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Title:
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Cooking and Active Leisure TAS Program, Spain: A Program Impact Pathways (PIP) analysis
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Author:
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Roura, Elena; Lucía Pareja, Sara; Milà, Raimon; Cinca, Núria
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Other authors:
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Universitat de Vic. Facultat de Ciències de la Salut i el Benestar |
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Notes:
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Background. The “Cooking and Active Leisure” Tu y
Alícia por la Salud (CAL-TAS) Program is a schoolbased
pilot that addresses healthy lifestyle needs of
Spanish secondary school students with initiatives that
research has proven to improve dietary and physical
activity behaviors.
Objective. The objectives were to perform a Program
Impact Pathways (PIP) analysis to describe key activities
and processes of the CAL-TAS Program, identify Critical
Quality Control Points (CCPs), and identify a suite
of common indicators of healthy lifestyles to be applied
across participant schools.
Methods. The CAL-TAS Program designers and
implementation team developed this PIP analysis
through an iterative process and presented the results for
feedback at the seven-country Healthy Lifestyles Program
Evaluation Workshop held in Granada, Spain, 13–14
September 2013, under the auspices of the Mondelēz
International Foundation.
Results. The team identified three PIP CCPs: teachers’
motivation and training, changes in students’ knowledge
of healthy lifestyles, and changes in students’ healthy
lifestyle behavior. The selected indicators of the program’s
impact on healthy lifestyles are adequacy of food
intake, level of knowledge of healthy lifestyles gained,
and adequacy of physical activity level according to
World Health Organization recommendations. A clear
definition of impact indicators, as well as collection of
accurate data on healthy lifestyle behaviors and knowledge,
is essential to understanding the effectiveness of this
program before it can be scaled up.
Conclusions. CAL-TAS is an effective secondary
school-based program encouraging healthy lifestyles.
The PIP analysis was instrumental in identifying CCPs
to sustain and improve the quality of the program. The
team hopes to sustain and improve the program through
these program evaluation recommendations. |
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Subject(s):
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-Nutrició
-Aliments -- Investigació
-Fundació Alícia |
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Rights:
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(c) Nevin Scrimshaw International Nutrition Foundation
Tots els drets reservats
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Document type:
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Article
info:eu-repo/publishedVersion |
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Published by:
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Nevin Scrimshaw International Nutrition Foundation
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