Elementary schools provide a consistent and immersive opportunity to reach a wide audience of young students, making them an ideal platform for fostering healthy dietary habits through food and nutrition education as part of the family and everyday life skills curriculum. This study examined the perspectives from Saudi elementary children's…

Cooking at home is associated with health benefits, and 10- and 11-year-old children are capable of participating in meal preparation. However, opportunities for children to cook at home have declined. This study aimed to identify determinants of the frequency and the intention to cook at home in fifth graders using the Theory of Planned Behavior…

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…

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…

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:…

Purpose: The purpose of this paper is to evaluate the effect of an educational intervention to increase vegetable consumption by university students. Design/methodology/approach: This study is an open, parallel randomized controlled trial for 25 weeks. University students aged 18-24 years were divided into an intervention group (n=52) and a…

Foodborne diseases are a global burden, are preventable, and young people are a key population for behaviour change as they gain autonomy. This study aimed to explore young people's needs across several European countries in relation to learning about and implementing food hygiene and food safety. Qualitative focus groups and interviews were…

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…

Schools are recognized as important locales for education and action to change food-related environmental and health behaviours. Research shows the potential for a whole school systems approach to integrate educational activities, food in school, and wider food-related interactions. However, little attention has been given to how theory is put…

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…

Purpose/Objectives: Chef's Adopt a School (CAAS) is an evidence-based food education program delivered in schools (Kindergarten-12th grade) in the United Kingdom (UK) which helps children understand the importance of nutritional literacy and encourages healthy eating. This qualitative study investigated the underlying components of the CAAS…

The few studies aiming to evaluate prevention interventions provided by occupational therapists in health at work were conducted in work settings. However, to intervene in primary prevention, developing occupational therapy interventions with students learning a trade is relevant. The objective is to evaluate workshops designed and set up by…

Purpose: Food education in secondary schools can provide adolescents with essential food knowledge and skills required for healthy, independent living. The purpose of this paper is to identify food-related knowledge and skills that Australian consumers believe are required for all consumers, and to identify their demographic and psychographic…

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)…