Date

5-2026

Document Type

Capstone Project (Open Access)

Degree Name

Bachelor of Science (B.S.)

Department

Human Development & Family Science

Major

Human Development and Family Science

First Advisor

Rob Weisskirch

Abstract

This capstone project examines the need for improved nutrition education in elementary schools settings and presents the development and implementation of an interactive curriculum for second-grade students. Recognizing that many children lack foundational knowledge about healthy eating and the five major food groups, the project aimed to promote better nutritional understanding and decision-making at an early age. Grounded in Piaget's theory of cognitive development, the curriculum emphasized hands-on, developmentally appropriate learning strategies to enhance engagement and comprehension. The intervention consisted of a structured lesson delivered to 20 second-grade students at Schilling Elementary School in Newark, California. Activities included interactive discussions, visual aids, movement-based learning, and a creative MyPlate drawing exercise. Learning outcomes focused on students; ability to identify the five food groups, explain how foods contribute to health, and construct a balanced meal. Results indicated that most students successfully identified food groups and demonstrated an understanding of how food supports bodily functions, while majority were able to create partially or fully accurate healthy plate representations. Overall, the findings suggest that interactive and culturally responsive nutrition education can effectively improve young children's knowledge and attitudes toward healthy eating. The project highlights the importance of integrating engaging, inclusive nutrition curricula in early education to support long-term health outcomes and informed food choices.

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