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The 'Voice' of Key Stakeholders in a School Food and Drink Intervention in Two Secondary Schools in NE England: Findings from a Feasibility Study.

Author(s) : McSweeney L., Bradley J., Adamson AJ., Spence S.
Date : Nov, 2019
Source(s) : Nutrients #11:11
Adresse : Human Nutrition Research Centre, Population Health Sciences Institute, Faculty of Medical Sciences, Newcastle University, Framlington Place, Newcastle upon Tyne NE2 4HH, UK.

Abstract: Background: Overweight/obesity a ects one-third of UK 11–15-year olds. Individually
focussed interventions alone have limited e ectiveness. Food choice architecture approaches increase
the visibility and convenience of foods to facilitate the choice of ‘healthier’ foods and reduce
‘unhealthy’ foods. This qualitative component of a School Food Architecture (SFA) study aimed
to determine the perceptions of pupils and sta in relation to school food provision and their
perceptions of the intervention. Methods: Pupil focus groups and sta one-to-one interviews. Topic
guides were developed from literature and in consultation with a Young Person’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
‘healthier’ 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 35–40% of their daily energy intake at school, therefore interventions enabling healthier
eating in school are essential, including making healthier choices readily available and accessible.

Source : Pubmed

 

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