Impact of a nutrition education programme on free sugar intake & nutrition-related knowledge in fifth-grade schoolchildren

Abstract Background The objective was to evaluate a 5-week nutrition education programme (ACTION) in fifth-grade schoolchildren in Austria on free sugar intake, nutrition-related knowledge (NRK) and with the RE-AIM framework on the overall public health impact. Methods A prospective case-controlled...

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Bibliographic Details
Published in:European journal of public health 2021-02, Vol.31 (1), p.136-142
Main Authors: Winzer, Eva, Wakolbinger, Maria, Schätzer, Manuel, Blagusz, Karin, Rieder, Anita, Lechleitner, Monika, Hoppichler, Friedrich
Format: Article
Language:English
Subjects:
Beverage industry
Beverages
Curricula
Dietary intake
Education
Educational aspects
Elementary school students
Fast food
Food
Food and nutrition
Food groups
Food intake
Health aspects
Health education
Health literacy
Immunoglobulins
Money
Nutrition
Nutrition education
Pediatric research
Public health
Questionnaires
Schools
Secondary schools
Soft drinks
Sugar
Teachers
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Summary:Abstract Background The objective was to evaluate a 5-week nutrition education programme (ACTION) in fifth-grade schoolchildren in Austria on free sugar intake, nutrition-related knowledge (NRK) and with the RE-AIM framework on the overall public health impact. Methods A prospective case-controlled cohort (pre–post design) from seven secondary schools in Vienna tested programme efficacy. NRK was assessed with a 20-item questionnaire and dietary behaviour and free sugar intake with a semi-quantitative Food Frequency Questionnaire. A total of 12 intervention classes (IG) received the programme, conducted by teachers and integrated in the curriculum, and 6 control classes followed their usual curriculum. Results In 344 children, aged 10.4 (0.8) years, free sugar intake decreased significantly over time in IG by 13% (P=0.001) with a group difference of −10.1 (95% CI −18.8, −1.5; P=0.021) g/day. The food groups ‘sweets & pastries’, ‘soft drinks’, ‘fast food’ and ‘salty snacks’ mainly contributed to this reduction. Moreover, NRK increased significantly over time in IG with a group difference of 9.0% of correct answers (95% CI 5.8, 12.2; P
ISSN:1101-1262
1464-360X
DOI:10.1093/eurpub/ckaa219