Selected Publications

  1. Cunningham-Sabo, L, Balgopal, M, Seeding, N, McGuin, M. School District Implementation and Teacher Needs for Quality Nutrition Education. Health Behavior and Policy Review. 2017:4(2):161-172; DOI:https://doi.org/10.14485/HBPR.4.2.7
  2. Wayman, E, Komine, T, Lohse, B, Cunningham-Sabo, L. School-Age Cooking Program Assessment has Face Validity. British Food Journal. 2017:5:1017-1027.
  3. Cunningham-Sabo, L, Lohse, B, Smith, S, Browning, R, Strutz, E, Nigg, C, Balgopal, M, Kelly, K, Ruder, E. Fuel for Fun: A cluster-randomized controlled study of cooking skills, eating behaviors, and physical activity of 4th graders and their families. BMC - Public Health. 2016:16:444.
  4. Smith SL, Auld GA, and Cunningham-Sabo L. (2015) Satisfaction of Middle School Lunch Program Participants and Non-Participants. Journal of Child Nutrition and Management. 39(2). https://schoolnutrition.org/NewsPublications/JCNM/2015/Fall/
  5. Cunningham-Sabo L, Lohse B. Impact of a school-based cooking curriculum for 4th grade students on attitudes and behaviors is influenced by gender and prior cooking experience. J Nutr Educ Behav. 2014;46(2):110-120.
  6. Smith, SL. and Cunningham-Sabo, L. (2014) Food choice, plate waste and nutrient intake of elementary- and middle-school students participating in the US National School Lunch Program. Public Health Nutrition. 17(6):1255-1263
  7. Haas, J, Cunningham-Sabo, L, Auld, G. Plate Waste and Attitudes among High School Lunch Program Participants. Journal of Child Nutrition and Management. 2014; 38(1).
  8. Cunningham-Sabo L, Lohse B. Cooking with kids positively impacts 4th-graders’ vegetable preferences, and attitudes and self-efficacy for food and cooking. Childhood Obesity. 2013;9(6):549-556.
  9. Lohse B, Cunningham-Sabo L. Eating competence of Hispanic parents is associated with attitudes and behaviors that may mediate fruit and vegetable-related behaviors of 4th grade youth. J Nutr. 2012;142:1903-1909.
  10. Lukas CV, Cunningham-Sabo L. Qualitative investigation of the cooking with kids program: focus group interviews with fourth grade students, teachers, and food educators. J Nutr Educ Behav. 2011;43:517-524.
  11. Lohse B, Cunningham-Sabo L, Walters LM, Stacey JE. Valid and reliable measures of cognitive behaviors toward fruits and vegetables for children aged 9 to 11 years. J Nutr Educ Behav. 2011;43:42-49. PMID: 21216365.

Selected Poster Presentations

Cunningham-Sabo L, Prescott M, Mitchell D, Lohse B.

Fuel for Fun child assessments of vegetable preferences and cooking self-efficacy show predictive validity with targeted Healthy Eating Index components. Presented at International Society of Behavioral Nutrition and Physical Activity Conference in Victoria, B.C., June 2017.

Lohse B, Ruder E, Mitchell D, Cunningham-Sabo L.

Fuel for Fun parent assessments of fruit and vegetable availability and modeling eating behaviors supportive of fruits and vegetables show predictive validity with targeted Healthy Eating Index components. Presented at International Society of Behavioral Nutrition and Physical Activity Conference in Victoria, B.C., June 2017.

Smith S, Lohse B, Cunningham-Sabo L.

Offering salad bars increased vegetable variety and prevalence of 4th-grade students choosing vegetables and decreased plate waste. Presented at International Society of Behavioral Nutrition and Physical Activity Conference in Victoria, B.C., June 2017.

Cunningham-Sabo, L, Lohse B, Smith S, Clifford J, Baker, S, McDonnell.

Fuel for Fun: Cooking With Kids Plus Parents and Play – Year 4. Invited AFRI Project Director poster presented at: Annual Meeting of the Society for Nutrition Education and Behavior; July/August 2016; San Diego, California.

Prescott, MP, Lohse, B, Smith, S, Cunningham-Sabo, L.

Teacher Well-being Practices are Positively Associated with Teacher Perceptions of Fuel for Fun Tasting Lessons. Poster presented at: Annual Meeting of the Society for Nutrition Education and Behavior; July/August 2016; San Diego, California.

Smith S, *Dunn K, Lohse B, Cunningham-Sabo L.

Fruit and Vegetable Weights or Pan Weights are Valid Methods to Estimate Elementary Student Self-Service Salad Bar Portions Poster presented at: Annual Meeting of the Society for Nutrition Education and Behavior; July 2015; Pittsburgh, Pennsylvania.

Lohse B, Smith S, Cunningham-Sabo L.

Fuel for Fun Impact Study Affirms Positive Effect on Fruit & Vegetable Preference and Approach to Cooking in School Age Youth. Poster presented at: Annual Meeting of the Society for Nutrition Education and Behavior; July 2015; Pittsburgh, Pennsylvania.

Lohse B, Cunningham-Sabo L.

Relationship of Eating Competence to Food and Eating Behaviors in a Predominantly Hispanic Sample of 4th Grade Parents is confirmed in a Predominantly Non-Hispanic White Sample of 4th Grade Parents. Poster presented at: International Society of Behavioral Nutrition and Physical Activity Annual Meeting; June 2015, Edinburg, Scotland.

Cunningham-Sabo, L, Balgopal, M, Walters, L, Lohse, B.

Application of the understanding by design model in the adaptation of the Cooking with Kids curriculum to encourage classroom teacher acceptance and use. Poster presented at: International Society of Behavioral Nutrition and Physical Activity Annual Meeting; May 2014, San Diego, California.