Kindergarten students' food preferences are not consistent with their knowledge of the Dietary Guidelines.

OBJECTIVES: To evaluate kindergarten students' understanding of the concepts and terminology in the Dietary Guidelines for Americans; to determine whether kindergarteners could name food sources of fat, salt, and sugar; and to find out how well they understood the relationship between diet, exercise, body fat, and health. Additionally, food preference information was collected so that kindergarteners' knowledge about the Dietary Guidelines could be compared with their food choices. DESIGN AND SUBJECTS: Focus-group interviews were conducted in two elementary schools with 12 groups of about five students each (n = 62). Four classrooms were self-selected depending on the teacher's willingness to facilitate student participation; the sample was not random. RESULTS: Students understood the general relationship between food choices, exercise, body fat, and health. They were able to name foods high in salt, fat, and sugar and thought consumption of sugary or fatty foods should be limited. Nevertheless, their food preferences were not consistent with recommendations of the Dietary Guidelines to moderate foods high in these nutrients. APPLICATIONS: Nutrition educators should be aware that young children might not understand terms frequently used such as animal sources of foods or variety. Students know what to eat, but their practices are inconsistent with their knowledge. Providing information about what to do is not enough. To help students transfer factual information to personal dietary practices, nutrition educators need to teach them how to apply the Dietary Guidelines within their food environment while maintaining acceptability in regard to taste.

Nutrition education needs and learning preferences of Michigan students in grades 5, 8, and 11.

An assessment of nutrition education needs and learning preferences of students in grades 5, 8, and 11 was conducted to target instruction toward areas of highest need and strongest interest of students using teaching methods they prefer. This research evaluated students' knowledge, attitudes, and practices related to the Dietary Guidelines for Americans, including knowledge of the new Food Guide Pyramid; attitudes about school lunches and learning about nutrition; nutrition topics of interest; and preferred methods for learning about nutrition. Although results varied across grade level, generally students need to learn about the Food Guide Pyramid; the relationship between dietary fat, weight status, and health; and food sources of fat, salt, and fiber. They want to learn about personal health--how to control weight, improve diet, and prevent disease--using instructional methods that actively involve them. Results provide information relative to students' interest, understanding, and application of the Dietary Guidelines.