scholarly journals Using nutrition education and cooking classes in primary schools to encourage healthy eating

2011 ◽  
Vol 4 (2) ◽  
pp. 43 ◽  
Author(s):  
Claire Drummond
Keyword(s):  
Nutrition Education ◽  
Healthy Eating ◽  
School Environment ◽  
Primary Schools ◽  
Eating Habits ◽  
Transfer Of Knowledge ◽  
Eating Behaviours ◽  
Agents Of Change ◽  
Healthy Eating Habits ◽  
Cooking Classes

Schools are in the unique position of being able to influence students’ eating behaviours in a beneficial manner. Positive peer and teacher modelling can encourage students to try foods they exhibited distaste for previously. Pilot research has shown that when nutrition and cooking sessions are conducted in primary schools, foods refused or untried at home during meal times, such as vegetables, were asked for following the school cooking classes using that same food. In this paper I will discuss how nutrition workshops and cooking classes in primary schools can influence healthy eating habits among schoolaged children. The research indicated that there was a transfer of knowledge around healthy nutrition from a school environment to a home environment through students as agents of change.

scholarly journals Parents’ and teachers’ views of the promotion of healthy eating in Australian primary schools

2021 ◽  
Vol 21 (1) ◽  
Author(s):  
Gozde Aydin ◽  
Claire Margerison ◽  
Anthony Worsley ◽  
Alison Booth
Keyword(s):  
Nutrition Education ◽  
Healthy Eating ◽  
Primary Schools ◽  
Eating Habits ◽  
School Nutrition ◽  
Eating Behaviours ◽  
Structured Interviews ◽  
School Food ◽  
Role Modelling ◽  
Healthy Eating Habits

Abstract Background Primary schools have long been identified as appropriate settings for improving the healthy eating behaviours of children and helping them develop food skills. This qualitative study explored the views of Australian primary school parents and teachers about schools’ strengths and weaknesses in promoting healthy eating and equipping children with food skills. Methods Nineteen parents and 17 teachers from Victoria participated in semi-structured interviews. Audio recordings were transcribed and underwent thematic analysis using Nvivo. Results This study demonstrated that parents and teachers believed that several facilitators helped promote children’s healthy eating. These included food and nutrition education (FNE) programs, the community-based nature of schools, and teacher role modelling and the authority schools possess over children. Time scarcity, lack of teacher expertise, lack of leadership and funding were reported as barriers. School food environments such as canteens, lunch orders, fundraising events and school fairs were identified as both weaknesses and strengths by parents and teachers, which indicated inconsistent implementation of school nutrition policies across schools. Conclusions Australian primary schools demonstrate some useful efforts to promote healthy eating among children. However, there are numerous facilitators and barriers which impact on the promotion of healthy eating. These factors need to be addressed in order to develop healthy eating habits further among elementary students. These results provide directions for policymakers and school managers, as they point to the areas that need to be improved to assist the design of schools that better promote healthy eating among children.

scholarly journals Healthy Eating Habits

2020 ◽  
Vol 3 ◽  
Author(s):  
L. Martins ◽  
G. Bruno
Keyword(s):  
Healthy Eating ◽  
School Environment ◽  
Social Inclusion ◽  
School Health ◽  
Eating Habits ◽  
Health Centre ◽  
School Community ◽  
The Other ◽  
Healthy Eating Habits

This project focuses on the theme of healthy eating habits and is being developed by students from class 8.ºD and under the scope of our school’s social inclusion program. Two questionnaires were applied, one on food and the other on hydration in a school environment, to all classes in the 7th grade and class 8.ºD. In order to alert the school community to the needfor good hydration, the class 8.ºD organized a tasting session on flavoured water. In collaboration with the project, the nurse from the school health centre gave two lectures on healthy eating habits. Schools’ shutdown due to Covid-19 pandemic did not allow more sessions to be held, nor to share with the community the questionnaires’ results. Nevertheless, one of the projects main goals is to implement in the school flavoured water dispensers, to encourage students to drink more water.

scholarly journals Effect on the Metabolic Biomarkers in Schoolchildren After a Comprehensive Intervention Using Electronic Media and In-Person Sessions to Change Lifestyles: Community Trial (Preprint)

2017 ◽  
Author(s):  
Jenny Vilchis-Gil ◽  
Miguel Klünder-Klünder ◽  
Samuel Flores-Huerta
Keyword(s):  
Physical Activity ◽  
Nutritional Status ◽  
Healthy Eating ◽  
Primary Schools ◽  
Eating Habits ◽  
Text Messages ◽  
Metabolic Parameters ◽  
Healthy Eating Habits ◽  
Comprehensive Intervention ◽  
Metabolic Biomarkers

BACKGROUND Obesity is a chronic low-intensity state of inflammation with metabolic alterations that, when acquired during childhood, lead to severe illness in adults. Encouraging healthy eating habits and physical activity is the basis for preventing and treating obesity and its complications. OBJECTIVE To evaluate how a comprehensive intervention promoting healthy eating habits and physical activities in schools affects children’s metabolic biomarkers. METHODS Of four Mexico City primary schools in this study, two groups of children that were recruited at their schools were assigned to a 12-month intervention group (IG) and the other two were assigned to control groups (CGs). The intervention had two components: (1) parents/schoolchildren attended in-person educational sessions promoting healthy eating and physical activity habits, and were provided printed information; and (2) parents were able to seek information through a website, and also received brief weekly mobile phone text messages. Anthropometric measurements and fasting blood samples were taken from both groups of children at baseline and again after 12 months. RESULTS The study involved 187 children in the IG and 128 in the CG. Regardless of each child's nutritional status at the beginning of the study, the intervention improved metabolic parameters; the IG showed a negative effect on glucose concentrations (–1.83; CI 95% –3.06 to -0.60), low-density lipoprotein-cholesterol (–2.59; CI 95% –5.12 to –0.06), insulin (–0.84; CI 95% –1.31 to –0.37), and homeostasis model to assess the insulin resistance index (HOMA-IR; –0.21; CI 95% –0.32 to –0.09) in comparison to the CG. HOMA-IR improved in children who had higher than baseline body mass index z-scores. CONCLUSIONS Intervention through multiple components that promoted healthier eating and physical activity habits improved the metabolic parameters of the children in the study after one year, regardless of their nutritional status.

scholarly journals Evaluation of the stress and eating behaviors of medical students after university entrance exam

2021 ◽  
Vol 31 (Supplement_3) ◽  
Author(s):  
SA Kara ◽  
M T Demir ◽  
M Sengelen
Keyword(s):  
Body Weight ◽  
Medical Students ◽  
Stress Management ◽  
Healthy Eating ◽  
Eating Habits ◽  
First Grade ◽  
Eating Behaviours ◽  
Entrance Exam ◽  
Critical Issues ◽  
Healthy Eating Habits

Abstract   Emotions are important on eating behaviours but the direction of the effect is unknown. The aim of this study is to evaluate eating behaviours and some related factors of first grade medical students after the university entrance exam. This study was performed in a medical faculty from Ankara, Turkey in October 2019. Researchers used a questionnaire comprising of 56 questions; 23 questions about students' sociodemographical characteristics and 33-item Dutch Eating Behavior Questionnaire (DEBQ). DEBQ is a self-report questionnaire and Turkish validity and reliability was tested in 2011. Written permission from Faculty Executive Committee was obtained prior to the study and informed consent were obtained from the participants. The significance level was taken as p < 0.05. SPSS 25.0 package program was used in data analysis. Three hundred and ninety one students (80.6%) out of a total of 485 participated in the study. Of all 319 students participating in this study, the mean age was 18.53±0.71 and 52.4% were men (n = 205). Forty point two percent of the students claimed that their eating habits were healthless, while 33.8% of the students stated that they ate more when they were stressed and 50.9% of the students stated that their body weight was increased during their university entrance exam period. Mean DEBQ total points were higher in women and in students who stated that their body weight was increased during their university entrance exam period than the others (student t test, p < 0,001; ANOVA test, p < 0,001, respectively). Multiple Linear regression analysis pointed out that being women increased DEBQ total point by 9,091 point (p < 0,001, 95% CI: 5,595-12,587). This study demonstrated that nutrition and eating habits are critical issues for young people's life and their future. Therefore many students need more help and guidance about stress management and healthy eating habits especially when they are preparing for important exams and also right after the exams. Key messages This study demonstrated that nutrition and eating habits are critical issues for young people’s life and their future. Many students need more help and guidance about stress management and healthy eating habits especially when they are preparing for important exams and also right after the exams.

scholarly journals Intervenções educativas na promoção da alimentação saudável em escolares

2018 ◽  
Vol 12 (10) ◽  
pp. 2803 ◽  
Author(s):  
Celia Maria Ribeiro de Vasconcelos ◽  
Eliane Maria Ribeiro de Vasconcelos ◽  
Maria Gorete Lucena de Vasconcelos ◽  
Suelen Brito de Azevedo ◽  
Francisca Márcia Pereira Linhares ◽  
...  
Keyword(s):  
Nutrition Education ◽  
Healthy Eating ◽  
School Environment ◽  
School Health ◽  
Web Of Science ◽  
Eating Habits ◽  
Educational Interventions ◽  
Overweight And Obesity ◽  
Important Place ◽  
Food And Nutritional Security

RESUMOObjetivo: identificar os tipos de intervenções educativas na promoção da alimentação saudável em escolares. Método: revisão integrativa, entre janeiro de 2010 a maio de 2018, em que se selecionaram artigos em português, inglês e espanhol nas bases de dados PUBMED/MEDLINE, CINAHL, LILACS, BDENF, SCOPUS, CUIDEN, COCHRANE, WEB of SCIENCE, IBECS e na biblioteca virtual SciELO. Categorizaram-se os dados em relação aos tipos de tecnologias e às temáticas abordadas. Resultados: constituiu-se a amostra por 17 artigos, sendo que cinco abordavam práticas alimentares saudáveis; quatro, prevenção do excesso de peso e obesidade e oito, segurança alimentar e nutricional. Todos utilizaram as tecnologias leve e leve-dura e seis, a tecnologia dura. Diversas intervenções educativas foram utilizadas. Conclusão: para a realização de intervenções educativas, utilizam-se diversos recursos, dos mais simples aos mais sofisticados, e sua efetividade dar-se-á a partir do envolvimento da comunidade escolar e pela participação efetiva dos pais ou responsáveis. Pode-se considerar o ambiente escolar o local importante para a promoção da saúde a partir da aquisição de bons hábitos alimentares. Descritores: Educação em Saúde; Educação Alimentar e Nutricional; Serviços de Saúde Escolar; Hábitos Alimentares; Materiais de Ensino; Criança.ABSTRACT Objective: to identify the types of educational interventions in promoting healthy eating in schoolchildren. Method: integrative review between January 2010 and May 2018, in which articles were selected in Portuguese, English and Spanish in the databases PUBMED / MEDLINE, CINAHL, LILACS, BDENF, SCOPUS, CUIDEN, COCHRANE, WEB of SCIENCE, IBECS and in the SciELO virtual library. Data was categorized in relation to the types of technologies and the topics addressed. Results: the sample was constituted by 17 articles, five of which dealt with healthy eating practices; four, prevention of overweight and obesity and eight, food and nutritional security. All have used lightweight and light-hard technologies and six, hard technology. Several educational interventions were used. Conclusion: in order to carry out educational interventions, various resources are used, from the simplest to the most sophisticated, and their effectiveness will be based on the involvement of the school community and the effective participation of parents or guardians. The school environment can be considered as the important place for promoting health through the acquisition of good eating habits. Descriptors: Health Education; Food and Nutrition Education; School Health Services; Food Habits; Teaching Materials; Child.RESUMEN Objetivo: identificar los tipos de intervenciones educativas en la promoción de la alimentación sana en los escolares. Método: revisión integradora, desde enero 2010 hasta mayo 2018, en que se seleccionaron artículos en portugués, Inglés y Español, en las bases de datos PubMed / MEDLINE, CINAHL, LILACS, BDENF, SCOPUS, CUIDEN, Cochrane, Web of Science, y IBECS en la biblioteca virtual SciELO. Se categorizaron los datos en relación a los tipos de tecnologías y las temáticas abordadas. Resultados: se constituyó la muestra por 17 artículos, siendo que cinco abordaban prácticas alimentarias saludables, cuatro, prevención del exceso de peso y obesidad y, ocho, seguridad alimentaria y nutricional. Todos utilizaron las tecnologías leviana y leviana-dura. Se utilizaron diversas intervenciones educativas. Conclusión: para la realización de intervenciones educativas, se utilizan diversos recursos, de lo más simple a los más sofisticados, y su efectividad se dará a partir del involucramiento de la comunidad escolar y por la participación efectiva de los padres o responsables. Se puede considerar el ambiente escolar el lugar importante para la promoción de la salud a partir de la adquisición de buenos hábitos alimentarios. Descriptores: Educación em Salud; Serviços de Saúde Escolar; Educación Alimentaria y Nutricional; Hábitos Alimenticios; Materiales de Enseñanza; Niño.

scholarly journals Knowledge of educators and dieticians on food and nutrition education in the school environment

2013 ◽  
Vol 26 (3) ◽  
pp. 291-300 ◽  
Author(s):  
Alicinez Guerra Albuquerque ◽  
Cleide Maria Pontes ◽  
Mônica Maria Osório
Keyword(s):  
Nutrition Education ◽  
School Environment ◽  
Eating Habits ◽  
Department Of Education ◽  
Pedagogical Practice ◽  
The Social ◽  
Food And Nutrition ◽  
Healthy Eating Habits ◽  
The Subject ◽  
Food And Nutrition Education

OBJECTIVE: The purpose of this qualitative study was to reveal the expertise of educators and dieticians on food and nutrition education in the school environment. METHODS: This study used a qualitative approach developed jointly by the Department of Education of the state of Pernambuco, Brazil, and a school in that state. The participants were seven teaching technicians, eight teachers, and thirteen dieticians. The information was collected by interview and submitted to thematic content analysis. RESULTS: Six themes emerged from the participants' statements: food and nutrition education as a guideline for eating correctly; the purpose of food and nutrition education as an instrument for promoting healthy eating habits; the school as a promoter and empowering environment for food and nutrition education; food and nutrition education as a pedagogical practice focused on the reality of students' eating habits; school agents' assignments and partnerships for food and nutrition education; lack of knowledge in the practice of food and nutrition education. CONCLUSION: The participants' knowledge on food and nutrition education is dichotomous, at times permeated by biological aspects, at other times by the social context. Although there are gaps in the knowledge of the subject, educators and dieticians consider themselves partners for the provision of food and nutrition education in school.

scholarly journals Gastronot: a pilot project for promoting healthy eating habits using mixed-method study design

F1000Research ◽  
2021 ◽  
Vol 10 ◽  
pp. 1273
Author(s):  
Titik Respati ◽  
Susan Fitriyana ◽  
Nurul Romadhona ◽  
Ganang Ibnusantosa ◽  
Rio Frederrico ◽  
...  
Keyword(s):  
Nutrition Education ◽  
Healthy Eating ◽  
Mixed Method ◽  
Eating Habits ◽  
Mixed Method Study ◽  
P Value ◽  
Board Game ◽  
Game Based Learning ◽  
Significant Difference ◽  
Healthy Eating Habits

Background: Eating habits are formed from childhood and develop into adulthood. Unhealthy eating habits will persist into adulthood and can lead  to various diseases. Healthy eating and behaviour should be taught using  engaging tools. The study aims to pilot nutrition education using the game-based learning approach, implementing a specially designed learning board game entitled "Gastronot". Methods: A mixed-method study was used in two stages. The first stage was an FGD with 14 informants and in-depth interviews with six informants to develop the game. The second stage was the game's development, and a pre and post-test were conducted on 88 children to evaluate the game—the study was conducted from August 2019 to July 2020. Results: Results showed almost half the children (49%) never heard about Balanced Nutrition Diet Pyramid. There was a significant difference between respondents' knowledge before and after playing the game with a p-value of 0.021. The game was able to engage participants in the active learning process. Conclusions: We concluded that the game-based learning utilizing the Gastronot board game demonstrated good results as a method for teaching primary school students about food and healthy eating habits.

Parents’ perceived knowledge about food-related behaviours influencing speech-language competences of preschool children

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Goreti Botelho ◽  
Emília Rodrigues ◽  
Rita Matos ◽  
Jorge Lameiras
Keyword(s):  
Healthy Eating ◽  
Eating Habits ◽  
Language Education ◽  
Rank Test ◽  
Eating Behaviours ◽  
Post Intervention ◽  
Perceived Knowledge ◽  
Content Type ◽  
Healthy Eating Habits ◽  
The Impact

Purpose There is a relationship between eating behaviours and the development of speech-language competences during childhood. This study aims to evaluate the impact of interdisciplinary sessions on food and speech-language education with children’s parents. Design/methodology/approach The session was focused on healthy eating habits and behaviours that may improve or impair child speech competence. Using a self-administered questionnaire, before and immediately after the session, parents from 11 preschools, answered 12 questions, on a five-point Likert scale. Questionnaires from the final sample (n = 96) were statistically analysed using the Wilcoxon Signed-Rank Test. Findings Statistical analysis revealed statistically significant differences in answers to six questions between pre and post intervention: items 1 (Z = −5.04; p < 0.001), 2 (Z = −3.68; p < 0.001), 3 (Z = −4.12; p < 0.001), 4 (Z = −5.87; p < 0.001), 9 (Z = −2.73; p = 0.006) and 12 (Z = −2.00; p = 0.046). The questionnaire responses after the session showed that parents became more aware of the relationship between the two areas addressed. In addition, the subjects presented more assertiveness in their answers after the educational intervention of the nutritionist and the speech therapist. Practical implications The study showed the importance of associating topics on food and speech-language education and both being addressed simultaneously to parents. The empowerment of parents and other caregivers about feeding and speech-language development may increase their motivation to foster child healthy eating behaviours. It is also desirable to extend this kind of interdisciplinary intervention to other preschools. Originality/value This study fulfils an identified need to study the perceived knowledge of parents about the food-related behaviours influencing speech-language competences of children.

scholarly journals “The One Time You Have Control over What They Eat”: A Qualitative Exploration of Mothers’ Practices to Establish Healthy Eating Behaviours during Weaning

Nutrients ◽  
2019 ◽  
Vol 11 (3) ◽  
pp. 562 ◽  
Author(s):  
Eleni Spyreli ◽  
Michelle McKinley ◽  
Virginia Allen-Walker ◽  
Louise Tully ◽  
Jayne Woodside ◽  
...  
Keyword(s):  
Healthy Eating ◽  
Qualitative Methodology ◽  
Role Model ◽  
Eating Habits ◽  
Previous History ◽  
Food Preferences ◽  
Eating Behaviours ◽  
Healthy Eating Habits ◽  
Food Variety ◽  
The One

Background: Weaning marks the transition from a milk-only diet to the consumption of solid foods. It is a time period where nutrition holds an undeniable importance and taste experiences have a long-lasting effect on food preferences. The factors and conditions that form parental feeding practices are yet to be fully understood; doing so can help target problematic behaviours and develop interventions aiming to modify them. Objective: This study used a qualitative methodology to gain a better understanding of parental experiences of weaning a child. Particular emphasis was placed on exploring the factors and conditions that favour the establishment of a healthy relationship with food in infancy and those that impede it. Methods: Thirty-seven mothers of healthy infants 3–14 months with no previous history of allergies or food-related disorders were recruited. Eight semi-structured focus group discussions were conducted, transcribed and analysed thematically. Results: Discussions revealed a number of opportunities to establish healthy eating habits during weaning, as well as relevant challenges. Important opportunities included: acting as a role model for healthy foods; giving multiple opportunities to try a food; food variety “so you don’t have a fussy eater”; and without food variety “things aren’t going to work properly”. Additionally, some of the challenges identified were: misconceptions about the definition of food variety; and distractions occurring during feeding. Conclusions: Mothers were mindful of the need to provide their children with appropriate nutritional stimuli during weaning. They were aware of their role in influencing their infants’ likes and used strategies such as modelling and repeated food exposure. The importance of a diverse diet in infancy was acknowledged, although knowledge gaps exist in relation to its definition. Distractions were tactfully employed by mothers to assist feeding. Findings of this study have applications in developing interventions for nutritional education in the complementary feeding period.

scholarly journals A Cluster Randomized Controlled Trial Feasibility Study of a WhatsApp-Delivered Intervention to Promote Healthy Eating Habits in Male Firefighters

2021 ◽  
Vol 18 (12) ◽  
pp. 6633
Author(s):  
Winnie Wing Man Ng ◽  
Anthony Siu Wo Wong ◽  
Kin Cheung
Keyword(s):  
Randomized Controlled Trial ◽  
Healthy Eating ◽  
Eating Habits ◽  
Controlled Trial ◽  
Intervention Group ◽  
Cluster Randomized Controlled Trial ◽  
Control Group ◽  
Randomized Controlled ◽  
Healthy Eating Habits ◽  
Cluster Randomized

This cluster randomized controlled trial (CRCT)-designed study aimed to explore the feasibility of a promotion pamphlet and/or WhatsApp as a suitable mode of delivery to promote healthy eating habits with fruit and vegetables (F&V) among firefighters. Convenience and snowball sampling methods were used. Forty-five firefighters from 23 fire stations were recruited and they all received the printed pamphlet, while the intervention group participants (n = 20) received additional teaching material through WhatsApp every two weeks for eight weeks. Feasibility outcomes included retention, practicality, and implementation. The participants reported high levels of satisfaction with the intervention. There were significant improvements in the mean numbers of days consuming F&V (p = 0.002; p = 0.031) in the intervention group, and for fruit consumption (p = 0.033) in the control group between the baseline (T0) and 3 months after completion of intervention (T1). High levels of participants’ satisfaction with the intervention revealed that a full-scale CRCT of the WhatsApp-delivered intervention promoting healthy eating could be feasible, especially as a means of increasing the numbers of days they consumed F&V and the numbers of servings of these consumed per day.

Sign in / Sign up

Export Citation Format

Share Document