Search results
1 – 2 of 2V. Klonaridou, S.K. Papadopoulou, A. Fahantidou and M. Hassapidou
Snacks cover an important percentage of children's energy intake. Children prefer and select, tasty and attractive snacks, without noticing their dietary value. The purpose of…
Abstract
Purpose
Snacks cover an important percentage of children's energy intake. Children prefer and select, tasty and attractive snacks, without noticing their dietary value. The purpose of this study was to record the physical activity of children of the sixth grade of Public school and to examine the effect of physical activity on snacks' choice and the interaction of physical activity and sex in the choice of healthy snacks.
Design/methodology/approach
The participants were 338 students (164 boys and 174 girls) of sixth grade of public elementary of Thessaloniki. For the statistic analysis the SPSS statistical program was used.
Findings
According to the results 63.3 per cent of students (30.5 per cent girls and 32.8 per cent boys) participated systematically in physical activity sessions. There was a positive effect of physical activity on the weekly intake of pear, apple, orange, natural fruit juice and spinach pie and a negative on soda, p<0.05. There was also an important interaction between physical activity and sex in biscuits, pizza and spinach pie consumption, p<0.05. Male and female students of the sixth grade did not seem to have healthy nutrition behavior regarding their snack selection. There seems to be a positive effect of physical activity on snacks choice of children.
Originality/value
The paper highlights how it is necessary for the small children to be educated in how to be fed healthy not only in their main meals, but also in the intermediary. Furthermore physical activity status should be taken under account when designing a nutrition intervention program.
Details
Keywords
Irma Tikkanen, Salla Honkanen and Sanna‐Pauliina Salmela
The purpose of this paper is to construct and describe a snack service model for a comprehensive school.
Abstract
Purpose
The purpose of this paper is to construct and describe a snack service model for a comprehensive school.
Design/methodology/approach
Empirical data were collected from the school officials and the pupils by using a focus group method in two comprehensive schools. Moreover, the food service managers of Espoo and Vantaa cities' catering services were theme interviewed. Consequently, a description of the snack service models was conducted and a snack service model for a comprehensive school was constructed.
Findings
A constructed model for serving snacks consists of eight elements: snack products; service process; customers; pricing; procurement of snacks; nutrition recommendations; ināhouse control and interest groups.
Research limitations/implications
The constructed snack service model can be utilized as a standard model when serving snacks in a comprehensive school.
Originality/value
The constructed model may act as a reference model for the school catering organisations and the school officials when decisions related to snacks serving are made.
Details