Ricciuto Laurie, Haresign Helen, Steele Valerie
Department of Nutritional Sciences, University of Toronto, ON.
Can J Diet Pract Res. 2003 Winter;64(4):214-6. doi: 10.3148/64.4.2003.214.
In 1998, Dietitians of Canada and the team of registered dietitians at Kellogg Canada Inc. partnered to develop Mission Nutrition, a national bilingual nutrition education program that provides curriculum-based resources to teachers. The main objectives of this study were to measure the awareness and utility of the Mission Nutrition program among elementary teachers, and to identify opportunities to enhance the Mission Nutrition resources to increase use. A ten-minute telephone survey was conducted with a representative sample of 203 elementary school teachers. A sub-sample of 20 teachers then participated in a more in-depth 30-minute telephone survey. A need for increased promotion of the Mission Nutrition program was identified on the basis of the 22% awareness among teachers participating in the initial interview. All teachers who had used the educator guides and student activity sheets reported that they would use them again. Teachers found that the Mission Nutrition materials were well-researched and contained useful activities relevant to students. The findings indicate that, to be most effective, nutrition education resources should be provided in a ready-to-use format and integrated with core curricula. Teachers also suggested that materials should include fresh ideas to engage students at different grade levels, and ways to involve parents. Dietitians are ideally positioned to work collaboratively with educators to develop these types of nutrition education resources.
1998年，加拿大营养师协会与加拿大凯洛格公司的注册营养师团队合作，开发了“营养使命”项目，这是一个全国性的双语营养教育项目，为教师提供基于课程的资源。本研究的主要目的是衡量小学教师对“营养使命”项目的认知度和实用性，并确定增强“营养使命”资源以提高其使用率的机会。对203名小学教师的代表性样本进行了一次10分钟的电话调查。然后，20名教师的子样本参加了一次更深入的30分钟电话调查。根据参与初次访谈的教师中22%的认知度，确定了加强“营养使命”项目推广的必要性。所有使用过教育指南和学生活动表的教师都表示会再次使用。教师们发现，“营养使命”材料经过了充分研究，包含了与学生相关的有用活动。研究结果表明，为了达到最佳效果，营养教育资源应以即用型格式提供，并与核心课程相结合。教师们还建议，材料应包括新颖的想法，以吸引不同年级的学生，以及让家长参与的方法。营养师处于与教育工作者合作开发这类营养教育资源的理想位置。
