one-fifth of a portion per day. national combined learning about the health The results of the benefits of fruit and vegetables with programme suggest that it is experience in the form of ‘hands-on’ easier to increase children’s food preparation and taste-testing. consumption of fruit than The majority targeted parents vegetables. and/or involved them in intervention delivery alongside teachers and health promotion practitioners. Some included environmental modification involving, for example, changes to the foods provided at school. Jepson J et al., Dietary Several multi-component A moderate quality SR of trial study This B. This 2006 change: interventions complementing types (1&2+, A) evaluated healthy intervention is intervention Continued reducing the classroom activities with eating interventions in young people supported by may be intake of total school wide initiatives + aged 11-16 years (Shepherd et al, moderate to implemented Healthy and saturated involving parents were found 2002). good quality locally in eating fat, increasing to have positive effects. evidence of its some areas interventions the intake of effectiveness but does not in young fruit and people aged vegetables, have a 11-16 years and increasing consistent the intake of national fibre. programme Jepson J et al., Dietary Dietary interventions in the 6. One moderate quality SR of mixed This B. This 2006 change: workplace can achieve study types (1&2+, A) identified two intervention is intervention Continued reducing the effects (<0.5 portions/day). studies of interventions with adults supported by may be intake of total in the (Ciliska et al, moderate to workplace implemented Dietary and saturated 1999).4 The results of the first good quality locally in interventions fat, increasing indicated that the intake of fruits
one-fifth of a portion per day. The results of the suggest that it is easier to increase children’s consumption of fruit than vegetables. combined learning about the health benefits of fruit and vegetables with ‘hands-on’ experience in the form of food preparation and taste-testing. The majority targeted parents and/or involved them in intervention delivery alongside teachers and health promotion practitioners. Some included environmental modification involving, for example, changes to the foods provided at school. national programme Jepson J et al., 2006 Continued Healthy eating interventions in young people aged 11-16 years Dietary change: reducing the intake of total and saturated fat, increasing the intake of fruit and vegetables, and increasing the intake of fibre. Several multi-component interventions complementing classroom activities with school wide initiatives + involving parents were found to have positive effects. A moderate quality SR of study types (1&2+, A) evaluated healthy eating interventions in young people aged 11-16 years (Shepherd et al, 2002). This intervention may be implemented locally in some areas but does not have a consistent national programme B. This intervention is supported by moderate to good quality evidence of its effectiveness Jepson J et al., 2006 Continued Dietary interventions Dietary change: reducing the intake of total and saturated fat, increasing Dietary interventions in the workplace can achieve effects (<0.5 portions/day). 6. One moderate quality SR of mixed study types (1&2+, A) identified two studies of interventions with adults in the workplace (Ciliska et al, 1999).4 The results of the first trial indicated that the intake of fruits This intervention may be implemented locally in B. This intervention is supported by moderate to good quality
Nutrition%20Evidence%20Review%20Final.docx