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Objective: This study explored how COVID-related mental health and well-being varied between undergraduate and graduate students. Relationships with physical health behaviors were also examined. Participants: Undergraduate (n = 897) and graduate (n = 314) students were recruited from three US universities between mid-April and late-May 2020. Methods: Participants in this cross-sectional survey self-reported perceived stress, financial stress, resilience, repetitive negative thinking, mood, anxiety, diet, sleep, and physical activity using validated instruments. Results: Undergraduate students reported more perceived stress, more repetitive negative thinking, less positive mood, and less support from professors than graduate students. Perceived stress, repetitive negative thinking, negative mood, and anxiety increased among all students (p < 0.05 for all). Correlations between mental health outcomes and physical health behaviors were weak to moderate (r = 0.08 to 0.49). Conclusions: College students, particularly undergraduates, perceived negative mental health impacts during COVID. Creative approaches for meeting student needs are necessary.

Background: Evidence suggests that schools play an important role in student health; however, little is known about variability in teachers' use of food-related classroom practices. In this study, we examined associations between teacher demographic and individual factors and their food-related practices and modeling in the classroom. Methods: We had 239 teachers in the United States complete an online survey about their demographics (years of teaching experience, socioeconomic status of the school), personal health status, height and weight, and nutrition knowledge. Teachers also reported on the unhealthy food-related practices they use in their classroom (eg, candy as a reward) and modeling (ie, engaging in unhealthy and healthy eating practices in front of students). Results: Hierarchical linear regressions were computed for each outcome separately. After controlling for socioeconomic status, fewer years of teaching experience and lower perception of personal health were associated with the use of unhealthy practices in the classroom. Teachers who were dieting were more likely to endorse healthy modeling. Conclusions: Teacher demographic and individual factors are associated with food-related classroom behavior. These findings have implications for interventions to promote the health of teachers and their students.

Given the overlap between mindfulness and food neophobia, the current study developed and tested a mindfulness-based intervention to decrease food neophobia in preschoolers. Preschoolers (ages 3-5) participated in 10 sessions of a mindfulness intervention group (n = 27) or a food-exposure control group (n = 25). Children were assessed pre- and post-test on their ability to explore and describe novel foods and toys, as well as their willingness to try novel foods. Children in the intervention group used more senses to explore and more words to describe novel foods and toys at posttest compared to pre-test. At post-test, the intervention group used more senses to explore foods and more words to describe toys than the control group. No differences regarding willingness to try novel foods at post-test were observed. However, the intervention group tried novel foods willingly during mindful eating exercises. This intervention was enjoyed by childcare providers and children alike. Given the barriers to encouraging children to eat healthfully, this study highlights the potential for teachers and other childcare providers to incorporate such an intervention into their classrooms to encourage healthy eating habits and improve child health.

Background: The school nutrition environment has a large impact on child diet. However, there is a paucity of nationally representative research on factors that predict effective nutrition policies, practices, and education in schools. Purpose: The current study utilized Centers for Disease Control and Prevention (CDC) data from the 2016 School Health Policies and Practices Survey (SHPPS) to explore the impact of poverty and community type (i.e., urban/rural spectrum) on these variables. Methods: Data from the 2016 SHPPS included 740 U.S. public schools. Composite scores were created from survey items related to dietary policies and practices. Results: Schools of greater rurality and urbanicity had more nutrition policies and education but fewer practices than suburban districts. Rural districts generally had fewer nutrition policies, practices, and education than urban districts. Poverty did not consistently predict these variables. Discussion: Community type is a crucial variable in the school nutrition environment and may better explain discrepancies among schools than poverty. Future efforts might focus on improving school nutrition policy and practice adherence, especially in rural areas. Translation to Health Education Practice: Further research using nationally representative data can help health educators better understand what interventions may produce the best results within their unique community type.