The BALANCE nutrition education intervention for adolescents with ASD: A formative study in a school setting

Background: Nutrition education is defined as instruction or training intended to lead to acquired nutrition-related knowledge and/or nutrition-related skills and be provided in individual. It is also demonstrably capable of improving dietary behaviour and nutrition status on its own.Methods: A prospective observational study was conducted in the urban and rural ICDS projects of Bhopal district, Madhya Pradesh from July 2014 to June 2015. Three types of instruments were used: NIPCCD Suposhan Guide, a structured questionnaire and anthropometric measurements including weight, height and MUAC. Data was entered into Microsoft Excel and was analyzed by using EPI Info version 7.Results: As per Z score 7.9% children had normal weight (Z score above -1SD), 31.7% had mild underweight (Z score between -1SD to -2SD), 40.7% had moderate underweight (Z score between -2SD to -3SD) and 19.6% had severe underweight (Z score below -3SD). Reduction in moderate underweight was from 39.2% to 33.9% and in severe underweight it was from 19.3% to 15.2% in urban area. In the rural area reduction in moderate underweight was from 44.1% to 36.6% and in the severe underweight group it was from 20.4% to 9.7%.Conclusions: In our nutrition education intervention we found that a well planned, short, simple, focused and based on locally available food items delivered with little empathy can do a lot even in weaker sections of the society.

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Effect of nutrition education intervention based on Pender's Health Promotion Model in improving the frequency and nutrient intake of breakfast consumption among female Iranian students

Public Health Nutrition ◽

10.1017/s1368980013000049 ◽

2013 ◽

Vol 17 (3) ◽

pp. 657-666 ◽

Cited By ~ 24

Author(s):

Tahereh Dehdari ◽

Tahereh Rahimi ◽

Naheed Aryaeian ◽

Mahmood Reza Gohari

Keyword(s):

Health Promotion ◽

Nutrition Education ◽

Nutrient Intake ◽

Control Group ◽

Education Intervention ◽

Health Promotion Model ◽

Breakfast Consumption ◽

Pender's Health Promotion Model ◽

Iranian Students ◽

Experimental Group

AbstractObjectiveTo determine the effectiveness of nutrition education intervention based on Pender's Health Promotion Model in improving the frequency and nutrient intake of breakfast consumption among female Iranian students.DesignThe quasi-experimental study based on Pender's Health Promotion Model was conducted during April–June 2011. Information (data) was collected by self-administered questionnaire. In addition, a 3 d breakfast record was analysed. P < 0·05 was considered significant.SettingTwo middle schools in average-income areas of Qom, Iran.SubjectsOne hundred female middle-school students.ResultsThere was a significant reduction in immediate competing demands and preferences, perceived barriers and negative activity-related affect constructs in the experimental group after education compared with the control group. In addition, perceived benefit, perceived self-efficacy, positive activity-related affect, interpersonal influences, situational influences, commitment to a plan of action, frequency and intakes of macronutrients and most micronutrients of breakfast consumption were also significantly higher in the experimental group compared with the control group after the nutrition education intervention.ConclusionsConstructs of Pender's Health Promotion Model provide a suitable source for designing strategies and content of a nutrition education intervention for improving the frequency and nutrient intake of breakfast consumption among female students.

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Determining the Efficacy of a Nutrition Education Intervention on Improving Consumer Comprehension of the Nutrition Label

10.17918/etd-6311 ◽

2021 ◽

Author(s):

Marlee A. Finkelstein

Keyword(s):

Nutrition Education ◽

Education Intervention ◽

Nutrition Label

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Effectiveness of Nutrition Education Intervention among High School Students in Tarqumia, Palestine

Pakistan Journal of Nutrition ◽

10.3923/pjn.2013.787.792 ◽

2013 ◽

Vol 12 (8) ◽

pp. 787-792 ◽

Cited By ~ 2

Author(s):

Farid A.W. Ghray ◽

Mohamed A. Rusli ◽

Ayesha Al Rifai ◽

Mohd I. Ismail

Keyword(s):

High School ◽

High School Students ◽

Nutrition Education ◽

Education Intervention ◽

School Students

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A Nutrition Education Intervention Using NOVA Is More Effective Than MyPlate Alone: A Proof-of-Concept Randomized Controlled Trial

Nutrients ◽

10.3390/nu11122965 ◽

2019 ◽

Vol 11 (12) ◽

pp. 2965

Author(s):

Aydin Nazmi ◽

Marilyn Tseng ◽

Derrick Robinson ◽

Dawn Neill ◽

John Walker

Keyword(s):

Nutrition Education ◽

Controlled Trial ◽

Intervention Group ◽

Control Group ◽

Education Intervention ◽

Proof Of Concept ◽

Food Groups ◽

Randomized Controlled ◽

The Impact ◽

Level Of Processing

The ability to classify foods based on level of processing, not only conventional MyPlate food groups, might be a useful tool for consumers faced with a wide array of highly processed food products of varying nutritional value. The objective of this study was to assess the impact of a proof-of-concept nutrition education intervention on nutrition knowledge, assessed by correct classification of foods according to MyPlate food groups, MyPlate ‘limit’ status (for fat, sugar, sodium), and level of processing (NOVA categories). We utilized a randomized, controlled design to examine the impact of a MyPlate vs. combined MyPlate + NOVA intervention vs. control group. Intervention groups received educational flyers via email and participants were assessed using electronic baseline and follow-up surveys. The MyPlate + NOVA intervention group performed at least as well as the MyPlate group on classifying conventional food groups and ‘limit’ status. Moreover, the MyPlate + NOVA group far outperformed the other groups on classifying NOVA categories. Longer-term trials are needed, but our results suggest that NOVA principles may be more easily understood and applied than those of MyPlate. Education strategies focusing on level of food processing may be effective in the context of the modern food environment.

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