SPREADING AWARENESS,
ONE STEP AT A TIME.
Authors
Annette Ling Tzi Xuan Deborah Debbie Andrew Edwin Gan Kang Sheng
Lau Ngiik Ling Sally Tan Yen Wen
Editor
Noor Atiqah Aizan Abdul Kadir
November 2022 Nutrition Program
Faculty of Food Science and Nutrition 88400 Kota Kinabalu
Sabah, Malaysia
01
This nutrition program is implemented using Transtheoretical Model to increase the personal valuation of health and nutrition among 150 undergraduate students from Universiti Malaysia Sabah (UMS) with a poor healthy lifestyle within 3 months.
INTRODUCTION
The behaviour change goal for
this program is to help all the
participants to improve their
poor healthy eating and
sedentary lifestyle which is
caused by several reasons such
as stress, laziness, lack of time,
and access to healthy food.
02
PROGRAM BODY
Objectives
Timeline of Program Assessment
Precontemplation Contemplation Preparation Action
Maintenance Summary
Content
OBJECTIVES
To enhance nutritional knowledge by 60% after 3 months.
To increase physical activity level by 60% after 3 months.
To practice healthy lifestyles
by 60% after 3 months.
TIMELINE OF PROGRAM
Week 0:
Assessment HE & PA - 0%
Week 1:
Precontemplation HE & PA - 10%
Week 3:
Contemplation HE & PA - 25%
Week 5:
Preparation HE & PA - 50%
Week 7:
Action
HE & PA - 80%
Week 11:
Maintenance HE & PA - 100 %
*HE&PA = Participants' Awareness Level of Healthy Eating and Physical Activity
ASSESSMENT
At this stage, the nutrition measurement of the participants will be taken by measuring their weight, height, body composition, waist circumference, blood pressure and blood glucose. The data will be collected in a record book for further monitoring.
weight - weighing scale height - stadiometer
body composition - bioelectrical impedance analysis (BIA)
waist circumference - measuring tape blood pressure - sphygmomanometer blood glucose - blood glucose meter Measuring tools/ equipments used:
RECORD BOOK Pre
Post
After taking the nutrition assessments of the participants, a group interview will be conducted among the participants to determine whether they are aware of the need for behaviour change.
Moving on, talks and videos will be provided to raise the participants' awareness of the need for change. The participants will be educated on topics like the benefits of doing physical activity and the importance of adopting a healthy diet. Not only that, they will also get to understand the risk of practising a sedentary lifestyle and poor eating habits and how the behaviours affect them in their daily life.
PRECOMTEMPLATION
CONTEMPLATION
The current dietary habit and physical activity levels of the participants will be evaluated using a food frequency questionnaire (FFQ) and International Physical Activity Questionnaire (IPAQ) to identify the aspects that need to be improved.
Besides, the barriers to getting started in practising a healthy lifestyle are addressed. Then, strategies to overcome those barriers are planned to encourage the participants for behaviour change. At this stage, the support system for behaviour change is also identified to increase the confidence to advocate change.
P R E P A R A T IO N
All the participants will be asked to set their own goals, target, and to-do list so that they can have a clearer idea of what they are trying to accomplish.
Several strategies and examples of ways to practice a healthy eating lifestyle, and increase physical activity level (daily easy PA - walking during lunch break) will be given to assist the participants.
Low-intensity physical activities: Doing house chores, Stretching Moderate-intensity physical activities: Jogging, Cycling
High-intensity physical activities: Weight lifting, Sprints
dodgeball hiking
aerobic dance virtual run/walk
At this stage, positive reinforcement through encouraging physical activity and healthy eating habits are provided to initiate participants' changed behaviour.
Physical activities to be carried out:
ACTION
Preparing simple homemade breakfast/lunch
Purchase planning workshop (food shopping & meal planning) Cooking workshop
Introducing Malaysian Food Pyramid and Malaysian Healthy Plate Talks on some nutrition education topics (evaluation of nutrition label, avoidance of energy-dense food, reducing food portion size) Activities to instill healthy eating habits:
ACTION
MAINTENANCE
During this stage, the nutrition assessment of the participants will be measured again and recorded in the record book prepared earlier. The assessment of current eating habits will be done and compared with the dietary records (FFQ) completed during the earlier stage. This pre and post-survey can determine the percentage of behaviour change to evaluate whether the objectives are achieved.
A peer interaction and sharing experience session will be carried out as it is important to work on peer support to prevent the relapse of poor habits. (E.g. carry out fun PA together and share experiences on how to get back on track after a break in PA).
D E S I G N
Defining the audience- UMS students
Examining the problem- Poor healthy eating & sedentary lifestyle
Empirical audience-derived behaviors- Stress, Laziness, Lack of time
&access to healthy food Decide the behavior(s).
Motivational factors: Peer support
Facilitating or capability factors: Skill and knowledge in food preparation and cooking
Environmental supports for change: Accessibility & availability of healthy food on campus
Explore determinants of behavior change.
Transtheoretical Model
Select theory/ create appropriate model based on determinants.
To enhance nutritional knowledge by 60% after 3 months.
To increase physical activity level by 60% after 3 months.
To practice healthy lifestyles by 60% after 3 months.
Identify general objectives for key determinants of behavior change/action.
Organize talks, workshops, and various physical activities to enhance the participant's knowledge and skills
Organize group discussion sessions to enable peer interaction and sharing experiences to prevent relapse of poor lifestyle
Generate educational/ program plan.
Record books (Pre & post test) - to determine percentage of behaviour change (assessment of physical activity level, current food habits, Nail down evaluation plan.
SUMMARY
REFERENCE 03
Pekmezi, D., Barbera, B., & Marcus, B. H. (2010). Using the transtheoretical model to promote physical activity. ACSM's Health &
Fitness Journal, 14(4), 8-13.
Vilamala-Orra, M., Vaqué-Crusellas, C., Foguet-Boreu, Q., Guimerà Gallent, M., & del Río Sáez, R. (2021). Applying the stages of change model in a nutrition education programme for the promotion of fruit and vegetable consumption among people with severe mental disorders (DIETMENT). Nutrients, 13(6), 2105.
