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Impact of a one-year school-based teacher-implemented nutrition and physical activity intervention: main findings and future recommendations.

ABSTRACT: BACKGROUND:The aim of the current study is to describe the effectiveness of a school-based intervention when delivered by a non-nutrition specialist (trained schoolteachers) as compared to an expert in nutrition. METHODS:Two trials of the same school-based intervention using the same intervention package were delivered, one by nutritionists and another by trained schoolteachers. The intervention focused mainly on dietary behaviours, as well as physical activity. In both trials, purposively selected schools were randomized to intervention or control groups; students (aged 9-11?years) in both groups were compared at post-test on knowledge and self-efficacy scores, as well as dietary and physical activity behaviours, controlling for their baseline status on the various measures. All analyses accounted for clustering at the school level. RESULTS:In both trials, a statistically significantly greater improvement was observed for both the knowledge and self-efficacy scores in intervention vs. school students. When the programme was delivered by trained schoolteachers, frequency of breakfast intake was increased, crisps consumption was reduced, but no change in fruit and vegetable consumption was observed (latter increased when delivered by nutrition professionals only). Physical activity did not improve in both trials. CONCLUSION:Trained schoolteachers can have a positive impact on students' dietary behaviours with the appropriate training to ensure they are equipped with the right information, skills, and resources to deliver the programme with the highest fidelity. TRIAL REGISTRATION:ClinicalTrial.gov Identifier: NCT03040271. Retrospectively registered on 2 February 2017.

SUBMITTER: Habib-Mourad C

PROVIDER: S-EPMC7031897 | biostudies-literature | 2020 Feb

REPOSITORIES: biostudies-literature

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Impact of a one-year school-based teacher-implemented nutrition and physical activity intervention: main findings and future recommendations.

Habib-Mourad Carla C Ghandour Lilian A LA Maliha Carla C Awada Nancy N Dagher Michèle M Hwalla Nahla N

BMC public health 20200219 1

<h4>Background</h4>The aim of the current study is to describe the effectiveness of a school-based intervention when delivered by a non-nutrition specialist (trained schoolteachers) as compared to an expert in nutrition.<h4>Methods</h4>Two trials of the same school-based intervention using the same intervention package were delivered, one by nutritionists and another by trained schoolteachers. The intervention focused mainly on dietary behaviours, as well as physical activity. In both trials, pu ...[more]

PMID: 32075607

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Project description:ObjectivesThe aim of this modelling study was to estimate the expected changes in the nutritional quality and greenhouse gas emissions (GHGEs) of primary school meals due to the adoption of new mandatory food-based standards for school meals.SettingNationally representative random sample of 136 primary schools in England was selected for the Primary School Food Survey (PSFS) with 50% response rate.ParticipantsA sample of 6690 primary students from PSFS who consumed school meals.Outcome measuresPrimary School Food Plan (SFP) nutritional impact was assessed using both macronutrient and micronutrient quality. The environmental impact was measured by GHGEs.MethodsThe scenario tested was one in which every meal served in schools met more than half of the food-based standards mentioned in the SFP (SFP scenario). We used findings from a systematic review to assign GHGE values for each food item in the data set. The GHGE value and nutritional quality of SFP scenario meals was compared with the average primary school meal in the total PSFS data set (pre-SFP scenario). Prior to introduction of the SFP (pre-SFP scenario), the primary school meals had mandatory nutrient-based guidelines.ResultsThe percentage of meals that met the protein standard increased in the SFP scenario and the proportion of meals that met the standards for important micronutrients (eg, iron, calcium, vitamin A and C) also increased. However, the SFP scenario did not improve the salt, saturated fat and free sugar levels. The mean GHGE value of meals which met the SFP standards was 0.79 (95% CI 0.77 to 0.81) kgCO2e compared with a mean value of 0.72 (0.71 to 0.74) kgCO2e for all meals. Adopting the SFP would increase the total emissions associated with primary school meals by 22?000?000?kgCO2e per year.ConclusionsThe universal adoption of the new food-based standards, without reformulation would result in an increase in the GHGEs of school meals and improve some aspects of the nutritional quality, but it would not improve the average salt, sugar and saturated fat content levels.

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Impact of a one-year school-based teacher-implemented nutrition and physical activity intervention: main findings and future recommendations.

Publications

Impact of a one-year school-based teacher-implemented nutrition and physical activity intervention: main findings and future recommendations.

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