University of Florida research published in the Journal of Nutrition Education and Behavior found that students at schools with a Farm to School program ate an average of 37% more vegetables and 11% more fruit after their school adopted the program. "These results indicate that sourcing produce locally has a positive impact on the consumption of vegetables and fruits," lead author of the study Jaclyn Kropp said. "Further research is needed to determine if it is the quality of the products, product freshness, or simply promotion of these products in the school cafeterias that is driving the behavior changes."
More Breaking News« Northeast SARE Seeks Individuals to Serve on Leadership Committees :: Global Map of Carbon Stocks in Soil Released on World Soil Day »
No Comments for this post yet...