scholarly journals Eat Your Way to Better Health: Evaluating a Garden-based Nutrition Program for Youth

2016 ◽  
Vol 26 (5) ◽  
pp. 663-668 ◽  
Author(s):  
Matthew J. Kararo ◽  
Kathryn S. Orvis ◽  
Neil A. Knobloch
Keyword(s):  
Experiential Learning ◽  
Nutrition Education ◽  
Food Choice ◽  
Eating Habits ◽  
Vegetable Consumption ◽  
School Garden ◽  
Nutrition Programs ◽  
Healthy Eating Habits ◽  
Nutrition Education Program ◽  
Future School

Eat Your Way to Better Health (EYWTBH) is a garden-based nutrition education program that was conducted and evaluated for 3 years in Indiana third-grade classrooms. Program participants started and maintained their own school gardens as a part of an authentic experiential learning curriculum designed to reconnect youth with where their food comes from and educate about healthy eating habits. Implementation lasted between 8 and 12 weeks and outcomes were evaluated using pre- and postprogram questionnaires. Results showed that upon completion of the EYWTBH program, youth reported a higher healthy food choice self-efficacy, as well as a higher variety of fruit and vegetable consumption. Relationships among the variables were identified and discussed in the context of improving future school garden nutrition programs.

scholarly journals Interventional Nutrition Education Program for Sixth Grade Students in a Governmental Primary School in Giza Governorate

QJM ◽  
2020 ◽  
Vol 113 (Supplement_1) ◽  
Author(s):  
S K Farah ◽  
H A Abouseif ◽  
D A Gamaleldin ◽  
H I Fahim
Keyword(s):  
Primary School ◽  
Nutrition Education ◽  
Education Program ◽  
Eating Habits ◽  
Sixth Grade ◽  
School Students ◽  
Sixth Grade Students ◽  
Healthy Eating Habits ◽  
Nutrition Education Program ◽  
Knowledge Attitude And Practice

Abstract Background Nutrition is a critical part of health and development. Better nutrition is related to improvement of child health, stronger immune systems, and lower risk of non-communicable diseases. Objectives the study aimed to describe knowledge, attitude and practice of sixth grade, primary school students about healthy eating habits and healthy diet and to implement and assess a nutrition education program for healthy eating habits and healthy diet. Participants and Tools An interventional study was conducted in one governmental primary school in Giza governorate and included 120 sixth grade students. The health education program was divided into three stages: Pre-intervention stage in which the knowledge, attitude and practice (KAP) of students about healthy and unhealthy dietary habits was assessed. Then educational program was implemented and (KAP) of students was re-assessed again twice after the education session immediately and then two months later. Results Most of the children (69.6%) had fair nutrition knowledge, (23.2%) had good knowledge, while (7.2%) had poor knowledge. After the intervention, there was an improvement in nutrition knowledge score of participated students (p < 0.05) and this change was maintained after 2 months of the intervention. The total mean score percentage was (68% ± 9.8%) before intervention and had improved after 2 months of the intervention than before. The attitude of participated students had improved after intervention in relation to the concept that eating a lot of fat can make one become obese and eating a lot of sugar and sweets is harmful for health (p < 0.001) The practice had improved among the study participants after 2 months of the intervention than before intervention (80.1% ± 5.1 vs. 68.5 ± 9.8%). Conclusion School nutrition intervention programs can have a great impact on knowledge and behavior of primary school students especially if various methods of teaching and learning were applied.

scholarly journals Nutrition education in public elementary schools of São Paulo, Brazil: the Reducing Risks of Illness and Death in Adulthood project

2006 ◽  
Vol 19 (3) ◽  
pp. 309-320 ◽  
Author(s):  
Cristina Pereira Gaglianone ◽  
José Augusto de Aguiar Carrazedo Taddei ◽  
Fernando Antonio Basile Colugnati ◽  
Clarissa Góes Magalhães ◽  
Giovana Mochi Davanço ◽  
...  
Keyword(s):  
Public Schools ◽  
Nutrition Education ◽  
Eating Habits ◽  
High Energy ◽  
High Energy Density ◽  
Knowledge And Attitudes ◽  
School Based ◽  
Public Elementary Schools ◽  
Healthy Eating Habits ◽  
Nutrition Education Program

OBJECTIVE: The objective of this article was to analyze the development, implementation and impact of a nutrition education program on the knowledge and attitudes associated with healthy eating habits. METHODS: Controlled randomized trial comprising teachers and children of eight public schools; three of them were submitted to educational activities and the remaining ones were kept as controls. Effects of nutrition education were measured in terms of knowledge and attitudes. RESULTS: The results revealed an improvement in the food choice among students and a reduction in the intake of foods with high energy density. An improvement in the knowledge and attitudes of the teachers towards the prevention of obesity was also observed. CONCLUSION: Even with a positive attitude regarding the development of this proposal, there was a lack of support from the studied schools. Future studies and a greater involvement by the Health and Education sectors could overcome such barriers, improving the results of school-based programs to prevent obesity.

scholarly journals Impact of a behaviourally focused nutrition education intervention on attitudes and practices related to eating habits and activity levels in Indian adolescents

2021 ◽  
pp. 1-12
Author(s):  
Panchali Moitra ◽  
Jagmeet Madan ◽  
Preeti Verma
Keyword(s):  
Nutrition Education ◽  
Eating Habits ◽  
Vegetable Consumption ◽  
Controlled Trial ◽  
Cluster Randomised Controlled Trial ◽  
Control Group ◽  
Activity Levels ◽  
Post Intervention ◽  
Attitudes And Practices ◽  
Indian Adolescents

Abstract Objective: To evaluate the effectiveness of a behaviourally focused nutrition education (NE) intervention based on the Health Belief Model (HBM) to improve knowledge, attitudes and practices (KAP) related to eating habits and activity levels in 10–12-year-old adolescents in Mumbai, India. Design: School-based cluster randomised controlled trial. The experimental group (EG) received weekly NE and three parent sessions over 12 weeks; no sessions were conducted for the control group (CG). The theoretical framework of HBM and focus group discussion results guided the development of behaviour change communication strategies and NE aids. KAP were measured using a validated survey instrument, administered at baseline and endline in EG and CG. Paired and independent t tests determined within-group and between-group changes in pre–post scores. Setting: Two aided and two private schools that were randomly allocated to either an EG or CG. Participants: Adolescent boys and girls (n 498; EG n 292 and CG n 206). Results: EG reported improvements in mean knowledge (39·3%), attitude (7·3 %), diet (9·6 %) and activity practice (9·4%) scores from pre to post intervention. No significant changes were observed in CG. Significant improvements in scores associated with perceived benefits, barriers and self-efficacy, breakfast and vegetable consumption, and moderate-to-vigorous activities were observed in EG. Conclusions: Integrating NE into the academic curriculum and adopting evidence-based lessons that entail targeted information delivery and participatory activities can improve knowledge, foster right attitudes and facilitate better eating and activity-related practices in Indian adolescents.

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.

scholarly journals Factors affecting food choice in relation to fruit and vegetable intake: a review

2002 ◽  
Vol 15 (2) ◽  
pp. 373-387 ◽  
Author(s):  
J Pollard ◽  
S. F. L Kirk ◽  
J. E Cade
Keyword(s):  
Nutrition Education ◽  
Food Choice ◽  
Vegetable Intake ◽  
Vegetable Consumption ◽  
Fruit And Vegetable Consumption ◽  
Fruit And Vegetables ◽  
Fruit And Vegetable Intake ◽  
Main Body ◽  
Fruit And Vegetable ◽  
Personal Ideology

AbstractThe present review provides an investigation into the food choice decisions made by individuals in relation to fruit and vegetable consumption. A comprehensive body of evidence now exists concerning the protective effect of fruit and vegetables against a number of diseases, particularly cardiovascular disease and certain forms of cancer. Current UK recommendations are to increase intakes of fruit and vegetables to 400 g/person per d. In the main body of the review the factors that affect food choice decisions of adults in relation to fruit and vegetable consumption are studied, following a suggested framework of food choice. Factors covered include sensory appeal, familiarity and habit, social interactions, cost, availability, time constraints, personal ideology, media and advertising and health. The content of the review shows just how complex the food choice process can be. Health promotion techniques can be better targeted towards certain groups of individuals, all holding similar sets of values, when making food choice decisions. Food choice, in relation to fruit and vegetable intake, needs to be studied in more depth, in order to provide effective nutrition education programmes, in particular the sets of priorities that different sub-groups of the population consider when making food choice decisions.

scholarly journals The impact of nutrition education with and without a school garden on knowledge, vegetable intake and preferences and quality of school life among primary-school students

2010 ◽  
Vol 13 (11) ◽  
pp. 1931-1940 ◽  
Author(s):  
Philip J Morgan ◽  
Janet M Warren ◽  
David R Lubans ◽  
Kristen L Saunders ◽  
Garbrielle I Quick ◽  
...  
Keyword(s):  
Nutrition Education ◽  
Vegetable Intake ◽  
Vegetable Consumption ◽  
Fruit And Vegetable ◽  
School Garden ◽  
School Life ◽  
School Students ◽  
Quality Of School Life ◽  
The Impact

AbstractObjectiveTo investigate the impact of school garden-enhanced nutrition education (NE) on children’s fruit and vegetable consumption, vegetable preferences, fruit and vegetable knowledge and quality of school life.DesignQuasi-experimental 10-week intervention with nutrition education and garden (NE&G), NE only and control groups. Fruit and vegetable knowledge, vegetable preferences (willingness to taste and taste ratings), fruit and vegetable consumption (24 h recall × 2) and quality of school life (QoSL) were measured at baseline and 4-month follow-up.SettingTwo primary schools in the Hunter Region, New South Wales, Australia.SubjectsA total of 127 students in Grades 5 and 6 (11–12 years old; 54 % boys).ResultsRelative to controls, significant between-group differences were found for NE&G and NE students for overall willingness to taste vegetables (P < 0·001) and overall taste ratings of vegetables (P < 0·001). A treatment effect was found for the NE&G group for: ability to identify vegetables (P < 0·001); willingness to taste capsicum (P = 0·04), broccoli (P = 0·01), tomato (P < 0·001) and pea (P = 0·02); and student preference to eat broccoli (P < 0·001) and pea (P < 0·001) as a snack. No group-by-time differences were found for vegetable intake (P = 0·22), fruit intake (P = 0·23) or QoSL (P = 0·98).ConclusionsSchool gardens can impact positively on primary-school students’ willingness to taste vegetables and their vegetable taste ratings, but given the complexity of dietary behaviour change, more comprehensive strategies are required to increase vegetable intake.

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

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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