Effects of a Nutrition Education Intervention on Fruit and Vegetable Consumption-Related Dietary Behavioural Factors among Elementary School Children

Autor/inn/en	Saha, Sanjoy; Dawson, John; Murimi, Mary; Dodd, Sara; Oldewage-Theron, Wilna
Titel	Effects of a Nutrition Education Intervention on Fruit and Vegetable Consumption-Related Dietary Behavioural Factors among Elementary School Children
Quelle	In: Health Education Journal, 79 (2020) 8, S.963-973 (11 Seiten)Infoseite zur Zeitschrift PDF als Volltext Verfügbarkeit
Zusatzinformation	ORCID (Saha, Sanjoy)
Sprache	englisch
Dokumenttyp	gedruckt; online; Zeitschriftenaufsatz
ISSN	0017-8969
DOI	10.1177/0017896920944421
Schlagwörter	Food; Nutrition Instruction; Program Effectiveness; Health Promotion; Intervention; Eating Habits; Health Behavior; Elementary School Students; Knowledge Level; Cooking Instruction; Grade 3; Grade 4; Grade 5; At Risk Students; Student Attitudes; Preferences; Self Efficacy; Low Income Students; Body Weight; Obesity; Texas + Suchen Sie Ihr Suchwort? Lebensmittel; Nutrition education; Ernährungserziehung; Gesundheitsfürsorge; Gesundheitshilfe; Reihenuntersuchung; Ernährungsgewohnheit; Essgewohnheit; Health behaviour; Gesundheitsverhalten; Wissensbasis; School year 03; 3. Schuljahr; Schuljahr 03; School year 04; 4. Schuljahr; Schuljahr 04; School year 05; 5. Schuljahr; Schuljahr 05; Schülerverhalten; Self-efficacy; Selbstwirksamkeit; Körpergewicht; Adipositas
Abstract	Objective: To increase nutrition knowledge, fruit and vegetable preference, eating and cooking self-efficacy among 3rd- to 5th-grade students after a 6-week school-based nutrition education intervention. Design: Quasi-experimental pre-post design. Setting: Title I elementary schools, South Plains, West Texas. Method: A nutrition education curriculum informed by social cognitive theory was developed and implemented in four Title I elementary schools. A total of 115 children from 3rd to 5th grade (age range: 8-11 years) participated and completed both baseline and post-intervention surveys. The intervention included class-based nutrition education for 25 minutes, and a cooking and tasting session for 20 minutes each week. Nutrition handouts on fruit and vegetable were sent to parents. Face-to-face survey questionnaires were administered on nutrition knowledge, fruit and vegetable preference, fruit and vegetable eating and cooking self-efficacy during pre- and post-surveys. Changes in mean score of nutrition knowledge, fruit and vegetable preference, fruit and vegetable eating and cooking self-efficacy were analysed using paired t-tests. Results: Participants showed significant improvements in nutrition knowledge, fruit and vegetable preference, eating and cooking self-efficacy after the intervention. Conclusion: Study results suggest that a brief 6-week multi-component and school-based nutrition education intervention had the potential to engage students and create health-promoting behaviours. (As Provided).
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Erfasst von	ERIC (Education Resources Information Center), Washington, DC
Update	2024/1/01