A dual relationship between food insecurity and inadequate food literacy among college students may be attributed to limited food literacy, availability and ability to prepare healthful foods. Experiences that increase food literacy can improve diet quality and reduce food insecurity. Research was conducted through a food literacy-based curriculum…

In Norway, Food and Health (FH) is taught throughout compulsory school. Data acquisition for this study consists of 15 interviews with teachers and 26 focus group interviews (FGI) with 4th grade students (9-10 years), from eleven different schools in five regions in Norway. The data provides insight into experiences with FH, perceptions of the…

Purpose: To evaluate the effectiveness of a practical food skills and nutrition education workshop and investigate the attitudes towards, and knowledge of, nutrition among young amateur Gaelic Athletic Association (GAA) players. Design and method: A quantitative study using a pre-/post-intervention study design assessed nutritional knowledge, food…

Background: Lack of nutrition knowledge, low preference for fruits and vegetables (F&V), and underdeveloped taste are recognized as modifiable influencers of children's F&V intake. Purpose: To assess the effectiveness of a behavior-and age-specific nutrition education intervention to improve nutrition knowledge and preference for F&V…

The high prevalence of food insecurity among college students is a public health concern that requires well designed interventions to address. College students experiencing food insecurity are more likely to practice diet-related behaviors that contribute to poor health, yet this population lacks the necessary knowledge and skills to make adequate…

The purpose of this quasi-experimental study was to evaluate the effects of two farm-to-school programs, specifically the Field-to-Fork Multi-visit Program (N = 264) and the Field-to-Fork After-school Club (N = 56), on nutritional outcomes of elementary school students (third to fifth grade) from urban, diverse, and lower-income communities. Data…

Objective: To evaluate the effects of a nutrition education programme conducted during health education lessons on students' adherence to the Mediterranean Diet (MD) and their body mass index (BMI). Design: Quasi-experimental pre-test/post-test research design: two study conditions (intervention and control groups). Setting: Two urban schools, the…

Purpose: The purpose of this study is to determine how transtheoretical model (TTM) constructions change through nutrition education for fat intake modification among overweight and obese women living in Shazand city, Iran. Design/methodology/approach: A semi-experimental design with intervention and control groups (50 women in each group) was…

As higher education becomes more prominent and prevalent across the country and around the world, its presence influences many individuals in multiple different capacities. The emphasis placed on learning within this setting can be employed not only to improve mental attributes but also physical well-being. A majority of campuses are equipped with…

Objective: Many school-based health education programmes adopt a one-way, top-down communication approach that students tend to consider boring and ineffective. In contrast, this study tested a pilot school-based health education programme designed to engage students through the creation and production of health-related advertising. Design:…

Background: National data confirm that youth are not eating recommended amounts of fruits and vegetables (F/V), legumes, and whole grains (WGs). Establishing plant-based eating patterns early in life may positively impact long-term health through tracking of adolescent eating patterns into adulthood and through potential associations between…

This study examines the role of school food education and school food culture in England and their potential to support pupils' capabilities to adopt health protecting and promoting behaviours. Drawing on Amartya Sen's capability approach, and Susan Michie's COM-B model, the research was conducted for the "Food Education Learning…

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…

Western Australian adolescents are not adhering to the Australian Dietary Guidelines yet little research has considered what adolescents know about the Healthy Living Pyramid (HLP), the recommended daily serves. Four studies assessed nutrition-related knowledge or influences on food preference. Studies one and two investigated adolescent's…

The 2012 FAV-S pilot study was developed as a dietary intervention program for low-income Somali mothers grounded in the health belief model. The intervention was geared toward increasing fruit and vegetable intake among participants' children. The purpose of this analysis was to determine the impact of the FAV-S program on participants' (1)…