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The nutritional knowledge of 16-18 year olds in full time education in Chester, England
Williamson, Jillian
Williamson, Jillian
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2008-10
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Introductory Materials
Adobe PDF, 87.82 KB
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Introduction
Adobe PDF, 122.46 KB
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Literature Review
Adobe PDF, 104.55 KB
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Methodology
Adobe PDF, 64.58 KB
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Results
Adobe PDF, 180.02 KB
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Abstract
Objective
The aim of the study was to assess whether 16-18 year olds in full time education are aware of current nutritional recommendations and whether they can apply them to prevent disease. Additional aims were to compare the results by gender, involvement in a sports team, and whether participants studied Food Technology GCSE.
Method
Students were recruited from two schools in Chester, England. 44 male and 57 female student participants completed a nutritional knowledge questionnaire. The questionnaire was split into 6 sections – expert recommendations, nutrients, healthy choices, diet-disease relationships, portion sizes and alcohol.
Results
Overall mean nutritional knowledge score was 52% (n= 101) [SD 9.7]. Students’ greatest knowledge was of current expert recommendations (64.4% [SD 11.5]) and weakest knowledge of kcal in alcohol (28% [SD15.3]). Knowledge of composition of foods and portion sizes was poor. Knowledge of diet-disease relationships for fats, sugar and alcohol was good. Unexpectedly there was no significant difference in gender, involvement in sports teams or completion of Food Technology GCSE.
Conclusion
Ten years of students will leave school without benefiting from the Governments new ‘Learn to Cook’ initiatives. Practical sessions teaching students to cook and eat healthily should be an integral part of the sixth form curriculum. Nutrition needs to be a core part of every subject with cross-curricular links. Consistent messages must be presented to students by teachers, parents, PCTs, the food industry and the media!
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University of Chester
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Thesis or dissertation
Language
en