Participatory Design in Public Services

2013

This paper aims to show a project carried out by a student of the Design Master’s at Universidade de Aveiro, which consists of a Food Diary supported by a ludic and pedagogical kit implemented in 1st grade schools. Western lifestyles have had several consequences in Public Health, particularly in children’s diets. With this project we intended to demonstrate the role of design in the development of a social project, in its ability to design in a participatory way and in its ability to change behaviours, in particular, children’s food behaviours. The methodology applied has its roots in participatory design, thus the conceptual process was undertaken collaboratively with a diverse team of professionals, several institutions in the region and the children themselves, being the designer a mediator between their different contributions. In its results, we would like to highlight the positive impact of this project in the children involved, who through the Kit’s usage, became aware of th...

A STUDY ON FOOD CONSUMPTION AND NUTRITIONAL STATUS OF STUDENTS AT A PUBLIC SCHOOL IN SALVADOR, BA (Atena Editora), 2023

Introduction: The dietary pattern is a crucial point in the life of human beings, it is through it that it is possible to understand how they are eating. Therefore, it is necessary to assess the nutritional status, which must be carried out according to the age group, food consumption and the lifestyle of each individual. In this sense, the school environment has proven to be a place of excellent opportunities, enabling the formation of healthy eating habits during students' stay in that space. Furthermore, the school must be a gateway and an incentive for food and nutritional education for students, through healthy eating practices and the adoption of an active lifestyle, respecting the subject's autonomy, regional culture, food sovereignty, as well as such as the importance of access to adequate food in quality and quantity. Objective: To evaluate the food consumption and nutritional status of students at a public school in Salvador-BA. Methods: This is a field research, collecting primary data (Weight, Height, Body Mass Index diagnosis and Waist Circumference) and markers of food consumption measured through the application of the Ministry of Health form. Research is based on a convenience sample; this technique is very common and consists of selecting a sample of the studied population that is accessible and has availability/interest in participating in the study. Students were invited to this research randomly, selected on average of 10 students per class from the 6th, 7th, 8th and 9th year of elementary school II. In this selection, there was no distinction regarding ethnicity, family income, gender, age or any type of illness to participate in the study. The results obtained were tabulated to demonstrate the graphs and tables. Results and discussion: in relation to foods considered healthy markers, it was found that 90.3% of participants used electronic devices during meals, 61.1% consumed beans, 58.3% ate fresh fruit and 48.6% consumed vegetables the day before. In relation to ultra-processed foods, the hamburger and/or sausage group was consumed by 41.7%, with the intake of sweetened drinks being observed in 70.8%; instant noodles registered at 58.3% and stuffed biscuits were consumed by 66.7% among those interviewed. These data show that half of the public had the habit of consuming fruits and vegetables, however the presence of ultra-processed foods was observed significantly and may be contributing to the 10% prevalence of overweight and 9% of obesity among the target audience. Considering that half of the participants consumed fruit, it would be appropriate in the future to quantify this consumption pattern to better understand it. Another aspect that can favor weight gain would be the lack of regular physical and sporting activity. Final considerations: In view of the analysis of the findings, it is important to understand that food choices can directly influence students' quality of life. Even though healthy foods are present in half of those interviewed, we emphasize that the school can increase this result by adopting practices that stimulate and form healthy eating habits, aiming to improve lifestyle. Weight gain may be associated with a sedentary lifestyle, excessive use of electronic media during meals, as well as the consumption of ultra-processed foods, highlighted in this study. Therefore, the school must encourage the formation of healthy eating habits on a daily basis, with playful strategies, systematic training on food and nutritional education and the provision of healthy foods in school meals. It is expected that stimulating everyday life with examples and educational actions can effectively contribute to better food choices and, consequently, to improving the quality of life of the school community.

Journal of Nutritional Therapeutics, 2019

The purpose of this study is to observe, analyze, compare and educate young people's dietary behaviour. It was noticed that the consumption of fruits and vegetables is low, restricted in many cases to one or two servings per day. This result led to the conclusion that healthy food does not play an important role in young people's eating habits. Given this situation, in a few years, childhood obesity rates could rise alarmingly. The nutrition factors contemplated were: the motivation of young people for a healthy diet; the information they possess about correct nutrition habits and their attitudes for a healthy lifestyle.

Based on socio-anthropological studies into food and in connection with guidance from the Public Policy on Food and Nutrition Security in Brazil, this paper sought to objectively analyze students' views of the school meals given to them as part of the National School Feeding Program (PNAE). The data was produced through ethno-graphic exercises that were developed where the above Program (hereafter Program) had been implemented in a semi-arid municipality in the state of Bahia. The exercises also involved the production of written material and the use of focus groups with teenagers in primary school education. Of particular note in this study was the time and space the students had for their break/ recreation period which brought to light the relationship between the body and food. Based on the responses given we were able to identify different understandings and meanings associated with the food served in these institutions. The study helped to shed some light on the relational aspects between habitual eating at " home-on the road-and-in school " with the right to have school meals. We were also able to obtain a broader understanding of the eating habits of teenagers that are catered for as part of the PNAE.

NUTRITIONAL FUN: CREATING HEALTHY HABITS FROM CHILDHOOD WITH ``A SENHORA RODA DOS ALIMENTOS`` (Atena Editora), 2024

The project presented aims to encourage the development of healthy eating habits among children aged 4 to 5, with a focus on early childhood education. Using the principles of the National Common Curricular Base (BNCC) as a basis, the project involves the active participation of children in all stages of the process. Through an interactionist approach, inspired by the theories of Lev Vygotsky and Jean Piaget, weekly educational activities are carried out that include stories, educational videos, works by visual artists, theater, music, games and activities in the garden. The construction of a food wheel is one of the highlights of the project, promoting children's interest in healthy foods and raising awareness about balanced consumption. Furthermore, the fundamental role of the teacher in implementing educational policies stands out, ensuring the effectiveness of pedagogical practices and the integral development of children.

Psychology and Education: A Multidisciplinary Journal, 2024

Malnutrition is a persistent and complex global health issue that affects millions of children. While existing studies have explored various factors related to child nutrition, limited research has comprehensively investigated the multifaceted relationships between infant, neonatal, and current feeding practices, and children's nutritional status within the specific context of a rural community. This research aims to determine the association and relationships between the feeding practices of children in San Placido, Roxas, Isabela with their nutritional status. Employing a community-based case study design which combines both quantitative and qualitative methods. The quantitative approach utilizes descriptive-correlational methods to assess neonatal, infant, and current feeding practices, as well as their relationship with children's nutritional status. While the qualitative aspect delves into the government's efforts to combat malnutrition. Key findings reveal that the timing of introducing complementary foods to infants exhibits a significant correlation with children's nutritional status on Weight-forAge Z-Score, Height-forAge Z-Score, and Weight-for-Height Z-Score. Furthermore, current feeding practices, although significant in Weight-forAge Z-Score in emotion regulation and Height-forAge Z-Score in pressure and modeling, they do not significantly affect Weightfor-Height Z-Score. Moreover, the study shows no association between neonatal feeding practices and children's nutritional status except for Weight-forAge Z-Score in feeding practices and the delivery of colostrum in the first three days. As part of the government's efforts to combat malnutrition, school feeding emerges as a recognized nutrition intervention within the San Placido community. The multifaceted relationship between feeding practices in the context of child nutrition serves as a foundation for future research, policy initiatives, and potential interventions, aiming for effective and sustainable improvements in child health and well-being.

Objective To verify whether what users of soup kitchens in Belo Horizonte, Minas Gerais, Brazil, think about a healthy diet and the challenges they face to eat healthy are associated with their household food security status. Methods This cross-sectional study included 1,656 users of soup kitchens in Belo Horizonte. Socioeconomic and household food security data, and healthy-eating discourses were collected by a semi-structured questionnaire. The data were submitted to descriptive analyses for constructing frequency distribution tables, and to univariate analysis. Discourse analysis was based on the social representation theory. Results To cut, reduce, avoid, not eat, eat less, and decrease carbohydrates, salt, meats, various beverages, and other foods are the most frequent changes (71.4%) that food-secure users have made or intend to make. Food-insecure users intended to eat more fruits, non-starchy vegetables, and other foods (34.4%). The main obstacles food-secure and food-insecure users face to adopt a healthier diet are lack of time (82.9%) and low income (53.5%), respectively (p<0.001). Conclusion What users of soup kitchens in Belo Horizonte think about food and the obstacles they face to adopt a healthier diet are related to their household food security status. The results provide valuable data for effective proposals of food and nutrition education, which should act on the producers of subjectivity in this group and consider this group’s food and nutrition security status

International Journal of Environmental Research and Public Health, 2022

The Spanish population completed its nutritional transition in the 1960s and 1970s, when it overcame the problems of malnutrition. Among the initiatives that made this possible, the Food and Nutrition Education Programme (Edalnu) (1961–1986) stands out. In addition to correcting the negative influence exerted by ignorance to nourish oneself correctly, it was intended to prevent the problems of overfeeding that most developed countries showed. The objective of this research addresses, in this context and from the parameters of applied history, the condition of the complementary pedagogical instrument that the Edalnu awarded to the school canteen in the fight against malnutrition, as well as the nutritional, dietetic, culinary and gastronomic criteria used for its operation. The results show that the school canteens sought to reinforce the food knowledge acquired in the classroom. Based on the dialogue between chefs and experts in nutrition and dietetics, balanced meals adapted to regional gastronomic diversity were prepared, which helped to promote, in line with current criteria, healthy and sustainable eating habits through traditional plant-based recipes, with a predominance of seasonal and local products, and with a complementary contribution of ingredients of animal origin.