研究烹饪营养教育干预对儿童饮食习惯和种类的长期影响

IF 1.9 Q3 ENDOCRINOLOGY & METABOLISM
Choon Ming Ng , Satvinder Kaur , Hui Chin Koo , Firdaus Mukhtar
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引用次数: 0

摘要

该研究旨在评估烹饪营养教育计划在3个月的跟踪调查中,在儿童饮食习惯和种类方面的效果。这项随机对照试验是在马来西亚 10-11 岁的儿童中开展的,以学校为基础。主要干预内容包括一次关于家庭饮食环境的亲子课程,随后是 5 次健康膳食准备体验课程,每两周进行一次,每次一小时。根据《马来西亚儿童和青少年膳食指南》,在基线、干预后和3个月的随访中使用改编的指导表格收集膳食数据(干预:n = 41,对照:n = 42,辍学率:15.3%)。总体而言,招募的儿童主要来自中低收入家庭(76%),他们的家庭至少受过中等或高等教育(95%)。在 3 个月的随访中,组别与时间的交互效应(p < 0.001)显示,干预组的全谷物(F-stat = 24.04)、水果(F-stat = 30.45)和蔬菜(F-stat = 77.69)食用频率更高,而对照组的食用频率则相对稳定。同样,干预组在精制谷物(F-stat = 30.96)、加工食品(F-stat = 49.74)和甜饮料(F-stat = 40.78)的摄入量方面也出现了可喜的变化(p < 0.001)。此外,与对照组相比,干预组在晚餐时间的饮食多样性较好(χ2 = 5.655,P = 0.017)。研究结果凸显了体验式烹饪营养计划在倡导儿童健康饮食行为方面的前景。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Examining the long-term effectiveness of a culinary nutrition education intervention on children's dietary practices and variety

The study aimed to evaluate the effectiveness of a culinary nutrition education program at a 3-month follow-up, in terms of children's dietary practices and variety. The randomized-controlled trial was conducted among Malaysian children aged 10–11 years, in a school-based setting. The main intervention components include a parent-child session on the home food environment, followed by 5 experiential healthy meal preparation sessions, conducted fortnightly with each session lasting an hour. Dietary data were collected using an adapted guided form, in line with the Malaysian Dietary Guidelines for Children and Adolescents at baseline, post-intervention, and a 3-month follow-up (intervention: n = 41, control: n = 42, drop-out rate: 15.3 %). Overall, the children recruited were mainly from low-to middle-income households (76 %) whose families attained at least secondary or tertiary education (95 %). At the 3-month follow-up, significant group and time interaction effect (p < 0.001) revealed that the intervention group consumed whole grains (F-stat = 24.04), fruits (F-stat = 30.45), and vegetables (F-stat = 77.69) more frequently, while the frequency consumption of the control group remained relatively stable over time. Similarly, desirable change was seen favoring the intervention group (p < 0.001) for refined grains (F-stat = 30.96), processed foods (F-stat = 49.74), and sweetened beverages consumption (F-stat = 40.78). Further, the intervention group had good diet variety during dinnertime, compared to the controls (χ2 = 5.655, p = 0.017). Findings highlighted the prospect of experiential culinary nutrition programs in advocating healthy eating behavior among children.

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来源期刊
Human Nutrition and Metabolism
Human Nutrition and Metabolism Agricultural and Biological Sciences-Food Science
CiteScore
1.50
自引率
0.00%
发文量
30
审稿时长
188 days
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