Şahin Hatice Şimşek, Özkaya Volkan
Department of Nutrition and Dietetics, Graduate School of Health Sciences, Istanbul Medipol University, Istanbul, Türkiye, Turkey.
Department of Nutrition and Dietetics, Kutahya Health Sciences University School of Health Sciences, Kütahya, Turkey.
BMC Public Health. 2025 Jan 13;25(1):136. doi: 10.1186/s12889-025-21375-6.
This study was conducted to identify the impacts of the healthy plate model workshop on 4th-graders nutrition knowledge, behaviors, and habits.
The study was conducted from March to June 2023 in the Uskudar district of Istanbul, involving 102 children (50% girls) with a mean age of 10.2 ± 0.45 years. A pretest-intervention-posttest design was used for the research. Before and after the training, a questionnaire was administered to measure students' demographic characteristics, physical activity status, adherence to the Mediterranean Diet, frequencies of food group consumption, and nutritional knowledge.
The number of students consuming eggs, legumes, vegetables, fruits, and oilseeds daily increased after the training (p > 0.05). Increases were observed in daily consumption of meat group and water (p < 0.05). While the proportion of students who consumed whole fruit with skin was 35.3% before the training, this rate increased to 47.1% after the training (p < 0.05). The mean nutritional knowledge score (before: 71.37 ± 11.8; after: 80.45 ± 1.6, p < 0.05) and the Mediterranean Diet Quality Index (KIDMED) score (before: 4.77 ± 2.41; after: 5.50 ± 2.45, p < 0.05) increased significantly after the training. A weak positive correlation was identified between pre-training nutritional knowledge scores and KIDMED index scores (r = 0.19; p = 0.045). Furthermore, a negative weak relationship was observed between post-training nutritional knowledge scores and meal-skipping status (r=-0.231; p = 0.019).
Structured nutrition education for school-age children can positively impact their nutritional knowledge and dietary habits.
本研究旨在确定健康餐盘模型工作坊对四年级学生营养知识、行为和习惯的影响。
该研究于2023年3月至6月在伊斯坦布尔的于斯屈达尔区进行，涉及102名儿童（50%为女孩），平均年龄为10.2±0.45岁。本研究采用前测-干预-后测设计。在培训前后，通过问卷调查来衡量学生的人口统计学特征、身体活动状况、对地中海饮食的依从性、食物组消费频率和营养知识。
培训后，每天食用鸡蛋、豆类、蔬菜、水果和油籽的学生人数有所增加（p>0.05）。肉类组和水的每日消费量有所增加（p<0.05）。培训前食用带皮完整水果的学生比例为35.3%，培训后这一比例升至47.1%（p<0.05）。培训后，平均营养知识得分（之前：71.37±11.8；之后：80.45±1.6，p<0.05）和地中海饮食质量指数（KIDMED）得分（之前：4.77±2.41；之后：5.50±2.45，p<0.05）显著提高。培训前营养知识得分与KIDMED指数得分之间存在弱正相关（r=0.19；p=0.045）。此外，培训后营养知识得分与不吃饭状况之间存在负弱相关（r=-0.231；p=0.019）。
针对学龄儿童的结构化营养教育可对其营养知识和饮食习惯产生积极影响。
