CREATING A HEALTHIER NUTRITION ENVIRONMENT IN SCHOOLS: THE HEALTH PROMOTING SCHOOL CANTEEN INTERVENTIO
Phase 2
- Conditions
- Randomized control trial
- Registration Number
- JPRN-UMIN000027702
- Lead Sponsor
- Centre of Excellence for Research, Value Innovation and Entrepreneurship (CERVIE) Mezzanine Level, 3rd Floor, Block C (Academic Block) UCSI University
- Brief Summary
At baseline 924 students and respective parents, 254 teachers and 40 canteen operators answered the questionnaires. Obesity was found in 32% of students. Vegetable and fruit consumption was below 30% and 60% of students think that foods sold in canteen lack healthy food choices. Nutrition knowledge was low in students and moderate in teachers, parents and canteen staff. Over 40% of canteen food were energy-dense food. Well planned and sustainable interventions should be comprehensive and encompass theoretical models with active student and community involvement
- Detailed Description
Not available
Recruitment & Eligibility
- Status
- Complete: follow-up complete
- Sex
- All
- Target Recruitment
- 510
Inclusion Criteria
Not provided
Exclusion Criteria
Students in public exam classes
Study & Design
- Study Type
- Interventional
- Study Design
- Not specified
- Primary Outcome Measures
Name Time Method reduction in proportion of energy-dense foods and drinks in canteens of selected schools after the intervention
- Secondary Outcome Measures
Name Time Method 1. Improvement in food choice behavior, nutritional knowledge and nutritional status of school children 2. Improved stakeholders (parents, teachers and canteen operators ) nutrition knowledge, attitudes and practices