Establishing the need for nutrition education. II. Elementary teachers' nutrition knowledge, attitudes, and practices

• Published in: Journal of the American Dietetic Association Vol. 83; no. 4; p. 447
• Main Authors: Soliah, L A, Newell, G K, Vaden, A G, Dayton, A D
• Format: Journal Article
• Language: English
• Published: United States 01.10.1983
• Subjects: Adult; Attitude; Feeding Behavior; Female; Food Services; Health Education - methods; Humans; Nutritional Sciences - education; Schools; Teaching
• ISSN: 0002-8223; 1878-3570
• DOI: 10.1016/S0002-8223(21)07834-2

Nutrition knowledge, attitudes, and practices and nutrition education practices of elementary teachers were assessed to provide data for planning a Kansas Nutrition Education and Training Program. Teachers from a random sample of elementary schools throughout the state were surveyed. The nutrition knowledge test scores of the teachers statewide or among the districts and schools did not differ significantly. Teachers who had completed one or more college or continuing education nutrition courses or who were teaching nutrition currently had higher scores on nutrition knowledge, attitudes, and practices and on nutrition education practices than did teachers who had no nutrition training or were not teaching the subject. In general, nutrition knowledge scores correlated positively with scores on nutrition-related attitudes and practices and on nutrition education practices. Kansas elementary teachers tended to have favorable attitudes toward nutrition. Almost all of the teachers indicated that nutrition should be taught in all elementary grades; however, few teachers taught nutrition concepts. Nutrition was integrated in science, health, and social studies more often than in other subjects. Teachers rarely or never used school food service personnel as resource people in the classroom or used the school cafeteria as a laboratory for instruction. However, in those schools with on-premise food production facilities, teachers tended to work with the school food service personnel and use the cafeteria as a laboratory for instruction more frequently than did teachers in schools with only satellite service centers. Attending nutrition workshops during the school year and having access to more nutrition education materials were listed by teachers as the preferred ways to receive additional nutrition training.