Volume 27, Issue 2: April, 2000

Abstract

METHODS, RESULTS, AND LESSONS LEARNED FROM PROCESS EVALUATION OF THE HIGH 5 SCHOOL-BASED NUTRITION INTERVENTION

Kim D. Reynolds, PhD Frank A. Franklin, MD, PhD Laura C. Leviton, PhD Julie Maloy, MS Kathleen F. Harrington, MPH, MAEd Amy L.Yaroch, PhD Sharina Person, PhD Penelope Jester, RN, MP

This article describes the process evaluation of High 5, a school-based intervention targeting fruit and vegetable consumption among fourth graders and their families. The outcome evaluation involved 28 schools randomized to intervention or control conditions. The intervention included classroom, family, and cafeteria components. Process evaluation was completed on each of these components by using observations, self-report checklists, surveys, and other measures. Results indicated high implementation rates on the classroom activities. Moderate family involvement was attained, perhaps diminishing intervention effects on parent consumption. Cafeterias provided environmental cues, and fruit and vegetable offerings as directed by the program. A lower dose of the intervention was delivered to schools with larger African American enrollments and lower-income families. This article provides insights into the effective elements of a school-based dietary intervention and provides suggestions for process evaluation in similar studies.