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Being overweight or obese is a public health problem. This work evaluated a food and nutrition education (FNE) intervention to reduce overweight status among schoolchildren in four schools in the West Panama Province. This was a quasi-experimental before-and-after study that implemented a 34-week FNE intervention through workshops with didactic material to 403 children between 8 and 13 years old. A knowledge and attitude survey was used as an evaluation tool before and after the FNE intervention. The prevalence of excess weight (40%) did not reduce after the intervention. The zBMI at the beginning was 0.57 (1.29) for girls and 0.70 (1.36) for boys, and at the final evaluation was 0.57 (1.28) for girls and 0.67 (1.33) for boys. No significant differences were observed between the point of evaluation and sex. No differences were reported in the median level of attitude, although higher levels of knowledge were reported in students of both sexes. The FNE in schoolchildren can be effective in acquiring knowledge and maintaining a positive attitude towards food, but more research is needed to address nutritional status. Although the intervention had no impact on nutritional status, the FNE facilitated the adoption of skills and competencies in schoolchildren. The success of the implementation of the study highlighted the feasibility of replicating the FNE interventions on a larger scale to contribute positively to the multi-level and sectoral public policy Study Without Hunger in Panama.

The Food Resource Equity and Sustainability for Health (“FRESH”) study is an Indigenous-led intervention to increase vegetable and fruit intake among Native American children. As part of this study, we developed a hybrid (online and in-person) food sovereignty and nutrition education curriculum for the parents of these children. This 16-week curriculum was developed to promote household- and community-level healthy eating and food sovereignty practices to parents of preschool-aged children residing in Osage Nation, Oklahoma. A total of 81 parent/caregivers participated in the curriculum component of the FRESH study, with a median age of 34 years (range: 23–54 years). Most study participants were female (88.9%) and less than half (45.7%) had an annual household income of more than US$50,000. Most were married or had a significant other (76.5%) and worked full-time (65.4%). The median total number of children in the home

Aim Improving cholesterol efflux capacity (CEC) of high-density lipoprotein (HDL) has been regarded as a novel target for preventing cardiovascular disease. HDL reportedly has antioxidant properties which may contribute to its functions. We investigated changes in CEC with intake of the Japan Diet (JD) recommended by the Japan Atherosclerosis Society and the relationship of these changes to serum antioxidant concentrations. Methods A randomized parallel controlled clinical trial on JD intake was performed in Japanese patients with dyslipidemia. Ninety-eight participants were randomly divided into the JD (n=49) or the partial JD (PJD) (n=49) group. Nutrition education, based on each diet at baseline and at 3 months, was provided and the participants were followed up for 6 months. Results Mean CEC was 1.05 in total and correlated positively with HDL-cholesterol (p＜0.001) at baseline. CEC did not change while oxygen radical absorbance capacity (ORAC) was decreased in both groups (p＜0.001). Although serum total carotenoid increased in both groups, serum α-tocopherol decreased in the JD group as compared to the PJD group (p＜0.05). CEC correlated positively with HDL ORAC at baseline (p=0.021) and with serum total carotenoid at 3 and 6 months (p=0.005, 0.035). Changes in CEC correlated positively with changes in HDL ORAC at 3 months and serum total tocopherol at 3 and 6 months (p＜0.001). Conclusion CEC was not changed by JD education in Japanese patients with dyslipidemia who already had normal CEC at baseline. CEC was suggested to be positively associated with serum α- and γ-tocopherol and HDL ORAC.

Proper nutrition and adequate water are essential during the COVID-19 outbreak. People who eat a balanced diet tend to be healthier with a stronger immune system. The risk of chronic diseases and infectious diseases is lower, so there needs to be an outreach to the public about nutrition awareness to support Indonesia to be ready for the new normal. Nutrition education serves to create awareness and spread knowledge. The implementation of this counseling consists of the delivery of material and questions and answers. The material consists of: 1) nutrition conscious behavior that focuses on balanced nutrition guidelines and the role of vitamins and minerals in increasing the body's immune system; 2) Nutrition conscious behavior that focuses on the role of essential fats (EPA and DHA) in increasing the body's immune system; 3) Nutrition conscious behavior that focuses on processing food with balanced nutrition. A series of outreach activities have been well organized. Most of the counseling participants felt that community service activities were carried out through counseling about nutrition awareness to support indonesia ready for new normal. This nutrition awareness counseling is very useful to prepare nutrition for the Covid-19 pandemic.

North Penajam Paser Regency (PPU) is one of the 100 priority districts/cities for stunting intervention in Indonesia. The prevalence of stunting in PPU Regency is 27%, while the prevalence in East Kalimantan is 28.3%, and nationally, 36.4%. Stunting has an impact on impaired brain growth, physical growth, and development. The purpose of community service is to analyze the characteristics of stunting toddlers and stunting prevention through posyandu activities. The method of implementing descriptive-analytic through secondary data collection activities for stunted toddlers is described. Posyandu activities for toddlers through health checks, providing nutrition education to toddlers in the villages of Penajam, Gunung Steleng, Nipah Nipah, and Nenang. Literature study on the prevention of stunting under five by the local government of PPU Regency. The results showed that there were 92 stunting toddlers, 53 boys, and 39 girls, with 68 short toddlers and 24 very short toddlers, most of whom were >24 -60 months old, i.e. 59 toddlers. Stunting prevention includes health checks for children under five, education on stunting prevention at posyandu and strengthening of stunting prevention/control policies with Regent Regulations. More optimal efforts are needed in implementing the Regent's regulation for the prevention of stunting under five.

This article examines the concept of service-learning (SL) in nursing practice and education as an opportunity to promote service, not only to individuals but also to the community. Nursing students conducted a SL nutrition education project at an elementary school in Alabama, a state in which the frequency of obesity is among the highest in the nation. Results suggest that SL enhances the critical thinking and cultural sensitivity of nursing students while helping to solidify nursing skills and values.

Understanding satisfaction of nutrition education and other services provided in the Special Supplemental Nutrition Program for Women, Infants and Children (WIC) is needed to ensure the program is responsive to the needs of diverse populations. This study examined the variation of WIC participants’ perceptions and satisfaction with WIC nutrition education and services by race, ethnicity, and language preference. Phone surveys were conducted in 2019 with California WIC families with children aged 1–4 years. While most participants (86%) preferred one-on-one nutrition education, online/mobile apps were also favored (69%). The majority (89%) found nutrition education equally important to receiving the WIC food package. Racial/ethnic groups differed in which WIC service they primarily valued as 20% of non-Hispanic White people rated the food package as more important than nutrition education compared to 5% of Spanish- and 6% of English-speaking Hispanic people, respectively. More Spanish (91%) and English-speaking Hispanic people (87%) than non-Hispanic white (79%) or Black people (74%) changed a behavior because of something they learned at WIC (p < 0.001). Spanish-speaking Hispanic people (90%) had the highest satisfaction with WIC nutrition education. Preferential differences among participants suggest that providing flexible options may improve program satisfaction and emphasizes the need for future studies to examine WIC services by race and ethnicity.

BACKGROUND This paper presents the effectiveness of a multi-component elementary school-based nutrition education program, the Integrated Nutrition Education Program (INEP), which has been in existence for over 25 years. INEP includes components to address multiple layers of influence: hands-on nutrition education lessons in the classroom (student-level), parent education, and outreach (home-level), and facilitation of a planning process to implement policy, system, and environmental (PSE) school changes (school-level). METHODS Three evaluation tools assessed the effectiveness of the program: (1) classroom plate waste measurement in intervention (N = 149 students) and demographically-matched comparison schools (N = 131 students), (2) pre/post classroom surveys completed by students who participated in INEP (N = 204), and (3) PSE change data from participating schools (N = 47 schools). RESULTS Students who participated in the nutrition education program were more likely to consume vegetable-based recipes and vegetables included in classroom nutrition lessons compared to students in comparison classrooms (Chinese vegetable salad: p

To assess among college students their motivations for and perceived impacts of volunteering with Cooking Matters for Kids as part of No Kid Hungry NC. Seventeen college student volunteers responded to an online survey questionnaire assessing their motivations for volunteering and how they were impacted by their experiences. Motivational functions for volunteering (values, understanding, social, career, protective, enhancement) were assessed using the Volunteer Functions Inventory. The strongest motivational functions for volunteering were values and understanding. Students were also strongly motivated to volunteer related to the areas specifically addressed by the program (i.e., nutrition, public health, working with children). Perceived impacts of volunteering included being more comfortable working with children, improving knowledge/skills, gaining experience related to their future career, and having fun. Volunteering with Cooking Matters for Kids benefited college students. Issues addressed by the program and the desire to gain experience motivated students to volunteer.

PurposeThis paper examines the views of Australian primary school parents regarding the food and nutrition education (FNE) curriculum. Associations with personal values (Universalism and Hedonism) and demographic measures were also explored.Design/methodology/approachAn online survey was conducted among 787 parents in March 2021. Parents rated the importance of 17 FNE topics. They were also asked about their support for six curriculum improvements and to state their own improvement suggestions.FindingsParents viewed the “Effect of food on health” and “Food hygiene” as the most important topics. Three FNE components were derived: (1) food safety and preparation, (2) health and nutrition information, (3) food origins and environmental sustainability. The “Food safety and preparation” component score was associated with both universalism-nature and hedonism values but negatively associated with parental education. The “Health and nutrition information” component score was associated with universalism-nature value and main language spoken at home. Lastly, the “Food origins and environmental sustainability” component score was associated with universalism-nature value. The two personal values, universalism-nature and hedonism, were more strongly associated with parents' views of curriculum topics than parental demographic characteristics. Parents had several criticisms of current FNE, including school food environments not resonating with FNE taught in the classroom and that FNE might increase the risk of eating disorders. They also suggested that the FNE curriculum should support both parents and teachers by providing relevant resources and training.Originality/valueAustralian parents' views of the importance of FNE topics and how to improve FNE in primary schools have been under-examined.

OBJECTIVE College students are in a critical period of life where many lifestyle changes occur that influence health. The dietary changes that occur in college can persist throughout life and influence health and weight status. Several factors influence eating behaviors and dietary habits during college, and this study explores the dietary beliefs of college students and the factors that influence students' diets. Participants:Students (n = 49; 20% male; 76% female; 4% other) attending a rural Midwestern university. Methods: Focus groups (n = 7) were used for exploratory research. Demographic and food security data were also collected. Focus group data were analyzed using open coding methods. Themes and subthemes emerged from analysis. Results: Four major themes emerged across focus groups: 1) food and health beliefs; 2) social influence; 3) university influence; and 4) body image beliefs. Conclusions: Findings support offering nutrition education that incorporates foundational nutrition knowledge and cooking skills to all college students.

PurposeThis study aimed to know principals' intentions of implementing nutrition education (NE) and explore the challenges they may anticipate while implementing NE in their respective schools.Design/methodology/approachThe study employed a sequential mixed-method design using a questionnaire and interviews to collect data. The quantitative data were collected from 378 secondary school principals, while 16 school principals were interviewed.FindingsThe study found principals with positive intentions towards implementing NE. The results also highlighted challenges related to capacity building, resources (both human and physical), policies and plans, roles, and responsibilities of the implementers (teachers and principals), support from higher authorities, community participation and teachers' unions. This study concludes that principals' intentions remain central to the implementation of NE in schools. However, it is necessary to overcome those challenges before its implementation.Research limitations/implicationsThe study sought to ascertain principals' intentions rather than their actual behaviour of NE implementation and hence remains limited in this area, which future research may consider. Furthermore, the research is limited to the principals' opinions on the anticipated challenges associated with NE implementation. The study did not solicit the opinions of other stakeholders, such as education managers, policymakers, teachers and communities.Originality/valueThe article is significant in terms of NE being implemented in schools to improve students' physical and academic wellbeing. The critical role of principals has been investigated by determining their intentions and the anticipated challenges associated with implementing NE. The authors declare the originality of the data.

Objective:To evaluate the effectiveness of a nutritional intervention to promote fruit and vegetable (FV) intake.Design:A randomised controlled community trial was conducted to evaluate the effectiveness of a 7-month nutritional intervention and to promote FV intake, separately and together. All participants attended physical exercise sessions. The intervention was based on the transtheoretical model and Paulo Freire’s pedagogy. The interventions included group educational sessions, motivational cards and informational materials. The primary outcome was a change in FV intake (g/d), and secondary outcomes included stages of change, self-efficacy, decisional balance and knowledge on FV. All data were collected face-to-face; and FV intake was assessed using a validated brief questionnaire.Setting:Health promotion services of Brazilian Primary Health Care.Participants:3414 users of Brazilian Primary Health Care (1931 in the control group and 1483 in the intervention group (IG)).Results:At baseline, the average daily FV intake was 370·4 g/d (95 % CI 364·2, 376·6). The increase in FV intake (23·4 g/d; 95 % CI 6·7, 40·0) and fruit intake (+17·3 g/d; 95 % CI 5·1, 29·4; P = 0·01) was greater in the IG among participants in the lowest baseline intake. Participants in the IG also showed progression in the stages of change (P < 0·001), increased self-efficacy (P < 0·001) and improved knowledge of FV crops (P < 0·001).Conclusions:The nutritional intervention was effective in increasing FV intake and fruits intake among individuals with a lower intake at baseline and in maintaining FV intake among those who reported consuming FV as recommended (400 g/d).

Formal nutrition education improves diabetes management. We aimed to assess the effects of formal nutrition education on anthropometric indices, lipid profile, and glycemic control of patients with type 2 diabetes. Pubmed, Scopus, and Embase were searched. Randomized controlled trial design which evaluated nutritional education programs in adults with type 2 diabetes were selected. Twenty-six publications were included in analysis. Formal nutrition education reduced glycated hemoglobin (− 0.72%; 95% CI: − 0.95, − 0.49), fasting blood glucose (− 13.40 mmol/L; 95% CI: − 22.47, − 4.34), total cholesterol (− 6.28 mmol/L; 95% CI: − 10.77, − 1.79), triacylglycerol (− 17.26 mmol/L; 95% CI: − 29.10, − 5.42), waist circumference (− 2.02 cm; 95% CI: − 3.11, − 0.92), diastolic blood pressure (− 2.92 mmHg; 95% CI: − 4.74, − 1.11), and systolic blood pressure (− 6.16 mmHg; 95% CI: − 11.03, − 1.28). However, no significant differences were observed in formal education for body mass index, high-density lipoprotein cholesterol, and low-density lipoprotein cholesterol. Formal nutrition education in type 2 diabetic patients can improve fasting blood glucose levels, glycated hemoglobin, reduce total cholesterol, triacylglycerol, blood pressure, and waist circumference.

OBJECTIVE To determine the prevalence of anemia with the associated factors in pregnant women and the effect of family medicine practice and antenatal care services provided by family physicians on the prevention of anemia during pregnancy. STUDY DESIGN Community-based cross-sectional study. PLACE AND DURATION OF STUDY Family Health Centres in the Elazig region, Turkey from January to June 2019. METHODOLOGY A total of 495 pregnant women, attending the family health centres, were included. Women were administered a questionnaire related with the anemia and related factors; and hemoglobin values were drawn. Hemoglobin concentration

Upon resettlement, refugees face many challenges, including limited knowledge of available food and food insecurity, that increase their risks of diet-related diseases. Nutrition education may help them better navigate the challenges of their new food environments and help them live healthier lives. This review assesses the evidence on nutrition education delivery strategies and outcomes among refugees in the United States and other high-income countries using Levac review guidelines. Multiple electronic databases were searched using combinations of the following terms: nutrition, food, cooking, or gardening; education, workshop, curriculum, class, literacy, or program; and refugee. The quality of the peer-reviewed papers was assessed using the Medical Education Research Study Quality Instrument (MERSQI) scoring method. A total of 1930 studies were identified, and 17 met the inclusion criteria. The mean MERSQI score of the peer-reviewed studies was 9.02 (SD, 3.3; range, 1-14). The key nutrition education delivery strategies included conducting a needs assessment and providing client-centered education, a collaborative approach in program design, and hands-on activities such as cooking and store visits. A refugee's literacy level, cultural, and language barriers are common challenges to nutrition education delivery. Because there is limited evidence regarding the efficacy of programs regarding changes in refugees' nutrition knowledge and diet-related behaviors, future research should include rigorously designed studies and the development and implementation of standardized assessment and training tools. The adoption of a context-specific and flexible model is important for effective nutrition education delivery among the refugee population.

This article investigates how the COVID-19 pandemic and related public health measures affected the consumption of food away from home (FAFH) among Chinese consumers. We obtained access to the complete sales records from a major restaurant chain in China, for 111 sites located in 12 cities, covering over 5.6 million high-frequency dining transactions made between 1 January 2019 and 31 December 2020. By applying a high-dimensional fixed-effects model, we found that, on average, consumers spent more and ordered more calories (as well as carbohydrates, protein, fat, and sodium) after the COVID-19 outbreak than in the pre-COVID-19 period. Our results do not support the hypothesis that COVID-19 led to healthier eating behaviors during and after the pandemic. Our results underline the importance of nutrition education and awareness programs to mitigate unhealthy eating habits generated by the pandemic and of the continued role of FAFH after the pandemic.

Stunting adalah salah satu dari tiga beban masalah gizi di Indonesia yang harus segera ditangani. Perbaikan gizi pada remaja melalui intervensi gizi spesifik seperti pendidikan gizi, fortifikasi dan suplementasi serta penanganan penyakit penyerta perlu dilakukan. Masa remaja adalah windows of opportunity kedua yang sangat sensitif dalam menentukan kualitas hidup saat menjadi individu dewasa dan juga dalam menghasilkan generasi selanjutnya. Tujuan dari penelitian ini adalah untuk meningkatkan pengetahuan remaja puteri tentang pemilihan makanan sehat melalui edukasi gizi untuk mencegah stunting. Jenis penelitian ini adalah quasi eksperimen dengan rancangan penelitian menggunakan pretest dan post test pada remaja puteri di Kelurahan Benda Baru, Kecamatan Pamulang, Kota Tangerang Selatan dengan sampel penelitian sebanyak 20 orang remaja puteri. Alat pengumpulan data yang digunakan adalah soal berupa pretest yang diberikan sebelum perlakuan dan soal posttest yang diberikan setelah perlakuan. Hasil penelitian ini didapatkan terdapat peningkatkan pengetahuan pemilihan makanan sehat melalui media edukasi gizi pada remaja puteri di Kelurahan Benda Baru dengan hasil pre test sebesar 73,5 yang berarti pengetahuan remaja puteri sebelum menggunakan media edukasi gizi masih tergolong rendah dan setelah menggunakan media edukasi gizi diberikan soal post test dan mendapatkan hasil sebesar 84,5 yang berarti terdapat peningkatan pengetahuan pemilhan makanan remaja puteri setelah menggunakan media edukasi gizi. Hasil uji t diperoleh bahwa adanya pengaruh pelatihan tentang pemilihan makanan sehat untuk mencegah stunting terhadap peningkatan pengetahuan remaja puteri. Kata kunci: edukasi gizi, makanan sehat, remaja putri, stunting Abstract Stunting is one of the three burdens of nutritional problems in Indonesia that must be addressed immediately. It is necessary to improve nutrition in adolescents through specific nutritional interventions such as nutrition education, fortification and supplementation as well as treatment of comorbidities. Adolescence is the second window of opportunity that is very sensitive in determining the quality of life as an adult individual and also in producing the next generation. The purpose of this study was to increase the knowledge of young women about choosing healthy foods through nutrition education to prevent stunting. This type of research is a quasi-experimental research design using pretest and post-test on young women in Benda Baru Village, Pamulang District, South Tangerang City with a research sample of 20 young women. The data collection tools used are questions in the form of pretest given before treatment and posttest questions given after treatment. The results of this study showed that there was an increase in knowledge of healthy food choices through nutrition education media for young women in Benda Baru Village with a pre-test result of 73.5 which means that the knowledge of young women before using nutrition education media is still relatively low and after using nutrition education media questions are given. post test and get a result of 84.5 which means there is an increase in knowledge of adolescent girls' food choices after using nutrition education media. The results of the t-test showed that there was an effect of training on healthy food selection to prevent stunting on increasing knowledge of young women. Keywords: Adolescent Women, Healthy Food, Nutrition Education, Stunting

Nutrition education for children is important to instill healthy eating habits from an early age. The aim of the study was to analyze the effect of nutrition education on nutritional knowledge and intake of vitamin C and iron for students of SMPN 1 Bayang. This type of research is a quasi experimental design with a pre-post control group design approach. The research was conducted in February - September 2020 at SMPN 2 Bayang. Nutritional education using a zoom application and accompanied by social media (whatsapp group) carried out every 2 weeks for 6 weeks as much as 3 times nutrition education. Data collection was carried out by phone and google form. Data analysis using paired sample t-test analyzed the mean differences in the level of knowledge, and intake of micronutrients (vitamin c and iron). Results Based on the social media-based nutrition education, it was found that nutritional knowledge and vitamin C intake increased significantly (P

BACKGROUND: One of the problems related to eating behavior in children less than 5 years is the lack of consumption of fruits and vegetables. With this problem, an approach is needed to better consume it. AIM: This study aims to determine the effect of nutritional education using cognitive approaches (using illustrated storybooks and puppet shows) and psychomotor approaches (using puzzle and fruit and vegetable cards) on fruit and vegetable consumption behavior in children in the An-Nur Surabaya Kindergarten. METHODS: This study used a quasi-experimental study with a pre- and post-test group. The population is 48 respondents. Sampling uses the Probability sampling method with simple random sampling. The independent variable was nutrition education using media illustrated storybooks media, puppet shows, puzzles, and fruit and vegetable cards, meanwhile the dependent variable is consumption behavior of fruits and vegetables. The intervention was carried out 4 times. FFQ form was used to assess fruit and vegetables consumption behavior. RESULTS: The results showed that the average consumption of fruits and vegetables before the intervention was 168 g or equivalent to 1 portion, and the average after intervention was 304 g or equivalent to 3 servings. There is a significant influence (p = 0.000) on fruit and vegetable consumption through nutritional education. CONCLUSION: Nutritional education using media should be accompanied by a commitment to increase children’s motivation in eating fruits and vegetables.

This study determined food neophobia (FN) and the relationship of infant feeding practice (IFP) and (FN) among pre-school children in Orogun community, Ibadan. Three hundred and seventy mothers of pre-school children were chosen using a systematic random sampling technique from a pre-survey house to house list of eligible children. A semi-structured questionnaire that included socio-demographic characteristics, retrospective breastfeeding practice, retrospective complementary feeding practice (CFP) and FN scales were used to collect information. Data were analyzed using descriptive and logistic regression. The exclusive breastfeeding (EBF) rate was 26.8% and 38% of the mothers had a good breastfeeding practice. Timely initiation of complementary feeding was 54%. The prevalence of FN was 35%. Logistic regression analysis showed that the odds for FN was higher among children who were initiated to breastfeeding late (OR = 1.45, 95% CI: 0.886 – 2.31), children that were not breastfed on demand (OR = 1.766, 95% CI: 0.925 – 3.372), those not exclusively breastfed for six months (OR = 1.366, 95% CI: 0.834 – 2.240) and children introduced to complementary food before 6 months (OR = 1.473, 95% CI: 0.787 – 2.760). Most rejected foods were from the fruits and vegetable group. There were suboptimal IFP in the study and prevalence of FN was high. Poor IFP were associated with FN. Community-based nutrition education programs should be encouraged to improve IFP.

Nutrition education through school-based garden programs is a promising intervention to promote youth health and development. Gardeneers is a Chicago-based nonprofit, leading garden programming across area schools. To better understanding their impact on youth health, Gardeneers aimed to define their model more clearly. Using a collective case study design, this mixed-method, formative program evaluation focused on describing program implementation variation across schools. General program design included nutrition education through hands-on garden-based learning. Stakeholder engagement was a strength for some schools and a challenge for others. Sustainability was an ongoing challenge for all schools, particularly funding. Priority student outcomes also varied between schools. Adaptability is core to Gardeneers' approach-the challenge lies in replicable program design and manageable growth, but the strength lies in the ability to meet specific school and student needs. Using these findings, Gardeneers refined their program model and identified program improvements opportunities.

Background. Undernutrition including stunting particularly at an adolescent stage was not emphasized by various intervention strategies in the Ethiopian context. Assessing the magnitude and potential risk factors of undernutrition is thus helpful for policymakers to design appropriate intervention strategies. Hence, this study was aimed at assessing the magnitude of stunting and associated factors among adolescent students in Legehida district, Northeast Ethiopia. Methods. A school-based cross-sectional study was conducted among 424 adolescent students from February 15th to March 15th, 2018. A stratified sampling followed by a simple random sampling technique was used to select the study participants. A pretested, structured, and self-administered questionnaire was used to collect the required data. Height was measured by using a portable stadiometer and the height-for-age (HFA) z-score was calculated as an indicator of stunting. SPSS version 25 and WHO AnthroPlus software were applied to analyze the data. A multivariable logistic regression analysis was performed to identify factors associated with adolescent stunting. Statistical significance was determined at a p value of

Wildland firefighters (WLFFs) perform in adverse environments making rapid adjustments to dietary needs. The National Mobile Food Services (NMFS) contract details WLFF dietary provisions on wildfire incidents. OBJECTIVE Determine the nutrient content of food and drink provided to and consumed by WLFFs under the NMFS contract. METHODS Individual (n = 122) dietary provisions and consumption was recorded during 1 workday. Nutritional analysis of items provided was compared with consumption and the recommended dietary allowance (RDA). RESULTS WLFFs consumed significantly (P

Nutrition-sensitive social protection that enhances household resources and nutrition knowledge can be an important avenue of addressing food security and nutrition concerns of the poor. This paper studies the impact of a cluster randomized intervention of cash or food transfers, with-or-without nutrition behavioural change communication (BCC), on food security and nutrition outcomes in rural Bangladesh. We find that the addition of the BCC to transfers led to the greatest impact on the quantity and quality of food consumed by household members, especially women and children. The addition of BCC also had the greatest impact in reducing the incidence and intensity of deprivations measured using a nutrition-sensitive multidimensional poverty index. Evidence suggests this occurs through the BCC inducing increased consumption of flesh food, egg, dairy, fruits and vegetables and through investments in housing, sanitation and assets.

To examine the feasibility and acceptability of a remote-based nutrition education program during COVID-19 for adolescents with autism spectrum disorder (ASD). Ten adolescents with ASD participated in a 4-week nutrition education program utilizing Zoom software during COVID-19. Topics included shopping for healthy food, and food preparation safety measures. Attendance was collected for each session. Participants, parents, and the classroom teacher completed post-program surveys and interviews. The course attendance rate was 97%. Every adolescent reported they would participate in similar future programs, and the teacher/parents felt the program was a positive experience for the participants. The remote-based nutrition education program appeared to be feasible and acceptable to participants. Future research should focus on program efficacy.

BACKGROUND: Parental engagement in nutrition education programs often focuses on direct communication with parents. While this is an important component for the success of nutrition education, the role that students can play in connecting the program to their home is often overlooked. METHODS: Feedback from students participating in a nutrition education program was used to develop an intervention that allowed students to take snacks they prepared in class home to their families. Change in parental awareness and family communication about the program was assessed in response to this intervention. A total of 257 third-grade students and 80 of their parents completed surveys to assess communication and interest in learning more about nutrition through the program. RESULTS: A significant increase in family awareness and communication about the nutrition program was reported in response to the intervention that gave the students the ability to share food they made in class with their families. CONCLUSIONS: Community engagement for school nutrition education programs is effective in stimulating family conversation about nutrition when methods are cognizant of students potential and motivation for driving these conversations. Our model for student-centered community engagement can be used by nutrition education programs to increase parental engagement.

Ações de educação em saúde em grupo apresentam vantagens em relação às intervenções individualizadas. A educação alimentar e nutricional realizada em grupos possui baixo custo de operacionalização, ampla abrangência, contribui com o fortalecimento de redes sociais, além de ser um método efetivo de promoção da saúde. No entanto, é necessário conhecer os participantes, a fim de que as intervenções possam ser orientadas. Nesse sentido, o objetivo desse estudo foi caracterizar o perfil socioeconômico, padrão de consumo alimentar e o estado nutricional de participantes de uma ação de educação alimentar e nutricional em grupo. Trata-se de um estudo seccional realizado com 26 indivíduos matriculados em uma Universidade Aberta à Pessoa Idosa. Os dados foram obtidos por meio de questionários socioeconômico, inquéritos dietéticos e avaliação antropométrica. Os resultados indicaram que a população estudada apresenta renda mensal e escolaridade superior à média da população brasileira, elevada frequência de inadequação quanto a distribuição dos macronutrientes, em especial, de lipídios (n=13); elevada frequência de ingestão aumentada de ácidos graxos saturados (n=16), trans (n=14) e de sódio (n=9); elevado número de participantes consumindo fibras alimentares (n=18) e cálcio abaixo (n=23) do preconizado; e inadequação para a ingestão de vitamina D (n=26). Houve predomínio de sobrepeso, risco cardiovascular e frequência acima de 35% de situação de atenção para a redução de massa muscular. A realização desta pesquisa permitiu entender o contexto social dos participantes e identificar as necessidades nutricionais, norteando a escolha de temas e as metodologias para as ações de educação alimentar e nutricional em grupo.

BACKGROUND: Indonesia is currently facing a very complex health problem. Non-communicable diseases (NCDs), for instance, are not only suffered by adolescence or adults, but nowadays, children are also facing the same problem. In children, obesity can be a dangerous risk factor for NCDs later in life. In 2013, the prevalence of overweight and obese children aged 5–12 years in Indonesia reached 18.8%. Meanwhile, in the industrial era 4.0, the development of technology and information is running very rapidly and may affect on food preferences of children, especially sugar, salt, and fat intake on children. Hence, schools play an important role in helping students establish healthy eating behaviors. AIM: Since nutrition was not a curriculum in elementary school Indonesia and studies related to nutrition education with the intensive methods through online platforms are still limited, this study aims to explore the effectiveness of 8-week nutrition education related to improving knowledge, attitude, practice, subjective norms, and perceived behavior control of children toward limiting sugar, salt, and fat intake on children aged 8–12 years. METHODS: This is a randomized control trial study by giving nutrition education intervention related to sugar, salt, and fat consumption to schoolchildren. This study targets elementary schoolchildren using a quasi-experiment design with a pre-post test control group design. The study will be conducted online in 3 urban areas (center) in Indonesia, namely: Surabaya, Semarang, and Makassar City. There are 13 elementary schools involved, consisting of 5 schools from Surabaya City, 4 from Semarang City, and 4 from Makassar City. A total of 300 elementary school students aged 8–12 years as well as 26 teachers are joining in this research. This study has the number: U1111-1268-9302 for the Universal Trial Number and approved by Thai Clinical Trial Registry (TCTR) with identification number: TCTR20210824013.

Aim: The Japan Diet (JD) recommended by the Japan Atherosclerosis Society based on the traditional Japanese diet is presumably favorable for preventing atherosclerotic cardiovascular diseases, but few high-quality controlled clinical trials have examined its benefits as compared with other diets. We studied effects of nutrition education for JD intake as compared with partial JD (PJD) intake on serum lipids and inflammatory parameters in subjects with dyslipidemia. Methods: A randomized parallel controlled clinical trial was conducted on outpatients with dyslipidemia. Participants were randomly divided into the JD or the PJD group. Face-to-face nutrition education based on each diet at baseline and at 3 months, as well as monthly counseling by mail during the intervening 3-month period, were provided and participants practiced up to 6 months. Both groups were advised to reduce consumptions of animal fat/ fatty meat/poultry, confections, and alcoholic drinks. Additionally, the JD group participants were recommended to consume more fish, soybean products especially natto, vegetables, and seaweed/mushrooms/konjak, and to switch from refined to unrefined cereals or barley. Results: Mean LDL-cholesterol was 125 +/- 29 mg/dL at baseline, and the JD group ( n =49) showed a greater mean LDL-cholesterol decrease than the PJD group ( n =49) [- 8 mg/dL in JD vs 1 mg/dL in PJD, difference, -9 mg/dL (95%CI, -17 to 0) p =0.043)], and triglyceride ( p =0.023) and insulin ( p =0.033) reductions were larger in the JD group than in the PJD group at 6 months. Conclusion: Nutrition education for JD intake was suggested to improve serum lipid and metabolic parameters in patients with dyslipidemia.

Objective To assess how mothers classify foods and how their eating practices interact with these classifications, with special attention to meanings and uses given to ultra-processed foods. Design Qualitative research with in-depth interviews and pile sorts. Setting Urban Brazilian Amazon. Participants A sample of 34 mothers were selected through theoretical sampling. Analysis Content analysis for in-depth interviews and multidimensional scaling and cluster analysis for pile sorts. Phenomenon of Interest Food classification. Results Classifications were based on context (ie, a time or a situation in which the food is eaten) and foods’ healthiness. Five food groupings based on mothers’ classifications were defined: (1) main meal foods, (2) fruits and fruit juices, (3) convenient foods, (4) leisure foods, and (5) canned sardines. Ultra-processed foods were classified differently from non-ultra-processed foods and considered unhealthy, consumed on special occasions or when there was no time or desire to cook. Conclusions and Implications Results highlight the potential of incorporating context-based categories and personal experiences to guide nutrition interventions and the potential of pile sorts to tailor messages to target populations.

Nutrition education materials are frequently used by health educators to inform consumers about quality food choices. However, evaluation of content-based factors that impact the consumer’s ability...

The provision of nutrition education for teenage girls is an alternative to increase protein and iron intake to prevent anemia. This study aims to determine nutrition education's effect using pocketbook media on protein and iron intake in teenage girls. The research design used was quasi-experimental with a control group pre and post-test design. Sampling was done by the purposive sampling method—statistical analysis using Paired Samples T-test, Wilcoxon, Independent Samples T-test, and Mann Whitney. This study indicates an influence of nutrition education using pocketbook media on protein intake (p = 0.000) and iron (p = 0.000) in the treatment group. There is no effect of nutrition education using PowerPoint on protein intake (p = 0.326) and substances iron (p = 0.52) in the control group. Statistically, there was a significant difference between protein intake (p = 0.000) and iron (p = 0.001) of the treatment and control groups. It is recommended that UKS and students work together to conduct nutrition education routinely so that the nutrition information delivered can be given to all students in the school to prevent nutritional anemia.

As medical schools work to train the next generation of providers, including robust content in nutrition education is paramount. The National Academy of Sciences sets the benchmark for 25 hours of nutrition education in medical schools, though many schools do not meet this requirement. Usually, nutrition lectures in medical schools are given in the pre-clinical years and focus on biochemistry and micronutrients. During the COVID-19 pandemic, there was a unique opportunity to quickly develop and implement an elective course for 3rd and 4th year medical students at the University of North Carolina School of Medicine. A course was created in lifestyle medicine and culinary medicine, and all were delivered remotely through Zoom. This course would be simple to replicate at other institutions and was very well received. This article will describe more of the resources, methods, and reactions to this course.

Objective: To promote healthy beverage consumption among 9–12 grade students (ages 14–18) by means of a 4-week curriculum promoting increased awareness of drinks containing added sugar and the association between sugar-sweetened beverage consumption and health risks. Design: Quasi-experimental pre–post design. Setting: High schools in Northern California with at least 50% of students eligible for free or reduced-price meals. Method: A 4-lesson version of the Rethink Your Drink high school curriculum was piloted in three high schools in two northern California counties. Two high schools in the same area served as comparison sites. A survey of beverage-related knowledge, behaviours, perceptions and self-efficacy was administered to intervention and comparison students before and after the intervention. Focus groups with students and an online survey and semi-structured interviews with teachers were conducted following the intervention. Results: Intervention students reported significantly greater frequency of reading Nutrition Facts labels and understanding of beverage choice influences and decreased consumption of diet soda than comparison students. A decrease of 0.26 times per day in consumption of sugar-sweetened beverages relative to the comparison group was not significant. Conclusion: The intervention resulted in some positive outcomes, but improvements in targeted beverage consumption were not significant. Students and teachers want shorter, more engaging and experiential curricula that build on previous learning. Findings point to actionable recommendations for improvement of high school healthy beverage curricula and suggest the need for reinforcement using a multi-level approach.

The Covid-19 pandemic has had a huge impact on stress and eating behaviours. This study aims to determine the relationship between stress, emotional eating, and food choices among university students during the Covid-19. A total of 273 university students participated in this cross-sectional study. Online self-administered questionnaires were used to determine the stress intensity, emotional eating, and eating behaviours. All statistical analyses were performed using Statistical Package for the Social Sciences (SPSS). Almost half (49.8%) of the participants experienced high stress. In males, the high-stress group consumed sweets or sugars more frequently than the low-stress group (p

AIM: The study aims to determine the effect of two forms of Vitamin A supplementation (dose of 2 × 200 000 IU and dose of 1 × 200 000 IU), Vitamin A fortified cooking oil and nutritional education on retinol levels of breast milk. METHODS: A quasi-experiment design was used in this study with a total of 129 subjects divided into four groups; Group A (given 2 capsule of Vitamin A), Group B (given 1 capsule of Vitamin A), Group C (given cooking oil fortification), and Group D (given nutritional education). Retinol levels of the breast milk were measured 3 times (before, during, and after intervention). RESULTS: There were no differences in subject characteristics in terms of age, education, occupation, parity, and nutritional status between intervention groups (p > 0.05). The average of breast milk retinol levels was 52.15 μg/dl at the beginning. At the end of the measurement, the average decrease in breast milk retinol levels was higher in Group D (−27.2 μg/dl), and the lowest was in Group C (−9.9 μg/dl). The results of statistical tests showed that there was no difference in breast milk retinol levels between intervention groups in before, during, and after the intervention (p > 0.05). CONCLUSIONS: Fortified cooking oil and Vitamin A supplementation (1 × 200 000 IU) tend to maintain normal levels of retinol in breast milk compared to Vitamin A supplementation (2 × 200 000 IU) and nutrition education.

Background: Garlic has been shown to provide numerous health benefits attributed to its innate compound allicin. However, this compound is highly unstable when exposed to various cooking methods as it is affected by temperature and pH changes. There is limited information about health and preparation knowledge of garlic among consumers with various nutrition education levels including future nutrition professionals such as registered dietitian nutritionists. Purpose: To determine if consumer garlic health knowledge and perceptions were associated with garlic intake and if nutrition education level was associated with garlic health and preparation knowledge. Methods: An online survey was conducted to examine garlic health and preparation knowledge, garlic health perceptions, garlic intake, and garlic cooking methods among undergraduate students with and without a major. Results: There was a significant moderate positive correlation between garlic health knowledge and garlic intake (rs=.421, p

Purpose To test the efficacy of a theory-based behavioral intervention delivered via telephone versus clinic-based counseling to improve HIV outcomes and reduce alcohol consumption for people at-risk for treatment failure in a rural setting. Methods Patients receiving HIV care (N = 240) were randomized using a computer-generated scheme to one of three conditions: (a) telephone behavioral health counseling, (b) clinic-based behavioral health counseling, or (c) attention control nutrition education. Behavioral counseling was delivered by either a community nurse or a paraprofessional patient navigator, with differences examined. Participants were followed for 12 months to assess medication adherence using unannounced pill counts and alcohol use measured by electronic daily text message assessments, and 18 months for HIV viral load and retention in care extracted from medical records. Findings There was evidence for telephone and office-based counseling demonstrating greater medication adherence than the control condition but only in the short term. Clinic-based behavioral counseling significantly reduced alcohol use to a greater degree than telephone counseling and the control condition. There were no other differences between conditions. There were also no discernable differences between counseling delivered by the community nurse and the patient navigator. Conclusions Telephone and clinic-based counseling demonstrated improved medication adherence in the short term, while clinic-based counseling demonstrated reductions in alcohol use. The modest outcomes suggest that intensive intervention strategies are needed for patients that clinicians identify as at-risk for treatment discontinuation and treatment failure.

Objective:The main objective of this study was to evaluate the impact of the Market to MyPlate (M2MP) program on fruit and vegetable consumption and cooking behaviours. Secondary objectives were to examine factors that affected participant retention and program completion, and analyse program feedback provided by participants.Design:This study conducted a mixed methods evaluation embedded within a cluster randomised controlled trial of the M2MP intervention. Adult participants completed a pre- and post-program survey reporting on their fruit and vegetable consumption and cooking behaviours. A subsample participated in structured interviews, providing feedback about M2MP and the impact of the program.Setting:Seven weekly classes took place in community centres and extension offices in central Illinois.Participants:120 adults and their families participated. Class cohorts were randomly assigned to one of three treatment groups: (1) nutrition education and cooking classes with produce allocations (PAE,n39); (2) nutrition education and cooking classes only (EO,n36) or (3) control group (n45).Results:Compared to control, PAE participants reported larger increases from pre- to post-intervention in fruit (P= 0·001) and vegetable consumption (P= 0·002), with no differences in cooking frequency. Interview analyses identified key themes in behaviour changes due to M2MP, including reported increases in dietary variety, cooking self-efficacy and children’s participation in cooking.Conclusions:PAE participants who received an intervention that directly increased their access to fresh produce (via produce allocations) increased their reported fruit and vegetable consumption. Though participants’ cooking frequency did not change, interviewees reported increased variety, cooking confidence and family participation in cooking.

Background Culinary medicine (CM) or culinary nutrition (CN) education provided to professionals with the capacity to influence behaviour change is an emerging strategy to promote diet quality and reduce the burden of diet related chronic disease in adults. The purpose of this scoping review was to synthesise current research describing CM/CN education provided to or by health, education and culinary professionals, or students of these disciplines. Methods Preferred Reporting Items for Systematic reviews and Meta-Analysis extension for Scoping Reviews (PRISMA-ScR) was used. Eleven electronic databases were searched in March 2019. Included studies were: (i) nutrition, health or lifestyle programs with a CM/CN component (ii) study participants or programs facilitated by people working or training in health, community and/or adult education, or culinary roles where facilitator training was described (iii) reported in the English language (iv) published from 2003. Results A total of 33 studies were included. Nineteen studies delivered programs to general population groups and were facilitated by health professionals and/or health university students. Fourteen studies delivered CM/CN training to health professionals or students. Studies reported changes in participants' culinary skill and nutrition knowledge (n=18), changes in dietary intake (n=13), attitudes and behaviour change in healthy eating and cooking (n=4), competency in nutrition counselling and knowledge (n=7). Conclusions Further research examining effectiveness of CM/CN programs, and that describe optimal content, format and timing of programs is needed. Research evaluating the impact of training in CM/CN to education and culinary professionals on healthy cooking behaviours of their patients/clients is warranted. This article is protected by copyright. All rights reserved.

Two hundred adult men between 36 and 55 years were selected for the assessment of their nutritional status. Information pertaining to socio economic status, anthropometric measurement, clinical profile and dietary pattern was collected using interview schedule. Energy costs of the activities were also collected. Information on the dietary nutrient intake was collected using 3-day dietary recall method. Anthropometric measurements namely height, weight, BMI and waist hip ratio were analyzed using standard procedures. Data was statistically analyzed. Results show that a greater percentage of the selected adult men were involved in moderate activity and belonged in middle income group. The educational qualification showed that 66% have completed school. The greater percentages of the selected subjects were from nuclear family. Most of the subjects were of normal height when compared with reference value. BMI revealed that forty nine percent were normal, 30% were overweight and 21% were obesity. Most of the selected subjects had WHR greater than 1. The food habits showed that majority of them were non vegetarians. Consumption of green leafy vegetables and fruits was less. On the contrary rice, wheat, red gram dhal were consumed daily. Most of the selected subjects mean nutrient intake was deficit when compared to RDA. The results of energy balance study showed that mean positive energy balance was 2098.2±90 kcal in the selected subjects. Nutrition education was given by power point, charts, pamphlets and a low energy snack was formulated and demonstrated used in the nutrition education programme. Results of paired t-test done shows that the nutrition education was effective (t = 3.84) and helped in improving the nutrition knowledge. The formulated product contains high amount of fibre. There is a need for educating these subjects on the right type and quantity of foods, higher intake of fibre rich foods, as well as the importance of regular physical activity to combat obesity.

BACKGROUND & AIMS Across the globe, the prevalence of hospital malnutrition varies greatly depending on the population served and on local socioeconomic conditions. While malnutrition is widely recognized to worsen patient outcomes and add financial burdens to healthcare systems, recent data on hospital malnutrition in Latin America are limited. Our study objectives were: (1) to quantify the prevalence of malnutrition risk in Latin American hospital wards, and (2) to explore associations between nutritional risk status, in-hospital food intake, and health outcomes. METHODS On nutritionDay (nDay), a specific day every year, hospital wards worldwide can participate in a one-day, cross-sectional audit. We analyzed nDay data collected in ten Latin American countries from 2009 to 2015, including demographic and nutrition-related findings for adult patients (≥18 years) from 582 hospital wards/units. Based on patient-reported responses to questions related to the Malnutrition Screening Tool, we determined the prevalence of malnutrition risk (MST score ≥2). We also summarized patient-reported food intake on nDay, and we analyzed staff-collected outcome data at 30 days post-nDay. RESULTS The prevalence of malnutrition risk in the Latin American nDay study population (N = 14,515) was 39.6%. More than 50% of studied patients ate one-half or less of their hospital meal, ate less than normal in the week before nDay, or experienced weight loss in the prior three months. The hospital-mortality hazard ratio was 3.63 (95% CI [2.71, 4.88]; P

Background: Iron deficiency anemia in pregnancy is a major health problem and one of the leading causes responsible for maternal and perinatal morbidity and mortality. The aim of the present study was to investigate effect of health promotion instructions regarding iron deficiency anemia on young pregnant women's knowledge and practice. Design: Aquasi-experimental design was utilized to fulfill the aim of the study. Sample: A purposive sample composed of 100 young pregnant women. Setting: The present study was conducted at two Maternal and Child Health Centers (Al Nahal Medical Center and Sheba MCH) affiliated with the Zagazig City Ministry of Health and Population. Tools of data collections: Data were collected by using five tools. Tool I: through an interviewing questionnaire form, Tool II: Pregnant women assessment sheet, Tool III: Assessment of women knowledge, Tool IV: Observation checklist and Tool VI Follow up record. Results: after implantation of health promotion instructions the mean hemoglobin level was increase among the study subjects in second and third trimester compared that in first trimester also there is a regress of signs and symptom of anemia in second and third trimester. As well as marked improvement of women total knowledge and practices towards IDA from 55% in pre to 83% in post and 80% in follow up of health promotion instructions. Conclusions: The present study concluded that the implementation of health promotion instructions improve young pregnant women’s dietary knowledge and practice thus it proved to be successful in raising the hemoglobin level. Recommendations: A nutrition education is recommended to enhance the nutritional knowledge of young mothers about iron rich foods, enhancer and inhibitors of iron absorption. Also should be provided with instructional booklets about anemia based on scientific background to improve their knowledge

Background: Healthy nutrition is a cornerstone for the school students' health and wellbeing. Unhealthy nutritional behaviors are core contributors to chronic diseases and health problems. The aim of this study was to assess school students’ perception regarding the healthy nutritional pattern. Research design: A descriptive exploratory design was utilized. Setting: This study was conducted at Kastal and El Ewina School, Awlad abd Alla School, Tenida School and Balat School. Sample: A convenient sample composed of 300 students, who attend the previously mentioned settings. Tools of data collection: the study tools were; 1) Predesigned Questionnaire Format which included three parts: To assess demographic characteristics of the studied student, to assess the school environment and to assess students’ knowledge regarding healthy nutrition, 2) Assessment sheet for the students' nutritional practice: included two parts: to assess students’ reported practice regarding healthy nutritional pattern and assessment for the students' nutritional pattern, 3) Assessment for the students’ health status, included Physical examination sheet to assessment of all body parts to detected signs of nutritional deficiencies, Students’ anthropometric measurements, and Mid-Upper Arm Circumference (MUAC). Results: The most of studied students had satisfactory total knowledge about food sources rich in protein and satisfactory total knowledge about the importance of healthy nutrition and the majority of them had satisfactory total knowledge about food sources rich in carbohydrates. Two thirds of them had satisfactory total knowledge about food sources rich in vitamins and minerals. Also, the majority of the studied students had good nutritional practices. There was statistically significant weak positive correlation between the studied students' knowledge and their reported practice regarding proper nutrition (r=.097, p=.04) and there was statistically significant very weak positive correlation (r=.006, P=.015) between reported practice and weight. Also, there was statistically significant very weak positive correlation (r=.042, P=.04) between reported practice and BMI. Conclusion: There was statistically significant weak positive correlation between the studied students total's knowledge and their total reported practice regarding proper nutrition (r=.097, p=.04) Recommendation: Provide school based nutritional programs for the students, aiming to improve nutritional pattern through health educational instructions, Involve teachers, school personnel, parents, communities, and local government in the development and implementation of school nutrition programs and Integration of nutrition education into the school curriculum for all age groups.

Background: Elective culinary medicine education has become popular to help fill important gaps in physician nutrition training. The implementation and outcomes among the inaugural cohort of medical students who received culinary medicine training as a required component of medical school curriculum at the University of Maryland School of Medicine are described. Methods: Following a series of elective pilot sessions, culinary medicine training was provided to all first-year medical students in the 2019-2020 academic year. The 3-hour training included evidence-based nutrition lecture, cooking simple recipes, and group discussion of the application to personal and patient care. Pre-/postsession questionnaires assessed nutrition knowledge, skills, and attitudes as well as nutritional counseling confidence. Paired t-tests estimated mean differences in outcomes pre- and posttraining. Qualitative data were subjected to thematic analysis. Results: Overall, 119 of 125 (95.2%) students provided pre- and posttraining outcomes data. All nutritional and patient counseling outcomes improved ( P < .05). Themes of being better prepared to address healthy eating barriers in patient care and personal ability to make healthy dietary changes were noted in qualitative analysis. Conclusion: One session of culinary medicine training in core medical student curriculum was feasible and improved medical student nutrition knowledge, skills, and attitudes and confidence in patient nutrition counseling.

P – population : primary or elementary school teachers I – self-efficacy, attitudes, knowledge, motivations, perceptions and beliefs C – not needed O – ability to enact food and nutrition curricular, programs and strategies

Background: Pharmacists are integral members of healthcare teams, providing accessible nutrition care to patients, carers and health professionals. However, little is known about nutrition competence among pharmacists. Objective: The aim of the study is to determine the self-perceived competence in providing nutrition care among pharmacists in Ireland. Methods: This cross-sectional study used a mixed methods design consisting of an online survey delivered to pharmacists in Ireland. The pharmacists' self-perceived competencies according to confidence in knowledge, skills, communication and counselling, and attitudes in nutrition care were assessed using the validated NUTCOMP questionnaire. Qualitative responses in relation to nutrition knowledge were also gathered. Questionnaire responses were analysed using descriptive statistics and free text narratives were coded into themes and subthemes. Results: A total of n = 557 (74% (n = 413) female; 24.1% (n = 134) male) respondents completed the questionnaire providing a 14.9% response rate. Confidence in nutrition knowledge (mean score (SD) 21.6 (±4.31) out of a maximum of 35 points), nutrition skills (mean score (SD) 31.8 (±7.74) out of a maximum count of 55) and nutrition related counselling and communication (mean score (SD) 29.8 (±6.35) out of a maximum of 45 points) were limited. Most respondents had completed a programme with some nutrition content (60.8%) either formally or informally. Previous nutrition education was positively associated with greater scores in knowledge, skills, communication/counselling and attitudes towards nutrition care (p = ≤0.001). Over three-quarters of respondents (78.1%) agreed that they would like further nutrition education to support themselves in their roles as pharmacists. Thematic analysis highlights the role of interprofessional nutrition care, barriers to providing nutritional care in practice and opportunities for improving nutrition training. Conclusions: Most pharmacists reported being somewhat confident in their nutrition knowledge, skills and attitudes and are willing to participate in further nutrition education to support their patients. The findings suggest that there are other barriers to providing nutrition care in the pharmacy setting such as time, renumeration and lack of community dietitians.

Background: Fruits and vegetables are necessary elements of a healthy diet to decrease the risk for chronic diseases, however, a Saudi college student’s intake of fruits and vegetables is less than the optimal everyday consumption. Nonetheless, an intervention might be beneficial in changing health behaviors among college students. Aim: The aim of this study was to assess the efficiency of using nutrition educational interventions to enhance Saudi college students’ fruits and vegetables consumption. Methods: Two hundred and thirty-seven participants were recruited in the nutrition educational intervention. Each participant was assigned to one of two groups (control and nutrition education intervention). The intervention group received weekly nutrition classes for 100 minutes focused on fruit and vegetable consumption benefits for 15 weeks. The control group had education classes which were not related to nutrition. Three-day food records were used to evaluate intake of fruits and vegetables twice during the study period and the change was evaluated by paired samples T-Test. Results: Participants did not eat the recommended portions of fruits and vegetables. However, there were significant mean increases in frequency intakes of fruits and vegetables in the education group by 1.08 servings a day. Conclusion: Nutrition education was an effective method to improve the intake of fruits and vegetables as the study finding suggests.