- Apply for Authority
- P-ISSN1738-3110
- E-ISSN2093-7717
- SCOPUS
ISSN : 1738-3110
Improving School Children's Health through Nutritional Food Intervention Distributions: A Scoping Review
RAMDAN, Mohamad Rohieszan
RAZAK, Azila Abdul
ISMAIL, Zuriadah
NORWANI, Norlia Mat
ZACHARIAH, Tirzah Zubeidah
MUHAMMAD, Fidlizan
- Downloaded
- Viewed
Abstract
Purpose: Nutrition has a direct and substantial effect on the agenda of the Sustainable Development Goals (SDGs). Recognizing the importance of adequate diet in strengthening school children's health, the relevant parties should take the initiative to introduce effective nutrition intervention programs. Malnutrition, in all conditions, hinders children's potential to survive and thrive. It has been challenging to demonstrate that enhancing nutrition and sustainability instruction in schools leads to healthier and more sustainable eating patterns. This scoping review is to discover the important drivers and emerging themes in nutritional health intervention distributions at schools toward the attainment of SDGs for school children's health. Data and methodology: A scoping review of the literature was conducted between 2007 and 2022 using the Web of Science (WoS) and Scopus databases. A total of 25 journal articles were identified for a full review. Results: Five themes were found from the literature relevant to the scenario surrounding pupils and food intake in schools. The data implied that nutrition intervention distributions, including food literacy, food consumption, good governance, and food entrepreneurship, might have a prominent impact on the behavioral and health outcomes of school children. Conclusions: Findings have emerged on the usefulness of nutrition intervention distributions at school in encouraging healthy diet intake among school children and consequently meeting the Sustainable Development Goals.
- keywords
- Health Improvement, Nutritional Health Intervention Distribution, School Children, Scoping Review, Sustainable Development Goals
Reference
Andersen, L., Myers, L., O'Malley, K., Mundorf, A. R., Harris, D. M., & Johnson, C. C. (2015). Adolescent student use of schoolbased salad bars. Journal of School Health, 85(10), 722-727. https://doi.org/10.1111/josh.12302
Arksey, H., & O’Malley, L. (2005). Scoping studies: towards a methodological framework. International Journal of Social Research Methodology, 8(1), 19–32. https://doi.org/10.1080/1364557032000119616
Asada, Y., Ziemann, M., Zatz, L. Y., & Chriqui, J. (2017). Successes and challenges in school meal reform: qualitative insights from food service directors. Journal of School Health, 87(8), 608-615. https://doi.org/10.1111/josh.12534
Briefel, R. R., Wilson, A. and Gleason, P. M. (2009). Consumption of low nutrient, energy-dense foods and beverages at school, home, and other locations among school lunch participants and nonparticipants. Journal of the American Dietetic Association, 109(2), S79-S90. https://doi.org/10.1016/j.jada.2008.10.064
Brouse, C. H., Wolf, R. L., & Basch, C. E. (2009). School food service directors' perceptions of barriers to and strategies for improving the school food environment in the United States. International Journal of Health Promotion and Education, 47(3), 88-93. http://dx.doi.org/10.1080/14635240.2009.10708165
Callaghan, M., Molcho, M., Nic Gabhainn, S. & Kelly, C. (2015). Food for thought: analysing the internal and external school food environment. Health Education, 115(2), 152-170. https://doi.org/10.1108/HE-04-2014-0058
Davis, K., Drey, N., & Gould, D. (2009). What are scoping studies? A review of the nursing literature. International Journal of Nursing Studies, 46(10), 1386-1400. https://doi.org/10.1016/j.ijnurstu.2009.02.010
Diplock, K. J., Jones‐Bitton, A., Leatherdale, S. T., Rebellato, S., Hammond, D., & Majowicz, S. E. (2019). Food safety education needs of high‐school students: Leftovers, lunches, and microwaves. Journal of School Health, 89(7), 578-586. https://doi.org/10.1111/josh.12782
Food Secure Canada. (2021). School Food and the Sustainable Development Goals: A pathway to meeting multiple goals and targets. Available from https://foodsecurecanada.org/resourc es-news/news-media/school-food-and-sustainable-developme nt-goals
Hamel, C., Michaud, A., Thuku, M., Skidmore, B., Stevens, A., Nussbaumer-Streit, B., & Garritty, C. (2021). Defining rapid reviews: a systematic scoping review and thematic analysis of definitions and defining characteristics of rapid reviews. Journal of Clinical Epidemiology, 129(1), 74-85. https://doi.org/10.1016/j.jclinepi.2020.09.041.
Harris, D., Lott, M., Lakins, V., Bowden, B. and Kimmons, J. (2012). Farm to institution: Creating access to healthy local and regional foods. Advances in Nutrition, 3(3), 343-349. https://doi.org/10.3945/an.111.001677
Hodgkinson, G.P., & Ford, J. K. (2014). Narrative, meta-analytic, and systematic reviews: What are the differences and why do they matter? Journal of Organizational Behavior, 35(S1), S1–S5. https://doi.org/10.1002/job.1918
Katz, D. L., Katz, C. S., Treu, J. A., Reynolds, J., Njike, V., Walker, J., & Michael, J. (2011). Teaching healthful food choices to elementary school students and their parents: The Nutrition Detectives™ Program. Journal of School Health, 81(1), 21-28. https://doi.org/10.1111/j.1746-1561.2010.00553.x
Krukowski, R. A., Philyaw Perez, A. G., Bursac, Z., Goodell, M., Raczynski, J. M., Smith West, D., & Phillips, M. M. (2011). Development and evaluation of the school cafeteria nutrition assessment measures. Journal of School Health, 81(8), 431-436. https://doi.org/10.1111/j.1746-1561.2011.00612.x
Kwok, S. T., Capra, S., & Leveritt, M. (2020). Enhancing healthy eating patterns among Hong Kong young adults. Health Promotion International, 35(2), 386-396. http://doi.org/10.1093/heapro/daz018
Larsen, A. L., Liao, Y., Alberts, J., Huh, J., Robertson, T., & Dunton, G. F. (2017). RE‐AIM Analysis of a School‐Based Nutrition Education Intervention in Kindergarteners. Journal of School Health, 87(1), 36-46. https://doi.org/10.1111/josh.12466
Lee, H. (2012). The role of local food availability in explaining obesity risk among young school-aged children. Social Science & Medicine, 74(8), 1193-1203. https://doi.org/10.1016/j.socscimed.2011.12.036
Levac, D., Colquhoun, H., & O'Brien, K. K. (2010). Scoping studies: advancing the methodology. Implementation Science, 5(1), 1-9. https://doi.org/10.1186/1748-5908-5-69
Levasseur, P. (2021). Do junk food bans in school really reduce childhood overweight? Evidence from Brazil. Food Policy, 99 (2021), 1-13. https://doi.org/10.1016/j.foodpol.2020.101981
de Romaña, D. L., Greig, A., Thompson, A., & Arabi, M. (2021). Successful delivery of nutrition programs and the sustainable development goals. Current Opinion in Biotechnology, 70, 97-107. https://doi.org/110.1016/j.copbio.2021.03.004
Oostindjer, M., Aschemann-Witzel, J., Wang, Q., Skuland, S. E., Egelandsdal, B., Amdam, G. V., & Van Kleef, E. (2017). Are school meals a viable and sustainable tool to improve the healthiness and sustainability of children´ s diet and food consumption? A cross-national comparative perspective. Critical Reviews in Food Science and Nutrition, 57(18), 3942-3958 https://doi.org/10.1080/10408398.2016.1197180
Martinez‐Ospina, A., Sudfeld, C. R., González, S. A., & Sarmiento, O. L. (2019). School food environment, food consumption, and indicators of adiposity among students’ 7‐14 years in Bogotá, Colombia. Journal of School Health, 89(3), 200-209. http://doi.org/10.1111/josh.12729
Moher, D., Shamseer, L., Clarke, M., Ghersi, D., Liberati, A., Petticrew, M., Stewart, L. A. (2015). Preferred reporting items for systematic review and meta-analysis protocols (PRISMAP)2015 statement. Systematic Reviews, 4(1), 1–9. https://doi.org/10.1186/2046-4053-4-1
Muilenburg-Trevino, E. M., Morgan, M. M., Gower, S. K., Frees, J. D., & Rask, P. (2014). An examination of a school-based nutrition program. International Journal of Health Promotion and Education, 52(1), 10-18. http://dx.doi.org/10.1080/14635240.2013.834161
Nosi, C., D’Agostino, A., Pratesi, C. A., & Barbarossa, C. (2021). Evaluating a social marketing campaign on healthy nutrition and lifestyle among primary-school children: A mixed-methodresearch design. Evaluation and Program Planning, 89(2021), 1-10. https://doi.org/10.1016/j.evalprogplan.2021.101965
O’toole, T. P., Anderson, S., Miller, C., & Guthrie, J. (2007). Nutrition services and foods and beverages available at school:results from the School Health Policies and Programs Study 2006. Journal of School Health, 77(8), 500-521. https://doi.org/10.1111/j.1746-1561.2007.00232.x
Ohri-Vachaspati, P., Turner, L., & Chaloupka, F. J. (2013). Elementary school participation in the United States Department of Agriculture's Team Nutrition program is associated with more healthful school lunches. Journal of Nutrition Education and Behavior, 45(6), 733-738. http://dx.doi.org/10.1016/j.jneb.2012.12.006
Pehlke, E. L., Letona, P., Hurley, K., & Gittelsohn, J. (2015). Guatemalan school food environment: impact on schoolchildren's risk of both undernutrition and overweight/obesity. Health Promotion International, 31(3), 542-550. https://doi.org/10.1093/heapro/dav011
Pham, T. H. Q., Worsley, A., Lawrence, M., & Marshall, B. (2017). Awareness of nutrition problems among Vietnamese health and education professionals. Health Promotion International, 32(5), 840-849. http://doi.org/10.1093/heapro/daw016
Power, T. G., Bindler, R. C., Goetz, S., & Daratha, K. B. (2010). Obesity prevention in early adolescence: student, parent, and teacher views. Journal of School Health, 80(1), 13-19. https://doi.org/10.1111/j.1746-1561.2009.00461.x
Prelip, M., Kinsler, J., Le Thai, C., Erausquin, J. T., & Slusser, W. (2012). Evaluation of a school-based multicomponent nutrition education program to improve young children's fruit and vegetable consumption. Journal of Nutrition Education and Behavior, 44(4), 310-318. https://doi.org/10.1016/j.jneb.2011.10.005
Ramdan M.R., Abdullah N.L., Isa R.M. & Hanafiah M.H., 2021. Organisational ambidexterity within supply chain management:a scoping review. LogForum, 17(4), 531-546. http://doi.org/10.17270/J.LOG.2021.618
Razak, A. A., Ramdan, M. R., Mahjom, N., Zabit, M. N. M., Muhammad, F., Hussin, M. Y. M., & Abdullah, N. L. (2022). Improving critical thinking skills in teaching through problembased learning for students: a scoping review. International Journal of Learning, Teaching and Educational Research, 21(2), 342-362. https://doi.org/10.26803/ijlter.21.2.19
Rumrill, P. D., Fitzgerald, S. M., & Merchant, W. R. (2010). Using scoping literature reviews as a means of understanding and interpreting existing literature. Work (Reading, Mass.), 35(3), 399-404. https://doi.org/10.3233/wor-2010-0998
Song, H. J., Grutzmacher, S., & Munger, A. L. (2016). Project Refresh: testing the efficacy of a school‐based classroom and cafeteria intervention in elementary school children. Journal of School Health, 86(7), 543-551. https://doi.org/10.1111/josh.12404
United Nations. (2015). Transforming Our World: The 2030Agenda for Sustainable Development United Nations. (A/RES/70/1). https://sdgs.un.org/2030agenda
Vargas, L., Jiménez-Cruz, A., & Bacardí-Gascón, M. (2013). Unhealthy and healthy food consumption inside and outside of the school by pre-school and elementary school Mexican children in Tijuana, Mexico. Journal of Community Health, 38(6), 1166-1174. https://doi.org/10.1007/s10900-013-9729-2
Wang, H., Zhao, Q., Boswell, M., & Rozelle, S. (2020). Can school feeding programs reduce malnutrition in Rural China?. Journal of School Health, 90(1), 56-64. http://doi.org/10.1111/josh.12849
Wijesinha-Bettoni, R., Orito, A., Löwik, M., Mclean, C., & Muehlhoff, E. (2013). Increasing fruit and vegetable consumption among schoolchildren: efforts in middle-income countries. Food and Nutrition Bulletin, 34(1), 75-94. https://doi.org/10.1177/156482651303400109
Yahaya, R., Ramdan, M. R., Ahmad, N. L., Ismail, R., Khalid, K., Jusoh, M. A., & Isa, R. M. (2022). Educators’ motivation and intention within the UTAUT model to adopt the flipped classroom: a scoping review. International Journal of Learning, Teaching and Educational Research, 21(2), 285-302. https://doi.org/10.26803/ijlter.21.2.16
Yüksel, H., & Çengel-Schoville, M. (2020). How teachers perceive healthy eating and physical activity of primary school children. Ilkogretim Online, 19(1), 252-268. http://doi.org/10.17051/ilkonline.2020.655802
- Downloaded
- Viewed
- 0KCI Citations
- 0WOS Citations