Oral Presentation Australian and New Zealand Obesity Society Annual Scientific Conference 2024

An evaluation of a school nutrition program to improve accessibility to and consumption of vegetables and fruit among primary school students in Queensland, Australia: From ‘What’s this?’ to ‘I grew it!’ (#16)

Leila I Fathi 1 , Charlotte Young 2 , Anne Cleary 2 , David Porter 2 , Danielle Taylor 2 , Mathew Dick 3 , Charlotte Morrison 3 , Li Kheng Chai 3 , Zoe Nethery 2 , Katherine Cacavas 3 , Robyn Littlewood 3 , Mark Robinson 2
  1. School of Human Movement and Nutrition Sciences, The University of Queensland, Brisbane, QLD, Australia
  2. Institute for Social Science Research, The University of Queensland, Brisbane, QLD, Australia
  3. Health and Wellbeing Queensland, Brisbane, QLD, Australia

Background: School-based programs show promise in improving health outcomes of children to reduce the risk of chronic disease later in life. This study aimed to evaluate the acceptability, feasibility and impact of ‘Pick of the Crop’ (POTC), a whole-school nutrition program developed by Health and Wellbeing Queensland and delivered in partnership with locally-based organisations. The program aims to improve learning opportunities and consumption of vegetables and fruit (VF) among primary school students in Queensland, Australia; whereby schools implement actions that address the school environment, curriculum materials, opportunities to have VF, parent and farmer connections.

Methods: A mixed-methods approach was used to evaluate the program and included: analysis of school action plans; surveys and interviews (utilising a Most Significant Change approach) with school staff involved in POTC; and focus groups with regional coordinators and program managers. Data sources determined early indications of impact on the access to and consumption of VF among school children; and on their knowledge, skills and attitudes regarding VF consumption; and enablers and barriers to program implementation.

Results: A total of 63 schools participated in the evaluation. School staff reported high acceptability of POTC within school communities and considered the program feasible to be implemented with the enabling support of regional coordinators, strong curriculum alignment, networks with community, local leadership and start-up funding. Respondents from schools in their first and second year of implementation reported an increase in student knowledge, skills and attitudes towards VF; and improved accessibility and availability of VF. Schools in their second year of implementation reported higher levels of VF consumption among students.

Conclusions: POTC demonstrates a successful model that is well-received by schools. School-based nutrition programs should consider incorporating flexibility within program structures and having dedicated regional coordinators to support schools in program implementation, to ensure that school actions are sustained.