Development Of Nutrition Education Programs Research Articles

50플러스 세대의 영양교육 요구도 분석

The purpose of this study was to investigate the characteristics of the 50 Plus generation and the need for nutrition education, and to provide basic data for the development of nutrition education programs differentiated from the existing elderly generation. As a result, TV and internet portal sites were selected as preferred educational media, and as for the preferred frequency of education, most of the respondents chose 1-2 times a month. Education that ends in a short period of time within 1 hour was preferred, and dieticians were the most preferred as nutrition education providers. As a result of examining the degree of nutritional knowledge of the 50 Plus generation, questions related to calories and energy had a low correct answer rate, and all questions related to disease and health showed a high correct answer rate of more than 80%. Also, the respondents most frequently selected disease control, nutrition management by age, nutrition balance, and food sanitation and safety as an important and necessary education subject. In conclusion, it was confirmed that the 50 Plus generation requires education that can be easily applied to reality so that it can directly help form desirable eating habits to improve health and prevent diseases rather than improving the nutritional knowledge level.

Inadequate intake of vitamins and minerals among high-school pupils in the Moroccan Rif region

BACKGROUND: Inadequate nutrient intakes in adolescents may negatively affect their future health. The identification of inadequate micronutrient intakes by dietary study provides essential information to guide educational strategies for promoting healthy eating habits. OBJECTIVE: To assess the daily micronutrient intake and the prevalence of inadequacy in a sample of middle and high-school pupils in the Rif region of Morocco. METHODS: A cross-sectional study collected dietary information from food records over three non-consecutive days in a sample (n = 302) of Moroccan Riffian adolescents (12–18 years). The DIAL software, adapted for commonly eaten Moroccan foods, was used to estimate micronutrient intakes. The proportion of individuals with intakes below the Estimated Average Requirement (EAR) or the Adequate Intake (AI) level and the probability approach were used to estimate the prevalence of inadequacy. RESULTS: Regardless of gender and age group, our subjects were found to be particularly at risk of inadequate intakes of vitamins E and D, calcium and potassium. Older adolescents (14–18 years) also showed a risk of inadequate intake of folate, biotin, magnesium, iodine and zinc (among boys). CONCLUSION: For many nutrients, the daily diets of our Riffian adolescents do not meet the recommended intake levels. We emphasize the need for monitoring the dietary habits of adolescents and the development of nutrition education programs. Further studies which include the clinical and biological assessment of nutritional status, as well as the regular collection of quality and nationally representative micronutrient data, are recommended.

Perspectives of Black and Hispanic Children Living in Under-Resourced Communities on Meal Preparation and Grocery Shopping Behaviors: Implications for Nutrition Education.

Minority children living in under-resourced communities are at the greatest risk for obesity and poor diet quality. Child involvement in meal preparation may be a helpful strategy to improve diet quality. This paper explores minority children’s perspectives regarding this. Eighteen children participated in a mixed methods study (online surveys, telephone interviews). Descriptive statistics were calculated for child demographic and psychosocial factors. Thematic analysis was used to code and analyze the interviews. Most children reported having cooking experience (83%) and cooking with family (94%) and exhibited high cooking self-efficacy (21.8 ± 2.9) and positive cooking attitudes (25.7 ± 4.4). Children reported helping with meal preparation (50%) and grocery shopping (41%) sometimes. The qualitative data further supported the results obtained from the children’s psychosocial factors. Most children noted the importance of learning to cook with an emphasis on life skills. Children also shared their level of involvement in cooking and grocery shopping. Most children reported using technology when cooking to find demonstration videos and recipes. These findings highlight that minority children participate in meal preparation and grocery shopping. Their perspectives are important for the development of nutrition education programs to achieve equitable dietary outcomes in minority families living in under-resourced communities.

Breakfast Consumption Patterns among the Students at Ahfad University for Women

Background: The intake of breakfast fuels the body with essential nutrients needed for the optimal function and helping the brain to concentrate during the day. Skipping breakfast puts the body at risking of entering into a starvation mode, leading to compensate and overeat later in the day. This current study was conducted between July 2019 and March 2020 at Ahfad University for Women. The main objective: To assess breakfast consumption pattern among the female students of Health sciences, Department of Nutrition and Dietetics at Ahfad University for Women in Sudan. Methodology: An epidemiological, cross-sectional study was conducted at Ahfad University for Women. A total of 100 students were selected by a stratified multi stage sample technique. Data was collected by using close ended questionnaire and analyzed by using SPSS (version 21). Results: The results showed that 80% of the students skipped their breakfast. Reasons for skipping their breakfast included lack of time to eat breakfast (32%), lack of appetite (18%), financial constraints (16%), stress and family eating patterns (6%), with only 2% mentioned they were following dietary regimen. Statistically significant differences was found between the observed and expected distributions of the sample regarding difficulties facing the students when skipping their breakfast (P=0.000), more than half of the students (n=56) faced many difficulties when skipping their breakfast. These included feeling hungry, lack of attention and being less active during their practical class. Linear regression model revealed that when students’ pocket money increased, some types of their food consumed increased by 90%. Conclusion: The study concluded that the majority of the student skipped their breakfast and there was significant relationship between students' pocket-money and types of food consumed in the breakfast meal. Recommendation: The study recommends development of nutrition education program on the importance of breakfast meal for the student’s health.

Significant differences in dietary intake of NCAA Division III soccer players compared to recommended levels

Objective: This study evaluated dietary intake patterns of NCAA Division III soccer players compared to recommended levels. Participants: NCAA Division III soccer players (n = 75). Methods: Actual dietary intake was determined by the analysis of a 3-day food record. Results: Results indicate that total energy, carbohydrate, and dietary fiber intake was significantly below the recommended levels. In addition, added sugar and total fat consumption were significantly above recommended levels. Potassium, magnesium, and vitamin D levels were consumed in levels significantly below the recommended levels. Sodium, iron, and vitamin C were consumed in significantly higher levels than the recommended target. Female athletes had significantly higher intakes of added sugar, saturated fat and vitamin C compared to male athletes. Female athletes had significantly lower intakes of calcium, potassium, sodium, iron, magnesium and vitamin D compared to male athletes. Conclusion: Based on the results of the present study, increased efforts should be put into development of nutrition education programs for NCAA Division III athletes.

Comparison of body image perception, nutrition knowledge, dietary attitudes, and dietary habits between Korean and Mongolian college students

BACKGROUND/OBJECTIVESCollege students are in transition from adolescence to adulthood, and it has been reported that they show poor dietary habits. This study was conducted to compare body image perception, nutrition knowledge, dietary attitudes, dietary habits, and health-related lifestyles between Korean college students (KCS) and Mongolian college students (MCS).SUBJECTS/METHODSSubjects were 314 KCS and 280 MCS. The data includes results of self-administered questionnaires; statistical analysis was performed using the SPSS 23.0 program.RESULTSWith regards to body image perception, KCS perceived themselves to be fatter on current body image than ideal body image compared to MCS; 64.0% of KCS and 34.6% of MCS desired to be thinner. Total score of nutrition knowledge in KCS (17.0) was significantly higher compared to MCS (8.4) (P < 0.001), but total score of dietary attitudes in KCS (27.0) was significantly lower compared to MCS (31.2) (P < 0.001). Nutrition knowledge had a significantly positive correlation with dietary attitudes in MCS (P < 0.01). Meal consumption among male and female subjects was 2 and 3 times, respectively, in order in KCS, and 3 and 2 times, respectively, in order in MCS (P < 0.001). Rate of skipping breakfast in both genders was significantly higher in KCS than in MCS (male: P < 0.05, female: P < 0.001). In health-related lifestyles, KCS had a significantly higher rate in frequency of alcohol drinking (P < 0.001), exercise (P < 0.01), and mobile phone usage (P < 0.001), compared to MCS.CONCLUSIONSThis study suggests that development of nutrition education program which is effective and proper is required to improve healthy dietary habits among college students of both countries. Essential contents should include acquirement of nutrition knowledge and a motivation for its application to actual life for KCS, and improvement of healthy dietary habits for MCS.

Examination of Dietary Behaviors of South Asians for the Development of Culturally Appropriate Nutrition Education Program

Nutrition Education programs are needed for South Asian population which is growing at a fast pace in the USA. South Asians (SA) are more susceptible to conditions such as diabetes and cardiovascular diseases because of genetic predisposition and acculturation. In order to develop nutrition education programs for this population, needs assessment about the dietary habits is required before designing the program. The objective of this study was to assess the current dietary habits of SA in order to develop a culturally specific nutrition education program for South Asians living in the USA. A cross‐sectional study of 105 South Asian adults (men=58, women=47, mean age=~24 years) was conducted. Participants completed a self‐report survey assessing demographics, Body Mass Index (BMI), family history of diseases, acculturation, weight management and dietary behavior questions adapted from the Health Promotion Lifestyle Profile II.Descriptive statistics were obtained for each of the variables of this study. Also, a score for dietary behavior was determined based on the 4 responses: “Always”, “Often”, “Sometimes” and “Never”. Multivariate Linear Regression Analysis was conducted to predict the relationship between dietary behaviors and other variables of this study.In terms of dietary behavior, it was found that only 29.5% participants indicated that they “always” or “often” choose a diet low in fat, saturated fat, and cholesterol. Only 26.7% indicated that they “always” or “often” limit use of sugars, sweets, &amp; desserts. Just 23.8% participants indicated that they “always” or “often” eat 2–4 servings of fruit each day and 39% indicated “always” or “often” to consuming 3–5 servings of vegetables each day. In terms of reading labels to identify nutrients, fats, and sodium content in packaged food, 43.8% participants indicated “always” or “often” in making their decision.It was also found that only label reading and BMI were associated with better dietary behavior score suggesting that promoting label reading for food products and weight management strategies should be considered as a part of the nutrition education program. Also based on these results about the dietary behavior, it can be seen that that nutrition education efforts should target limitation of high sugar, high fat foods and emphasize increase in consumption of fruits, vegetables and whole grain products for SA. Conclusively, there is an increased need to assess the dietary patterns and behavior of South Asians and efforts need to be taken for the development of nutrition education programs targeting these factors specifically for this population in the USASupport or Funding InformationNone

고등학생의 식습관과 건강행동 및 영양교육 상태 -경기 광명지역을 중심으로-

This study provides basic data for the development of nutrition education programs for high schools by examining adolescents` demand for nutrition education and their dietary and health behaviors. A survey was conducted for 500 students attending two high schools in the Gwangmyeong area. The questionnaire addressed their dietary habits, health behaviors, and nutrition education. In terms of meal conditions, 70.6% of all respondents had meals at least four times a day, 67.2% skipped breakfast frequently, and only 29.9% had breakfast with their family members. In addition, 66.0% reported a slightly unbalanced diet depending on the food (35.1% for vegetables and 28.2% for legumes). Nutrition labeling was checked occasionally (44.4%) by male respondents and surely (39.3%) by female respondents (p

Development of Nutrition Education Program for Consumers to Reduce Sodium Intake Applying the Social Cognitive Theory: Based on Focus Group Interviews

Objectives: This study aimed to develop nutrition education program for consumers to reduce sodium intake based on social cognitive theory (SCT). Methods: The main factors of SCT related to low sodium diet were investigated by using focus group interview (FGI) with 30 women who participated in consu...

Salient beliefs about eating and buying dark green vegetables as told by Mid-western African–American women

Vegetables in the dark green group are the most nutritious, yet intake is low. Studies suggest that an increase in fruit and vegetables may improve diet-related health outcomes of African Americans. The aim of this exploratory study was to use the Reasoned Action Approach (RAA) to qualitatively assess salient, top-of-the-mind, beliefs (consequences, circumstances and referents) about eating and buying more dark green leafy vegetables each week over the next 3months. Adult (n=30), Midwestern African–American women, who buy and prepare food for their household participated in a face-to-face salient belief elicitation. A content analysis of verbatim text and a descriptive analysis were conducted. Findings suggest that the RAA can be used to identify salient consequences, circumstances and referents about eating and buying more dark green leafy vegetables. The use of the RAA allowed for the extraction of specific beliefs that may aid in the development of nutrition education programs that consider the varying priorities, motivators and barriers that subgroups within the population have in regard to buying and consuming dark green leafy vegetables.

Qualitative Evaluation of Advertisements Promoting Milk Product Consumption among Women Ages 60 Years and Older

Objective: Existing research has identified gastrointestinal issues as a significant barrier to dairy consumption among older women. Five focus groups were conducted with a convenience sample of low-income women aged 60 years and older (n ¼ 30) at congregate meal sites and senior centers in Indiana to explore attitudes toward print advertisements designed to (1) promote milk and milk product consumption among low-income women aged 60 years and older, and (2) increase knowledge and promote implementation of lactose-intolerance management strategies. Design, Setting and Participants: Participants were on average 75.9 � 9.6 years old, white (93%), and with a high school degree or less education (69%). Outcome Measures and Analysis: Focus group audiotapes were transcribed and analyzed for major themes. Results: Themes that emerged from the focus groups included neutral, positive, and negative comments about the advertisements, source credibility, and suggestions about appropriate advertising for older women. Photographs used in the advertisements had a significant influence on participants' perceptions and favorability toward the messages. Participants were most receptive to an advertisement featuring advice from a female physician, who was considered to be a credible source of nutrition information. Participants also favored advertisements that recommended consuming milk with meals or emphasized the importance of milk consumption for older adults (eg, ‘‘You're never too old for the health benefits of milk!’’). Women were least receptive to ‘‘childlike’’ terminology (eg, ‘‘bellyache’’) or photographs that seemed too inauthentic or posed. Conclusions and Implications: These key findings should be considered during development of nutrition education programs for this population. Funding: Indiana Nutrition Education Programs.

Development of Nutrition Education Program for Hypertension Based on Health Belief Model, Applying Focus Group Interview

Health Belief Model is a socio-psychological theory of decision making to individual health-related behaviors. This study was aimed to develop an effective education program for hypertension based on health belief model. The main factors of health belief model were investigated by focus group interview (FGI) with 23 hypertensive or prehypertensive subjects aged over fifty years. ‘Perceived susceptibility’ to hypertension was family history, neglect of health care, preference for salty food, broth of soup and stew. Lifelong medication, complications, and medical costs were reported as ‘perceived severity’ of hypertension. ‘Perceived benefits’ of hypertension management were decrease of medicinal dose, reduction of medical costs, and healthy eating habits of the family, while ‘perceived barriers’ were lack of palatability of low salt diet, convenience-oriented dietary habits, and limited choice of foods when eating out. Subjects mentioned TV health programs, public health center programs, and advice from doctors and family as ‘cues to action’ of hypertension management. These qualitative information provided basis for developing a nutrition education program for hypertension which could be implemented in the public health center. Eight week program was composed of understanding hypertension, risk factor management (eating habits, weight), low salt diet (principles, cooking), advanced management for healthy diet in 2 sessions, and summary. Each session was designed to alert the susceptibility and severity, to emphasize the benefits, and to reduce the barriers by providing dietary monitoring, practical advice, and action tips. (Korean J Community Nutr 17(5) : 623~636, 2012)

Focus Groups Provide Effective Guidance on Development of Nutrition Education Program

Focus Groups Provide Effective Guidance on Development of Nutrition Education Program

Food Acculturation and Nutrition Education for International Students

Describe development of nutrition education program with a focus on acculturation and promotion of healthful eating by international students.

The Process of Re-Designing Outpatient Nutrition Services in a Managed Care Organization from Individual Education Focus to Group and Self-Instruction Focus

LEARNING OUTCOME: To state the steps involved in re-designing an outpatient nutrition services department from a focus on individual education to a focus on group or self-instructional education. A re-design process of the provision of nutrition education to outpatients in a managed care organization was developed to accomplish five goals: 1) increase productivity and utilization; 2) decrease staff costs associated with one-to-one intervention; 3) provide built-in peer support groups related to specific nutrition issues; 4) enhance the educational experiences of Coordinated Undergraduate Program students and dietetic interns who complete their community nutrition experience requirement at our facility; 5) match educational methods with individual learning styles of clients. Nutrition educator teams were established based on areas of expertise. The graduate nutrition students from a local college were enlisted to be involved in the development of nutrition education programs on videos, cassettes, CD-ROM and self-instruction manuals. A timeline for development of materials and marketing of the re-design to patients and staff was established with expected improved health outcomes outlined. Means of measuring outcomes, patient and provider satisfaction and improved time utilization of nutrition educators were determined. Problems encountered in the re-design process were documented with action plans developed. The anticipated benefits to the nutrition staff, patients, physicians, other providers, and community are numerous. Our re-design process has improved morale, enhanced teamwork, and encouraged us to evaluate the services we offer in a more critical but objective manner.

Paradoxical effect of a nutrition labelling scheme in a student cafeteria

The study examined the influence of nutrition information on nutrient intakes at lunch in a college cafeteria, in relation to selected subject characteristics. Experimental subjects (EXP, n=65) ate all mid-day meals in a student cafeteria over two weeks with identical meal cycles. Information on the energy and fat content of food items was displayed in the cafeteria in week two. On completion of the study, subjects completed questionnaires on selected beliefs and attitudes, and eating restraint. The main outcome measures of the study were energy and macronutrient intakes of meals in week one vs. week two. Unexpectedly, EXP subjects had significantly increased total energy, grams fat, grams carbohydrate and decreased grams protein and % energy from protein in week two vs. week one. Subsequent analyses indicate that these results were largely due to changes in the eating behaviour of males and less restrained eaters. Provision of nutrition labels therefore did not have a positive effect on food choices and, for certain subgroups, it had a negative effect. These results point to the importance of assessing the motivational characteristics of a consumer population in the development of nutrition education programs.