Food environment intervention improves food knowledge, wellbeing and dietary habits in primary school children: Project Daire, a randomised-controlled, factorial design cluster trial.
Food environment intervention improves food knowledge, wellbeing and dietary habits in primary school children: Project Daire, a randomised-controlled, factorial design cluster trial.
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食物环境干预改善了小学生的食品知识，福祉和饮食习惯：戴尔项目，一项随机控制的阶乘设计集群试验。
DOI：
10.1186/s12966-021-01086-y
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发表时间：
2021-02-04
期刊：
影响因子：
--
通讯作者：
Woodside JV
中科院分区：
文献类型：
--
作者：
Brennan SF;Lavelle F;Moore SE;Dean M;McKinley MC;McCole P;Hunter RF;Dunne L;O'Connell NE;Cardwell CR;Elliott CT;McCarthy D;Woodside JV
有证据表明，英国儿童的饮食摄入量是次优的。由于学校为公共卫生干预提供了理想的自然环境，因此必须确定有效和可持续的方法来改善这一人群的食品知识和饮食习惯。Daire项目旨在通过两项多组成部分干预措施，改善儿童与健康有关的生活质量、福祉、食品知识和饮食习惯。Daire是一项随机对照、析因设计试验，评估了四组中的两种干预措施。北方爱尔兰的小学被随机分为四个为期6个月的干预组：i）“滋养”，ii）“参与”，iii）“滋养"和”参与“，iv）控制（延迟）。“营养”是一种干预措施，旨在改变整个学校的食物环境，提供与食物有关的经验和接触当地生产的食物。“参与”是一项针对食品、农业、营养科学和相关职业的适龄跨课程教育干预措施。主要结果是情绪和行为健康以及与健康相关的生活质量。还测量了许多次要结果，包括饮食摄入量、烹饪能力和食物相关知识。来自不同社会经济地位地区的15所学校参加了随机试验。共有903名小学生（n = 445名6-7岁和n = 458名10-11岁）参加了研究。与未接受“营养”干预的学生相比，所有接受“营养”干预的学生（6-7岁和10-11岁的学生）的总难度评分均有所改善（调整后的平均差异=-0.82; 95%CI-1.46，-0.17; P < 0.02）。未观察到健康相关生活质量的统计学显著差异。“营养”干预措施也使学校的饮食行为发生了一些变化，这在10-11岁的学生中最为明显。“营养”干预也提高了对食品标签的理解（校正后均数差异= 0.15; 95%CI 0.05，0.25; P < 0.01）和季节蔬菜知识（调整后的平均差异= 0.29; 95%CI 0.01，0.56; P = 0.04），同时也观察到尝试新食物的意愿增加和感知烹饪能力提高。儿童情感和行为健康、饮食摄入、食物知识、烹饪技能和尝试新食物意愿的改善与“滋养”全校食品环境干预相关。应探讨这种全校粮食干预措施的可持续性和长期有效性。美国国立卫生研究院（NIH）美国国家医学图书馆临床Trials.gov（ID：NCT 04277312）。在线版本包含补充材料，可通过10.1186/s12966-021-01086-y获取。
Evidence suggests that dietary intake of UK children is suboptimal. As schools provide an ideal natural environment for public health interventions, effective and sustainable methods of improving food knowledge and dietary habits in this population must be identified. Project Daire aimed to improve children’s health-related quality of life, wellbeing, food knowledge and dietary habits via two multi-component interventions. Daire was a randomised-controlled, factorial design trial evaluating two interventions across four arms. Primary schools in Northern Ireland were randomised to one of four 6-month intervention arms: i) ‘Nourish’, ii) ‘Engage’, iii) ‘Nourish’ and ‘Engage’ and iv) Control (Delayed). ‘Nourish’ was an intervention aiming to alter the whole-school food environment, provide food-related experiences and exposure to locally produced foods. ‘Engage’ was an age-appropriate, cross-curricular educational intervention on food, agriculture, nutrition science and related careers. Primary outcomes were emotional and behavioural wellbeing and health-related quality of life. A number of secondary outcomes, including dietary intake, cooking competence and food-related knowledge, were also measured. Fifteen schools from areas of varying socio-economic status participated in the randomised trial. A total of 903 (n = 445 aged 6–7 years and n = 458 aged 10–11 years) primary school pupils took part. Total Difficulties Score improved in all pupils (6–7 and 10–11 year old pupils) who received the ‘Nourish’ intervention compared with those that did not (adjusted difference in mean = − 0.82; 95% CI -1.46, − 0.17; P < 0.02). No statistically significant difference in Health-Related Quality of Life was observed. The ‘Nourish’ intervention also produced some changes in school-based dietary behaviour, which were most apparent in the 10–11 year old pupils. The ‘Nourish’ intervention also produced improvements in understanding of food labels (adjusted difference in mean = 0.15; 95% CI 0.05, 0.25; P < 0.01) and knowledge of vegetables in season (adjusted difference in mean = 0.29; 95% CI 0.01,0.56; P = 0.04) whilst an increased willingness to try new foods and improved perceived cooking competence was also observed. Improvements in childhood emotional and behavioural wellbeing, dietary intake, knowledge about food, cooking skills and willingness to try new foods were associated with the ‘Nourish’ whole-school food environment intervention. Exploration of the sustainability and long-term effectiveness of such whole-school food interventions should be conducted. National Institute of Health (NIH) U.S. National Library of Medicine Clinical Trials.gov (ID: NCT04277312). The online version contains supplementary material available at 10.1186/s12966-021-01086-y.
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DOI：
10.1136/bmj.h1258
发表时间：
2015-03-19
期刊：
BMJ (Clinical research ed.)
影响因子：
--
作者：
Moore GF;Audrey S;Barker M;Bond L;Bonell C;Hardeman W;Moore L;O'Cathain A;Tinati T;Wight D;Baird J
通讯作者：
Baird J
影响因子：
4.4
作者：
Lake, AA;Mathers, JC;Adamson, AJ
通讯作者：
Adamson, AJ
影响因子：
3.2
作者：
Morgan, Philip J.;Warren, Janet M.;Collins, Clare E.
通讯作者：
Collins, Clare E.
影响因子：
4.5
作者：
Resaland, Geir K.;Moe, Vegard Fusche;Anderssen, Sigmund A.
通讯作者：
Anderssen, Sigmund A.
影响因子：
4
作者：
Barnett, Lisa M.;Ridgers, Nicola D.;Salmon, Jo
通讯作者：
Salmon, Jo