The Project “Colourful Means Healthy” as an Educational Measure for the Prevention of Diet-Related Diseases: Investigating the Impact of Nutrition Education for School-Aged Children on Their Nutritional Knowledge

Elżbieta Szczepańska, Agnieszka Bielaszka, Agata Kiciak, Gabriela Wanat-Kańtoch, Wiktoria Staśkiewicz, Agnieszka Białek-Dratwa () and Marek Kardas
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Elżbieta Szczepańska: Department of Human Nutrition, Department of Dietetics, Faculty of Health Sciences in Bytom, Medical University of Silesia in Katowice, 41-808 Katowice, Poland
Agnieszka Bielaszka: Department of Technology and Food Quality Evaluation, Department of Dietetics, Faculty of Health Sciences in Bytom, Medical University of Silesia in Katowice, 40-000 Katowice, Poland
Agata Kiciak: Department of Technology and Food Quality Evaluation, Department of Dietetics, Faculty of Health Sciences in Bytom, Medical University of Silesia in Katowice, 40-000 Katowice, Poland
Gabriela Wanat-Kańtoch: Department of Health Promotion, Faculty of Health Sciences in Bytom, Medical University of Silesia in Katowice, 40-000 Katowice, Poland
Wiktoria Staśkiewicz: Department of Technology and Food Quality Evaluation, Department of Dietetics, Faculty of Health Sciences in Bytom, Medical University of Silesia in Katowice, 40-000 Katowice, Poland
Agnieszka Białek-Dratwa: Department of Human Nutrition, Department of Dietetics, Faculty of Health Sciences in Bytom, Medical University of Silesia in Katowice, 41-808 Katowice, Poland
Marek Kardas: Department of Technology and Food Quality Evaluation, Department of Dietetics, Faculty of Health Sciences in Bytom, Medical University of Silesia in Katowice, 40-000 Katowice, Poland

IJERPH, 2022, vol. 19, issue 20, 1-13

Abstract: Methods: An educational project called Cooking and Educational Workshops “Colourful means healthy” was conducted at the Department of Dietetics of the Faculty of Public Health in Bytom of the Medical University of Silesia in Katowice, Poland, between 1 July 2017 and 30 June 2019. The participants/recipients of the project were second-grade primary schoolchildren (317 pupils aged 7–9 years). Objective: The aim of this article is to assess the change in knowledge of the principles of healthy eating among children aged 7–9 years following the nutritional education we carried out as part of the “Colourful means healthy” project. As part of project evaluation, the participating children were asked to rate selected food products in terms of their influence on human health (healthy vs. unhealthy). Results: There was a statistically significant difference between the percentage of correct answers provided by the pupils before and after nutrition education. Thus, one may conclude that conducting an educational programme caused the participants’ nutrition knowledge to increase. Conclusion: The present study demonstrated the potential of nutrition education in the form of cooking and educational workshops in terms of increasing nutrition knowledge. As such, workshops like these can be a useful measure for improving eating habits and eliminating dietary errors in the study population. However, future research is needed in order to verify whether such cooking and educational workshops can produce beneficial and lasting changes in dietary habits over the long term.

Keywords: nutrition education; children; children’s diet; diet-related diseases; healthy eating (search for similar items in EconPapers)
JEL-codes: I I1 I3 Q Q5 (search for similar items in EconPapers)
Date: 2022
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