ArticlePublic health nutrition2017
Whetting disadvantaged adults' appetite for nutrition education.
Article in Public health nutrition, 2017. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
What it found
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Who cites it
4 citing papers in PubMed.
- Exploring the Impact of Sociodemographic Characteristics and Health Literacy on Adherence to Dietary Recommendations and Food Literacy.Nutrients · 2023Article
- Healthy eating strategies for socioeconomically disadvantaged populations: a meta-ethnography.International journal of qualitative studies on health and well-being · 2021Review
- Identifying Who Improves or Maintains Their Food Literacy Behaviours after Completing an Adult Program.International journal of environmental research and public health · 2020Article
- Identifying Participants Who Would Benefit the Most from an Adult Food-literacy Program.International journal of environmental research and public health · 2019Article
Corrections and comments
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
objectiveTo identify the features of a nutrition education programme for disadvantaged adults deemed most attractive and useful by participants.
designA two-year, multi-method, qualitative evaluation of pre and post data collected from programme participants. Data were imported into NVivo10 for coding to facilitate a thematic analysis.
settingWestern Australia. Participants Individuals attending the Western Australian FOODcents nutrition education programme that is designed to provide knowledge and skills needed to consume a healthy diet on a budget. Focus groups were conducted several weeks after course completion (five groups, forty-seven participants), observations were conducted during FOODcents sessions (thirty-one observation episodes, 237 participants), and open-ended questions were asked in pre-post hard-copy surveys administered in sessions (n 927) and an online survey administered on average six weeks after course completion (n 114).
resultsThe course attributes that were found to be especially important to participants were: (i) user-friendly, practical information that could be immediately translated to their daily lives; (ii) experiential learning that involved direct contact with food products; and (iii) opportunities for social interaction. These aspects of nutrition education were described as being highly influential in the decision to participate in the course, the application of the information in their subsequent food purchase and preparation activities, and their word-of-mouth communications with others about the course.
conclusionsIncorporating aspects of most importance to participants into nutrition education programme delivery and promotion may increase joining rates, enjoyment, satisfaction with course content and, ultimately, the uptake of recommended behaviours.
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