Keung Mei Wan. / Thesis submitted in: October 2003. / Thesis (M.Phil.)--Chinese University of Hong Kong, 2004. / Includes bibliographical references (leaves 108-117). / Abstract and questionnaire in English and Chinese. / Acknowledgments --- p.i / Abstract --- p.ii / Table of Contents --- p.iii / List of Tables --- p.ix / List of Figures --- p.xiii / Chapter Chapter one: --- Introduction and reviews of literature --- p.1 / Chapter 1.1 --- Introduction --- p.1 / Chapter 1.2 --- Nutrition and Health --- p.3 / Chapter 1.3 --- Eating behaviours of Hong Kong adolescents --- p.4 / Chapter 1.4 --- School-based Nutrition Education --- p.5 / Chapter 1.5 --- Nutrition education in Hong Kong --- p.6 / Chapter 1.6 --- Health behaviour theories/ models --- p.9 / Chapter 1.7 --- Lessons learned from other interventions --- p.11 / Chapter 1.8 --- Brainstorming the idea of a school-based model to promote healthy eating in secondary school --- p.16 / Chapter 1.9 --- Objectives and hypothesis of the study --- p.17 / Chapter Chapter two: --- Methodology --- p.18 / Chapter 2.1 --- Study design --- p.18 / Chapter 2.1.1 --- Target participants --- p.18 / Chapter 2.1.2 --- Sample selection and recruitment --- p.19 / Chapter 2.1.3 --- Matched control --- p.20 / Chapter 2.2 --- Study Framework and variables --- p.20 / Chapter 2.2.1 --- Independent variable --- p.20 / Chapter 2.2.2 --- Demographic variables --- p.20 / Chapter 2.2.3 --- Dependent variables --- p.21 / Chapter 2.3 --- "Intervention 226}0ؤ""Health Concerning Club"" programme" --- p.22 / Chapter 2.3.1 --- Design --- p.22 / Chapter 2.3.2 --- Implementation --- p.23 / Chapter 2.3.3 --- Other characteristics of the intervention --- p.26 / Chapter 2.3.4 --- Management of the Control Group --- p.28 / Chapter 2.4 --- Impact evaluation --- p.29 / Chapter 2.4.1 --- Development of the questionnaire item pool --- p.29 / Chapter 2.4.2 --- Pilot testing of the preliminary questionnaire --- p.30 / Chapter 2.4.2.1 --- Item difficulty of the knowledge section --- p.31 / Chapter 2.4.2.2 --- Item discrimination of the knowledge and attitude section --- p.31 / Chapter 2.4.2.3 --- Internal consistency --- p.32 / Chapter 2.4.2.4 --- Face validity --- p.32 / Chapter 2.4.3 --- Evaluation of reliability of the final questionnaire --- p.32 / Chapter 2.4.3.1 --- Subjects and methods --- p.32 / Chapter 2.4.3.2 --- Demographic result --- p.34 / Chapter 2.4.3.3 --- Internal reliability --- p.34 / Chapter 2.4.3.4 --- Test-retest reliability --- p.34 / Chapter 2.4.4 --- Data Analysis --- p.36 / Chapter 2.5 --- Process Evaluation --- p.37 / Chapter 2.6 --- Survey Ethics Approval --- p.39 / Chapter Chapter three: --- Results --- p.40 / Chapter 3.1 --- Demographic data of the participants --- p.40 / Chapter 3.2 --- Baseline status and group comparisons --- p.43 / Chapter 3.2.1 --- Nutrition Knowledge at baseline --- p.43 / Chapter 3.2.2 --- Attitude score and group at baseline --- p.44 / Chapter 3.2.3 --- Dietary behaviours at baseline --- p.46 / Chapter 3.3 --- Changes from baseline to follow-up --- p.47 / Chapter 3.3.1 --- Nutrition knowledge changes --- p.47 / Chapter 3.3.2 --- Overall attitude changes towards healthy eating --- p.48 / Chapter 3.3.3 --- Sub-attitude changes --- p.49 / Chapter 3.3.4 --- Dietary behavioural changes --- p.52 / Chapter 3.3.4.1 --- "Having breakfast, buying food from street food vendor and fast-food shop" --- p.52 / Chapter 3.3.4.2 --- Snacking habits --- p.52 / Chapter 3.3.4.3 --- Consumption of fruits and vegetables --- p.53 / Chapter 3.3.4.4 --- """Healthy"" beverage choices" --- p.54 / Chapter 3.3.4.5 --- Carbohydrate-rich food's consumption --- p.55 / Chapter 3.3.4.6 --- Meat and protein consumption --- p.56 / Chapter 3.4 --- Follow-up status and group comparisons --- p.57 / Chapter 3.4.1 --- Nutrition Knowledge at follow-up --- p.57 / Chapter 3.4.2 --- Attitude score between groups at follow-up --- p.59 / Chapter 3.4.3 --- Dietary behaviours at follow-up --- p.63 / Chapter 3.5 --- Results of Process Evaluation --- p.69 / Chapter 3.5.1 --- Design Level: What actually occurred at the design level of the intervention? --- p.69 / Chapter 3.5.2 --- Design Level: What was the opinion of the members about the intervention? --- p.70 / Chapter 3.5.3 --- "Output level: Which health activities were organised, how often, how many people participated?" --- p.71 / Chapter 3.5.4 --- "Output level: What was the level of satisfaction of the members with the activities, and what were the effects of the activities?" --- p.73 / Chapter 3.5.5 --- Output level: What else happened after the intervention? --- p.75 / Chapter Chapter four: --- Discussion --- p.77 / Chapter 4.1 --- Interpretation of results --- p.77 / Chapter 4.1.1 --- Nutrition knowledge --- p.77 / Chapter 4.1.2 --- Attitude towards healthy eating --- p.79 / Chapter 4.1.3 --- Dietary behaviours --- p.83 / Chapter 4.2 --- Review on the process and management of the Health Concerning Club --- p.89 / Chapter 4.2.1 --- Content design --- p.89 / Chapter 4.2.2 --- Appropriate venue and facilities utilisation --- p.91 / Chapter 4.2.3 --- Proper instruction and leading --- p.91 / Chapter 4.2.4 --- Utilising students' talents --- p.91 / Chapter 4.2.5 --- Attendance and interest of participation --- p.92 / Chapter 4.2.6 --- Source of expense --- p.93 / Chapter 4.2.7 --- Harmonious relationship of members --- p.93 / Chapter 4.2.8 --- Sense of belonging to the club --- p.94 / Chapter 4.2.9 --- Rules and activity records keeping --- p.95 / Chapter 4.3 --- Further implication of the study: from the Health Concerning Club to a whole-school approach --- p.96 / Chapter 4.4 --- Limitations of the study --- p.99 / Chapter 4.4.1 --- Volunteer bias --- p.99 / Chapter 4.4.2 --- Unable to match same case --- p.100 / Chapter 4.4.3 --- Dietary assessment tool --- p.101 / Chapter 4.4.4 --- Attitude and Knowledge sections of the questionnaire --- p.102 / Chapter 4.5 --- Further research --- p.103 / Chapter Chapter five: --- Conclusions --- p.105 / References --- p.108 / Appendix A: Preliminary report on the survey on Promotion of Healthy Eating in Hong Kong --- p.118 / Appendix B: Workshop plan --- p.120 / "Appendix C: Sample of newsletter ""Town of Health"" (black and white in A4size)" --- p.133 / Appendix D: The Questionnaire used in the study at baseline and follow-up --- p.137 / Appendix E: Translation of the questionnaire used in the study at baseline and follow-up --- p.145 / Appendix F: Results of pilot test 1 and 2 of the questionnaire --- p.153 / Appendix G: Letter of survey ethics approval --- p.157 / Appendix H: Qualitative progress report sample --- p.158 / Appendix J: Knowledge and Attitude scores and Dietary behaviours of Intervention Group and Control Group at baseline --- p.160
| Identifer | oai:union.ndltd.org:cuhk.edu.hk/oai:cuhk-dr:cuhk_324627 |
| Date | January 2004 |
| Contributors | Keung, Mei Wan., Chinese University of Hong Kong Graduate School. Division of Medical Sciences. |
| Source Sets | The Chinese University of Hong Kong |
| Language | English, Chinese |
| Detected Language | English |
| Type | Text, bibliography |
| Format | print, xiii, 165 leaves : ill. ; 30 cm. |
| Coverage | China, Hong Kong, China, Hong Kong, China, Hong Kong, Hong Kong, Hong Kong |
| Rights | Use of this resource is governed by the terms and conditions of the Creative Commons “Attribution-NonCommercial-NoDerivatives 4.0 International” License (http://creativecommons.org/licenses/by-nc-nd/4.0/) |
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