Expanded Food & Nutrition Education Program

Click here for the training and Information webpage

January 5, 2007: New version is available.

Information flier

Ordering information:

$50 per CD; discount for 10 or more

Contact:

You can place your order by toll-free phone to 888-EXT-INFO (398-4636) or by mail to:
Ag Communication
Media Distribution Center
231 S. University St.
West Lafayette, IN 47907-2094
Email: media.order@purdue.edu

Professor Popcorn

Exploring MyPyramid with Professor Popcorn (Professor Popcorn) is a curriculum for youth in grades 1-6. With the release of the 2005 Dietary Guidelines for Americans and MyPyramid, extensive revisions were made to the curriculum. After pilot testing in several states and in Indiana, it was released in January 2007. Major concepts included in the curriculum have been linked to Indiana’s health and science education standards. Topics include: MyPyramid; physical activity; the Dietary Guidelines for Americans; and, the Fight Bac! Concepts of Clean, Separate, Cook and Chill. A web site with streaming video has been utilized for training. 57 Extension staff have been trained to conduct the program. In some counties, teachers have been trained by Extension staff and together teach the program. Credit has been obtained from the Indiana Professional Standards Board for teachers.

Impact:

Extension staff taught and provided evaluation data for the Professor Popcorn program in 38 Indiana counties. In 7 counties the program was taught only to grades 1-2; in 15 counties the program was taught only to grades 3-4; in 5 counties the program was taught to grades 1-4; in 5 counties the program was taught to grades 3-6 and, in 10 counties all grades were taught.

10,424 youth in 376 groups from 34 counties were taught the 2006 version of the curriculum: 4093 youth in 134 groups in grades 1-2; 5288 youth in 203 groups in Grades 3-4; and, 1043 youth in 39 groups in grades 5-6. In addition, 2506 youth in 43 groups from 8 counties were taught the previous version: 606 youth in grades 1-2, and 1900 youth in grades 3-6.

2006 Version results:

5288 youth in grades 3-4 reported the following related to behavior change:

71% reported that they practiced one or more healthy food selection habits at least most days of the week. A 14% improvement was reported.
81% reported that they sometimes or almost always practiced one or more food safety habits. 1% improvement was reported.
85% reported that they practiced healthy physical activity habits, at least most days of the week, an increase of 7%.
83% reported that they chose to eat breakfast, at least most days of the week, a 2% increase.

5288 youth in grades 3-4 reported the following related to knowledge:

82% reported knowledge of healthy food choices and food preparation, an increase of 4%.
85% reported knowledge of physical activity, an increase of 3%.

1043 youth in grades 5-6 reported the following related to behavior change:

69% reported that they practiced one or more healthy food selection habits at least most days of the week. A 3% improvement was reported.
85% reported that they sometimes or almost always practiced one or more food safety habits. 1% improvement was reported.
82% reported that they practiced healthy physical activity habits, at least most days of the week, an increase of 1%.
77% reported that they chose to eat breakfast, at least most days of the week.

1043 youth in grades 5-6 reported the following related to knowledge:

67% reported knowledge of healthy food choices and food preparation, an increase of 39%.
66% reported knowledge of physical activity, an increase of 44%.

4093 youth in grades 1-2 reported the following related to knowledge:

73% reported knowledge of one or more nutrition, food choices and/or food preparation facts. 13% improvement was reported.
95% reported knowledge of safe food handling, an increase of 3%.

2002 version results:

1900 youth in grades 3-6 reported the following related to behavior change:

75% reported that they sometimes or almost always practiced one or more healthy food selection habits, 3% improvement was reported.
80% reported that they sometimes or almost always practiced one or more food safety habits. 7% improvement was reported.
81% reported that they sometimes or almost always practiced healthy physical activity habits.

1900 youth in grades 3-6 reported the following related to knowledge:

79% reported knowledge of healthy food choices and food preparation.
73% reported knowledge of safe food handling. 12% improvement was reported.
82% reported knowledge of the relationship of physical activity to health.

606 youth in grades 1-2 reported the following related to knowledge:

79% reported knowledge of one or more nutrition, food choices and/or food preparation facts. 14% improvement was reported.
76% reported knowledge of safe food handling, an increase of 7%.