School-Based Intervention to Improve Healthy Eating Practices Among Malaysian Adolescents: A Feasibility Study Protocol.
School-Based Intervention to Improve Healthy Eating Practices Among Malaysian Adolescents: A Feasibility Study Protocol.
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DOI：
10.3389/fpubh.2020.549637
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发表时间：
2020
影响因子：
5.2
通讯作者：
Majid HA
中科院分区：
文献类型：
--
作者：
Mohammadi S;Su TT;Jalaludin MY;Dahlui M;Azmi Mohamed MN;Papadaki A;Jago R;Toumpakari Z;Majid HA
引言：学校环境会影响学生的饮食习惯。因此，建议在学校推行健康食堂计划，以改善学生的膳食摄入量。这项研究将评估通过与食堂供应商合作，在马来西亚选定的中学提供更健康的食品和饮料选择的可行性。它还将评估干预前后食物选择的变化。研究方法：将在马来西亚雪兰莪州和霹雳州的6所中学（干预组，n = 4;对照组，n = 2）进行可行性分组随机对照研究。将在马来西亚15岁的青少年中进行为期四周的干预。提出了两项干预措施，重点是在选定学校的食堂和便利店提供更健康的食品选择。干预措施1和2将包括培训食堂和学校便利店经营者。干预措施2将用于补贴低能量密度的kuih（传统蛋糕）、蔬菜和水果的成本。对照组将继续出售通常的食物。受过训练的营养师将审核所有学校的食堂菜单和学校食堂和便利店出售的食品。将在基线和4周干预结束时收集人体测量结果、血压和饮食评估。在干预后，将与学生进行焦点小组讨论，并与校长、教师和学校食堂经营者进行深入访谈，以探讨干预的可接受性。在“健康学校食堂”计划下，学校食堂将禁止售卖“红旗”食物。这指的是高能量和无营养的食物，如糖果和油炸食品。他们还将被禁止出售富含糖分的软饮料。相反，食堂将被鼓励出售“绿色旗帜”的食品和饮料，如水果和蔬菜。结论：预计这项可行性研究可以为马来西亚学校食堂未来确定性试验中营养干预措施的概念和实施提供一个框架。
Introduction: School environments can influence students' dietary habits. Hence, implementing a healthy canteen intervention programme in schools is a recommended strategy to improve students' dietary intake. This study will evaluate the feasibility of providing healthier food and beverage options in selected secondary schools in Malaysia by working with canteen vendors. It also will assess the changes in food choices before and after the intervention. Methods: A feasibility cluster randomised controlled study will be conducted in six secondary schools (intervention, n = 4; control, n = 2) comprising of rural and urban schools located in Selangor and Perak states in Malaysia. Four weeks of intervention will be conducted among Malaysian adolescents aged 15 years old. Two interventions are proposed that will focus on providing healthier food options in the canteen and convenience shops in the selected schools. Interventions 1 and 2 will entail training the canteen and school convenience shop operators. Intervention 2 will be applied to subsidise the cost of low energy-dense kuih (traditional cake), vegetables, and fruits. The control group will continue to sell the usual food. Trained dietitians will audit the canteen menu and food items sold by the school canteen and convenience shops in all schools. Anthropometric measurements, blood pressure and dietary assessment will be collected at baseline and at the end of 4-week intervention. Focus group discussions with students and in-depth interviews with headmasters, teachers, and school canteen operators will be conducted post-intervention to explore intervention acceptability. Under this Healthy School Canteen programme, school canteens will be prohibited from selling “red flag” foods. This refers to foods which are energy-dense and not nutritious, such as confectionery and deep-fried foods. They will also be prohibited from selling soft drinks, which are sugar-rich. Instead, the canteens will be encouraged to sell “green flag” food and drinks, such as fruits and vegetables. Conclusion: It is anticipated that this feasibility study can provide a framework for the conception and implementation of nutritional interventions in a future definitive trial at the school canteens in Malaysia.
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影响因子：
3.3
作者：
Coyle, Karin K.;Potter, Susan;Debrot, Karen
通讯作者：
Debrot, Karen
影响因子：
--
作者：
Briefel, Ronette R.;Wilson, Ander;Gleason, Philip M.
通讯作者：
Gleason, Philip M.
影响因子：
6.9
作者：
Campbell, Karen J.;Crawford, David A.;Baur, Louise A.
通讯作者：
Baur, Louise A.
影响因子：
3.6
作者：
Bere, Elling;Hilsen, Marit;Klepp, Knut-Inge
通讯作者：
Klepp, Knut-Inge
DOI：
10.1186/1748-5908-7-37
发表时间：
2012-04-24
期刊：
Implementation science : IS
影响因子：
--
作者：
Cane J;O'Connor D;Michie S
通讯作者：
Michie S