van Lieshout, M.; Scholtes-Bos, W.; van der Horst-Graat, J.M.; van Holsteijn, P.; de Vries, S.I. Development of the Food Boost Challenge: A Participatory Action Research Approach to Enhance Vegetable and Fruit Consumption among Adolescents. Nutrients2023, 15, 4921.
van Lieshout, M.; Scholtes-Bos, W.; van der Horst-Graat, J.M.; van Holsteijn, P.; de Vries, S.I. Development of the Food Boost Challenge: A Participatory Action Research Approach to Enhance Vegetable and Fruit Consumption among Adolescents. Nutrients 2023, 15, 4921.
van Lieshout, M.; Scholtes-Bos, W.; van der Horst-Graat, J.M.; van Holsteijn, P.; de Vries, S.I. Development of the Food Boost Challenge: A Participatory Action Research Approach to Enhance Vegetable and Fruit Consumption among Adolescents. Nutrients2023, 15, 4921.
van Lieshout, M.; Scholtes-Bos, W.; van der Horst-Graat, J.M.; van Holsteijn, P.; de Vries, S.I. Development of the Food Boost Challenge: A Participatory Action Research Approach to Enhance Vegetable and Fruit Consumption among Adolescents. Nutrients 2023, 15, 4921.
Abstract
The Food Boost Challenge (FBC) was developed using a participatory action research approach to enhance healthy eating behaviors, here vegetable and fruit products (V&F-products) among adolescents, particularly those with lower education levels. FBC is a quadruple helix innovation process, involving adolescents, (peer)researchers, and food system partners of non-governmental and commercial organizations. In 2021-2022, 34 partners provided both cash and in-kind contributions to join the FBC-community. Phase 1 involved 200 students identifying barriers and drivers for consumption of F&V-products among 1000 pre-vocational adolescents, aged 12-20 years. In phase 2, student teams submitted innovative ideas, resulting in 25 concepts fitting into ≥1 of 4 routes: I) innovative technology for a healthy diet, II) new food products/concepts for adolescents, III) hotspots improving F&V-product experience, and IV) new routes to market. In phase 3 consortia of adolescents, students and partners were formed to develop 10 selected concepts into prototypes, and phase 4 offered teams a national platform. Results show FBC resonates with all stakeholders, generating valuable insights to increase F&V-intake. Prototypes in all 4 routes have been developed, with some already in the implementation stage. Additionally, other regions in the Netherlands have adopted the FBC approach. Overall, FBC is an approach that transforms ideas into actionable measures and shows potential to be adapted to promote various healthy eating behaviors among school students.
Keywords
food system; peer research; cocreation; lifestyle; healthy diet; healthy eating behavior; noncommunicable diseases; prevention; adolescents; school students
Subject
Public Health and Healthcare, Public Health and Health Services
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
,
,
,
,
