scholarly journals Increasing children's lunchtime consumption of fruit and vegetables: an evaluation of the Food Dudes programme

2012 ◽  
Vol 16 (6) ◽  
pp. 1066-1072 ◽  
Author(s):  
Dominic Upton ◽  
Penney Upton ◽  
Charlotte Taylor
Keyword(s):  
Primary Schools ◽  
Vegetable Consumption ◽  
Fruit And Vegetable Consumption ◽  
Fruit And Vegetables ◽  
Control Group ◽  
Fruit And Vegetable ◽  
Post Intervention ◽  
Short And Long Term ◽  
Further Development

AbstractObjectivesAlthough previous research has shown that the Food Dudes programme increases children's fruit and vegetable consumption at school, there has been limited evaluation of the extent to which changes are maintained in the long term. Furthermore, despite knowledge that the nutritional content of home-supplied meals is lower than that of school-supplied meals, little consideration has been given to the programme's impact on meals provided from home. The present study therefore assessed the long-term effectiveness of the Food Dudes programme for both school- and home-supplied lunches.DesignTwo cohorts of children participated, one receiving the Food Dudes intervention and a matched control group who did not receive any intervention. Consumption of fruit and vegetables was assessed pre-intervention, then at 3 and 12 months post-intervention. Consumption was measured across five consecutive days in each school using weighed intake (school-provided meals) and digital photography (home-provided meals).SettingFifteen primary schools, six intervention (n 1282) and seven control schools (n 1151).SubjectsParticipants were children aged 4–11 years.ResultsA significant increase in the consumption of fruit and vegetables was found at 3 months for children in the intervention schools, but only for those eating school-supplied lunches. However, increases were not maintained at 12 months.ConclusionsThe Food Dudes programme has a limited effect in producing even short-term changes in children's fruit and vegetable consumption at lunchtime. Further development work is required to ensure the short- and long-term effectiveness of interventions promoting fruit and vegetable consumption in children such as the Food Dudes programme.

scholarly journals Parental provision and children's consumption of fruit and vegetables did not increase following the Food Dudes programme

2013 ◽  
Vol 114 (1) ◽  
pp. 58-66 ◽  
Author(s):  
Dominic Upton ◽  
Charlotte Taylor ◽  
Penney Upton
Keyword(s):  
Primary Schools ◽  
Vegetable Consumption ◽  
Fruit And Vegetables ◽  
Control Group ◽  
Post Intervention ◽  
Content Type ◽  
Parents And Children ◽  
Independent Evaluation ◽  
The Uk ◽  
Further Development

Purpose – This study is based on previous research which suggests that the Dudes programme increases children's fruit and vegetable consumption for school-provided meals by assessing its effectiveness in increasing the provision and consumption of fruit and vegetables in home-provided meals. Design/methodology/approach – Two cohorts of children participated from six schools in the West Midlands in the UK, one receiving the Food Dudes intervention and a matched control group who did not receive any intervention. Participants were children aged four to seven years from six primary schools, three intervention (n=123) and three control schools (n=156). Parental provision and consumption of fruit and vegetables was assessed pre-intervention, then three and 12 months post-intervention. Consumption was measured across five consecutive days in each school using digital photography. Findings – No significant increases in parental provision or consumption were found at three or 12 months for children in the intervention schools, however, increases were evident for children in the control group. Research limitations/implications – Further development of the Food Dudes programme could develop ways of working with parents and children to increase awareness of what constitutes a healthy lunch. Originality value – This is the first independent evaluation to assess the influence of the Food Dudes programme on parental provision and children's consumption of lunchtime fruit and vegetables.

scholarly journals Community-based culinary and nutrition education intervention promotes fruit and vegetable consumption

2021 ◽  
pp. 1-13
Author(s):  
Jessica Jarick Metcalfe ◽  
Melissa Pflugh Prescott ◽  
Melissa Schumacher ◽  
Caitlin Kownacki ◽  
Jennifer McCaffrey
Keyword(s):  
Nutrition Education ◽  
Vegetable Consumption ◽  
Controlled Trial ◽  
Fruit And Vegetable Consumption ◽  
Control Group ◽  
Fruit And Vegetable ◽  
Structured Interviews ◽  
Post Intervention ◽  
Cooking Classes ◽  
The Impact

Abstract Objective: The main objective of this study was to evaluate the impact of the Market to MyPlate (M2MP) program on fruit and vegetable consumption and cooking behaviours. Secondary objectives were to examine factors that affected participant retention and program completion, and analyse program feedback provided by participants. Design: This study conducted a mixed methods evaluation embedded within a cluster randomised controlled trial of the M2MP intervention. Adult participants completed a pre- and post-program survey reporting on their fruit and vegetable consumption and cooking behaviours. A subsample participated in structured interviews, providing feedback about M2MP and the impact of the program. Setting: Seven weekly classes took place in community centres and extension offices in central Illinois. Participants: 120 adults and their families participated. Class cohorts were randomly assigned to one of three treatment groups: (1) nutrition education and cooking classes with produce allocations (PAE, n 39); (2) nutrition education and cooking classes only (EO, n 36) or (3) control group (n 45). Results: Compared to control, PAE participants reported larger increases from pre- to post-intervention in fruit (P = 0·001) and vegetable consumption (P = 0·002), with no differences in cooking frequency. Interview analyses identified key themes in behaviour changes due to M2MP, including reported increases in dietary variety, cooking self-efficacy and children’s participation in cooking. Conclusions: PAE participants who received an intervention that directly increased their access to fresh produce (via produce allocations) increased their reported fruit and vegetable consumption. Though participants’ cooking frequency did not change, interviewees reported increased variety, cooking confidence and family participation in cooking.

scholarly journals Determinants of Fruit and Vegetable Consumption Behavior in Student Elementary School of Pekanbaru

2019 ◽  
Vol 2 (1) ◽  
pp. 36
Author(s):  
Christine Vita Gloria Purba ◽  
Alhidayati Alhidayati ◽  
Riri Maharani ◽  
Lia Indriyani Hutabarat
Keyword(s):  
Elementary School ◽  
Fruits And Vegetables ◽  
Vegetable Consumption ◽  
Cross Sectional Study ◽  
Fruit And Vegetable Consumption ◽  
Fruit And Vegetables ◽  
P Value ◽  
Fruit And Vegetable ◽  
Cross Sectional ◽  
Role Of Parents

Background; Based on the results of the 2013 Ministry of Health's Basic Health Research in children aged 10 years and above who consumed less fruit and vegetables with a yield of 93.5%. Less fruits and vegetables consumption will inhibit the growth and development of children and increase the risk of disease. Objectives; To determined the determination of fruit and vegetable consumption in students of Elementary School 130 Pekanbaru City in 2018. Material and Method; type of research used analytic survey used cross sectional study. This research was carried out in Elementary School 130 Pekanbaru City. The sample of this study was students of class v and vi in Elementary School 130 Pekanbaru City who were taken by exhaustic sampling with a total of 113 samples. Results; there was a relationship between pleasure with a P value = 0,000 and POR = 9,200 (CI = 2,756-32,853), the role of parents in relation to vegetables with P value = 0.02 and POR = 4.163 (CI = 1.590-10,898), menu variation with P value = 0.003 and POR = 4.218 (CI = 1.549-11,485) with the help of fruit and vegetable consumption. There was no relationship between knowledge with P value = 0.792 and POR = 807 (CI = 340-1199), peer support with P value = 0.410 and POR = 1.479 (CI = 581-3,761). Conclusion; For mothers to pay attention to the intake of fruit and vegetables for children, be more creative to process food for children.

scholarly journals Faktor-Faktor yang Berhubungan dengan Konsumsi Sayur dan Buah pada Siswa Sekolah Dasar

2017 ◽  
Vol 10 (2) ◽  
pp. 75
Author(s):  
Mindo Lupiana ◽  
Sadiman Sadiman
Keyword(s):  
Elementary School ◽  
Elementary School Students ◽  
Fruits And Vegetables ◽  
Vegetable Consumption ◽  
Fruit And Vegetable Consumption ◽  
Fruit And Vegetables ◽  
Fruit And Vegetable ◽  
School Students ◽  
Cross Sectional ◽  
Factors Associated

<em>Indonesian people's fruit consumption is still relatively low compared to other countries that do not have the resources to produce fruits. <strong>Purpose:</strong> this study was to determine the factors associated with fruit and vegetable consumption in elementary school students. <strong>Method</strong><strong>s:</strong> This research method uses a cross sectional design. The research population was all students in class V totaling 123 students and the study sample was 100 students who were determined using simple random sampling. This research was conducted in Negeri 1 Rajabasa Raya Bandar Lampung City. Data processing in this study was univariate and bivariate using the chi square test. <strong>Results:</strong> The results showed that the factors associated with fruit and vegetable consumption were preference (p = 0.001), knowledge (p = 0,000) and attitude (p = 000). The unrelated variable is the availability at home (p = 0.813). <strong>Conclusion:</strong> Factors that increase consumption of fruit and vegetables in elementary school students are preference, good knowledge, and supportive attitude. Socialization needs to be done to increase knowledge about the benefits and effects of less consumption of fruit and vegetables, put up a poster media about the benefits and effects of less consumption of fruits and vegetables.</em>

scholarly journals Zöldség-gyümölcs fogyasztás vizsgálata a magyar fogyasztók körében

2020 ◽  
Vol 7 (2) ◽  
pp. 79-89
Author(s):  
Imola Szabó ◽  
◽  
József Lehota ◽  
Keyword(s):  
Focus Group ◽  
Undergraduate Students ◽  
Healthy Lifestyle ◽  
Vegetable Consumption ◽  
Fruit And Vegetable Consumption ◽  
Fruit And Vegetables ◽  
Full Time ◽  
Fruit And Vegetable ◽  
Focus Group Research ◽  
Vegetables And Fruits

The importance of fruit and vegetable consumption is emphasized by promotions, recommendations, and domestic and foreign researches. According to the results of Hungarian research, consumers with high education and high income are the fastest to commit to a healthy lifestyle (of which regular consumption of fruit and vegetables is an integral part). The present study examines fruit and vegetable consumption through focus group interviews examining two distinct segments; full-time undergraduate students as well as full-time adults. The reason for choosing the two segments was based on the literature, according to which lifestyle research shows that the supportive family financial background of students helps to make this segment more health-conscious, while full-time adults with higher education and income are also more health-conscious consumers. Based on the results of interviews with six groups - three with students and three with full-time adults - it can be stated that among the participants the reasons for consuming fruit and vegetables are health awareness, and in many cases the family pattern is a determining, moreover important aspect that vegetables and fruits are very much loved. However, despite their commitment to a healthy lifestyle and fruit and vegetable, most of them have never heard of fruit and vegetable promotions. As a result of the focus group research, it can also be observed that income is a determining factor, especially in the face of rising prices. In addition to consumption patterns, the research also addressed the issue of branding, the results of which suggest that geographical indications are still more important than the creation of a stand-alone brand name.

scholarly journals Evaluation of "College CHEF," a Campus-based, Culinary Nutrition Education Program

2017 ◽  
Vol 1 (1) ◽  
pp. 29 ◽  
Author(s):  
Jennifer McMullen ◽  
Melinda Ickes ◽  
Melody Noland ◽  
Don Helme
Keyword(s):  
College Students ◽  
Nutrition Education ◽  
Education Program ◽  
Vegetable Consumption ◽  
Overweight And Obesity ◽  
Fruit And Vegetable Consumption ◽  
Fruit And Vegetable ◽  
Post Intervention ◽  
Nutrition Education Program ◽  
The Impact

Aim: Evaluate the impact of a campus-based culinary nutrition education program, the College CHEF: Cooking Healthfully Education for Life-long Change, to determine if there were significant differences preto post- intervention with participants' attitudes, behaviors, and knowledge with healthy eating/cooking.Background: College students have high rates of overweight and obesity and tend to have unhealthy dietary practices. Culinary nutrition programs may provide students a means to improve related attitudes, behaviors, and knowledge.Methods: College students residing on campus were recruited. Participants completing both pre- and post-measures were included in analysis: Control (n= 17) and intervention groups (n = 15). Quasi-experimental pre-, post- design: Surveys were administered to both groups at baseline and post-intervention in October-November 2015.Results:  There was a statistically significant improvement in fruit and vegetable consumption (p = .03) and with knowledge of cooking terms and techniques (p < .001).Conclusions:  Campus-based culinary nutrition education programming has potential to positively impact college students’ fruit and vegetable consumption and cooking knowledge. Future programs should incorporate strategies such as additional opportunities to engage in hands-on practice and building cross-campus collaborations to promote sustainability.

Fruit and Vegetable Intake In Canadian Ethnic Populations

2010 ◽  
Vol 71 (1) ◽  
pp. 11-16 ◽  
Author(s):  
Tanvir Quadir ◽  
Noori Akhtar-Danesh
Keyword(s):  
Ethnic Groups ◽  
Aboriginal People ◽  
Vegetable Intake ◽  
Vegetable Consumption ◽  
Canadian Community Health Survey ◽  
Fruit And Vegetables ◽  
Fruit And Vegetable Intake ◽  
Racial Groups ◽  
Fruit And Vegetable

Purpose: We explored whether Canada's diverse ethnic population consumes an adequate daily amount of fruit and vegetables. We also examined the association between fruit and vegetable consumption and long-term diseases. Methods: The Canadian Community Health Survey, Cycle 2.2 (CCHS 2.2), was used to determine the fruit and vegetable intake (FVI) of 13 racial groups, as well as of the entire population. Specifically, we determined median intake and proportions of the group consuming five or more daily servings. Multiple pairwise comparisons among the proportions were performed to detect ethnic groups with significantly low FVI. Logistic regression was also used to describe the risk of longterm diseases associated with FVI and ethnicity. Results: The percentages of Southeast Asian, Aboriginal (offreserve), and Chinese people who consumed five or more daily servings of fruit and vegetables were significantly lower than percentages in all other ethnic groups surveyed. Aboriginal people with the lowest FVI demonstrated the highest propensity for developing most of the long-term diseases. Conclusions: The majority of Canada's ethnic groups identified in the CCHS 2.2 fell short of the recommended FVI target. This low-intake status might be a risk factor for common long-term diseases.

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