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The Development and Evaluation of a Nutrition Education Program including Sensory and Cooking Activity to Promote Vegetable Intake among School Aged Children


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The Development and Evaluation of a Nutrition Education Program including Sensory and Cooking Activity to Promote Vegetable Intake among School Aged Children

Article information

Korean J Health Promot. 2019;19(1):49-58
Publication date (electronic) : 2019 March 31
doi : https://doi.org/10.15384/kjhp.2019.19.1.49
Hyun-ho Lee, Moon-kyung Shin, Hyunkyung Kim, Saebyeol Kwon, Se-young Oh, Hyojin An
Department of Food and Nutrition, Kyunghee University, Seoul, Korea.
Corresponding author:Hyojin An, PhD. Department of Food and Nutrition, Kyunghee University, 26 Kyungheedae-ro, Dongdaemun-gu, Seoul 02447, Korea. Tel: +82-2-961-0602, Fax: +82-2-959-0649, ddottori@naver.com
Received 2019 March 25; Revised 2019 March 29; Accepted 2019 March 29.

Abstract

Background

The aim of the study is the development of nutrition education program for promoting vegetable intakes of school aged children.

Methods

After a pilot study and consultations of experts, a program (composed of five lessons) that was emphasized the sensory and cooking activities based on the social cognitive theory was developed. Specially, we focused on enhance expectation, self-efficacy, and behavioral performance through the intervention. For a outcome evaluation survey tool was developed, too. The lessons once-a-week (total five lessons) and survey (pre and pro) were conducted to 20 school aged children.

Results

The distribution of children was 11.5 years (mean age), boys (25%), girls (75%). Compared to pre-survey, the result of post-survey was higher scores for self-efficacy and two items out of ten items in food neophobia category. And one items out of six items (unfamiliar vegetables), three items out of ten items (familiar vegetables) showed positive result in food neophilia category significantly (P<0.1).

Conclusions

The education duration was short(5 weeks) but we could observe visible changes on self-efficacy, behavior performances for cooking and intention to intake vegetables non-preferred ones previously. Continuous applying and supplementing this nutrition education program may promote intake of vegetables among children.

Keywords: Nutrition education; Cooking activity; Sensory activity; Social cognitive theory; Vegetable intake; Child

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Article information Continued

Copyright © 2019 Korean Society for Health Promotion and Disease Prevention
Korean Society for Health Promotion and Disease Prevention

This is an open-access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Figure 1

Figure 1

Flowchart development of nutrition education program.

Table 1

Education program based on social cognitive theory

Table 1

Table 2

General characteristics of study participants

Table 2

Values are presented as number (%).

Table 3

Participants's dietary behavior survey (n=20)

Table 3

Values are presented as mean±standard deviation.

1 point: strongly disagree, 2 point: disagree, 3 point: moderate, 4 point: agree, 5 point: strongly agree.

Table 4

General food (especially, vegetables) neophobia of participants (n=20)

Table 4

Values are presented as mean±standard deviation.

aReverse scale (1 point: strongly disagree, 2 point: disagree, 3 point: moderate, 4 point: agree, 5 point strongly agree).

Table 5

Intention to tasting new vegetables (n=20)

Table 5

Values are presented as mean±standard deviation.

1 point: strongly disagree, 2 point: disagree, 3 point: moderate, 4 point: agree, 5 point strongly agree.

Table 6

The differences of nutrition quotient index between pre- and post-test (n=20)

Table 6

Values are presented as mean±standard deviation.

aCalculated by paird t-test.

Table 7

Satisfaction evaluation of the program (n=20)

Table 7

Values are presented as mean±standard deviation.

3 point: yes, 2 point: usual, 1 point: no.