scholarly journals The Reform of School Catering in Hungary: Anatomy of a Health-Education Attempt

Nutrients ◽  
2019 ◽  
Vol 11 (4) ◽  
pp. 716 ◽  
Author(s):  
Anna Kiss ◽  
József Popp ◽  
Judit Oláh ◽  
Zoltán Lakner
Keyword(s):  
Human Resources ◽  
Nutrition Education ◽  
Healthy Eating ◽  
Education Program ◽  
Institutional Economics ◽  
School Lunch ◽  
Public Pressure ◽  
Nutrition Education Program ◽  
The Government ◽  
Nutrition Standards

School lunch nutrition standards are an important carrier of messages on healthy eating and an efficient way of changing the nutritional behaviour of new generations. Many countries in Europe have a compulsory system of school meals; the Hungarian government also wanted to take action in order to improve the nutrition requirements of the school catering service. The Hungarian Ministry of Human Resources established some limits in the school catering system. However, increasing public pressure forced the legislating organ to considerably modify this regulation. The aim of this study is to analyse the causes of this failure, based on a conceptual framework of institutional economics and a strategic modelling of different institutes by examining the results of 72 interviews (33 experts, 26 parents and 13 teachers) conducted with representatives of different stakeholders. The results highlight the lack of preparation for the introduction of the new regulatory framework, as well as the inefficient communication between the different stakeholders. In order to support children in eating healthfully, a complex nutrition education program and continuous dialogue is needed between teachers, parents, catering staff and the government.

scholarly journals Influence of a Pilot Nutrition Education Program on Dietary Knowledge among Undergraduate College Students

2008 ◽  
Vol 6 (2) ◽  
pp. 12-25 ◽  
Author(s):  
Geraldine Napoleone Pires ◽  
Amy Pumerantz ◽  
Lawrence K. Silbart ◽  
Linda S. Pescatello
Keyword(s):  
Nutrition Education ◽  
Undergraduate Students ◽  
Healthy Eating ◽  
Education Program ◽  
Health Knowledge ◽  
Comparison Group ◽  
Perceived Value ◽  
Saturated Fat ◽  
Nutrition Education Program ◽  
Knowledge Survey

Objective and Participants: The objective of this study was to determine if a nutrition education program, Everyday Healthy Eating on Campus (EHEC), resulted in positive healthy eating perceptions and behaviors among 103 undergraduates. Methods: Students from eight dormitories (n = 42) and five classrooms (n = 61) completed a shortened Diet and Health Knowledge Survey (DHKS) prior to and one month after EHEC. Another 153 students from eight dormitories (n = 56) and five classrooms (n = 62) were the comparison group. Results: Students that completed EHEC increased their perceived value of eating a diet moderate in salt and sugar, low in saturated fat, adequate in fiber, eating a variety of foods, and consuming a diet with adequate carbohydrate containing foods (p < 0.05). No significant differences were found in comparison group surveys (p > 0.05). Conclusions: A simple one session college nutrition education program focusing on specific campus dining strategies appears to positively affect undergraduate students’ perceived value of healthy eating.

scholarly journals The Effectiveness of the Expanded Food and Nutrition Education Program (EFNEP) on Diet Quality as Measured by the Healthy Eating Index

2019 ◽  
Vol 14 (3) ◽  
pp. 316-325 ◽  
Author(s):  
Sarah Perkins ◽  
Angela Daley ◽  
Kathryn Yerxa ◽  
Mona Therrien
Keyword(s):  
Nutrition Education ◽  
Healthy Eating ◽  
Diet Quality ◽  
Education Program ◽  
Ordinary Least Squares ◽  
Healthy Eating Index ◽  
Assistance Program ◽  
Food And Nutrition ◽  
Nutrition Education Program ◽  
Food And Nutrition Education

The objective of the study was to assess the relationship between participation in the Expanded Food and Nutrition Education Program (EFNEP) and food-related behavior change, as measured by the Healthy Eating Index (HEI)-2005, using a single-state, case study approach. Pre-EFNEP and post-EFNEP participation HEI scores as well as demographic, geographic, socioeconomic, and program participation characteristics from fiscal years 2013-2016 were analyzed using summary statistics and Ordinary Least Squares regressions. HEI scores were adjusted for age, sex, race, rural/urban residence, county, highest grade achieved, income, number of children, public assistance programs, and number of hours in EFNEP in the analysis. The total HEI score and several HEI subscores improved from pre-EFNEP to post-EFNEP at the 5% significance level or better. Sodium and total grains scores decreased post-EFNEP: P = .003 and P = .05, respectively. Participation in Women, Infants, and Children or the Supplemental Nutrition Assistance Program had no effect on HEI scores or changes in scores post-EFNEP. Spending less than 7 hours in the program was associated with a smaller improvement in total HEI score ( P = .05) and an increased intake of sodium ( P = .03), compared with spending 7 to 16 hours in the program. Overall, EFNEP participation was associated with improvements in diet quality.

scholarly journals Impact of Nutrition Education Program on Diet Quality Score amongst Adolescent Girls between Age Group of 16 to 17 Years in Mumbai

2019 ◽  
pp. 1-8
Author(s):  
Miloni Nandu ◽  
Rupali Sengupta
Keyword(s):  
Nutrition Education ◽  
Adolescent Girls ◽  
Healthy Eating ◽  
Education Program ◽  
Healthy Eating Index ◽  
Index Score ◽  
Age Group ◽  
Post Test ◽  
Nutrition Education Program ◽  
Diet Record

Aim: To See The Impact Of Nutrition Education Program On Diet Quality Score Amongst Adolescent Girls Between Age Group Of 16 To 17 Years In Mumbai. Place and Duration of the Study: The study was conducted at Dr B.M.N. College of Home Science (Mumbai) in India between November 2018 to February 2019. Methodology: 3 Day 24 hour Diet record was taken where energy, carbohydrate, protein and fat were calculated and with the help of 3 day diet record Healthy Eating Index Score of Adolescent was assessed and Nutrition Education Program was imparted for the duration of 2 months. Results: The results of the study showed that consumption of Energy was 1715 Kcal, Carbohydrate 226 gm and Protein 43 gm was low in pre tests which significantly increased in post tests i.e Energy was 1959 kcal, Carbohydrate was 250 gm and Protein was 49 gm, hence showed significant results (p=0.05). However consumption of fat was high in pre test i.e 41.25 gm which significantly reduced in post test i.e 39 gm which showed no significant results (p= 0.05). It was observed that the Healthy Eating Index score for pre test was 45.15 which was considered as “Poor Diet” and Healthy Eating Index score for post test was 52.45 considered as “ Need for Improvement” and high significant difference was observed (p= 0.05). Conclusion: Thus the study concluded that after giving Nutrition Education Program to the subjects there was increase in the Healthy Eating Index Score. There was also increase in the consumption of energy, carbohydrate, protein and decrease in fat consumption and thus Nutrition Education Program had positive effect on the subjects.

scholarly journals What Social, Program, and Behavioral Factors Influence the Healthy Eating Index for EFNEP and SNAP-Ed Adult Participants?

2015 ◽  
Vol 11 (4) ◽  
pp. 344-353 ◽  
Author(s):  
Dave D. Weatherspoon ◽  
Steven R. Miller ◽  
Marie E. Steele ◽  
Cathy J. Newkirk ◽  
Olga Santiago ◽  
...  
Keyword(s):  
Nutrition Education ◽  
Healthy Eating ◽  
Education Program ◽  
Eating Habits ◽  
Healthy Eating Index ◽  
Social Program ◽  
Behavioral Factors ◽  
Food And Nutrition ◽  
Nutrition Education Program ◽  
Food And Nutrition Education

The main objectives of this article were to determine the demographic factors, the program related factors and the behavioral factors that influence Michigan Expanded Food and Nutrition Education Program and Supplemental Nutrition Assistance Program–Education outcomes. Secondarily, we sought to understand the trends and changes in Healthy Eating Index (HEI) scores across the differing baseline score groups. The data were collected by nutrition instructors in a pretest, posttest design to capture change in healthy eating habits through changes in HEI scores. The participants were all low-income program participants during the years of 2011 and 2012, living in Michigan. Findings show that eating habits improved most in households with weekly per-person income within $100 to $500, and with Caucasian females living in cities or suburbs. Improvements were also greater with those who took part in the Expanded Food and Nutrition Education Program, where the participants exhibited higher baseline frequency of planning meals before grocery shopping, comparing prices, and budgeting enough money for food and food related purchases. Overall, the average change in HEI scores increased by 2.3 points, however, the variability between the participants’ changes was high, suggesting that more targeted program lessons might increase program efficacy, especially for those participants with high baseline HEI scores.

Sign in / Sign up

Export Citation Format

Share Document