Strategies to Design a Mixed-Reality Immersive Environment and Influence Teen Health Behaviors

Moissinac, Béatrice; Hescock, Kimmy; Dorbolo, Jon; Wong, Siew Sun; Manore, Melinda M.

doi:10.1007/978-3-319-41769-1_2

Cited by 2 publications

(1 citation statement)

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“…The WAVE obesity prevention program included a two-year Physical Activity, Nutrition, and Family and Consumer Sciences (PAN-FCS) life skill-building intervention with HS soccer players (aged 14–19 years) [ 14 , 15 , 17 ]. The primary objective of the intervention was to promote healthy eating through sports nutrition education, maintenance of PA outside the soccer season, and life skills (e.g., meal planning, shopping, cooking, and gardening) for obesity prevention.…”

Section: Introductionmentioning

confidence: 99%

WAVE~Ripples for Change Obesity Two-Year Intervention in High School Soccer Players: Process Evaluation, Best Practices, and Youth Engagement

Wong

Manore

et al. 2018

Nutrients

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This paper reports the process data on program fidelity, best practices for intervention implementation, youth and coach engagement, and youth application of knowledge and skills for the two-year WAVE~Ripples for Change (WAVE) obesity prevention intervention program focused on healthy eating, physical activity, and life skills with high school (HS) soccer players aged 14–19 years. Internal (staff: n = 7; volunteers: n = 27) and external (youth: n = 100; coaches: n = 9) stakeholders were interviewed/ surveyed. Staff rated program fidelity as high (94%), as did volunteers (85%). Best practices included coach encouragement for athlete participation, use of on-line consent for enrollment, building relationships with HS staff to complete assessments, sending text reminders, and providing incentives. Study results showed an enrollment rate of 72%, completion of baseline assessments of 89–98%, attendance of sports nutrition lessons in Year 1 and Year 2 of 90% and 39%, respectively, and team-building workshop (TBW) attendance of 25–31%. Activities exceeding youth expectations (>90%) included, (1) activities with their soccer team; (2) the TBW-cooking; and (3) sports nutrition lessons. The obesity prevention skills most applied by youth were obtained from the TBW-gardening and harvesting (49%), the TBW-cooking (43%), and sports nutrition lessons (44%). Coaches also rated the sports nutrition lessons highly and reported increased awareness for hydration/fueling during sport by the athletes. Using sport teams/clubs to engage youth in obesity prevention is a feasible model for future study.

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Section: Introductionmentioning

confidence: 99%