This cross-sectional study examined the relationships of fourth-grade teachers' (n = 20) body mass index, cooking attitudes and behaviors, and the Satter eating competence inventory (ecSI 2.0) with their attitudes toward Fuel for Fun classroom tasting lessons. Teachers who liked to cook rated student engagement with the lessons and student application of academic skills higher than teachers who do not like cooking (P < .02, P < .01, respectively). Teacher body mass index was inversely associated with their ratings of student engagement (P < .03). Findings support inclusion of teacher nutrition-related attitudes and behaviors in the evaluations of healthful eating interventions of school-aged children.
Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign (Dr Prescott); Wegmans School of Health and Nutrition, Rochester Institute of Technology, Rochester, New York (Dr Lohse); Departments of Biology (Dr Balgopal) and Food Science and Human Nutrition (Ms Addington and Dr Cunningham-Sabo), Colorado State University, Fort Collins; and Department of Nutrition and Dietetics, University of Northern Colorado, Greeley (Dr Smith).
Correspondence: Melissa Pflugh Prescott, PhD, RDN, Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, 905 S. Goodwin Ave, MC-182, Urbana, IL 61801 (email@example.com).
This work was supported by the National Institute of Food and Agriculture, US Department of Agriculture, under award number 2012-68001-19603. Any opinions, findings, or recommendations in this publication are those of the authors and do not necessarily reflect the view of the US Department of Agriculture.
The authors have disclosed that they have no significant relationships with, or financial interest in, any commercial companies pertaining to this article.