The impact of a school-based nutrition education intervention on dietary intake and cognitive and attitudinal variables relating to fruits and vegetables
The impact of a school-based nutrition education intervention on dietary intake and cognitive and attitudinal variables relating to fruits and vegetables
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DOI：
10.1079/phn2004721
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发表时间：
2005-09-01
影响因子：
3.2
通讯作者：
Adamson, AJ
中科院分区：
文献类型：
--
作者：
Anderson, AS;Porteous, LEG;Adamson, AJ
目的：评估以学校为基础的营养教育干预措施，旨在增加水果和蔬菜的消费量的影响。设计：干预方案增加了水果和蔬菜在学校的供应，并提供了一系列的购买点营销材料，为儿童和家长的通讯，教师信息。还编制和使用了6-7岁和10-11岁的课程材料。对年龄较小（6-7岁）和年龄较大（10-11岁）的儿童进行了评价。方法包括3天的饮食记录与访谈和认知和态度措施在基线，在9个月的后续行动，在干预和对照school.Setting：这项工作是在小学进行的邓迪，苏格兰Subjects：Subjects包括511名儿童在两个干预学校与另外464名儿童从两个学校作为对照。干预学校的儿童（n=64）的水果摄入量平均增加（133 +/- 1.9至183 +/- 17.0 g/天（-1）），（P < 0.05）大于对照学校儿童（n=65）估计的增加量（100 +/- 11.7至107 +/- 14.2 g/天（-1））。未检测到食物或营养素摄入的其他变化。有关水果和蔬菜的知识和主观规范的变量的分数增加也更大的干预比对照组，虽然水果和蔬菜的口味偏好是不变的Conclusions：它的结论是，整个学校的方法，以增加水果和蔬菜的摄入量有一个温和的，但显着的影响认知和态度变量和水果的摄入量。
Objective: To assess the impact of a school-based nutrition education intervention aimed at increasing the consumption of fruits and vegetables.Design: The intervention programme increased the provision of fruits and vegetables in schools and provided a range of point-of-purchase marketing materials, newsletters for children and parents, and teacher information. Curriculum materials at age 6-7 and 10-11 years were also developed and utilised. Evaluation was undertaken with groups of younger (aged 6-7 years) and older (aged 10-11 years) children. Methods included 3-day dietary records with interview and cognitive and attitudinal measures at baseline, with follow-up at 9 months, in intervention and control schools.Setting: The work was undertaken in primary schools in Dundee, Scotland.Subjects: Subjects comprised 511 children in two intervention schools with a further 464 children from two schools acting as controls.Results: Children (n=64) in the intervention schools had an average increase in fruit intake (133 +/- 1.9 to 183 +/- 17.0 g day(-1)) that was significantly (P < 0.05) greater than the increase (100 +/- 11.7 to 107 +/- 14.2 g day(-1)) estimated in children (n=65) in control schools. No other changes in food or nutrient intake were detected. Increases in scores for variables relating to knowledge about fruits and vegetables and subjective norms were also greater in the intervention than in the control group, although taste preferences for fruits and vegetables were unchanged.Conclusions: It is concluded that a whole school approach to increasing intakes of fruits and vegetables has a modest but significant effect on cognitive and attitudinal variables and on fruit intake.