Evaluating an integrated nutrition and mathematics curriculum: primary school teachers’ and students’ experiences

Abstract

Objective: To present the process evaluation of a curricular Cross-curricular Unit on Portion Size (CUPS) program that integrates nutrition and mathematics, describing teacher and student perspectives on the intervention. Design: Semi-structured interviews and focus groups were conducted following the implementation of the CUPS program during a pilot randomised controlled trial designed to evaluate efficacy for improved portion size estimation. Lessons involved experiential learning using food models and mathematics cubes and focussed on portion size, food groups, volume and capacity. Data were collected immediately post-intervention and analysed using an inductive thematic approach. Setting: Primary schools in Newcastle, Australia. Participants: Year 3 and/or 4 teachers (n 3) and their students (n 15). Results: Teachers believed the programme supported the learning of nutrition concepts, with the majority of students enjoying the lessons, cubes and food models. Teachers indicated most students were engaged and became more aware of healthy eating and serve size recommendation. Although teachers enjoyed and valued the lessons, they suggested that the integration of volume and capacity should be further improved in order to address the time barrier for teaching nutrition. Conclusion: The process evaluation reports on challenges and successes of implementing an integrative nutrition programme. This teaching approach could be useful and successful when aligned with teacher’ and student’ needs. Based on participant feedback, lessons could be refined to enhance integration of mathematics content and to support student learning.

Students' Nutrition Knowledge and Teachers' Perceptions of Integrating Nutrition Messages into Junior High School Curriculum

“…Students' average nutritional knowledge percentage before education was 61.3 However, their average percentage increased to 14.8 after the e-module with nutrition messages was applied. Nutrition education for students could improve their nutritional knowledge and practices (Ekayanti et al 2014;Haryana et al 2019;Follong et al 2022).…”

Escala de retroalimentación estudiantil sobre la gestión didáctica en entornos virtuales

“…Sobre esta temática, las investigaciones señalan la necesidad de escuchar el feedback de los estudiantes para propiciar la mejora continua de su práctica formativa (Follong et al, 2022;Kuehl y Spicer, 2022;Matsui y Inoue, 2023) porque cuando ellos se reconocen como co-constructores del currículo, demuestran una mayor participación, iniciativa y compromiso con el desarrollo de las clases (Huang et al, 2021), e incrementan la comprensión y afrontamiento de las tensiones y barreras generadas en las actividades de aprendizaje. En este sentido, los estudiantes se sienten con capacidades para juzgar la factibilidad y adecuación de una estrategia didáctica teniendo como referencia su potencial para asegurar el aprendizaje de forma eficiente (Chura-Quispe et al, 2022;Hoseini-Beidokhti et al, 2022).…”