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Building Healthy Eating Knowledge and Behavior: An Evaluation of Nutrition Education in a Skill Training Course for Construction Apprentices

Author

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  • Louisa Ming Yan Chung

    (Department of Health and Physical Education, The Education University of Hong Kong, 10 Lo Ping Road, Tai Po, New Territories, Hong Kong, China)

  • Joanne Wai Yee Chung

    (Department of Health and Physical Education, The Education University of Hong Kong, 10 Lo Ping Road, Tai Po, New Territories, Hong Kong, China)

  • Albert P. C. Chan

    (Department of Building and Real Estate, Polytechnic University, 11 Yuk Choi Road, Hung Hom, Hong Kong, China)

Abstract

Background: Prior research has found poor health among construction workers is related to poor nutrition and low fruit and vegetable consumption. Promoting nutrition knowledge can improve dietary behaviors, but nutrition education among construction workers is limited. We evaluated the effectiveness of nutrition education on fruit and vegetable consumption among construction apprentices. In this pilot evaluative study, 36 construction apprentices enrolled in skill training programs received two 1.5-hour nutrition classes. Twelve questions addressing healthy eating knowledge and behavior were administered at baseline, after intervention, and at three months follow-up. After intervention, daily fruit consumption improved from baseline (mean (s.d.) =1.42 (0.55)) to post intervention (mean (s.d.) =1.72 (0.70)) ( p < 0.05) and to three months follow-up (mean(s.d.) =1.94 (0.83)) ( p > 0.05). After intervention, daily vegetable consumption improved from baseline (mean (s.d.) =1.67 (0.59)) to post intervention (mean (s.d.) =1.97 (0.74)) ( p < 0.05) and to three months follow-up (mean (s.d.) = 2.19 (0.82)) ( p > 0.05). Younger construction apprentices showed better healthy eating knowledge at post intervention and three months follow-up ( p > 0.05). Working in normal hours showed better healthy eating knowledge at post intervention but not at three months follow up ( p > 0.05). Both age groups and working hours did not show significant differences on healthy eating behaviour. Nutrition education implemented as a three-hour session within skill courses may possibly promote fruit and vegetable consumption among construction apprentices. Further research with control group is required to support the findings in this study.

Suggested Citation

  • Louisa Ming Yan Chung & Joanne Wai Yee Chung & Albert P. C. Chan, 2019. "Building Healthy Eating Knowledge and Behavior: An Evaluation of Nutrition Education in a Skill Training Course for Construction Apprentices," IJERPH, MDPI, vol. 16(23), pages 1-14, December.
    • Handle: RePEc:gam:jijerp:v:16:y:2019:i:23:p:4852-:d:293374
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    References listed on IDEAS

    as
    1. Joanne Wai-Yee Chung & Bonny Yee-Man Wong & Vincent Chun-Man Yan & Louisa Ming-Yan Chung & Henry Chi-Fuk So & Albert Chan, 2018. "Cardiovascular Health of Construction Workers in Hong Kong: A Cross-Sectional Study," IJERPH, MDPI, vol. 15(6), pages 1-20, June.
    2. Sorensen, G. & Barbeau, E. & Stoddard, A.M. & Hunt, M.K. & Kaphingst, K. & Wallace, L., 2005. "Promoting behavior change among working-class, multiethnic workers: Results of the healthy directions - Small business study," American Journal of Public Health, American Public Health Association, vol. 95(8), pages 1389-1395.
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