Teaching and Learning Through Class Projects: Improving Fruit and Vegetable Consumption Among Schoolchildren

Abstract

Participation in research prepares students for conducting future projects, academic, and professional success. Service learning combines classroom instruction with meaningful community engagement. This article presents an example of a class project that combined service learning and research to increase knowledge of and familiarity with fruits and vegetables through hands-on food identification. The aim was to encourage kindergarten students to eat more fruits and vegetables by acquainting them with these foods. This project was developed for a mixed undergraduate and graduate anthropology Research Methods class to provide students the opportunity to learn by applying textbook information and anthropological methods to real world issues. In addition to presenting results from a pre- and posttest research design that included interviews, taste tests, flashcard identification, time in the garden, and additional hands-on activities, the teaching method is assessed. Results were shared with the school and the garden program to optimize future healthy eating curriculum.