“Smart Bodies” school wellness program increased children's knowledge of healthy nutrition practices and self-efficacy to consume fruit and vegetables

Tuuri, Georgianna; Zanovec, Michael; Silverman, Linda Kreger; Geaghan, James P.; Solmon, Melinda A.; Holston, Denise; Guarino, Annrose; Roy, Heli; Murphy, Ellen

doi:10.1016/j.appet.2008.12.007

Cited by 34 publications

(53 citation statements)

References 43 publications

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“…Although the positive effects of low-energy-dense food have been demonstrated in adults (8) , the data are somewhat inconsistent, particularly among children (9)(10)(11) . While many factors influence dietary preferences and habits, encouraging children to consume recommended amounts of F&V is often part of programming conducted in schools (12)(13)(14)(15)(16)(17)(18) . Schools are common intervention sites for studies in children due to their large, representative populations (19) .…”

Section: Fruits and Vegetables School Lunch Food Wastementioning

confidence: 99%

Factors affecting fruit and vegetable school lunch waste in Wisconsin elementary schools participating in Farm to School programmes

Yoder

Foecke

Schoeller

2015

Public Health Nutr.

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Objective: To examine characteristics potentially associated with school lunch fruit and vegetable waste, both overall and pre/post implementation of the Healthy, Hunger-Free Kids Act. Design: Multi-year (2010Multi-year ( -2013 cross-sectional study using pre-and post-meal digital photographs of students' school lunch trays to estimate fruit and vegetable availability and consumption. Fruit and vegetable items were categorized for factors suspected to impact waste: prior farm to school years, placement (main menu, salad bar), procurement (local, conventional), preparation (cooked, raw) and meal component (entrée, side, topping). Analyses to assess within-category differences in waste volume were performed using a Tobit model. Setting: Wisconsin elementary schools participating in farm to school programmes, USA. Subjects: Children in third to fifth grade. Results: Many within-factor differences were detected overall and/or across time. Cooked fruits were wasted less than raw, while cooked vegetables were wasted more than raw. Where identified, locally sourced items were wasted more than conventionally sourced (+0·1 cups, P < 0·0001) and salad bar items more than main menu items (+0·01 cups, P < 0·0001). Increasing prior farm to school years decreased waste (−0·02 cups, P < 0·0001). Items previously tried were wasted at the same volume whether reported as liked or not. New school lunch meal pattern requirement implementation did not uniformly impact fruit and vegetable waste across all categories and there was no change in waste for seven of fifteen assessed categories. Conclusions: Many factors impact elementary students' school lunch waste. These factors may be helpful for school food-service authorities to consider when planning school menus. Keywords Fruits and vegetables School lunch Food wasteThe prevalence of obesity among children and adolescents has grown over the past three decades, recently reaching 17 % (1-3) , over half of the adult obesity prevalence rate, which stood at nearly 36 % in 2009-2010 (3) . Obesity and related co-morbidities have public health as well as economic implications (4,5) . Because of this high prevalence, public health personnel and medical professionals emphasize the importance of consuming a healthy diet (6) . Few children meet consumption recommendations for fruit and vegetables (F&V) (7) . One strategy hypothesized to help achieve this is improving the quality of school meals. These efforts include promoting increased consumption of low-energy-density foods such as F&V which, on the basis of high water and fibre content, alongside their low fat content, collectively yield larger bulk and low energy density. Although the positive effects of low-energy-dense food have been demonstrated in adults (8) , the data are somewhat inconsistent, particularly among children (9)(10)(11) . While many factors influence dietary preferences and habits, encouraging children to consume recommended amounts of F&V is often part of programming conducted in schools (12)(13)(14)(15)(16)(17...

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Section: Fruits and Vegetables School Lunch Food Wastementioning

confidence: 99%

Factors affecting fruit and vegetable school lunch waste in Wisconsin elementary schools participating in Farm to School programmes

Yoder

Foecke

Schoeller

2015

Public Health Nutr.

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“…Além dos construtos elencados na primeira coluna do Quadro 1, como "determinantes psicossociais", mencionam também preferências alimentares (Anderson-Bill et al, 2011;Tuuri et al, 2009;Van Duyn et al, 2001), resiliência (Clark et al, 2011), depressão (Clark et al, 2011;Zemper et al, 2003), problemas de ajustamento relacionados a perdas no trabalho e casamento e satisfação com a vida (Zemper et al, 2003). Um dos artigos mencionava aferição de fatores psicossociais em seu resumo, sem maior detalhamento (Rimmer et al, 2000).…”

Section: A Literatura Sobre Promoção De Práticas Alimentares Saudáveisunclassified

“…Os trabalhos de intervenção analisados podem também ser categorizados de acordo com o seu alcance e modalidade: intervenções individuais que utilizam estratégias de promoção da saúde realizadas a distância, por computador, correio e/ou telefone (Anderson-Bill et al, 2011;Robroek et al, 2010;Elder et al, 2009;Portnoy et al, 2008;Van Keulen et al, 2008;Van Duyn et al, 2001), intervenções face a face realizadas com grupos específicos (Clark et al, 2011;Bonnel, 2003;Zemper et al, 2003;Langenberg et al, 2000;Rimmer et al, 2000), intervenções com base na família ou escola (Chen et al, 2010;Pearson et al, 2010;Goh et al, 2009;Tuuri et al, 2009;Burgess-Champoux et al, 2008;Haerens et al, 2008;Saksvig et al, 2005;Verheijden et al, 2003;Parcel et al, 2003) e, finalmente, intervenções de base comunitária (Gittelsohn et al, 2010;Mead et al, 2010;Campbell et al, 2007 Benefícios percebidos: opinião quanto à eficácia da ação aconselhada na redução de riscos para a saúde.…”

Section: A Literatura Sobre Promoção De Práticas Alimentares Saudáveisunclassified

“…Já no caso das intervenções realizadas em escolas (Tuuri et al, 2009;Haerens et al, 2008;Saksvig et al, 2005;Parcel et al, 2003), partiu-se da necessidade de abordar a instituição e, portanto, membros da comunidade escolar foram incluídos na proposição e avaliação das intervenções, mostrando clara preocupação com a dimensão programática e com a participação da comunidade. Nessa direção, chama a atenção o estudo de Haerens et al (2008), realizado na Bélgica, que considera relevante a sustentabilidade do programa, preparando os funcionários da escola para realizá-lo, algo fundamental para a efetiva transformação programática.…”

Section: A Literatura Sobre Promoção De Práticas Alimentares Saudáveisunclassified

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A dimensão psicossocial na promoção de práticas alimentares saudáveis

Lara

Paiva

2012

Interface (Botucatu)

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Este artigo analisa criticamente como é abordada a dimensão psicossocial na promoção de práticas alimentares saudáveis. Realizou-se busca no Lilacs e no modo multipurpose do Medline, de 2000 a 2011, utilizando os termos intervenção, promoção da saúde, psicossocial e todos aqueles correlatos à nutrição. Observou-se que nesta última década as abordagens sociocognitivas e modelos de crença racional ainda predominam nesse campo, prevalecendo trabalhos de intervenção focados no indivíduo e pouco críticos ao contexto social mais amplo que produz práticas alimentares. Conclui-se que para a promoção de práticas alimentares saudáveis no contexto de assistência integral, o debate sobre o que chamamos de psicossocial deve ser ampliado para incorporar as contribuições recentes das abordagens em saúde com base nos direitos humanos, atentas à multidimensionalidade do processo saúde-doença-cuidado.

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“…A maior parte dos artigos que encontramos utilizava como referência modelos cognitivos ou sócio-cognitivos (Rimmer et al, 2000;Langenberg et al, 2000;Van Duyn et al, 2001;Verheijden et al, 2003;Zemper et al, 2003;Saksvig et al, 2005;Campbell et al, 2007;Haerens et al, 2008;Van Keulen et al, 2008;Portnoy et al, 2008;Burgess-Champoux et al, 2008;Elder et al, 2009;Tuuri et al, 2009). Localizamos também um artigo alinhado aos modelos ecológicos de promoção da saúde (Goh et al, 2009), que são modelos que consideram a interação entre o indivíduo e o seu ambiente social e físico ao propor mudanças de comportamento (Parker et al, 2004).…”

Section: Práticas Alimentares Saudáveisunclassified

Uma abordagem psicossocial na promoção da saúde: refletindo criticamente sobre o processo de um grupo de apoio e discussão sobre peso e alimentação

Lara¹

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“Smart Bodies” school wellness program increased children's knowledge of healthy nutrition practices and self-efficacy to consume fruit and vegetables

Cited by 34 publications

References 43 publications

Factors affecting fruit and vegetable school lunch waste in Wisconsin elementary schools participating in Farm to School programmes

Factors affecting fruit and vegetable school lunch waste in Wisconsin elementary schools participating in Farm to School programmes

A dimensão psicossocial na promoção de práticas alimentares saudáveis

Uma abordagem psicossocial na promoção da saúde: refletindo criticamente sobre o processo de um grupo de apoio e discussão sobre peso e alimentação

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