Off-campus South Dakota State University users: To download campus access theses, please use the following link to log into our proxy server with your South Dakota State University ID and password.
Non-South Dakota State University users: Please talk to your librarian about requesting this thesis through interlibrary loan.
Thesis - University Access Only
Master of Science (MS)
Department / School
Nutrition, Food Science, and Hospitality
Children aged 9 and older are not meeting the calcium Adequate Intake goal of 1300 mg/day during the critical growth period. Calcium intake is one of the factors that affects bone density and a decreased intake may lead to an increased risk of developing osteoporosis later in life. Total calcium intake is highly correlated with milk intake. The objective of this study was to determine in fifth grade students if a hands-on educational lesson that includes food preparation techniques of a milk product will increase (1) knowledge of calcium containing foods and (2) consumption of milk containing foods compared to 5th grade students receiving an educational lesson only. The same students were also observed in the school lunchroom where their milk consumption was recorded. An age-appropriate educational lesson was presented to all students (n = 146), the intervention group also learned to prepare a dairy snack. Overall, fifth graders improved their knowledge of calcium from a mean score of 6.4 ± 2.1 to 7.9 ± 2.6. The pre-milk waste study revealed that the mean milk consumption at school lunch was 5.6± 3.5 ounces, much higher than the average national milk consumption. The post-milk waste study was similar to pre-milk waste, thus the milk consumption of fifth graders was not changed due to an educational lesson with or without a food preparation technique.
Library of Congress Subject Headings
Nutrition -- Study and teaching (Elementary)
Children -- Nutrition
Calcium in human nutrition
South Dakota State University
Bergjord, Trisha Renae, "A Hands-On Educational Lesson That Includes Food Preparation Techniques Will Increase Knowledge and Consumption of Milk-Containing Foods Compared to an Educational Lesson Alone" (2002). Electronic Theses and Dissertations. 5958.