Impact of an intervention through teachers to prevent consumption of low nutrition, energy-dense foods and beverages: A randomized trial

• We studied the effect of a program on LNED foods intake among schoolchildren.
• Program included both teachers' training and their intervention in the classroom.
• Teachers had 6 months training about dietary contents before the intervention.
• Trained teachers taught strategies to decrease LNED foods intake among children.
• Intervened children reduced the consumption of solid LNED foods.

ObjectiveTo examine the effects of an intervention program held by teachers previously trained in nutrition, on the consumption of low nutrient, energy-dense (LNED) foods, of children attending elementary schools.Method464 children (239 female, 6 to 12 years) from seven elementary Portuguese schools participated in this randomized trial. Three schools were allocated to the intervention, and four to the control group. The intervention program was based on the Health Promotion Model and social cognitive theory. Teachers previously trained by researchers in nutrition and healthy eating implemented the intervention in the classroom from November 2008 to March 2009. Sociodemographic, anthropometric, physical activity, and dietary assessments were performed before (2007/2008) and at the end of the intervention (2009). Dietary intake was gathered by a 24-hour dietary recall and two groups of LNED foods were defined, namely SSBs and solid LNED foods.ResultsChildren from intervention group reported a reduction whereas the control group reported an increase in solid LNED foods consumption. The odds of increasing solid LNED foods consumption was 0.48, 95%CI (0.24, 0.95) in the intervention schools.ConclusionOur study provides further support for the success of intervention programs aimed at limiting the consumption of solid LNED foods in children.