Matthews June I, Zok Anne V, Quenneville Emily P M, Dworatzek Paula D N
Brescia University College at Western University.
Can J Public Health. 2014 Jul 11;105(4):e306-11. doi: 10.17269/cjph.105.4481.
The FRESH (Food Resources and Education for Student Health) peer nutrition education program engages undergraduate and graduate students in experiential learning to improve the campus food and nutrition environment and promote healthy behaviours among university students.
University students in general, and graduate and undergraduate food and nutrition students as program designers and peer educators, respectively.
Large university campus in southwestern Ontario.
A peer nutrition education program, utilizing multiple population strategies and intersectoral partnerships, was created by and for university students with faculty and food service personnel as mentors. The population health strategies employed were building awareness and program branding; developing personal skills through peer nutrition education and hands-on cooking demonstrations; and creating supportive environments through incentive programs for fruit and dairy as well as point-of-purchase menu labelling.
The program has reached students, staff and faculty through over 60 interactive FRESH displays and education sessions. Website and social media have also had a significant reach with over 4,000 website visits and 277 Facebook "likes". FRESH has also improved the food environment for over 5,000 students in residence, e.g., 1,931 FRESH Fruit/Dairy Cards have been returned for free fruit/milk cartons. Graduate students in Foods and Nutrition continue to participate every year (cumulative n=60) in ongoing program development. Peer educators have developed enhanced leadership, public speaking and group facilitation skills, and the ability to creatively apply what they have learned in the classroom to new contexts.
Increased nutrition knowledge and an improved food environment could, over the long term, support improved university student health.
“FRESH（学生健康食品资源与教育）”同伴营养教育项目让本科生和研究生参与体验式学习，以改善校园食品和营养环境，并促进大学生的健康行为。
一般的大学生，以及分别作为项目设计者和同伴教育者的食品与营养专业的研究生和本科生。
安大略省西南部的大型大学校园。
由大学生创建并针对大学生开展了一个同伴营养教育项目，教师和食品服务人员担任导师，采用了多种人群策略和部门间伙伴关系。所采用的人群健康策略包括提高意识和项目品牌建设；通过同伴营养教育和实际烹饪示范培养个人技能；通过水果和乳制品激励计划以及购买点菜单标签创建支持性环境。
该项目通过60多次互动式FRESH展示和教育活动覆盖了学生、教职员工。网站和社交媒体也有很大影响力，网站访问量超过4000次，Facebook“点赞”数达277次。FRESH还改善了5000多名住校学生的食品环境，例如，1931张FRESH水果/乳制品卡被返还以换取免费水果/牛奶盒。食品与营养专业的研究生每年继续参与（累计n = 60）项目的持续开发。同伴教育者提高了领导能力及公开演讲和组织能力，还具备了将课堂所学创造性地应用于新环境的能力。
从长远来看，增加营养知识和改善食品环境有助于改善大学生健康。
