RESUMO
El objetivo del estudio fue evaluar el efecto de un programa de intervención con metodologías educativas innovadoras en alimentación y nutrición en profesores y alumnos de prebásica y básica, para lograr una mejoría en sus conocimientos, ingesta alimentaria y estado nutricional. Se realizó un estudio cuasi experimental en que se evaluó conocimiento, consumo alimentario y estado nutricional al inicio y término de la intervención educativa. La muestra quedó constituida por 25 profesores y 465 alumnos de Los Andes y 352 estudiantes controles de San Felipe. La intervención consistió en 9 sesiones educativas para los profesores en temas de alimentación saludable durante 5 meses, con transferencia de conocimientos a sus alumnos. Hubo una mejoría significativa en conocimiento y una disminución en el consumo de alimentos poco saludables en los alumnos de los profesores que recibieron la capacitación, con respecto al grupo control, sin cambios significativos en el estado nutricional de ambos grupos. En conclusión, la intervención en los profesores mejoró el conocimiento e ingesta de alimentos saludables en sus alumnos, sin modificar el estado nutricional por su corta duración. Si esta estrategia se mantiene en el tiempo y se incorpora al currículo escolar, puede lograr resultados en el largo plazo, incorporando a los padres en esta tarea.
The objective of the study was to assess the impact of a nutrition education program for teachers to improve food knowledge, food consumption and the nutritional status of their pre basic and basic students. A quasi-experimental study was carried out, with a pre-post evaluation of food knowledge, food consumption and nutritional status. The sample was 25 teachers and 465 students in Los Andes, with 352 students as control group in San Felipe. The nutrition intervention consisted in 9 interactive workshops for teachers during 5 months, transferring the information to the students. In the experimental group there was a significant improvement in food knowledge and a decrease in non-healthy food consumption in students, compared with the control group, without changes in nutritional status. In conclusion, the intervention in teachers improved food knowledge and healthy food consumption in students. As a consequence of the short period of intervention, the nutritional status did not change. If these strategies are maintained over time and incorporated to the school curricula could achieve more significant results, in particular if parents are incorporated in school nutrition education programs.
Assuntos
Criança , Pré-Escolar , Feminino , Humanos , Masculino , Comportamento Alimentar , Educação em Saúde , Promoção da Saúde , Serviços de Saúde Escolar , Instituições Acadêmicas , Chile , Docentes , Conhecimentos, Atitudes e Prática em Saúde , Avaliação de Programas e Projetos de Saúde , EstudantesRESUMO
OBJECTIVE: To assess the impact of a nutrition education program for teachers in the nutritional status, food knowledge and food consumption of their pre basic and basic students, and in the controls. MATERIALS AND METHODS: A nutrition education intervention was conducted in pre basic and basic teachers in a school year, with a pre-post evaluation of their students, compared with a control group. Subjects were 817 students (389 men and 428 women) from pre kindergarten to the second grade. The 465 students of the intervened group were distributed in two schools (Liceo 1 = 283; Liceo 2 = 182) and 352 in the control school. The nutrition intervention consisted in 9 interactive workshops for teachers with the utilization of Information and Communication Technologies (ICT). The pre post evaluation consisted in a nutritional status assessment, and a food and nutrition survey with questions related with food knowledge and food consumption, at the beginning and at the end of the school year. RESULTS: There were no significant differences in nutritional status between the beginning and the end of the intervention. In one of the experimental schools (Liceo 2) there was a significant decrease in obesity, in women and in the age-group 7-9 years. In the experimental group there was a significant improvement in food knowledge and a decrease in non-healthy food consumption. In the control group, consumption of non-healthy food was stable, with a decrease in fruits and vegetables consumption. CONCLUSIONS: As it was demonstrated in similar studies, a short interactive nutrition education intervention with utilization of ICT in pre basic and basic teachers can produce positive changes in nutritional status of their students, improving food knowledge and healthy food consumption and decreasing non-healthy food consumption, compared with the control group. However, a strategy to incorporate parents in school nutrition education programs is still a pending issue.
Objetivo: Evaluar el efecto del programa educativo realizado en profesores, en el estado nutricional, conocimiento y consumo de alimentos saludables de alumnos de prekinder a segundo básico intervenidos y sus controles. Material y Método: Se trata de una intervención en educación nutricional en profesores de prebásica y básica, durante un año escolar, con una evaluación antes y después de sus alumnos, comparado con un grupo control. La muestra quedó constituida por 817 alumnos (389 hombres y 428 mujeres) de prekinder, kínder, 1º y 2º básico, 465 en los dos colegios intervenidos (Liceo 1 = 283 y Liceo 2 = 182) y 352 en el control. La intervención consistió en 9 talleres participativos y con uso de Tecnologías de la Información y Comunicación (TIC) a los profesores y en una evaluación de estado nutricional y encuesta de conocimiento y consumo de sus alumnos, al inicio y final del año académico. Resultados: En estado nutricional no se produjeron diferencias significativas entre el inicio y final de la intervención. En uno de los colegios intervenidos se observó una disminución significativa de la obesidad, en mujeres y en el grupo de 7 a 9 años. En los colegios intervenidos hubo una mejoría significativa en conocimiento y disminución en el consumo de alimentos poco saludables con respecto al control, en el cual se mantuvo la alimentación poco saludable y disminuyó el consumo de verduras y legumbres. Conclusiones: Al igual que en otros estudios, queda demostrado que una intervención educativa participativa, con uso de TIC y de corta duración en profesores y alumnos de prebásica y básica, puede producir cambios positivos en el estado nutricional, mejorando significativamente el conocimiento y consumo de alimentos saludables y disminuyendo el consumo de alimentos no saludables, lo que no sucede en el grupo control. Sin embargo, queda pendiente una estrategia de como implicar a los padres en esta tarea.
Assuntos
Fenômenos Fisiológicos da Nutrição Infantil , Promoção da Saúde , Instituições Acadêmicas , Criança , Pré-Escolar , Chile , Feminino , Humanos , Masculino , Inquéritos Nutricionais , Estado NutricionalRESUMO
The objective of the study was to assess the impact of a nutrition education program for teachers to improve food knowledge, food consumption and the nutritional status of their pre basic and basic students. A quasi-experimental study was carried out, with a pre-post evaluation of food knowledge, food consumption and nutritional status. The sample was 25 teachers and 465 students in Los Andes, with 352 students as control group in San Felipe. The nutrition intervention consisted in 9 interactive workshops for teachers during 5 months, transferring the information to the students. In the experimental group there was a significant improvement in food knowledge and a decrease in non-healthy food consumption in students, compared with the control group, without changes in nutritional status. In conclusion, the intervention in teachers improved food knowledge and healthy food consumption in students. As a consequence of the short period of intervention, the nutritional status did not change. If these strategies are maintained over time and incorporated to the school curricula could achieve more significant results, in particular if parents are incorporated in school nutrition education programs.