Fit Family Task Force Project - Rockford Public Schools

Potential limitations to our measurement strategy are primarily related to the
realities of doing social science research in dynamic settings such as schools and
communities along with funding limitations. Often the best laid plans have to be
adjusted due to scheduling conflicts, pre and post tests not completed because of
illness or other reasons, and unanticipated circumstances that interfere with
compliance. Because this is a participatory model, we will be responsive to the
participants, and will address these issues as they arise.
This project should have wide-spread value for replication by other communities
so ongoing documentation is important. A goal of Food Studies Institute and the
University of Illinois Medical School, Rockford, is to eventually have this
program in all Illinois schools. Cost effectiveness and stakeholder buy-in are
central components of this study and a goal is to be able to demonstrate both.
The Intervention - Food is Elementary
Students become food experts
The objective of the first 14 lessons of FIE is to acquaint the children with the
fundamentals of preparing foods, safety and hygiene issues, the categories of
different foods in the USDA Food Pyramid, and the taste, aesthetics, and
nutritive value of plant-based foods from around the world. Each child keeps a
weekly journal in which he or she records vocabulary words, health data,
nutritional measurements and computation, observations, geographic data, food
history, and art work. The lesson plans are presented with suggestions for age
appropriate activities for students in grades pre-K through 6.