Rationale and Design of an Online Educational Program Using Game-Based Learning to Improve Nutrition and Physical Activity Outcomes Among University Students in the United Kingdom

Belogianni, Katerina; Ooms, Ann; Ahmed, Hafez; Nikoletou, Dimitra; Grant, Robert; Makris, Dimitrios; Moir, Hannah

doi:10.1080/07315724.2018.1476929

Cited by 14 publications

(9 citation statements)

References 31 publications

(11 reference statements)

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“…Being overweight (body mass index of 25 or higher) and its associated pathologies have become a problem in society nowadays, which is why the importance of following a healthy diet and lifestyle has gained much prominence [1,2,3]. The diet models that exist in the world are numerous and varied, each one with particular characteristics [3].…”

Section: Introductionmentioning

confidence: 99%

Mediterranean Diet and Motivation in Sport: A Comparative Study Between University Students from Spain and Romania

et al. 2018

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Background: The Mediterranean Diet (MD) is one of the healthiest dietary models worldwide, being an essential mean of preventing pathologies along with the practice of physical activity. Through a comparative study carried out across different countries, it has been demonstrated how this type of habits vary depending on the geographical context. The aim of this research was to evaluate the adherence to MD and its relationships with motivational climate in sport on a sample of university students from Spain and Romania; Methods: A cross-sectional study was conducted on a sample of university students [specialization: Physical Education (n = 605; 20.71 ± 2.42 years old)], using as main instruments the Mediterranean Diet Quality Index (KIDMED) for students and adolescents and the Perceived Motivational Climate in Sport Questionnaire-2 (PMCSQ-2); Results: It was shown that students from Spain had a high adherence to the MD (6.65 ± 2.63 vs. 5.06 ± 1.31). Spanish university students got higher scores in task-oriented motivational climate (4.03 ± 0.62 vs. 3.11 ± 0.55) while ego-oriented climate was higher in university students from Romania (3.24 ± 0.54 vs. 2.07 ± 0.75). Finally, it was observed that the task-oriented motivational climate was related to a lower adherence to MD in Spanish students (4.49 ± 0.37 vs. 3.98 ± 0.62). In contrast, in Romanian youth, a medium adherence to the MD was associated with higher scores for the ego-oriented motivational climate (3.27 ± 0.53 vs. 3.00 ± 0.54); Conclusions: As main conclusions, it was shown that the students from Spain had a high adherence to the MD. In addition, it has been demonstrated that ego-oriented climates are linked to a better adherence to MD, especially due to the importance of following a proper diet in sport contexts, as demonstrated by young Romanians.

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Section: Introductionmentioning

confidence: 99%

Mediterranean Diet and Motivation in Sport: A Comparative Study Between University Students from Spain and Romania

et al. 2018

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“…Hence, they allowed the collective and collaborative construction of strategies for less industrially processed food, more planned, shared, and suitable for university life. Considering that a large part of the web-based interventions with university students works with standard messages, this course, based on Popular Education, presented an innovative approach close to the students' realities [6,16,17,23]. The role of students as tutors was essential to reach peers and promote the construction of knowledge and practices in a sensitive way and connected to the universe of college life.…”

Section: Discussionmentioning

confidence: 99%

“…Thus, there is a need to investigate the dietary practices of university students and develop viable and appropriate intervention strategies focusing on the students' realities [5,9]. Various food and nutritional intervention programs targeting young adults in university have been adopting information and communication technologies, and studies in this field are fundamental in the current context, especially when utilizing innovative virtual learning environments and participatory methodologies [6,16,17]. Educational interventions should foster comprehensive discussions about food systems, and eating habits under culture, environment and society debates [15].…”

Section: Introductionmentioning

confidence: 99%

The “Comida de República” web-based course to promote healthy eating among college students

Vedovato

Leonardi

2021

Rev. Nutr.

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Objective The work aimed to investigate dietary practices of university students after an action aiming to promote adequate and healthy food. Methods The article reports the experience of the distance education course Comida da República, promoted by the Universidade Federal de São Paulo as an educational space for sharing and exchanging knowledge, experiences, and thoughts on eating in the university context, especially in student homes or fraternities (repúblicas). Online questionnaires assessed the profile of participants and changes in their perception or relationship with food. The Students’ t-test was adopted to compare perceptions before and after the intervention, and content analysis for qualitative data. Results The course had 201 students enrolled and 82 who concluded it, with 35.4% living in repúblicas. Before the course, 89.6% of those who completed the course indicated the need to improve their diets, and 57.3% classified their diets as “regular”. There was a significant change in perception after the course: 58.5% of those who completed it rated their food as “good”. Dietary changes were categorized into two themes: “vision on food production and distribution” and “food and meal consumption”. The emerging codes show a greater awareness and criticism about food systems and a greater appreciation of cooking, commensality, and unprocessed and minimally processed foods. Participants identified environmental, personal, and interpersonal barriers (67.1%) to dietary changes. The course emerged as a facilitator of these changes. Conclusions This intervention proved to be an important educational tool to promote adequate and healthy eating, in addition to contributing to the planning and execution of student affairs and food security policies.

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“…Studies into the use of gamification for obesity and weight control are generally related to training or education (Sousa et al , 2019a, 2019b; Holzmann et al , 2019; Azevedo et al , 2019; Belogianni et al , 2019; Dassen et al , 2018; Van Lippevelde et al , 2016; González et al , 2016; Block et al , 2015) and physical activities (Hammedi et al , 2017; Patel et al , 2019; Edney et al , 2019; Fortunato et al , 2019; Sanders et al , 2019; Fang et al , 2019; Ahn et al , 2019; Harrison et al , 2019; Kurtzman et al , 2018; Mitchell et al , 2017; Van Mierlo et al , 2016) or both (Sanders et al , 2019; Timpel et al , 2018; Knight et al , 2018) and most of the studies use self-monitoring. Besides these, studies suggesting that gamification can actively encourage healthy dietary preferences are limited and are mostly associated with healthy nutrition education, ignoring external factors (such as promotion) that affect healthy dietary preferences.…”

Section: Introductionmentioning

confidence: 99%

Understanding how gamification influences consumers’ dietary preferences

Aydın

Argan

2021

JSOCM

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Purpose Nutritional disorders and unhealthy nutrition, which are recognised as the causes of many widespread health problems (overweight, obesity, diabetes, cardiovascular disease, cancer, etc.) have emerged as a significant problem that requires resolution. The purpose of this study is to influence dietary preferences and to reduce current health issues by using gamification as a social marketing tool. To this end, the decision-making processes affecting food choices in individuals based on calorific content were evaluated and the effectiveness of gamification in encouraging consumers to make lower-calorie choices was examined. Design/methodology/approach An experimental design was used to determine the effect of gamification on the dietary preferences of consumers. An independent factorial design (between groups) in which multiple variables were tested with different subjects was used to test the factors that were thought to affect the food choices made by the participants from gamified and non-gamified menus. Findings In Study 1, menus (gamified vs non-gamified) and nutritional consciousness (low vs high) had a significant main effect on the total calorie count of the selected foods. In Study 2, menus (gamified with prices vs non-gamified with prices) had a significant main effect on the total calorie count of the selected foods, while nutritional consciousness (low vs high) did not. A significant interaction was observed between menus and nutritional consciousness. Practical implications Gamification can be used as an important publicity tool for promoting public health using different influential factors such as price. Originality/value This study shows that people can change their food preferences positively through gamification. It shows further how people tend to evaluate the price of their food rather than the calorie count when making dietary preferences. Gamification can, therefore, be considered a promising social marketing tool for improving public health.

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Rationale and Design of an Online Educational Program Using Game-Based Learning to Improve Nutrition and Physical Activity Outcomes Among University Students in the United Kingdom

Abstract: The study will provide insights with regard to the design and use of online game-playing as a cost-effective approach to improve nutritional knowledge among university students.

Cited by 14 publications

References 31 publications

Mediterranean Diet and Motivation in Sport: A Comparative Study Between University Students from Spain and Romania

Mediterranean Diet and Motivation in Sport: A Comparative Study Between University Students from Spain and Romania

The “Comida de República” web-based course to promote healthy eating among college students

Understanding how gamification influences consumers’ dietary preferences

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