Abstract
Whole grain intake among children from the U.S. remains well below recommendations, with Hispanic/Latino youth consuming particularly few whole grains despite their cultural importance. School-based, culturally tailored, experiential programs may help close this gap.
Objectives: To evaluate the effectiveness of Wheat2School® on students’ agricultural, food processing, and nutrition knowledge, attitudes, and observable behaviors toward whole grains among Hispanic/Latino elementary students, and to explore adult perspectives on cultural adaptation, engagement, and program sustainability.
Design, Setting, and Participants: A mixed-methods evaluation (2022–2025) was conducted in three California (U.S.) public school districts with 123 fifth-grade students (71% Hispanic/Latino) and five adult implementors. Students completed pre- and post-intervention surveys; 32 completed a 12-month follow-up. Qualitative data included adult interviews and cafeteria-based taste testing.
Intervention: The 9-month Wheat2School® program engaged students in planting, harvesting, milling, and preparing whole grain foods that were both culturally relevant, such as tortillas, and familiar, child-appealing options like pizza. These activities were supported by 14 lessons—taught in English or Spanish depending on the classroom—guided by Social Cognitive and Experiential Learning theories.
Main Outcomes and Measures: Primary outcomes were changes in agricultural, food processing, and nutrition knowledge, and attitudes toward whole grain foods. Secondary outcomes included demographic predictors, retention at 12-month follow-up, observational cafeteria taste test ratings, and qualitative themes related to student emotions, behaviors, and sustainability.
Results: Students showed significant gains in agricultural knowledge (+2.8 points), food processing (+1.4), and nutrition (+0.6) (all p < .001). Based on Cohen’s d benchmarks, the agricultural knowledge gain reflected a large effect size, while the food processing and nutrition knowledge gains reflected medium effect sizes. Agriculture and nutrition knowledge were sustained at 12 months, while food processing partially declined. Attitudes improved at post-test (44% to 57%, p = .021) but not at follow-up. In qualitative assessments, adults described students’ joy, pride, and cultural familiarity (e.g., tortillas) as drivers of acceptance, with cafeteria taste testing confirming feasibility. Some families adopted whole wheat flour at home. Sustainability was supported by leadership but challenged by reliance on individual champions.
Conclusions and Relevance: Wheat2School® demonstrated that culturally adapted, experiential interventions can significantly improve whole grain knowledge, foster short-term attitude change, and extend influence on families. Embedding culturally familiar foods, bilingual delivery, and food service integration strengthens dietary equity and supports long-term health.