Orientador(es)
Resumo(s)
Promote the adoption of better eating habits for snacks in children.
Quasi-experimental.
Private school of 1st cycle of basic education of Portugal.
Thirty-four children divided into an intervention (n=22) and control group (n=12).
Four nutritional education sessions and eleven healthy cooking education sessions
were given to the intervention group. The realization of healthy recipes was expected to be performed
by the children, however, only the first three sessions were done and the program was suspended
due to the COVID-19 pandemic. Later, the remaining eight sessions were resumed in the form of a
demonstration.
The foods consumed were classified according to the guidelines of the
Directorate-General for Education in food “to promote”, “to limit” and “not to make available”.
The Mann-Whitney and Wilcoxon tests were used.
In the first assessment, the participants in the intervention group, had a higher number of
foods “to promote” (p=0,007) and fewer number of foods “not to make available” (p=0,010). In the
last assessment, the same participants, maintained a higher number of foods “to promote” (p=0,010).
CONCLUSIONS AND IMPLICATIONS: Despite the constraints verified, the program seems to positively
influence some food choices for snacks by children.
Descrição
Palavras-chave
Child Kids Nutrition education Healthy cooking School snacks Research Subject Categories::TECHNOLOGY::Chemical engineering::Food technology
Contexto Educativo
Citação
Sousa, Cátia Nadir; Almeida-de-Souza, Juliana (2022). Impact of the "Escola de Nutrichefs" program on the quality of school snacks on 1st cycle children, during the covid-19 pandemic - pilot study. In 15º Congresso da SPCNA: Alimentação Humana. Porto
Editora
Sociedade Portuguesa de Ciências da Nutrição e Alimentação