Peer Nutrition Education and Its Effect on Nutrition Knowledge and Dietary Habits of Secondary School Students PDF Download
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Author: Kaye Green Myers
Publisher:
ISBN:
Category : Food habits
Languages : en
Pages : 120
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Book Description
Author: Kaye Green Myers
Publisher:
ISBN:
Category : Food habits
Languages : en
Pages : 120
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Book Description
Author: Patricia Marol Kilcoyne
Publisher:
ISBN:
Category : Youth
Languages : en
Pages : 196
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Book Description
Author: Food and Agriculture Organization of the United Nations
Publisher: Food & Agriculture Org.
ISBN: 9251306354
Category : Medical
Languages : en
Pages : 172
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Book Description
FAO provides countries with technical support to conduct nutrition assessments, in particular to build the evidence base required for countries to achieve commitments made at the Second International Conference on Nutrition (ICN2) and under the 2016-2025 UN Decade of Action on Nutrition. Such concrete evidence can only derive from precise and valid measures of what people eat and drink. There is a wide range of dietary assessment methods available to measure food and nutrient intakes (expressed as energy insufficiency, diet quality and food patterns etc.) in diet and nutrition surveys, in impact surveys, and in monitoring and evaluation. Differenct indicators can be selected according to a study's objectives, sample population, costs and required precision. In low capacity settings, a number of other issues should be considered (e.g. availability of food composition tables, cultural and community specific issues, such as intra-household distribution of foods and eating from shared plates, etc.). This manual aims to signpost for the users the best way to measure food and nutrient intakes and to enhance their understanding of the key features, strengths and limitations of various methods. It also highlights a number of common methodological considerations involved in the selection process. Target audience comprises of individuals (policy-makers, programme managers, educators, health professionals including dietitians and nutritionists, field workers and researchers) involved in national surveys, programme planning and monitoring and evaluation in low capacity settings, as well as those in charge of knowledge brokering for policy-making.
Author: Rose Mary Visalli Mirenda
Publisher:
ISBN:
Category : Children
Languages : en
Pages : 366
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Book Description
The specific objectives of the study were: to test the nutrition knowledge of the seventh and eight grade students; to study their dietary intake patterns; to evaluate the adequacy of their food intake; and to make recommendations for nutrition education.
Author: Food and Nutrition Information Center (U.S.)
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 256
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Book Description
Author: Lisa Catherine Gilligan
Publisher:
ISBN:
Category : Children
Languages : en
Pages : 186
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Book Description
Author: Melissa Allen Mullins
Publisher:
ISBN:
Category :
Languages : en
Pages : 178
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Book Description
Author: Kathryn F. Hoff
Publisher:
ISBN:
Category : Electronic dissertations
Languages : en
Pages : 61
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Book Description
Focus has been put on healthy eating habits within the last few years due to an increase in obesity and other chronic diseases. Eating habits are formed at an early age, but nutrition education curriculum is not mandated in Wisconsin. Studies have shown a relationship between nutrition knowledge and self-efficacy, but little research exists on coupling nutrition education with nutrition exposure on the effect of nutrition knowledge and self-efficacy. The sample for this study was 11 third through fifth grade students at Starr Elementary in New Richmond, Wisconsin and was self-selecting. Three lessons were implemented using USDA's Serving Up MyPlate curriculum and preparation of a healthy snack in a before-school setting. Change was measured with a pre-/post-test evaluation based on lesson objectives and research questions. It was found that intervention provided change in student knowledge on nutrition and health outcomes, an increase in overall nutrition knowledge, improvements in identifying foods as nutrient dense vs. non-nutrient dense, and an increase in nutritional self-efficacy. Further research needs to be conducted with a larger, randomized sample and more lessons to determine the impact this type of education can provide.
Author: T. A. Lamke
Publisher:
ISBN:
Category : Dissertations, Academic
Languages : en
Pages : 264
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Book Description
Author: Food and Nutrition Information and Educational Materials Center (U.S.)
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 260
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Book Description
