Primary school-based food environment intervention for improved behaviour, food knowledge and dietary habits: results from Project Daire, a randomised-controlled, factorial design cluster trial evaluation

Project Daire, in partnership with schools and a range of stakeholders, aimed to improve children's health-related quality of life, emotional and behavioural wellbeing, food knowledge and dietary habits via two multi-component interventions. Primary outcomes were emotional and behavioural wellb...

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Bibliographic Details
Published in:Proceedings of the Nutrition Society 2020, Vol.79 (OCE3), Article E738
Main Authors: Brennan, Sarah F., Lavelle, Fiona, Moore, Sarah E., Dean, Moira, McKinley, Michelle C., McCole, Patrick, Hunter, Ruth F., Dunne, Laura, O'Connell, Niamh E., Cardwell, Chris R., Elliott, Chris T., McCarthy, Danielle, Woodside, Jayne V.
Format: Article
Language:English
Subjects:
Children
Cooking
Diet
Dietary intake
Emotional behavior
Factorial design
Food
Food intake
Intervention
Nutrition
Public health
Quality of life
Questionnaires
Schools
Well being
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Summary:Project Daire, in partnership with schools and a range of stakeholders, aimed to improve children's health-related quality of life, emotional and behavioural wellbeing, food knowledge and dietary habits via two multi-component interventions. Primary outcomes were emotional and behavioural wellbeing measured using the Strengths and Difficulties Questionnaire and health-related quality of life measured using the KIDSCREEN-10 questionnaire, and they are presented alongside a number of secondary outcomes including dietary intake, perceived cooking competence and food knowledge measures. Improvements in childhood emotional and behavioural wellbeing, dietary intake, knowledge about food, cooking skills and willingness to try new foods were more strongly associated with the ‘Nourish’ whole-school food environment intervention in the participating schools.
ISSN:0029-6651
1475-2719
DOI:10.1017/S0029665120007247