Four-year Evaluation of a Healthy School Snack Program in a Remote First Nations Community

Objectives: In this paper we describe the facilitators and challenges to everyday operations of a snack program at a First Nations school and assess its impact on food behaviors. Methods: Schoolchildren completed 24-hour recalls in 2009 and 2013. Facilitators and challenges were identified qualitatively. Results: Facilitators of operations included evolving changes in food procurement, securing funding, mobilizing personnel, and acquiring equipment. After 4 years (N = 49, 12.7±1.0 years old, 59% boys), youth consumed more vegetables and fruits (p = .048), milk and milk products (p = .017), 'other' foods (p = .030), carbohydrates (p = .025), fiber (p = .019), thiamine (p = .040), riboflavin (p = .008), folate (p = .006), calcium (p = .015), iron (p = .046), potassium (p = .007), zinc (p = .042) and kilocalories (p = .021) compared to baseline (N = 43, 13.1±0.9 years old, 60% boys). Conclusions: Food provision in a First Nations school was sustained and improved food behaviors.