Whetting disadvantaged adults’ appetite for nutrition education

Pettigrew, Simone; Biagioni, Nicole; Moore, Sarah E. H.; Pratt, Iain S

doi:10.1017/s1368980016002512

Cited by 9 publications

(23 citation statements)

References 24 publications

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“…In addition, multivariate analysis has identified a subgroup of participants who will benefit most from a food literacy program. Although government targets indicate that low income and disadvantaged groups are often the focus for these programs [49,50], among the participants in this study, socio-economic disadvantage was not independently associated with the lowest food-literacy behaviours. These findings suggest that food literacy programs must focus on recruiting those with low self-rated cooking skills, who consider healthy foods expensive and have poor dietary intakes (i.e., are less likely to eat recommended serves of fruits and vegetables and have high takeaway and sugary drink consumption).…”

Section: Discussionmentioning

confidence: 65%

Identifying Participants Who Would Benefit the Most from an Adult Food-literacy Program

Begley

Paynter²,

Butcher³

et al. 2019

IJERPH

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Food literacy programs aim to improve behaviours required to achieve a quality diet. The objectives of this study were to assess the demographic, food literacy related and dietary behaviour of participants enrolling in Food Sensations® for Adults, a free four-week food literacy program and identify the subgroup of participants who benefit most. Cross-sectional pre-program questionnaire data (n = 1626) from participants enrolling in the program was used to stratify into low, middle and high food-literacy tertiles. Factor scores from a reliability analysis of food literacy behaviours were then used to produce a composite score). Participants were 80.2% female, 56% aged 26 to 45 years and 73.3% from low to middle socio-economic areas. Demographic characteristics were not a significant predictor of the lowest composite food-literacy group. Those with the lowest composite food-literacy tertile score were more likely to have lower self-rated cooking skills, a negative attitude to the cost of healthy foods, lower intakes of fruits and vegetables and a higher frequency of consuming takeaway food and sugary drinks. Food literacy programs must focus on recruiting those who have low self-rated cooking skills, who consider healthy foods expensive and have poor dietary intakes and will most likely to benefit from such programs.

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Section: Discussionmentioning

confidence: 65%

Identifying Participants Who Would Benefit the Most from an Adult Food-literacy Program

Begley

Paynter²,

Butcher³

et al. 2019

IJERPH

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“…The 2011-2014 Food Cent$ Project evaluation found that 12% of the total intervention sample completed a follow-up evaluation six weeks after the project's completion; however, interpreting the results is difficult because the intervention delivery varied in length from one to eight sessions. Nevertheless, improvements in knowledge and fruit consumption in low socio-economic participants were found at follow-up [9]. The results from the earlier 1992 Food Cent$ Project demonstrated a self-reported reduction in discretionary food intake by 36% of attendees who completed the six-week follow-up [8].…”

Section: Introductionmentioning

confidence: 92%

“…Despite best practice recommendations and evaluation challenges, food literacy programs generally do not report on outcomes or include follow-up evaluations [7]. Programs that use food literacy strategies that do investigate long-term outcomes vary in their follow-up period between one to six months [7][8][9][10][11][12]; however, time frames have also been as short as one week [13] and as long as two years [14]. Programs conducted in 'real world' community settings do not generally attain high follow-up response rates [2] due to the voluntary nature of participation and the frequently low English literacy of attendees.…”

Section: Introductionmentioning

confidence: 99%

“…There are only two Australian food literacy programs that have published follow-up evaluation findings [8][9][10]. The most recent of these programs, Jamie Oliver's 'Ministry of Food' Australian version, found that a participant's improvements in vegetable consumption and cooking confidence remained evident six months after the program ended.…”

Section: Introductionmentioning

confidence: 99%

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Identifying Who Improves or Maintains Their Food Literacy Behaviours after Completing an Adult Program

Begley

Paynter

Butcher³

et al. 2020

IJERPH

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Food Sensations for Adults is a free four-week nutrition and cooking program that teaches low- to middle-income individuals food literacy. This research aimed to compare demographic characteristics of participants who completed the program’s follow-up questionnaire three months after program completion and assess whether food literacy and dietary behaviour changes were improved or maintained. Statistical analysis methods used factor scores of the plan and manage, selection, and preparation domains to examine mean self-reported changes in food literacy. Tertile stratification methods calculated changes in participants who had low, middle, and high end-of-program food literacy scores, and multivariable regression analysis explored the associations. The follow-up results (n = 621) demonstrated a statistically significant factor score increase in plan and manage (3%) and selection (7.2%) domain scores, and a decrease in the preparation score (3.1%), and serves of consumed vegetables (7.9%), but were still significantly higher than at the start of the program. At follow-up, participants with low food literacy at the program end significantly improved their follow-up domain scores for plan and manage (60%) and selection (73.3%), and participants with moderate or high food literacy at the program end maintained their follow-up scores. A food literacy program can support adults to improve and maintain their food literacy behaviours and maintain dietary behaviour change; therefore, strategies to support this continued change must be considered.

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“…Como citado, as percepções também são influenciadas pela informação e conhecimento, deste modo, averiguou-se nos achados a apropriação desses pelos participantes, em dois aspectos: a relação da informação de alimentação adequada e saudável abordada nos grupos educativos e a produção de conhecimento feita por eles a partir de seus pensamentos e contextos, desencadeada pelas possibilidades de construções emergidas nos grupos (FREIRE, 2011). Esses achados condizem com a avaliação realizada em um estudo sobre EAN em grupo (PETTIGREW et al, 2016), onde os usuários apontaram que as informações teóricas e práticas obtidas ajudaram-nos na decisão da aquisição e do preparo dos alimentos.…”

Section: Acolhimento Dos Participantes E Suas Característicasunclassified

Grupos educativos de alimentação e nutrição: um cenário promotor da autonomia nas escolhas alimentares

Vincha¹

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À professora Ana Maria Cervato-Mancuso, orientadora da produção desta tese e de uma trajetória acadêmica permeada de acolhimento, de confiança, de estímulo e de aprendizado. Ana, obrigada pela convivência, com ela me fortaleci enquanto pesquisadora, professora, nutricionista e pessoa. A minha busca por uma educação transformadora continuará ativa, pois tenho você no meu 'mundo interno'. Aos professores membos da banca, Cláudia Maria Bógus, Patrícia Constante Jaime, Maria Fernanda Petroli Frutuoso e Silvia do Amaral Rigon pela leitura cuidadosa e pelas apreciações na pré-avaliação desta tese, que promovem seu aprimoramento. Agradeço, em especial à professora Cláudia por me acompanhar no desenvolvimento da pesquisa, desde a qualificação e por me permitir vivenciar momentos enriquecedores em sala de aula. Às nutricionistas Viviane Laudelino Vieira e Samantha Caesar de Andrade por todo o acolhimento, o apoio e o incentivo oferecidos no campo de pesquisa. Como também aos estudantes e demais profissionais do Centro de Saúde Escola Geraldo de Paula Souza. O apoio de vocês fez com que a pesquisa se concretizasse. Aos participantes dos grupos educativos pelo aceite e pela confiança depositada no trabalho. Gratidão pelo compartilhamento de experiências e conhecimentos, produtor de frutos saborosos. Aos colegas pós-graduandos do grupo de pesquisa 'Segurança Alimentar e Nutricional: formação e atuação profissional'. Em especial à Débora Aparecida Santiago, pela parceria e por despertar em mim o interesse pela comunicação em saúde e à Bruna Zillesg Borges dos Santos pela disposição, pelas contribuições e pela amizade. A travessia compartilhada pela vida acadêmica tornou-a mais encantadora. Às graduandas, Amanda de Faria, Natália Walter, Greice Lúcia Silva e Cristiani Marton pela participação, pela cooperação e pela dedicação para com a pesquisa. Vocês serão excelentes nutricionistas. Às colegas Leila Maria Pellegrinelli e Elizete Aparecida Leite de Campos, pela inspiração e pela fascinação ao mundo dos grupos que vocês me cederam. À Renata Pisani de Almeida pela disponibilidade e pela ajuda na revisão da tese. À CAPES (Coordenação de Aperfeiçoamento de Pessoal de Nível Superior) pelo fomento para a realização do doutorado, que permitiu a minha dedicação permanente na busca de produzir uma pesquisa de qualidade. À FAPESP (Fundação de Amparo à Pesquisa do Estado de São Paulo) pelo apoio financeiro ao projeto de pesquisa do qual este estudo faz parte, o que viabilizou a realização dos grupos educativos. Reconhecendo que uma tese é também construída pelo suporte e pelo encorajamento de grupos sociais, famílias e amigos, agradeço: Ao meu companheiro de vida, Francisco César Dalmo, pelo amor, pelo carinho, pelo amparo e pela compreensão, que foram tão necessários para a concretização deste trabalho. Aos meus pais, Tânia e Wilson, exemplos de dedicação, força, sabedoria e amor. Obrigada por sempre me incentivaram a buscar o melhor de mim. Aos meus irmãos, Thais e Wilson Victor, mesmo na distância, vocês estavam sempre comigo neste c...

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Whetting disadvantaged adults’ appetite for nutrition education

Abstract: Incorporating aspects of most importance to participants into nutrition education programme delivery and promotion may increase joining rates, enjoyment, satisfaction with course content and, ultimately, the uptake of recommended behaviours.

Cited by 9 publications

References 24 publications

Identifying Participants Who Would Benefit the Most from an Adult Food-literacy Program

Identifying Participants Who Would Benefit the Most from an Adult Food-literacy Program

Identifying Who Improves or Maintains Their Food Literacy Behaviours after Completing an Adult Program

Grupos educativos de alimentação e nutrição: um cenário promotor da autonomia nas escolhas alimentares

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