Experiential healthy meal preparation: A randomized-controlled trial to improve food group consumption and weight status among children

Unhealthy eating practices and the continual rise in childhood obesity calls for an effective strategy to promote healthy eating among school-aged children. The study objective was to determine the change in children's food group consumption and weight status (BMI-for-age z-score, body fat perc...

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Published inHuman nutrition & metabolism Vol. 28; p. 200151
Main Authors Ng, Choon Ming, Kaur, Satvinder, Koo, Hui Chin, Mukhtar, Firdaus, Yim, Hip Seng
Format Journal Article
LanguageEnglish
Published Elsevier Inc 01.06.2022
Elsevier
Subjects
Children
Cooking
Food consumption
Malaysia
Nutrition education
Weight status
Malaysia
Cooking
Weight status
Children
Nutrition education
Food consumption
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Abstract Unhealthy eating practices and the continual rise in childhood obesity calls for an effective strategy to promote healthy eating among school-aged children. The study objective was to determine the change in children's food group consumption and weight status (BMI-for-age z-score, body fat percentage, waist circumference) after participating in a school-based experiential healthy meal preparation intervention. In this two-arm randomized-controlled trial, 2 schools were randomly assigned to intervention or control group. In total, 86 Malaysian schoolchildren aged 10–11 years participated. The intervention group underwent six 60-min healthy meal preparation modules conducted biweekly. The frequency of food group consumption was self-reported, while weight status was measured. Intervention group consumed whole grains (+1.36 vs 0.00 times/day), vegetables (+2.35 vs −0.29 times/day), fruits (+1.64 vs −0.14 times/day) and legumes (+1.42 vs + 0.13 times/day) more frequently than the control group after the program (p < 0.001). There were significant reductions in unhealthy foods consumption (refined grains: -1.57 vs + 0.36, processed foods: -2.15 vs + 0.36, sweetened beverages: -1.13 vs + 0.58 times/day; p < 0.001) between intervention and control groups. No significant difference was found in children's weight status between groups after the intervention. Findings suggested that an experiential healthy meal preparation program can improve diet and should be explored further as a strategy to control the rise of obesity among children. •Experiential healthy meal preparation empowered children to eat healthily.•Children consumed whole grain, vegetable, fruit, and legume more frequently.•Consumption of refined grain, processed food, and sweetened beverage were reduced.•The intervention had limited change in children's weight status.•Longer follow-up is needed to explore the implication on weight status.
AbstractList Background: Unhealthy eating practices and the continual rise in childhood obesity calls for an effective strategy to promote healthy eating among school-aged children. Aim: The study objective was to determine the change in children's food group consumption and weight status (BMI-for-age z-score, body fat percentage, waist circumference) after participating in a school-based experiential healthy meal preparation intervention. Methods: In this two-arm randomized-controlled trial, 2 schools were randomly assigned to intervention or control group. In total, 86 Malaysian schoolchildren aged 10–11 years participated. The intervention group underwent six 60-min healthy meal preparation modules conducted biweekly. The frequency of food group consumption was self-reported, while weight status was measured. Results: Intervention group consumed whole grains (+1.36 vs 0.00 times/day), vegetables (+2.35 vs −0.29 times/day), fruits (+1.64 vs −0.14 times/day) and legumes (+1.42 vs + 0.13 times/day) more frequently than the control group after the program (p < 0.001). There were significant reductions in unhealthy foods consumption (refined grains: -1.57 vs + 0.36, processed foods: -2.15 vs + 0.36, sweetened beverages: -1.13 vs + 0.58 times/day; p < 0.001) between intervention and control groups. No significant difference was found in children's weight status between groups after the intervention. Conclusion: Findings suggested that an experiential healthy meal preparation program can improve diet and should be explored further as a strategy to control the rise of obesity among children.
Unhealthy eating practices and the continual rise in childhood obesity calls for an effective strategy to promote healthy eating among school-aged children. The study objective was to determine the change in children's food group consumption and weight status (BMI-for-age z-score, body fat percentage, waist circumference) after participating in a school-based experiential healthy meal preparation intervention. In this two-arm randomized-controlled trial, 2 schools were randomly assigned to intervention or control group. In total, 86 Malaysian schoolchildren aged 10–11 years participated. The intervention group underwent six 60-min healthy meal preparation modules conducted biweekly. The frequency of food group consumption was self-reported, while weight status was measured. Intervention group consumed whole grains (+1.36 vs 0.00 times/day), vegetables (+2.35 vs −0.29 times/day), fruits (+1.64 vs −0.14 times/day) and legumes (+1.42 vs + 0.13 times/day) more frequently than the control group after the program (p < 0.001). There were significant reductions in unhealthy foods consumption (refined grains: -1.57 vs + 0.36, processed foods: -2.15 vs + 0.36, sweetened beverages: -1.13 vs + 0.58 times/day; p < 0.001) between intervention and control groups. No significant difference was found in children's weight status between groups after the intervention. Findings suggested that an experiential healthy meal preparation program can improve diet and should be explored further as a strategy to control the rise of obesity among children. •Experiential healthy meal preparation empowered children to eat healthily.•Children consumed whole grain, vegetable, fruit, and legume more frequently.•Consumption of refined grain, processed food, and sweetened beverage were reduced.•The intervention had limited change in children's weight status.•Longer follow-up is needed to explore the implication on weight status.
ArticleNumber 200151
Author Koo, Hui Chin
Mukhtar, Firdaus
Kaur, Satvinder
Ng, Choon Ming
Yim, Hip Seng
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  surname: Ng
  fullname: Ng, Choon Ming
  email: choonming.ng@monash.edu, ngchoonming23@gmail.com
  organization: UCSI University, Faculty of Applied Sciences, 1 Jalan Menara Gading, Taman Connaught, 56000, Kuala Lumpur, Malaysia
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  givenname: Satvinder
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  surname: Kaur
  fullname: Kaur, Satvinder
  email: satvinderkaur@ucsiuniversity.edu.my
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  givenname: Hip Seng
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  surname: Yim
  fullname: Yim, Hip Seng
  email: hsyim@ucsiuniversity.edu.my
  organization: UCSI University, Faculty of Applied Sciences, 1 Jalan Menara Gading, Taman Connaught, 56000, Kuala Lumpur, Malaysia
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Keywords Malaysia
Cooking
Weight status
Children
Nutrition education
Food consumption
Language English
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Snippet Unhealthy eating practices and the continual rise in childhood obesity calls for an effective strategy to promote healthy eating among school-aged children....
Background: Unhealthy eating practices and the continual rise in childhood obesity calls for an effective strategy to promote healthy eating among school-aged...
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SubjectTerms Children
Cooking
Food consumption
Malaysia
Nutrition education
Weight status
Title Experiential healthy meal preparation: A randomized-controlled trial to improve food group consumption and weight status among children
URI https://dx.doi.org/10.1016/j.hnm.2022.200151
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