits and vegetables at home? (Figure 4)

Just under half of the parents surveyed reported an increase in fruit and vegetable consumption at home. Approximately 29 percent of parents surveyed reported there was no increase in vegetable consumption. 21.4 percent of participants reported either they had no response from parents or had not conducted a survey of the participating children’s parents.

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Figure 4

44.6

21.4

28.6

3

Have parents reported an increase in fruit and vegetable consumption at home?

YES NO

DON'T KNOW N/A

7. Have students been choosing more fruits and vegetables during breakfast/lunch over less nutritious snacks? Have you noticed more fruits and vegetable brought from Home? (Figure 5)

Over half, 53.5 percent of the participants surveyed noted an increase in fruits/vegetables during breakfast/lunch and the consumption of less nutritious snacks decreased; Most notably during lunch. However, 32 percent noted that without a survey, the increase in fruits and vegetables cannot be related to the FFVP. 11 percent noted no significant increase in consumption of fruits and/or vegetables. 0.03 percent of participants felt this question was not applicable to their program.

Figure 5

11.00% 0.03%

21.00%

32.00%

Have students been choosing more fruits and vegetables during breakfast/lunch over

less nutritious snacks? NoN/AYesNot Related

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8. How and when does your school distribute the fresh fruits and vegetables to the students? Is it more than three times per week? (Figure 6)

96 percent of the participants surveyed served the fruits and vegetables after lunch in a classroom setting. Other forms of distribution of fruits and vegetables included in the cafeteria during afternoon and morning breaks.

Figure 6

48%

4%

3%

More than 3X/week2-3X/week5X/week

9. How does your school integrate nutrition education into FFVP? What tools do you find most useful for creating nutrition lessons for students? (Figure 7)

Listed below are the five most common tools used for implementing nutrition education in the schools. Other common answers were: using the first letter of the fruit and vegetable as the letter of the day, language arts had students keep a journal of the fruits and veggies, the journal was used to helped students to build FCAT skills and observations using all five senses.

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Figure 7

10. What aspects of the FFVP need improvement? Give examples of ways that the FFVP can be more effective in your school? – Please give an overall rating of the FFVP in your school. (A=Very Effective, B=somewhat effective, C=Not effective) (Figure 8)

- Funding for mandated requirements

-Not enough staff to do the extra work

-Teacher should get to try the food

-No raw foods, children will not eat vegetables raw

-Sometimes food is sent two weeks in advance

-Guidance on how to set up and implement the program

-Nutritional dip for vegetables

-More variety in vegetables

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Morning Annoucements

PE and/or Science Class lesson plans

Bullentin BoardsNews Letters

Flyers/Pamphlets

Figure 8

76%

24%

Overall rating of the FFVP program. (A=Very Effective, B=Somewhat Effective, C=Not Ef -

fective

A B C

Conclusion

Childhood obesity is one challenge many of us face today in our nation and in the world. Research has shown low fruit and vegetable intakes are associated with excess body weight and that fruit and vegetable intake among children is inadequate. By offering the FFVP and incorporating a garden-based nutrition education program; create a different strategy for increasing fruit and vegetable intake among children.

In the May 2009, Journal of Nutrition Education and Behavior, discussed School Gardens: an experiential learning approach conducted at Auburn University. The objective was to examine the effects of a school garden on children’s fruit and vegetable knowledge, preference, and consumption. Second grade students were the participants and fruit and vegetable knowledge, preference, and consumption were measured. Results indicated school gardens as a component of nutrition education can increase fruit and vegetable knowledge and cause a behavior change in children (J Nutr Educ Behav, 2009 May-Jun;41 (3): 212-7) (3).

The Department of Endocrinology, Mayo Clinic in Rochester, MN, conducted a garden pilot project a few years ago. The 12-week pilot intervention was designed to promote fruit and vegetable intake among 4th and 6th grade children. Children participated in garden-based activities twice per week. Weekly educational activities included fruit and vegetable taste tests, preparation of snacks, and family newsletters sent home to parents. Data from the program was collected and evaluated and positive behaviors resulted. Garden-based nutrition education programs can increase fruit and vegetable exposure and improve predictors of fruit and vegetable intake through experiential learning activities and nutrition activities (J Am Diet Assoc. 2009 Jul (7): 1220-6) (4).

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With tons of research available, the correlation between an increase in body weight and low fruit and vegetable consumption in children is hard to deny. However, more research is being conducted to gain further evidence in defense of this argument.

The FFVP program in Florida schools has had a great impact on child nutrition, fresh fruit and vegetable consumption over less nutritious foods and nutrition education in the community. Results indicate by publicizing and promoting the FFVP there has been a great increase of fruit and vegetable consumption at breakfast and lunch service. Many different varieties of fruits and vegetables have been introduced to students through this program and have created a following for extra fruit and vegetable consumption on and off campus and into the household. Through strong promotion, faculty participation, nutrition education, and fruit and vegetable introduction to children, this program has exceeded its goals in effectiveness in creating healthier school environments by providing healthier options to children.

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Bibliography

1. Farm Bill- also known as the Food, Conservation, and Energy Act of 2008; was enacted in 2008, is an agricultural policy which pursues areas of energy, conservation, nutrition, and rural development. Ag Committee Reports 2007 Farm Bill for Senate Consideration", Hoosieragtoday.com [“Local and Regional Procurement for U.S. International Emergency Food Aid.”Congressional Research Service, Jan. 2010.]

2. Nutrition Informatics- the effective retrieval, organization, storage, and optimum use of information, data, and knowledge for food and nutrition related problem solving and decision making. Bruemmer, Barbara. Nutrition Informatics HOD Fact Sheet. July 2008.

3. Parmer, S.M.; Salisbury-Glennon, J.; Shannon, D.; Struempler, B. School Gardens: an experimental learning approach for a nutrition education program to increase fruit and vegetable knowledge, preference, and consumption among second-grade students. Auburn University, Auburn Al. J Nutr Educ Behav. 2009 May- Jun; 41 (3): 212-7.

4. Heim, S.; Stang, J.; Ireland, M. A garden pilot project enhances fruit and vegetable consumption among children. Department of Endocrinology, Mayo Clinic, Rochester, MN. J Am Diet Assoc. 2009 Jul; 109 (7): 1220-6.

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