About Project EAT
Project EAT is celebrating a decade of successful health outcomes for youth and their families. Currently in 32 schools, we serve 19,000 students and an additional 33,000 parents. During the year credentialed teachers teach lessons in the 26 school gardens focused on growing, cooking and eating healthy food. Our staff of 35 handles the professional development for teachers and families, delivery of produce and materials for lessons, integration of the curriculum into the core academic arena, and the cultivation of volunteers and peer to peer educators.
It works! Through garden based and cooking focused nutrition education based in school settings, youth and their parents are eating more fruits and vegetables, drinking fewer sugar sweetened beverages, and getting more physical activity. In our combined physical education and nutrition education programs, youth Body Mass Index (BMI) has decreased. Additionally, in our high school programs where youth participatory action research is present, youth grow more hope throughout their schools.
The local evaluation of Project EAT features outcome and process evaluation components to measure project effectiveness and to assess the extent of implementation, coverage, fidelity, and reaction. Following a need/resource assessment, a site-based nutrition committee develops a plan reflecting the school environment. Results from student, staff and parent surveys, focus groups, along with other evaluation tools, are used to monitor program effectiveness.