The ‘Voice’ of Key Stakeholders in a School Food and Drink Intervention in Two Secondary Schools in NE England: Findings from a Feasibility Study
Autor: | Lorraine McSweeney, Suzanne Spence, Jen Bradley, Ashley J. Adamson |
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Rok vydání: | 2019 |
Předmět: |
Male
0301 basic medicine Health Knowledge Attitudes Practice Pediatric Obesity genetic structures Psychological intervention Child Behavior food choice Overweight Choice Behavior 0302 clinical medicine Risk Factors Food choice 030212 general & internal medicine Child media_common Schools Nutrition and Dietetics digestive oral and skin physiology Age Factors Food Services England Female Diet Healthy medicine.symptom Thematic analysis Psychology Nutritive Value Adolescent media_common.quotation_subject education Risk Assessment Article Beverages Interviews as Topic 03 medical and health sciences Stakeholder Participation pupils Perception Intervention (counseling) medicine Humans Medical education 030109 nutrition & dietetics nutritional and metabolic diseases Feeding Behavior Protective Factors School meal Focus group Adolescent Behavior Feasibility Studies school food Food Science |
Zdroj: | Nutrients Volume 11 Issue 11 |
ISSN: | 2072-6643 |
Popis: | Background: Overweight/obesity affects one-third of UK 11&ndash 15-year olds. Individually focussed interventions alone have limited effectiveness. Food choice architecture approaches increase the visibility and convenience of foods to facilitate the choice of &lsquo healthier&rsquo foods and reduce &lsquo unhealthy&rsquo foods. This qualitative component of a School Food Architecture (SFA) study aimed to determine the perceptions of pupils and staff in relation to school food provision and their perceptions of the intervention. Methods: Pupil focus groups and staff one-to-one interviews. Topic guides were developed from literature and in consultation with a Young Person&rsquo s Advisory Group. Thematic analysis was applied. Results: Focus group (n = 4) themes included: dining hall practices, determinants of choice, and aspects of health. Interview themes (n = 8) included: catering practices, health awareness, education, and knowledge of intervention. Pupils liked to purchase hand-held, quick to purchase foods potentially limiting the access to fruits and vegetables. Pupils were aware of &lsquo food choices but would choose other options if available. Conclusions: Schools provide a daily school meal for large numbers of pupils, with time and dining environment constraints. Pupils consume 35&ndash 40% of their daily energy intake at school, therefore interventions enabling healthier eating in school are essential, including making healthier choices readily available and accessible. |
Databáze: | OpenAIRE |
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