The effect of sustainable food literacy education on primary school nutrition attitudes and behaviours
Küçük Resim Yok
Tarih
8 Temmuz 2024
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Toros Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Permanent habits are acquired during childhood. Nutritional behaviors acquired during this period persist throughout life. Nutrition education in schools can raise awareness about ade-quate and balanced nutrition and sustainable food sources that preserve the environment. Two primary schools with similar socioeconomic status in Istanbul were selected for the study. One received a 10-week sustainable nutrition education that included education on comprehensive nutrition; the other while the received no intervention (the control group). Evaluations before and after the intervention revealed the changes in the nutritional knowledge of the students. The overall effectiveness of the nutrition education was assessed after the intervention.158 students participated to the study. A significant difference occurred before and after the in-tervention in the nutritional behaviors and attitudes of the students (p<0.05). The mean Nutri-tion Behavior and Nutrition Attitude Scale scores of the students in the intervention group were higher after the intervention than they were before. There was no significant difference in the pretest and posttest scale scores of the control group. Nutrition education can help chil-dren make nutritional choices that support lifelong healthy habits and contribute to reduction in future government health expenditures.
Açıklama
Anahtar Kelimeler
nutrition education, adequate-balanced nutrition, sustainable nutrition, nutrition behaviours
Kaynak
Toros Üniversitesi Gıda, Beslenme ve Gastronomi Dergisi
WoS Q Değeri
Scopus Q Değeri
Cilt
3
Sayı
1
Künye
Ülker, M. T., Elmacioglu, F., Büyükateş, H. S., Özdemir, A., vd. (2024). The effect of sustainable food literacy education on primary school nutrition attitudes and behaviours. Toros University Journal of Food, Nutrition and Gastronomy, 3(1), 29-34. https://doi.org/10.58625/jfng-2472
