Purpose/Objectives: Though school gardening programs and curricular activities like reading have been used to enhance nutrition education, little is known about the quality of nutrition messages in freely available electronic books for young children. The purpose of this project was to compare the nutrition messages in these books with the United…

Purpose: Primary schools provide continuous, intensive contact with large numbers of children starting from a young age, thus providing an appropriate setting for the promotion of healthy eating through food and nutrition education (FNE). This qualitative study explores the views of Australian primary school parents about FNE in primary schools.…

A teacher professional learning team (PLT) collaboration developed a primary (elementary) Grade 5 & 6, health and nutrition unit using the e5 Instructional model. Planning documents and interviews with the teachers indicated that they had developed a shared language and the teachers assumed that they were achieving the same outcomes in the…

The quality of meal-oriented support for people with intellectual disabilities is important for their health. The aim of the present study was to explore the experiences of meal-oriented support and diet counselling for adults with intellectual disabilities living in supported housing, from the perspective of housing staff and mothers. Five focus…

Background: Culinary nutrition education can support improved diet-related health and wellbeing. This pre-post pilot study aimed to assess feasibility and acceptability of an eight-session culinary nutrition programme, the Food and Lifestyle Information Programme (FLIP), for adults with mild-to-moderate intellectual disability. A secondary aim was…

This study examines the influence of teaching digital resources of MyPlate on the nutrition knowledge, attitudes, and practices (KAP) related to healthy eating habits among first and second-grade students. A pre-and post-assessment of this quasi-experimental research study measured the baseline KAP levels of 45 participants regarding healthy…

The importance of an integrated health promotion program has been proposed in recent years. However, the traditional program with lectures might decrease the effectiveness of learning. A game-based learning program provides a supportive social environment and further increases the quality of life and positive emotions. The present study evaluates…

This study evaluated the effectiveness of an online short course based on the Health Promoting Schools Framework and specifically designed for Early Childhood Education and Care (ECEC) professionals. The short course aimed to enhance ECEC professionals' nutrition knowledge, confidence, role legitimacy and adequacy to model healthy behaviours,…

Patients report that adhering to diet is the most challenging aspect of diabetes management. Provision of diet education is often delegated to health care providers, despite a lack of nutrition education and training and limited awareness of environmental and cultural challenges faced by patients. Aim: We examined perceived barriers to diet…

Malnutrition is one of the most common causes of morbidity and mortality among adolescents and is now considered to be one of the largest risk factors responsible for the global burden of disease, along with poor diet. This review assesses the impact of preventive nutrition interventions (including nutrition education and counselling;…

Nutrition insecurity, reflected by poor nutrition, limited physical activity, unsafe food practices, and food insecurity, is a significant national health concern. Poor health disproportionately affects minority and low-income populations. The Expanded Food and Nutrition Education Program (EFNEP) is the nation's first nutrition education program…

This qualitative study evaluated the use of guided reading questions (GRQ) as a scaffolding technique in a flipped classroom among graduate dietetic interns to assess how their experience with a flipped classroom differed compared to previous cohorts without GRQ. Graduate Dietetic Interns (n=10) enrolled in a flipped graduate-level metabolism…

Excessive plate waste is generated in elementary school cafeterias. Adapting nutrition promotion strategies to target waste reduction and encouraging mindful and sustainable eating (MSE) are possible strategies to encourage students to reduce waste during school lunch. "Farm to Tray, Tray to Farm" is a 16-week intervention that aims to…

This study researched how a school could increase parental participation and community engagement while building a new Culinary Garden and Teaching Kitchen project. This engagement was foundational for expanding parental participation opportunities and further developing the community school. The study explored ways to balance power relationships…

Drawing upon feminist poststructural policy analysis, this study revealed dominant discourses of professionalism and the marketplace, working in tandem with a discourse of affirmation, to produce images of a regulated and vulnerable dietetics profession(al) who is striving to create and maintain perceptions of competence and expertise within a…