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CHFFF

Choose Health: Food, Fun, and Fitness

Hands-On, Interactive Healthy Eating and Active Living Lessons

Choose Health: Food, Fun, and Fitness (CHFFF) is an award-winning, comprehensive nutrition and fitness curriculum composed of six hands-on lessons for 8-12-year-olds (3rd-6th graders). Developed by Cornell University’s Division of Nutritional Sciences in collaboration with Cornell Cooperative Extension’s 4-H Youth Development Program, CHFFF uses experiential learning to teach healthy eating and active play, targeting behaviors research shows to be most important for preventing childhood obesity and chronic disease. Topics include replacing sweetened drinks with low-fat milk and water, eating more vegetables, fruits, and whole grains, eating fewer high-fat and high-sugar foods, and playing actively 60 minutes a day. CHFFF is intended for use by Cooperative Extension educators and others with a background in nutrition and experience working with youth, and is aimed at a suggested group size of 10-12 children. A unique characteristic of CHFFF is that it was also designed for use in our partner program Choose Health Action Teens (CHAT), in which teens are trained to co-teach CHFFF to younger youth.

Each lesson includes interactive nutrition activities, food preparation, active games, a goal setting challenge, and a family newsletter. Posters, visual aids, scanned food packages, game pieces and instruction cards, and other teaching materials are all included. CHFFF supports the 2015 Dietary Guidelines for Americans and USDA’s MyPlate, and uses a dialogue approach for more effective retention and application of information and skills. Practice-based evidence suggests that CHFFF promotes positive behavior change, with significant improvements from pre to post in vegetable and fruit consumption, sweetened drinks, reading nutrition labels, and other food and activity-related behaviors.

See the links to the left for ordering information, evidence base, training resources, Spanish CHFFF, and other supplemental materials.

For more information: contact Wendy Wolfe, PhD, Division of Nutritional Sciences, Cornell University.