Ready, steady, cook!

2022 ◽  
Vol 23 (6) ◽  
pp. 26-27
Author(s):  
Sarah Scotland
Keyword(s):  
Healthy Eating ◽  
Eating Habits ◽  
Early Years ◽  
Early Age ◽  
Healthy Eating Habits ◽  
Insight Into

Healthy eating is one of the most important habits to encourage from an early age. In this article nutritionist Sarah Scotland gives us insight into a case study promoting healthy eating habits in the early years.

Interactive Digital Mobile Gaming as a Strategic Tool in the Fight Against Childhood Obesity

2019 ◽  
pp. 830-851
Author(s):  
Carminda Goersch Lamboglia ◽  
Lucas de Moura Carvalho ◽  
Jose Eurico de Vasconcelos Filho ◽  
Francisco Cristiano Lopes de Sousa ◽  
Carlos Bruno Silva
Keyword(s):  
Healthy Eating ◽  
New Technologies ◽  
Eating Habits ◽  
Real Life ◽  
Healthy Foods ◽  
Simple Task ◽  
Daily Routines ◽  
Health Gains ◽  
Healthy Eating Habits

The introduction of new technologies into childrenʼs daily routines is in many cases associated with negative health impacts. However, technology may also be used to promote healthy practices by way of so-called serious games. Several studies have confirmed that the use of such tools can result in significant health gains, the adoption of healthy eating habits, the practice of an active lifestyle, increased energy expenditure and decreased adiposity. In this context, the authors report a case study that portrays the process of designing and developing an interactive digital mobile game, designed to motivate children to adopt exercise and healthy eating habits. The player interacts with the game through health metrics, the evolution of the main character, notifications/messages about healthy foods and exercise, and virtual and real-life rewards. The development of a health promotion game is not a simple task and requires a multidisciplinary team.

scholarly journals OCCUPATIONAL THERAPY FOR CHILDREN WITH FEEDING DIFFICULTIES AND PICKY EATING HABITS – A CASE STUDY

2020 ◽  
Vol 8 (2) ◽  
pp. 50-53
Author(s):  
Sobia Haroon
Keyword(s):  
Occupational Therapy ◽  
Activities Of Daily Living ◽  
Healthy Eating ◽  
Daily Living ◽  
Eating Habits ◽  
Fine Motor ◽  
Occupational Performance ◽  
Feeding Difficulties ◽  
Healthy Eating Habits

Feeding and eating are basic activities of daily living (B/ADL) thus it is one of the major occupation domain of occupational therapy. The role of an occupational therapist at this domain is to evaluate occupational performance and develop feeding skills that includes sensory-motor, fine motor, oral motor and processing skills. Moreover behavior pattern, habit and routine along with contextual factors during the mealtimes that facilitate feeding mechanism. Picky and fussy eating is also called choosy eating which is most common form of feeding difficulties [2] among both typically developed and delayed milestone children. The aim of case study is to promote the effectiveness of occupational therapy in picky eater children who have attained developmental milestones within typical ranges but healthy eating habits are not developed. The occupational performance of the 5 year old picky eater child was monitored through ABLLS-Assessment of Basic Language and Learning Skill. Feeding issues of the child were affecting her physical and behavioral health eventually leading to struggle in functions for BADL- basic activities of daily living and social participation. It is observed that continuous occupational therapy session with individualized intervention plan, inculcate healthy eating habits and improve results at ABBLS.

Interactive Digital Mobile Gaming as a Strategic Tool in the Fight against Childhood Obesity

2016 ◽  
pp. 475-495
Author(s):  
Carminda Goersch Lamboglia ◽  
Lucas de Moura Carvalho ◽  
Jose Eurico de Vasconcelos Filho ◽  
Francisco Cristiano Lopes de Sousa ◽  
Carlos Bruno Silva
Keyword(s):  
Healthy Eating ◽  
New Technologies ◽  
Eating Habits ◽  
Real Life ◽  
Healthy Foods ◽  
Simple Task ◽  
Daily Routines ◽  
Health Gains ◽  
Healthy Eating Habits

The introduction of new technologies into children's daily routines is in many cases associated with negative health impacts. However, technology may also be used to promote healthy practices by way of so-called serious games. Several studies have confirmed that the use of such tools can result in significant health gains, the adoption of healthy eating habits, the practice of an active lifestyle, increased energy expenditure and decreased adiposity. In this context, the authors report a case study that portrays the process of designing and developing an interactive digital mobile game, designed to motivate children to adopt exercise and healthy eating habits. The player interacts with the game through health metrics, the evolution of the main character, notifications/messages about healthy foods and exercise, and virtual and real-life rewards. The development of a health promotion game is not a simple task and requires a multidisciplinary team.

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.

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

2014 ◽  
Vol 2014 ◽  
pp. 1-8 ◽  
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.

scholarly journals Family farming products on menus in school feeding: a partnership for promoting healthy eating

2015 ◽  
Vol 45 (12) ◽  
pp. 2267-2273 ◽  
Author(s):  
Hélida Ventura Barbosa Gonçalves ◽  
Diogo Thimoteo da Cunha ◽  
Elke Stedefeldt ◽  
Veridiana Vera de Rosso
Keyword(s):  
Healthy Eating ◽  
Eating Habits ◽  
Cross Sectional Study ◽  
Family Farming ◽  
Cross Sectional ◽  
School Feeding ◽  
Before And After ◽  
Healthy Eating Habits ◽  
Feeding Program

The aim of this study was to characterize the process of buying Family Farming (FF) food for the Brazilian School Feeding Program (BSFP) and compare the quality of menus served to the schoolchildren before and after the implementation of Law n. 11,947/09. This is an observational cross-sectional study developed with application of semi-structured questionnaire and evaluating menus. Eighty-two cities from São Paulo and Rio de Janeiro in Brazil participated of the study. Of these cities reported, 74.1% performed the purchase of products of FF for BSFP. The lack of interest of farmers and the deficient hygienic and sanitary conditions were the main difficulties reported. The quality of the menus offered to the schoolchildren improved significantly after the implementation of FF purchases. The partnership between FF and BSFP can contribute greatly to the development of healthy eating habits, not only by offering better nutritional quality menus, but also by implementing of nutritional education activities guided by the sustainable production and consumption of food.

Teachers’ self-perception of their dietary behavior and needs to teach healthy eating habits in the school

2016 ◽  
Vol 23 (8) ◽  
pp. 1019-1027 ◽  
Author(s):  
Fernando Vio ◽  
Marisol Yañez ◽  
Carmen Gloria González ◽  
Gabriela Fretes ◽  
Judith Salinas
Keyword(s):  
Information And Communication Technologies ◽  
Healthy Eating ◽  
Eating Habits ◽  
Minority Group ◽  
Communication Technologies ◽  
Fifth Grade ◽  
Teachers Perceptions ◽  
Analysis Technique ◽  
Healthy Eating Habits ◽  
Information And Communication

Through focus groups, we explored 22 third- to fifth-grade teachers’ perceptions about their eating habits, including barriers and facilitators to healthy eating. It also explored teachers’ thoughts about how to teach students healthy eating habits. The information was transcribed and treated using the content analysis technique. Results were evaluated using the concept of majority and minority group and presented in a sequential way: teachers’ perceptions about eating habits, barriers to healthy eating, teacher’s culinary habits, abilities to teach students healthy eating habits through Information and Communication Technologies, and cooking activities. Teachers’ eating habits were poor, with lack of time, money, and will to improve. They had culinary habits skills and the desire to instruct and guide their students in eating healthier food. They need a program with Information and Communication Technologies and cooking workshops to apply in the classroom.

Sign in / Sign up

Export Citation Format

Share Document