Search results

Secondary school food education provides students with opportunities to build lifelong healthy dietary practices. A number of stakeholder groups are important for the success of this form of education. Accordingly, the purpose of this paper is to examine young adults’ and parents’ opinions of secondary school food education.

An online survey was administered to 1,086 respondents drawn from a commercial research panel.

In total, 50-60 per cent of all respondents agreed that food education should be compulsory for years seven to ten and 31-32 per cent of respondents agreed that it should be compulsory for years 11 and 12. Almost 69 per cent suggested one to three hours per week for food education. More than 75 per cent of respondents agreed that there should be a non-compulsory food and nutrition subject for year 11 and 12 students and believed that this subject would help students to develop their food-related knowledge and skills.

There is a gap between parents’ and young adults’ views of school food education and what is actually practiced in Australian secondary schools. Obtaining their opinions in future food-related education and policy reforms could help design and deliver food education to better meet the expectations of its recipients: students and their families.

The examination of large number of young adults’ and parents’ opinions of school food education makes this study unique.

The importance of food education in primary schools has been globally recognised. However, more detailed definitions of its learning objectives are rarely found. The study aimed to define multisectoral themes and learning objectives for food education in primary education in Finland.

A descriptive three-round Delphi study was conducted with experts in food education in various organisations. In the first questionnaire, the participants were asked to define possible objectives for food education related to general objectives for basic education. Respondents of the first questionnaire formed a research panel (n = 22). These panellists were then invited to complete the second (n = 16) and third questionnaires (n = 12), where the objectives were further modified. Qualitative content analysis and Bloom's taxonomy were applied in the process of creating the learning objectives.

In the iterative process, 42 learning objectives for food education in primary schools were defined. Further, “Sustainability and ethics of food systems” was defined as the cross-cutting theme of food education. In addition, 13 subthemes were defined, which fell into three thematic categories: personal (e.g. feelings), practical (e.g. eating) and intangible (e.g. culture) issues.

The defined learning objectives for a holistic food education may be used in advancing primary school curriculum in Finland and perhaps other countries.

The purpose of this paper is to provide a snapshot of secondary school food policy (SSFP) across the devolved nations (England, Scotland, Wales and Northern Ireland) to offer insights into a growing area of policy concern. The selected context of research is school food policy (SFP), an area of research which has received little attention in terms of policy approaches. The review is focused on 2010 to 2022.

This work combines interdisciplinary perspectives spanning across food policy, public health, psychology, education and sociology. This combination has merit as it offers different perspectives in terms of understanding SFP. The study was conducted between August 2021 and March 2022, using a desk-based review, analysing policies on food in secondary schools. Data collection was conducted through the Web using key search terms. The READ (Read, Extract, Analyse, Distil) approach was used as a systematic procedure to analyse policy and evaluation documents.

To all levels of government, it is recommended that a coherent policymaking approach be used to tackle SSFP improvements, to progress a whole school approach to food, supported by long-term dedicated resources while engaging children in SSFP development. For education departments, it is recommended that a food curriculum review, connected to school meals alongside a refocus on school food standards monitoring and reporting is crucial in serving the future generations. The current economic crisis has had an impact on public spending. Universal Free School Meals has been said to make an enormous difference to well-being.

The current findings suggest that researching SFP across nations has merit. There is a relative lack of focus on secondary schools, in light of England’s focus on the National Food Strategy (focus on children), post-pandemic, economic crisis – together this makes school food and food policy a topic of real urgency and importance. Lessons can both be learned, particularly in promoting healthier and more educationally inclusive school food practices. Research in this area can inform curriculum design and school food environment and system changes from the perspective of learnings around taking a whole school food approach to education.

This study aims to determine the effects of nutrition knowledge on the use of nutrition facts labels in emerging adults by defining the nutrition education status.

For this cross-sectional study, 919 young adults, aged 18–24 years, were recruited. Participants trained by dietetic professional at least 2 h per week during the period of at least one education period were considered as having nutrition education. Food label use, specific circumstances and different food products were recorded. The participants were also asked about their attitudes regarding food label use with a questionnaire including 15 products.

Nutrition facts label is mainly used when buying a product for the first time, a product of an unknown brand or comparing different companies’ similar products, regardless of nutrition education status. Participants with nutrition education had a higher nutrition facts label use and they use the score for specific food products including breakfast cereal (p = 0.003), snacks (p < 0.001), beverages (p = 0.004), ready to eat soups (p = 0.004) and diet products for special occasions (p < 0.001). Mean total score of attitudes regarding food label use for participants who had nutrition education was found as 58.9 ± 6.1 and who did not have nutrition education was found as 51.7 ± 9.2 (p < 0.01).

Nutrition education, which is related to the nutrition facts label use, would be especially useful in helping people for the selection of healthier foods. As habits acquired from childhood will last for a lifetime, more effective nutrition education programs and nutrition label reading education programs should be designed. The findings need to be considered for promoting nutrition facts label use by developing nutrition education.

This study analyzes the causal effect of education on consumers' cognition and attitudes toward genetically modified (GM) foods.

The authors propose an analytical framework to clarify the role of education levels and education content in the formation of attitudes toward GM foods and utilize education reforms in China as natural experiments to test the theoretical predictions empirically. For education levels, the authors use Compulsory Education Law's implementation to construct the instrument variable. For education content, the authors utilize the revision of the biology textbook in the Eighth Curriculum Reform to implement staggered difference-in-difference estimation. The authors use two national household surveys, the China Genuine Progress indicator Survey (CGPiS) and the China Household Finance Survey (CHFS) of 2017, combined with provincial-level data of education reforms.

The education level, instrumented by the Compulsory Education Law's implementation, has an insignificant effect on consumers' cognition and attitudes toward GM foods, whereas the acquisition of formal education on genetic science, introduced by the Eighth Curriculum Reform, has a statistically significant and positive influence.

This is the first study to investigate the causal effects of education level and content on consumers' cognition and attitude toward GM foods using national representative data. It is also the first to evaluate the long-term effects of the biology textbook reform in China. The findings help open the black box of how education shapes people's preferences and attitudes and highlight the significance of formal biology education in formulating consumers' willingness to accept GM foods.

Gardens are being used at all educational stages, because they provide with a real-world context for active and experiential learning. In Spain, there exists a movement in favor of their incorporation to higher education for a variety of purposes but prevalently as an innovative resource to teach sciences to pre-service teachers. The purpose of this study is assessing the impacts of such pedagogical practice on university students’ learning and behavioral changes in the areas of environmental and food citizenship, two key dimensions of contemporary citizenship that are essential to achieve sustainable societies.

Data was collected by means of an electronic, open-ended question survey completed by 170 students from 6 different universities where gardens are used. Answers were qualitatively analyzed using MAXQDA software to develop a system of content categories and subcategories in relation to reported learning and behavioral changes.

Widespread among universities was learning on organic agriculture practices, greater appreciation of agricultural labor, greater willingness to cultivate, higher awareness of environmental impacts of agriculture, improved behaviors regarding waste separation and enhanced fruit and vegetable consumption.

This work delves into how university gardens act as a vehicle through which students integrate knowledge and reflect on their environmental, food and consumption behaviors. Thus, it supports on evidences, the use of gardens at higher education to nurture two dimensions of contemporary citizenship essential to achieve sustainability.

The imposition of the National Curriculum on schools in England and Wales took place without any substantive consultation with professional practitioners in education and other intersectoral groups. One of the consequences of this imposition has been the “optionalization” of food skills in the curriculum. The result, it is feared, will be an even greater reliance on precooked, convenience foods which are, in general, nutritionally inferior to home‐cooked meals ‐ and generally much more expensive, a major consideration for low income families. Therefore the concern is that the nation’s diet will be adversely affected which, in turn, will have a detrimental influence on the nation’s health. Looks at the validity of these concerns in Britain but also calls on material gathered in consultations with health and education professionals in other countries. Aims to strengthen the argument for prioritizing food cookery skills in schools as one of the most effective health promotion strategies in protecting the means which families and individuals have to determine what they eat, rather than forfeiting this to the mass processed food industries.

Food security for students is very important if they are to achieve both quantitative and qualitative success in their education and later career. Consequently, “food for education (FFE)” intervention is provided for poorer students who are in primary school in many developing countries. This has helped to achieve the objective of universal education. In absence of a food security programme from the secondary provision, students from poorer families are forced to discontinue their education. For this reason, the success of FFE intervention has been criticised as unsustainable. This paper aims to explore a food security model that can lead to the sustainable development of education in developing nations.

This qualitative study collected primary data from students who were being educated in Bangladesh and receiving “FFE” intervention. In total, 576 respondents (equal number of boys and girls) were selected from six schools located in urban and rural areas. Secondary data were accessed from the archives of the Bangladesh Bureau of Educational Information and Statistics (BANBEIS) and the World Bank. The paper adopts a descriptive analysis method for primary and secondary sources to report the findings.

Free schooling supported by “FFE” intervention is the key to achieving education for all (EFA) targets. Since its inception, 93% of students who received an FFE intervention have at least completed their primary school education. The success of FFE has encouraged the government to provide a massive intervention strategy which began in 2011. This helped to achieve the EFA target. Despite this success and while nearly 18% of FFE-intervened graduates have completed their secondary education, none went to higher secondary school, let alone tertiary level. The lack of food security was the main reason for youths not continuing with their further education.

The “FFE” programme may work well for children who are being educated since they do not shoulder any family responsibility. In reality, teenagers and adults in emerging nations should devote themselves to ensuring there is enough food for their families. This research presents a new policy option, labelled as “education for food (EFF)”, in order to retain this group in the education system. Being an advocacy model, this may trigger a discourse on how to create a balanced society where both hunger and education are taken care of and problems are solved.

Studies have shown that domestic knowledge and practices relating to the prevention of food‐borne disease may be inadequate and that family outbreaks of food poisoning are numerically very important. The use of the mass media can be beneficial in health education and it could provide “cues to action” helping to improve domestic food hygiene. Members of the public were questioned about their desire for information on food hygiene and what sources of information they would use. Different components of the mass media were analysed for the information they provided on food safety and the results indicated they were an underutilized resource for food hygiene education. Provides recommendations that are inexpensive but could prove successful, and gives sources of appropriate advice.

While the monetary returns to education are well documented in the economics literature, the studies on non-monetary returns to education are scarce. The purpose of this study is to provide new insights into the non-market outcomes by exploring how education influences the food consumption choices of households and how these effects vary across different socio-economic groups using household-level calorie consumption data from Sri Lanka.

This study uses two waves of Household Income and Expenditure Surveys – 2006/2007 and 2016. The methods adopted in analysing the data were descriptive statistics and the OLS regression model.

The empirical results show that educated poor households pay less per calorie compared to non-educated poor households, highlighting the role of education in improving the ability to make better food choices and manage household budgets more economically.

This study informs policy-makers of the importance of education for formulating food and nutritional policies, which aim to raise the standard of living of resource-poor and vulnerable households in Sri Lanka as well as other developing countries with similar socio-economic conditions.

To the best of the authors' knowledge, this study is the first to explore the impact of education on the calorie consumption behaviour of people in the Sri Lankan context using nationwide household surveys.

The peer review history for this article is available at: https://publons.com/publon/10.1108/IJSE-01-2022-0007