The "Comida de Republica" web-based course to promote healthy eating among college students

被引:2
作者
Vedovato, Gabriela Milhassi [1 ]
Leonardi, Fabricio Gobetti [1 ]
机构
[1] Univ Fed Sao Paulo, Inst Saude & Soc, Diretoria Academ, Campus Baixada Santista,R Silva Jardim 136, BR-11015020 Santos, SP, Brazil
来源
REVISTA DE NUTRICAO-BRAZILIAN JOURNAL OF NUTRITION | 2021年 / 34卷
关键词
Education; Distance; Food and Nutrition Education; Student Health; Universities; UNIVERSITY-STUDENTS; BEHAVIOR;
D O I
10.1590/1678-9865202134e200016
中图分类号
R15 [营养卫生、食品卫生]; TS201 [基础科学];
学科分类号
100403 ;
摘要
Objective The work aimed to investigate dietary practices of university students after an action aiming to promote adequate and healthy food. Methods The article reports the experience of the distance education course Comida da Republica, promoted by the Universidade Federal de Sao Paulo as an educational space for sharing and exchanging knowledge, experiences, and thoughts on eating in the university context, especially in student homes or fraternities (republicas). Online questionnaires assessed the profile of participants and changes in their perception or relationship with food. The Students' t-test was adopted to compare perceptions before and after the intervention, and content analysis for qualitative data. Results The course had 201 students enrolled and 82 who concluded it, with 35.4% living in republicas. Before the course, 89.6% of those who completed the course indicated the need to improve their diets, and 57.3% classified their diets as "regular". There was a significant change in perception after the course: 58.5% of those who completed it rated their food as "good". Dietary changes were categorized into two themes: "vision on food production and distribution" and "food and meal consumption". The emerging codes show a greater awareness and criticism about food systems and a greater appreciation of cooking, commensality, and unprocessed and minimally processed foods. Participants identified environmental, personal, and interpersonal barriers (67.1%) to dietary changes. The course emerged as a facilitator of these changes. Conclusion This intervention proved to be an important educational tool to promote adequate and healthy eating, in addition to contributing to the planning and execution of student affairs and food security policies.
引用
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页数:13
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