Table 1 The ACTIVITAL intervention packages, components and strategies to improve the nutritional value of dietary intake
Stage | IP | Component/Strategy | Content of the session | Responsible | Target population | Support material |
|---|---|---|---|---|---|---|
Stage one | IP1 | Curriculum-based component/Interactive educational toolkit: Classes every two weeks | 1. Food pyramid 2. Healthy eating (introduction) 3. Healthy breakfast 4. Healthy snacking 5. Sugary drinks 6. Game. Financial autonomy | Life science school teachers or external teachers | Adolescents (8th -9th grades) | Booklets, games, didactic material |
IP1 | Environment-based component/School food kiosks staff workshops | 1. Identification of needs and problems 2. Prioritization of needs and problems 3. Introduction to food safety 4. HACCP and recipe development 5. Food pyramid 6. Cooking skills 7. Food preparation 8. Breakfast, snacks, sugary drink and fruit and vegetable preparation 9. National legislation, adaptation and implementation 10. Management of the food kiosk | ACTIVITAL staff | Food kiosks staff | Recipes, leaflets, books, food. | |
IP1 | Environment-based component/Parental workshops | 1. Food pyramid 2. Breakfast, snacks and sugary drinks 3. Healthy eating and physical activity | ACTIVITAL staff | Parents | Booklets based on the curriculum based component | |
IP1 | Environment-based component/Preparation of a healthy breakfast | Students prepare a healthy breakfast at school in small groups | Teachers, ACTIVITAL staff | Adolescents (8th - 9th grades) | Books, food, utensils, blackboards. | |
Stage two | IP2 | Curriculum-based component/Interactive educational toolkit: Classes every two weeks | 1. Nutrients 2. Food labels 3. Portion sizes 4. Fruit and vegetables 5. Healthy lunch and dinner 6. Advertisements | Life science school teachers or external teachers | Adolescents (10th and 1st bachelor grades) | Booklets, games, didactic material |
IP2 | Environment-based component/School food kiosks staff workshops | 1. Portion sizes and nutritional guidelines 2. Healthy menu planning 3. Analysis, evaluation and discussion of implanting healthy menus | ACTIVITAL staff | Food kiosks staff | Recipes, leaflets, books, food. | |
IP2 | Environment-based component/Parental workshops | 1. Portion sizes 2. Food labels and advertisements | ACTIVITAL staff | Parents | Booklets based on the curriculum based component |