Improving self-efficacy and dietary behavior in order to reduce the obesity prevalence among young adolescents

in China.

“Healthy food today means Healthy Life Tomorrow”

Justification and Relevance

Theory of Behaviour Change

Objectives

1

• To build up awareness on negative consequences of junk food and obesity among students

2

• To improve students’ attitude, preference, acceptance and willingness to eat healthy food

3

• To promote self-efficacy in students to have a healthier consumption pattern

Target group

Young adolescents (10-14 yrs) in the urban area in Shanghai

Activities1) Demonstration of the negative aspects of junk food production with video clip and cooking experiment.

”Shock” students about junk foods that they eat

Activities2) Demonstration of the negative health effects of junk food consumption with photo, video clip, movie and basic experiment

Activities

3) Translate learned knowledge in info-grafic and upload on QQ

make students think further about this topic and evaluate if they understand the learned knowledge

Activities4) Cooking class

Transform junk food into a healthier style

Cookinghealthy meals

Activities5) Healthy Food Design

Use learned cooking skills to make healthy dishes

Promote self-efficacy about this topic

Participation

• Target groupStudents

Project team

• Nutritionist, Food Technologist, Chef, Teachers

• Training• Conduction of the interventions

Intervention team

• Ensure continuity of the project

FeasibilityFeasibility

Low cost + Easy

Low cost + Easy

Governmentpolicy

Governmentpolicy

School right

School right

Competition

Competition Parent

disagreement Parent

disagreement

Acceptability

Acceptability

Implementers

Target group

Stakeholders

Sustainability

• Smooth communication• Monitoring• Funds

Continuity of the effects

• Lack of funding• Food prices• Environmental influence

Risk of collapse

Cost

food raw materials (33%)cooking equipment (3%)teaching materials (11%)human resources (30%)other (23%)

Total: 1, 006, 028 €

Monitoring and Evaluation