Addressing health promotion through an Integrated ‘whole school’ approach to eating In secondary school: results from the LOMA-nymarkskolen

Bent Egberg Mikkelsen (Andet)

Aktivitet: Foredrag og mundtlige bidragForedrag og præsentationer i privat eller offentlig virksomhed

Beskrivelse

Longer school days and an increased interest in the impact of good nutrition on health and learning outcomes has lead to an increased interest from Danish municipalities in integrated school based food and nutrition strategies. Such strategies are increasingly taking a holistic approach involving determinants of healthy behavior such as knowledge, literacy and action competence regarding food, meals and nutrition. At the operational level, these strategies are often combined with municipal policies on food, health and sustainable development. Moreover, the implementation depends on successful inclusion of cultural and social capital among key persons and their ability to cooperate as a community of practice (CoP). An example of this is represented by the LOMA-Nymarkskolen intervention in the Municipality of Svendborg. Nymarkskolen is a Danish secondary school, with 570 students and 100 staff. The intervention took place from 2011- 2014 and the casestudy followed the implementation of a LOMA-Local Food concept, where an integrated, local perspective was applied on school food cooking, curriculum activities and public food sourcing strategies. The aim of this paper is to present results and conclusions from the case study of the LOMA-Nymarkskolen intervention in the Municipality of Svendborg. The case study applies a multi-disciplinary theoretical framework within social science that includes theories from the WHO health promotion platform, represented by Antonovsky (1993), Jensen & Simovska (2009) and Green & Tones (2009) as well as theories of participation (Hart, 1997), food literacy (Pendergast 2011), foodscapes (Mikkelsen 2011), schoolfood revolution (Morgan & Sonnino 2008) and agrifood systems (Lamine et al. 2012; Ruge, 2012). The research was conducted as a descriptive, single-case study at Nymarkskolen in the Municipality of Svendborg . Data was collected through qualitative methods in the form of e.g. observations, interviews, video and questionnaires. These data have been triangulated with quantitative data from the implementation of the LOMA intervention at the school in November 2013. Combining case study methods with realist evaluation theory, both qualitative and quantitative methods are included. Results from the LOMA-Nymarkskolen case study show that an integrated strategy, where accompanying measures such as the establishment of production kitchen, dining hall and students’ participation in cooking school food - combined with curriculum activities, educational links with local suppliers and innovative food sourcing strategies – has a positive impact on determinants of a healthy lifestyle among students, measured by their knowledge, skills, action competence and experience of ‘quality of life’.

Co-author
Periode21 maj 2014
BegivenhedstypeKonference
Placeringsan diego, USA