Department of Nutrition, University of California, Davis, Davis, CA 95616, USA.
Center for Nutrition in Schools, University of California, Davis, Davis, CA 95616, USA.
Nutrients. 2021 May 1;13(5):1532. doi: 10.3390/nu13051532.
Adolescent obesity and poor diet quality are increasingly prevalent and could be mitigated with attainment of food literacy. However, as these programs for adolescents are lacking, the purpose of this project was to develop a food literacy curriculum for high school-aged adolescents. The curriculum was designed in accordance with food literacy attributes and components utilizing Backward Design, Social Cognitive Theory, and Constructivism. After expert committee review, pilot testing was completed in two low-income communities by a trained facilitator and observer. Detailed observations were collected during pilot testing to assess achievement of learning objectives. Modifications were made to lesson procedures as required. The resulting curriculum, , contains 12 modules of experiential lessons and application activities within three topics. Agriculture lessons concentrate on the food supply chain and food environments; nutrition lessons include food groups while focusing on nutrients of concern for underconsumption; and cooking lessons include food safety, budgeting, and preparation. provides a comprehensive and necessary approach to advancing food literacy in adolescents. Future directions include assessing dietary implications after participating in lessons and employment of an innovative two-tiered cross-age teaching model.
青少年肥胖和不良饮食质量日益普遍，如果能提高食物素养，这些问题是可以缓解的。然而，由于缺乏针对青少年的此类项目，本项目旨在为高中生开发食物素养课程。该课程是根据食物素养的属性和组成部分，利用反向设计、社会认知理论和建构主义设计的。在专家委员会审查后，由经过培训的协调员和观察员在两个低收入社区进行了试点测试。在试点测试期间收集了详细的观察结果，以评估学习目标的实现情况。根据需要对课程程序进行了修改。最终课程 包含三个主题下的 12 个体验式课程和应用活动模块。农业课程侧重于食品供应链和食品环境；营养课程包括食物组，同时重点关注摄入不足的关注营养素；烹饪课程包括食品安全、预算和准备。 为提高青少年的食物素养提供了全面而必要的方法。未来的方向包括在参与 课程后评估饮食影响，并采用创新的双层跨龄教学模式。
