Articles Related to Nutrition education

Overweight and obesity continue to be health-related issues in Alabama Black-Belt Counties with rates ranging from 35 to 48%. We aimed to determine the impact of a web-based nutrition education and physical activity intervention on participants’ health in Alabama Black Belt counties during the COVID-19 pandemic. Nutrition education was delivered to participants through a zoom online platform for 12 weeks. Participants’ knowledge, attitudes, and practices as well as changes in nutrition knowledge, anthropometry, and blood pressure were determined through online surveys. Of the participants, (100%) indicated that overweight and obesity are a result of unhealthy lifestyles, whereas 90.7% reported that obesity increased the risk of high blood pressure (90.7%), diabetes (86.04%), and heart disease (90.7%). Results showed that participants’ income was a significant determinant of their perception for the role of schools in fighting obesity (χ2=0.04). Similarly, data revealed that the age of participants was a significant factor for: their desire to learn more about obesity (χ2=0.04), perception of their knowledge of overweight and obesity compared to the average person (χ2=0.01), and the perception that they had an excellent knowledge of overweight and obesity (χ2=0.05). There were significant improvements in knowledge scores. Results showed a significant decline in waist circumference (p<0.001) and hip circumference (p<0.02); 60% of the participants showed a decline in bodyweight; 43% lost more than 1-5kg, while 9.8% maintained their baseline weight. Web-based virtual interactions may effectively substitute or complement face-face nutrition education and lead to a reduction of overweight and obesity in Alabama Black-Belt counties.

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The study aimed to evaluate the psychometric properties of a Spanish questionnaire to assess nutrition-related knowledge, attitudes, perceptions, and behaviors (KAPB) for use among school-aged children aged (6 - 10 years) in Panama.

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Nutrition education interventions reduce morbidity and mortality, costs of care and play an important role in maintaining health and quality of life. The survey was conducted to assess Italian nutrition professionals’ involvement in nutrition education programs.

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