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
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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