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科技带来了什么?一项关于技术在青少年食品素养计划中应用的系统评价。

What's technology cooking up? A systematic review of the use of technology in adolescent food literacy programs.

机构信息

University of Massachusetts Amherst, School of Public Health and Health Sciences, Department of Nutrition, Amherst, MA, United States.

University of Massachusetts Amherst, School of Public Health and Health Sciences, Department of Nutrition, Amherst, MA, United States.

出版信息

Appetite. 2018 Jun 1;125:333-344. doi: 10.1016/j.appet.2018.02.001. Epub 2018 Feb 19.

Abstract

Over one-third of adolescents are overweight or obese. Food literacy (FL), the ability to plan and manage, select, prepare, and eat healthy foods, is a contemporary concept that provides a mechanism to understand the relationship between food-related knowledge and skills and dietary intake. Innovative interventions which focus on the core concepts of FL and include generationally appropriate technology have the potential to provide positive impact on the dietary habits of adolescents. This systematic review followed PRISMA guidelines and employed the Downs and Black criteria for rating studies. Titles and abstracts of 545 articles were collected and reviewed from 13 electronic databases. Studies were selected if they were peer-reviewed, included adolescents 12-19 years-old, incorporated concepts related to FL, and employed technology as part of the intervention. Eight studies, six randomized controlled trials (RCT) and two interventions without controls were included. Seven of the interventions used Internet or web-based platforms to access program components and all RCTs incorporated game elements. Studies included between two and four constructs of FL. All reported positive changes in food intake with five reporting significant positive pre- and post-intervention changes. Few technology-driven FL-related studies exist within the literature. Although all studies reported improvements in dietary intake, due to variation in program design, delivery, and evaluation it is difficult to tease out the effect of the technology component. Continued research is needed to: 1) determine the degree to which FL should be included in interventions to effect a positive change on dietary intake; 2) develop adolescent-specific FL measures to more appropriately evaluate changes in knowledge, food-related skills, and dietary intake; and 3) design technology-driven interventions so that technology components can be analyzed separately from other program elements.

摘要

超过三分之一的青少年超重或肥胖。食品素养 (FL) 是指计划和管理、选择、准备和食用健康食品的能力,是一个当代概念,提供了一种理解与食物相关的知识和技能与饮食摄入之间关系的机制。关注 FL 的核心概念并包含适合世代的技术的创新干预措施有可能对青少年的饮食习惯产生积极影响。本系统评价遵循 PRISMA 指南,并采用 Downs 和 Black 标准对研究进行评级。从 13 个电子数据库中收集和审查了 545 篇文章的标题和摘要。如果研究是同行评审的、包含 12-19 岁的青少年、纳入与 FL 相关的概念以及将技术作为干预措施的一部分,则将其纳入研究。共纳入 8 项研究,其中 6 项为随机对照试验 (RCT),2 项为无对照干预。其中 7 项干预措施使用互联网或基于网络的平台来访问项目组件,所有 RCT 都包含游戏元素。研究包括 FL 的两个到四个结构。所有报告均显示食物摄入量有积极变化,其中 5 项报告干预前后有显著的积极变化。在文献中,很少有与技术驱动的 FL 相关的研究。尽管所有研究都报告了饮食摄入的改善,但由于方案设计、实施和评估的差异,很难梳理出技术因素的影响。需要进一步研究:1)确定在干预中纳入 FL 的程度,以对饮食摄入产生积极影响;2)开发针对青少年的特定 FL 衡量标准,以更恰当地评估知识、与食物相关的技能和饮食摄入的变化;3)设计技术驱动的干预措施,以便可以单独分析技术组件与其他计划要素。

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