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

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.

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Qualitative Analysis of the “Healthy Growing at School Program” - Vision of Health Professionals, School Community and Family

Journal of Human Growth and Development ◽

10.36311/jhgd.v31.11101 ◽

2021 ◽

Vol 31 (1) ◽

pp. 76-83

Author(s):

Amanda Marreti Felix ◽

Thainá Dias Pereira ◽

Camila Rizzaro Costa ◽

Beatriz Vitória Giannichi ◽

Maria Do Carmo Azevedo Leung ◽

...

Keyword(s):

Healthy Eating ◽

Eating Habits ◽

Great Influence ◽

School Community ◽

Sao Paulo ◽

Average Score ◽

São Paulo ◽

School Program ◽

Significant Difference ◽

Healthy Eating Habits

Introduction: At present, school institutions exert a great influence on the diet of their pupils, since they usually remain for a long time in these places. The Food and Nutrition Education can help in the creation of healthy eating habits among children. Objective: To analyze the results of the Healthy Growing in School Program with regard to encouraging healthy eating habits among preschoolers at a school in São Paulo (São Paulo, Brazil). Methods: The Program lasted 1 academic year. The sample consisted of 108 children of both sexes, aged 4 to 6 years. A questionnaire was applied to those responsible for characterization and questions to measure the level of knowledge about balanced eating (score 0-37 points) at the beginning and end of the Program. Eighteen play activities were carried out with the children, and two with the parents. This study was approved by the Ethics Committee of the São Camilo University Center (No.2,450,931). Results: Most of the parents or guardians have a high school education, receive from 1-3 minimum salaries and have a nutritional diagnosis of eutrophic. The average score of the food knowledge questionnaire was 27.0±2.5 at the beginning of the Program and did not show a significant difference at the end (p=0,322). From the development of educational activities, it was possible to observe that the preschoolers acquired more knowledge about the fruits, vegetables and vegetables most commonly consumed in São Paulo. The vision of the school community and families was positive about the Program. Conclusion: The Program provided has increased interest in healthy eating practices among children.

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Edukasi Gizi Seimbang dan Makanan Sehat untuk Imunitas Tubuh dalam Kondisi Pandemi Covid-19 di SMPN 2 Bayang, Kabupaten Pesisir Selatan

Jurnal Warta Pengabdian Andalas ◽

10.25077/jwa.27.3.197-202.2020 ◽

2020 ◽

Vol 27 (3) ◽

pp. 197-202

Author(s):

Putri Aulia Arza ◽

Yeffi Masnarivan ◽

Dhiya Fahdila Rahmah ◽

Afifah Khairani Ananda

Keyword(s):

High School Students ◽

Nutrition Education ◽

Community Service ◽

Junior High School ◽

Eating Habits ◽

School Students ◽

Junior Secondary Schools ◽

Significant Difference ◽

Before And After ◽

Healthy Eating Habits

Consumption of foods that can increase body immunity and are nutritionally balanced for school children especially in the current conditions amid the Covid-19 pandemic. SMPN 2 Bayang is one of the junior secondary schools located in Bayang District, Pesisir Selatan Regency. Healthy eating habits are the most important behaviors that can affect the state of nutrition and health of a person so that it is hoped that through education on balanced nutrition and healthy food for body immunity. The purpose of this community service is to increase junior high school students' knowledge about nutritionally balanced food and increase body immunity. The service began with an introduction to the approach to students and was continued with a pre-test. The next activity is nutrition education in the form of providing materials and simulations in preparing a balanced nutrition menu using video media, post-tests, and question and answer with prizes with community service participants. Participants and school principals were very enthusiastic in participating in the activity, because it was considered very important in the Covid-19 pandemic. From the pre-test and post-test results, it was concluded that there was a significant difference between the level of knowledge before and after nutrition education.

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

BMC Public Health ◽

10.1186/s12889-021-11813-6 ◽

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.

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Effectiveness of Interventions to Promote Healthy Eating Habits in Children and Adolescents at Risk of Poverty: Systematic Review and Meta-Analysis

Nutrients ◽

10.3390/nu12061891 ◽

2020 ◽

Vol 12 (6) ◽

pp. 1891

Author(s):

Rosario Pastor ◽

Josep A. Tur

Keyword(s):

Systematic Review ◽

At Risk ◽

Children And Adolescents ◽

Healthy Eating ◽

Behavioral Interventions ◽

Eating Habits ◽

Meta Analysis ◽

P Value ◽

Mesh Terms ◽

Healthy Eating Habits

The objective of this review was to provide an up-to-date review of trials that include behavioral intervention on the eating habits of children and adolescents at risk of poverty, applying meta-analysis to estimate the size of the intervention effect. A systematic literature search was performed in the following databases: MEDLINE via Pubmed and via EBSCOhost, LILACS and IBECS via VHL. The MeSH terms were used: “social class”, “poverty”, “diet”, “health promotion” (PROSPERO ID: 183900). A total of 14 articles were finally included in this systematic review. The primary results of the included studies were meta-analyzed with the RevMan 5.3 program, assuming a random effects model. Analysis of the overall effect showed combined standardized mean differences (SMD) of 0.16 (CI 95%: [0.03, 0.30], I2 = 76%). The p-value for the Z statistic was 0.02, which reflects accuracy in the effect estimation. When establishing subgroups based on the intervention tracking time points, studies that provided longer-term follow-up data showed a combined SMD of 0.15 (CI 95%: [−0.02, 0.32], I2 = 81%]). Small effects of behavioral interventions were found to promote healthy eating habits, but better effects were shown in cases where the invention was followed up in the long term.

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

The Journal of Student Wellbeing ◽

10.21913/jsw.v4i2.724 ◽

2011 ◽

Vol 4 (2) ◽

pp. 43 ◽

Cited By ~ 12

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 studentsâ€™ 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.

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

International Journal of Environmental Research and Public Health ◽

10.3390/ijerph18126633 ◽

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.

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Nutrition Knowledge is Correlated with a Better Dietary Intake in Adolescent Soccer Players: A Cross-Sectional Study

Journal of Nutrition and Metabolism ◽

10.1155/2020/3519781 ◽

2020 ◽

Vol 2020 ◽

pp. 1-7 ◽

Cited By ~ 1

Author(s):

Danilo C. Noronha ◽

Monique I. A. F. Santos ◽

Adrianny A. Santos ◽

Lizia G. A. Corrente ◽

Rúbia K. N. Fernandes ◽

...

Keyword(s):

Dietary Intake ◽

Nutrition Education ◽

Healthy Eating ◽

Dietary Habits ◽

Eating Habits ◽

Sodium Intake ◽

Cross Sectional Study ◽

Nutrition Knowledge ◽

Soccer Players ◽

Cross Sectional

Nutrition education is one of the factors that may help to promote behavior change and therefore may improve the dietary habits of adolescent soccer players. However, information about the relationship between nutrition knowledge (NK) and the dietary behavior of these athletes is scarce. The purpose of this study was to evaluate the eating habits of adolescent soccer players and analyse the correlations among dietary intake and NK. Seventy-three Brazilian adolescent soccer players (aged 14–19 years), from four professional clubs, underwent anthropometric evaluation and completed 3-day food records. Misreporting of energy intake was evaluated and the dietary intake data were energy-adjusted and compared with recommendations for athletes and dietary reference intakes. The athletes also answered a questionnaire about barriers for healthy eating and a nutrition knowledge test divided into three sections: Basic Nutrition Knowledge (BNK), Sports Nutrition Knowledge (SNK), and Food Pyramid Nutrition Knowledge (FPNK). The participants showed a low NK (54.6%) and an inadequate intake of fruits, vegetables, dairy, carbohydrates, and micronutrients. A positive correlation was found between the ingestion of phosphorus and FPNK as well as among calcium and both SNK and Total NK (p<0.05). Sodium intake was negatively correlated with all categories of the NK test (p<0.05). The adolescents reported that the principal barriers for adopting a healthy diet were the lack of willpower and a busy lifestyle. In this context, nutrition education is recommended and should also provide practicable healthy eating goals according to athletes´ lifestyle as well as target motivational barriers to increase adherence.

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Individualized Tailor-Made Dietetic Intervention Program at Schools Enhances Eating Behaviors and Dietary Habits in Obese Hispanic Children of Low Socioeconomic Status

The Scientific World JOURNAL ◽

10.1155/2014/484905 ◽

2014 ◽

Vol 2014 ◽

pp. 1-8 ◽

Cited By ~ 7

Author(s):

Leticia Elizondo-Montemayor ◽

Diana Moreno-Sànchez ◽

Norma G. Gutierrez ◽

Fabiola Monsivais-Rodriguez ◽

Ubaldo Martinez ◽

...

Keyword(s):

Body Mass Index ◽

Socioeconomic Status ◽

Body Mass ◽

Healthy Eating ◽

Low Socioeconomic Status ◽

Eating Habits ◽

Hispanic Children ◽

Low Socioeconomic ◽

Healthy Eating Habits ◽

Dietetic Intervention

Hispanic children and those from low-socioeconomic status are predisposed to unhealthy eating habits and obesity.Aim. to implement an individualized, face-to-face, parent supported, and school-partnership dietetic intervention to promote healthy eating habits and decrease body mass index. Prospective school year dietetic intervention of 101 obese, Hispanic, low-socioeconomic school-age children representative of Monterrey, Mexico, consisted of anthropometrics, dietetic assessment, energy-restriction tailor-made daily menus, and parental education every three weeks. Student’st-test was used for means comparison. A significant decrease was found in body mass index percentile(96.43±3.32to93.42±8.12/P=0.00)and energy intake/day of −755.7 kcal/day(P=0.00). Among other energy dense foods with significant decline in servings/day and servings/week were processed meats(3.13 ± 1.43to2.19 ± 1.04/P=0.00and5.60 ± 1.75to4.37 ± 2.10/P=0.00, resp.), saturated fat(1.47 ± 1.08to0.78 ± 0.79/P=0.00and2.19±2.18to1.1±1.36/P=0.00), sweetened beverages(2.79±1.99to1.42±1.21and6.21±1.72to3.89±2.80/P=0.00), and desserts and refined-grain bakery(1.99±1.54to1.32±1.59and2.85 ± 2.54to1.57 ± 2.20/P=0.00). There was a significant increase in servings/day and servings/week of water(2.98 ± 2.02to4.91 ± 2.37and6.62 ± 2.03to6.87 ± 0.91/P=0.00, resp.) and nutrient dense foods such as fruits(1.31 ± 0.89to1.66 ± 0.96and3.34 ± 2.24to4.28 ± 2.43/P=0.00)and fish and poultry(3.76 ± 2.15to4.54 ± 2.25/P=0.00). This intervention created healthy eating habits and decreased body mass index in a high risk population. Trial registration number:NCT01925976.

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