Popeye cartoons, tasting parties and junior cooking classes can help increase vegetable intake in kindergarten children, according to new research published in the journal Nutrition & Dietetics. Researchers at Mahidol University in Bangkok found the type and amount of vegetables children ate improved after they took part in a program using multimedia and role models to promote healthy food. Twenty six kindergarten children aged four to five participated in the eight week study. The researchers recorded the kinds and amounts of fruit and vegetables eaten by the children before and after the program. Lead researcher Professor Chutima Sirikulchayanonta said: “We got the children planting vegetable seeds, taking part in fruit and vegetable tasting parties, cooking vegetable soup, and watching Popeye cartoons. We
also sent letters to parents with tips on encouraging their kids to eat fruit and vegetables, and teachers sat with children at lunch to role model healthy eating.’ Professor Sirikulchayanonta and her colleagues found vegetable intake doubled and the types of vegetables the children consumed increased from two to four. Parents also reported their children talked about vegetables more often and were proud they had eaten them in their school lunch. She said there was no significant change in the kinds of fruit eaten by the children, but this was probably because they were already eating more fruit than vegetables at the start of the study. According to Australia’s last children’s nutrition survey, Australian children are eating too much saturated fat, sugar and salt, and not enough fruit and vegetables. Only 61 per cent of the four to eight years olds surveyed ate the recommended amounts of fruit, and less than one in four ate enough vegetables. Studies have shown the food habits and eating patterns picked up in early childhood ‘track’ into later childhood and adulthood. Professor Sirikulchayanonta said focusing on healthy food choices at an early age
can have a major impact on the future health of adults. The research also highlights that: • Sitting next to children and eating the same foods as them makes children feel special • ‘Tasting’ parties are an enjoyable way for children to compare tastes of fruit and vegetables • Involving children in food preparation activities, like measuring, pouring and stirring helps them learn the names and colours of foods, and develops their hand-eye coordination. – The Department of Nutrition, Faculty of Public Health was founded in 1955. The earlier function of the department was to teach nutrition courses to the students of the Faculty of Public Health. The nutritional problems of the country led to a need for nutrition leaders to be in the team of health professionals, especially in the government sector. Undergraduate program for the Bachelor of Science (Nutrition and Dietetics) degree was established, respectively. Since 1977 and 1982, respectively graduate programs for the degree of Master of Science (Public Health) majoring in Nutrition and Doctor of Public Health majoring in Public Health Nutrition have been offered. Since 1995 the Bachelor of Science (Public Health majoring in Public Health) majoring in Food and Nutrition has been offered. In 1998 A one-year Master of Public Health (Nutrition Promotion) program has been offered. There are now 1287 alumni of the Department of Nutrition. Associate Professor Chutima Sirikulchayanonta Office Department of Nutrition, Faculty of Public Health. Soureces: daa.asn.au & Mahidol University. phnu.ph.mahidol.ac.th
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