Improving healthy eating in Hong Kong: a school based nutrition education model for enhancing healthy eating habits in schools.
Keung Mei Wan. === Thesis submitted in: October 2003. === Thesis (M.Phil.)--Chinese University of Hong Kong, 2004. === Includes bibliographical references (leaves 108-117). === Abstract and questionnaire in English and Chinese. === Acknowledgments --- p.i === Abstract --- p.ii === Table of Content...
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| Format: | Others |
| Language: | English Chinese |
| Published: |
2004
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| Online Access: | http://library.cuhk.edu.hk/record=b5896179 http://repository.lib.cuhk.edu.hk/en/item/cuhk-324627 |
| Summary: | Keung Mei Wan. === Thesis submitted in: October 2003. === Thesis (M.Phil.)--Chinese University of Hong Kong, 2004. === Includes bibliographical references (leaves 108-117). === Abstract and questionnaire in English and Chinese. === Acknowledgments --- p.i === Abstract --- p.ii === Table of Contents --- p.iii === List of Tables --- p.ix === List of Figures --- p.xiii === Chapter Chapter one: --- Introduction and reviews of literature --- p.1 === Chapter 1.1 --- Introduction --- p.1 === Chapter 1.2 --- Nutrition and Health --- p.3 === Chapter 1.3 --- Eating behaviours of Hong Kong adolescents --- p.4 === Chapter 1.4 --- School-based Nutrition Education --- p.5 === Chapter 1.5 --- Nutrition education in Hong Kong --- p.6 === Chapter 1.6 --- Health behaviour theories/ models --- p.9 === Chapter 1.7 --- Lessons learned from other interventions --- p.11 === Chapter 1.8 --- Brainstorming the idea of a school-based model to promote healthy eating in secondary school --- p.16 === Chapter 1.9 --- Objectives and hypothesis of the study --- p.17 === Chapter Chapter two: --- Methodology --- p.18 === Chapter 2.1 --- Study design --- p.18 === Chapter 2.1.1 --- Target participants --- p.18 === Chapter 2.1.2 --- Sample selection and recruitment --- p.19 === Chapter 2.1.3 --- Matched control --- p.20 === Chapter 2.2 --- Study Framework and variables --- p.20 === Chapter 2.2.1 --- Independent variable --- p.20 === Chapter 2.2.2 --- Demographic variables --- p.20 === Chapter 2.2.3 --- Dependent variables --- p.21 === Chapter 2.3 --- "Intervention 226}0ؤ""Health Concerning Club"" programme" --- p.22 === Chapter 2.3.1 --- Design --- p.22 === Chapter 2.3.2 --- Implementation --- p.23 === Chapter 2.3.3 --- Other characteristics of the intervention --- p.26 === Chapter 2.3.4 --- Management of the Control Group --- p.28 === Chapter 2.4 --- Impact evaluation --- p.29 === Chapter 2.4.1 --- Development of the questionnaire item pool --- p.29 === Chapter 2.4.2 --- Pilot testing of the preliminary questionnaire --- p.30 === Chapter 2.4.2.1 --- Item difficulty of the knowledge section --- p.31 === Chapter 2.4.2.2 --- Item discrimination of the knowledge and attitude section --- p.31 === Chapter 2.4.2.3 --- Internal consistency --- p.32 === Chapter 2.4.2.4 --- Face validity --- p.32 === Chapter 2.4.3 --- Evaluation of reliability of the final questionnaire --- p.32 === Chapter 2.4.3.1 --- Subjects and methods --- p.32 === Chapter 2.4.3.2 --- Demographic result --- p.34 === Chapter 2.4.3.3 --- Internal reliability --- p.34 === Chapter 2.4.3.4 --- Test-retest reliability --- p.34 === Chapter 2.4.4 --- Data Analysis --- p.36 === Chapter 2.5 --- Process Evaluation --- p.37 === Chapter 2.6 --- Survey Ethics Approval --- p.39 === Chapter Chapter three: --- Results --- p.40 === Chapter 3.1 --- Demographic data of the participants --- p.40 === Chapter 3.2 --- Baseline status and group comparisons --- p.43 === Chapter 3.2.1 --- Nutrition Knowledge at baseline --- p.43 === Chapter 3.2.2 --- Attitude score and group at baseline --- p.44 === Chapter 3.2.3 --- Dietary behaviours at baseline --- p.46 === Chapter 3.3 --- Changes from baseline to follow-up --- p.47 === Chapter 3.3.1 --- Nutrition knowledge changes --- p.47 === Chapter 3.3.2 --- Overall attitude changes towards healthy eating --- p.48 === Chapter 3.3.3 --- Sub-attitude changes --- p.49 === Chapter 3.3.4 --- Dietary behavioural changes --- p.52 === Chapter 3.3.4.1 --- "Having breakfast, buying food from street food vendor and fast-food shop" --- p.52 === Chapter 3.3.4.2 --- Snacking habits --- p.52 === Chapter 3.3.4.3 --- Consumption of fruits and vegetables --- p.53 === Chapter 3.3.4.4 --- """Healthy"" beverage choices" --- p.54 === Chapter 3.3.4.5 --- Carbohydrate-rich food's consumption --- p.55 === Chapter 3.3.4.6 --- Meat and protein consumption --- p.56 === Chapter 3.4 --- Follow-up status and group comparisons --- p.57 === Chapter 3.4.1 --- Nutrition Knowledge at follow-up --- p.57 === Chapter 3.4.2 --- Attitude score between groups at follow-up --- p.59 === Chapter 3.4.3 --- Dietary behaviours at follow-up --- p.63 === Chapter 3.5 --- Results of Process Evaluation --- p.69 === Chapter 3.5.1 --- Design Level: What actually occurred at the design level of the intervention? --- p.69 === Chapter 3.5.2 --- Design Level: What was the opinion of the members about the intervention? --- p.70 === Chapter 3.5.3 --- "Output level: Which health activities were organised, how often, how many people participated?" --- p.71 === Chapter 3.5.4 --- "Output level: What was the level of satisfaction of the members with the activities, and what were the effects of the activities?" --- p.73 === Chapter 3.5.5 --- Output level: What else happened after the intervention? --- p.75 === Chapter Chapter four: --- Discussion --- p.77 === Chapter 4.1 --- Interpretation of results --- p.77 === Chapter 4.1.1 --- Nutrition knowledge --- p.77 === Chapter 4.1.2 --- Attitude towards healthy eating --- p.79 === Chapter 4.1.3 --- Dietary behaviours --- p.83 === Chapter 4.2 --- Review on the process and management of the Health Concerning Club --- p.89 === Chapter 4.2.1 --- Content design --- p.89 === Chapter 4.2.2 --- Appropriate venue and facilities utilisation --- p.91 === Chapter 4.2.3 --- Proper instruction and leading --- p.91 === Chapter 4.2.4 --- Utilising students' talents --- p.91 === Chapter 4.2.5 --- Attendance and interest of participation --- p.92 === Chapter 4.2.6 --- Source of expense --- p.93 === Chapter 4.2.7 --- Harmonious relationship of members --- p.93 === Chapter 4.2.8 --- Sense of belonging to the club --- p.94 === Chapter 4.2.9 --- Rules and activity records keeping --- p.95 === Chapter 4.3 --- Further implication of the study: from the Health Concerning Club to a whole-school approach --- p.96 === Chapter 4.4 --- Limitations of the study --- p.99 === Chapter 4.4.1 --- Volunteer bias --- p.99 === Chapter 4.4.2 --- Unable to match same case --- p.100 === Chapter 4.4.3 --- Dietary assessment tool --- p.101 === Chapter 4.4.4 --- Attitude and Knowledge sections of the questionnaire --- p.102 === Chapter 4.5 --- Further research --- p.103 === Chapter Chapter five: --- Conclusions --- p.105 === References --- p.108 === Appendix A: Preliminary report on the survey on Promotion of Healthy Eating in Hong Kong --- p.118 === Appendix B: Workshop plan --- p.120 === "Appendix C: Sample of newsletter ""Town of Health"" (black and white in A4size)" --- p.133 === Appendix D: The Questionnaire used in the study at baseline and follow-up --- p.137 === Appendix E: Translation of the questionnaire used in the study at baseline and follow-up --- p.145 === Appendix F: Results of pilot test 1 and 2 of the questionnaire --- p.153 === Appendix G: Letter of survey ethics approval --- p.157 === Appendix H: Qualitative progress report sample --- p.158 === Appendix J: Knowledge and Attitude scores and Dietary behaviours of Intervention Group and Control Group at baseline --- p.160 |
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