The effectiveness of the food and nutrition 4-H project in improving dietary practices and food consumption patterns of high school students in Louisiana

The primary purpose of the study was to determine the effectiveness of the foods and nutrition project in Louisiana. This project area traditionally enrolls about one-fourth of the total membership. A second purpose was to identify personal and household demographic characteristics that may influence dietary practices and food consumption patterns.

Telephone interviews were conducted by Extension home economists with a random sample of 277 4-H foods and nutrition project members 278 non 4-H members. Findings indicated that the 4-H foods and nutrition program appears to be making a positive impact on 4-H project members' dietary practices and food consumption patterns. Mean scores were significantly higher for 4-H members than for non-4-H youth. the greatest impact on dietary practices measured appears to be in the areas of planning and preparing meals and grocery shopping. Eating a variety of foods, consuming more foods high in vitamins A and C and less foods high in fat, sugar and salt than do non-4-H'ers. Recommendations included the expansion of program efforts to reach greater numbers of both 4-H and non-4-H youth.