| Summary: | Background: Diet-related health conditions, including obesity and type 2 diabetes, are a growing concern among Canadian youth. In Canada, there is also a rising interest in the impact of dietary choices on environmental sustainability. Several school food and nutrition programs (SFNPs) have been implemented to improve dietary quality and environmental sustainability, including gardening and food preparation programs. However, limited research has examined the links between participation in SFNPs and dietary psychosocial and behavioural outcomes.
Purpose: To examine healthy and environmentally sustainable dietary attitudes, expectations, choices, and practices, and current participation rates in SFNPs among Vancouver students in grades 6-8, and to evaluate whether participation in SFNPs is associated with these outcomes.
Methods: A cross-sectional study was conducted in 26 schools in Vancouver from March-June, 2012 (n=937 students). Schools were selected using non-probability sampling. A web-based survey, including a food frequency questionnaire, measured student demographic characteristics, participation in SFNPs, and dietary psychosocial and behavioural outcomes. Rao-Scott corrected chi-square tests were applied to assess associations between SFNPs and outcomes (p<0.05).
Results: Less than 50% of students reported participating in SFNP activities, with the exception of recycling (51.2%). Greater than 50% reported the importance of health and environmental sustainability when making food purchases, and agreement that food choices impact health or the environment. However, < 50% of students reported daily intake of most healthy and weekly intake of most environmentally sustainable dietary choices. Approximately 1/3 of students reported weekly purchasing from convenience food establishments. Participation in activities specific to learning about food or nutrition was greater among females, and secondary school students reported greater participation in food-specific activities. Activities specific to learning about food or nutrition demonstrated expected associations with outcomes. Most associations between hands-on food-related activities were in the unanticipated direction.
Conclusions: Findings demonstrate marginal participation in SFNPs and intake of healthy and environmentally sustainable dietary choices among Vancouver students. Results also reveal the possible role of activities specific to learning about food or nutrition in promoting healthy and environmentally sustainable diet-related outcomes. Further research on SFNPs to inform curriculum changes could improve student dietary behavioural outcomes, student health, and environmental sustainability. === Land and Food Systems, Faculty of === Graduate
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