This research aimed to evaluate the interdisciplinary educational intervention effects on knowledge of eating, nutrition, and physical activity in elementary-school students. Participants were 368 school children enrolled in public schools. The research was organized in three stages: pre-intervention, intervention and post-intervention. In pre-intervention, children were evaluated regarding their nutritional status. They also answered questionnaires related to eating and nutrition and physical activity. In the intervention stage, educational interventions were carried out on the same topics for a period of five months; in post-intervention, children answered the same questionnaires applied in pre-intervention. Despite most children having normal nutritional status (58.2%), a high number of students were overweight (38%). In the initial phase, it was found that most children had excellent knowledge of eating, nutrition, and good physical activity knowledge (p-value < 0.05). Educational health intervention significantly increased children’s knowledge of eating, nutrition, and physical activity, when evaluated in the post-intervention period. Both boys and girls increased their knowledge of eating, nutrition, and physical activity after the application of interdisciplinary interventions (p-value < 0.05). A similar effect was observed for children with different nutritional status. It is concluded that interdisciplinary educational interventions carried out for children in an elementary-school environment are effective for improving knowledge of eating, nutrition, and in physical activity, promoting healthier habits among children.

The work carried out within the framework of the German-Kazakh project “GeKaVoс – Transfer of dual training in logistics, mechatronics and sustainable energy supply to Kazakhstan” can be considered as one of the crucial aspects of the contribution to improving the quality of system of technical and vocational education (TVET), the achievement of high rates of employment of graduates of the TVET system, improve the ratio of supply and demand in the labor market.As the analysis of the TVET system in Kazakhstan presented in the article shows, different forms of cooperation between participants of the educational process in the country (corporate partnership, industrial clusters, patronage of large and medium-sized enterprises over educational institutions, etc.) contribute to the development of a market-oriented education system. Monitoring and evaluation of the effectiveness of technical and vocational education, as well as identifying opportunities to improve its quality and scope require understanding of its nature, its functions, goals and key characteristics, the application of effective scientific tools to assess vocational technical education and training of trainers (tutors) (TVET).The paper shows that the success of the transfer of educational programs depends primarily on the willingness to work together of all the stakeholders, the creation of systematic structures of interaction in the development of educational programs of different levels, improving methods of forecasting demand not only for certain professions, but also for professional and pre-professional competencies. The purpose of scientific evaluation of the dual system and workplace training is to prove its effectiveness as an educational strategy that provides students with real work experience, where they can apply social and technical skills and develop them.

The research aim was to develop cooking workshops using five health foods least accepted by elementary school children and assess their sensory acceptability and physicochemical composition. Three hundred and thirty two elementary school children aged between 7 and 10 years participated in the research. Food acceptability was evaluated in order to verify the nutritious foods less accepted by children, for use in preparations prepared in cooking workshops. Five products were prepared in cooking workshops: eggplant cookie, chard muffin, cress bread, radish pancake and chayote esfiha. All preparations showed high Acceptability Indexes (> 85%). Higher lipid, calorie and fiber contents and lower ash and moisture contents were found in eggplant cookie. Lower contents of carbohydrate and calories were found in radish pancake, while higher contents of protein and ash were observed in chayote esfiha and chard muffin, respectively. The products with the highest carbohydrate contents were eggplant cookie and cress bread, while chard muffin had the lowest fiber content. It is concluded that cooking workshop is an effective educational strategy to improve the acceptability of vegetables with low acceptability for elementary school children.

Objetivo: Avaliar os fatores de prevalência sobre o estado nutricional de crianças em idade escolar. Método: Participaram da pesquisa 626 crianças de ambos os sexos, com idade entre 7 a 10 anos, matriculadas em 18 escolas municipais. Foram avaliadas as variáveis gênero, idade e escolaridade. O estado nutricional foi avaliado pelo Índice de Massa Corporal (IMC). Resultados: A média de idade, peso e altura foram de 8,49±0,79 anos, 33,58±9,32 kg e 1,34±0,07 metros, respectivamente. A maioria das crianças frequentava o 4° ano do ensino fundamental, com estado nutricional de eutrofia (58,31%), entretanto um grande número de alunos apresentou excesso de peso (40,73%). Não houve prevalência significativa (p>0,05) do estado nutricional sobre as variáveis gênero, idade e escolaridade. Apesar disso, uma maior frequência de obesidade foi observada em indivíduos do sexo masculino e com idade entre 9 e 10 anos e que frequentavam o 4° ano do ensino fundamental. Conclusão: O estado nutricional de crianças em idade escolar não apresenta influência sobre variáveis específicas de gênero, idade e escolaridade.

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