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Direct linkLedderer, Loni; Kjaer, Marianne; Madsen, Emilie Kirstine; Busch, Jacob; Fage-Butler, Antoinette – Health Education & Behavior, 2020
Nudging is increasingly used in public health interventions in Western societies to produced health-promoting behavior changes; however, there is lack of clarity as to what constitutes a nudge, scant knowledge of the effectiveness of nudging techniques in public health lifestyle interventions and a number of ethical and value-based concerns. The…
Descriptors: Public Health, Intervention, Health Behavior, Behavior Change
Bouterakos, M.; Booth, A.; Khokhar, D.; West, M.; Margerison, C.; Campbell, K. J.; Nowson, C. A.; Grimes, C. A. – Health Education Research, 2020
This study explored the views of participants who completed a 5-week, online, interactive, family-based, salt reduction education program (Digital Education to LImit Salt in the Home). A secondary aim was to explore the views of school staff on the delivery of food and nutrition education in schools. Children aged 7-10 years, their parents and…
Descriptors: Childrens Attitudes, Parent Attitudes, Teacher Attitudes, Administrator Attitudes
Download full textBarwood, Donna; Smith, Sandra; Miller, Margaret; Boston, Julie; Masek, Martin; Devine, Amanda – Australian Journal of Teacher Education, 2020
The development of healthy eating habits in adolescents is challenging. Resultantly, health educators are turning to digital devices to engage young people in nutrition education. This paper focuses on the development and evaluation of a computer game (Test Game B) to support healthier food choices. Test Game B was developed at an Australian…
Descriptors: Foreign Countries, Eating Habits, Adolescents, Nutrition Instruction
Maher, Judith; Burkhart, Sarah – International Journal of Sustainability in Higher Education, 2017
Purpose: The purpose of this paper is to describe students' self-reported learning from engaging in an experiential learning task designed to develop their understanding of sustainable food systems and dietary practices. Design/methodology/approach: In all, 143 first-year students enrolled in an entry level food and nutrition subject undertook a…
Descriptors: Undergraduate Students, Nutrition Instruction, Experiential Learning, Sustainability
