(P30-054-24) Design and Implementation of Healthy Eating and Active Lifestyle for Rural Texas High School Students (HEALTH) Program for Rural West Texas High Schools

Objectives: This study aimed to evaluate the development and implementation of the HEALTH Program in enhancing nutritional knowledge, dietary habits, physical activity, and mental health awareness and behavior among high school students.

Methods: A Social Cognitive Theory-based (SCT) quasi-experimental nonrandomized design was employed, using pre- and post-intervention measures with a waitlist control group. The HEALTH program, designed by 3 Food and Nutrition faculty, aimed at promoting a healthy lifestyle in rural West Texas schools. Trained nutrition students, in collaboration with school teachers from 5 rural schools, delivered 8 weekly lessons encompassing nutrition education, cooking, and exercise activities. The program integrated MyPlate recommendations, Physical Activity Guidelines for Americans, and mental health components from the Dietary Recommendations for Americans 2025. Collaboration with high school Family and Consumer Sciences teachers ensured alignment with TEKS requirements.

Results: In adherence to SCT, the program incorporated interactive sessions and collaborative learning experiences. These sessions aimed to foster a sense of self-efficacy among participants, emphasizing the role of observational learning, social influence, and environmental factors in shaping nutritional behaviors. The program successfully integrated MyPlate recommendations, ensuring a practical and visual representation of balanced nutrition. Physical activity based on guidelines and mental health components were also successfully incorporated to enhance awareness of the importance of an overall healthy lifestyle. Lastly, the program was standardized to align with classroom curriculum requirements set by TEKS. This integration allowed for a seamless infusion of culturally relevant content and educational standards into the program, enhancing its overall impact and relevance within the classroom.

Conclusions: The HEALTH program incorporated the SCT in the design of the interventions while providing education materials using MyPlate recommendations, physical activity guidelines, and mental health components. The incorporation of these components ensured the intervention addressed various components of nutritional education to promote a healthy lifestyle within the high school setting.

Funding Sources: None