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Impact of a School-Based Architectural Renovation for Healthy Eating on Student Perceptions and Experiences of the School Food Environment
Monday, November 17, 2014
Jeri Brittin
,
University of Nebraska Medical Center, Omaha, NE
Matthew Trowbridge, MD, MPH
,
University of Virginia School of Medicine, Chalottesville, VA
Dina Sorensen, LEED AP, BD+C
,
VMDO Architects, Charlottesville, VA
Kiersten Kaufman
,
University of Virginia, Charlottesville, VA
Loren Intolubbe-Chmil, PhD
,
Johnson & Wales University, Providence, RI
Terry Huang, Ph.D., MPH, CPH
,
Department of Health Promotion and Social and Behavioral Health, University of Nebraska Medical Center, Omaha, NE
Introduction: Considerable research has emerged regarding environmental influences on healthy eating, yet limited research has explored student perceptions of the school food environment. An elementary school underwent a complete building renovation based on the Healthy Eating Design Guidelines for school architecture. The aims of this study were to identify themes regarding perceptions of the school food environment and evaluate the impact on them before and after the renovation. Methods: Participatory mapping sessions were conducted with a cohort of 3rd and 4th grade students (n=16) prior to and at 8- and 12- month post-occupancy in the renovated school. Sessions with 3rd and 7th graders (n=5 per group) were also conducted at 12 months for additional comparisons (e.g., across grade level) and to address bias due to maturation (e.g., baseline versus 12-month 3rd). Analyses include an inductive approach based in phenomenology to explore and interpret themes and a deductive approach based on content analysis to empirically assess differences. Results: Preliminary analyses revealed spaces associated with enjoyment and social connection (e.g., playground, cafeteria) are featured across all participants. More distinguishable textual and visual depictions of healthy foods and food preparation appear post-occupancy. Discussion: This research provides new information about children’s embodiment of their school environment not previously explored. Over $10 billion is spent each year on school construction and renovations in the US. This study will uncover important aspects of a school’s architectural features with potential to shift healthy eating norms and behaviors. Results can inform policies on new standards for school architecture.
Learning Areas:
Planning of health education strategies, interventions, and programs
Public health or related research
Social and behavioral sciences
Learning Objectives:
Identify major principles of the Healthy Eating Design Guidelines (HEDG) for school-based architecture.
Explain the theoretical basis for the participatory data collection and analysis methods employed to explore student perceptions of the school food environment.
Describe the main findings from a natural experiment that included the HEDG in an elementary school renovation related to student perceptions of the school food environment.
Keyword(s): Nutrition, Built Environment
Presenting author's disclosure statement:Qualified on the content I am responsible for because: I am a PhD student and have been involved with school-based research through my studies.
Any relevant financial relationships? No
I agree to comply with the American Public Health Association Conflict of Interest and Commercial Support Guidelines,
and to disclose to the participants any off-label or experimental uses of a commercial product or service discussed
in my presentation.
