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Volume

44

Issue

6

Abstract

This article describes a nutrition education project that exposed students to experiential-based learning activities and peer-teaching models to improve their knowledge and dietary behaviors related to dairy foods. The students engaged in hands-on activities like milking cows, measuring portions, and the Dairy Detective Adventure at the county fair. 4-H club members were included in the project as peer-teachers. Dairy Food Frequency Questionnaires (pre and post program) indicated that students made significant changes in the variety and frequency of dairy food consumed. Upon completion, close to 90% of the students were consuming at least three dairy servings each day.

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