通过参与和共同创造的方法改善高等教育中的学生饮食和粮食安全:系统审查
Tamar Assilian1, Henri Dehove1, Hélène Charreire2,3
1Center of Research in Epidemiology and StatisticS (CRESS), Nutritional Epidemiology Research Team (EREN), Université Sorbonne Paris Nord and Université Paris Cité, INSERM, INRAE, CNAM, Bobigny, 93017, France.
概括
参与和共同创造的方法可能会增强高等教育学生的营养干预措施,尽管证据有限. 需要进一步的研究来优化这些协作方法,以提高饮食质量和粮食安全.
科学领域:
- 公共卫生 营养 公共卫生 营养
- 促进健康 促进健康
- 教育干预教育干预
背景情况:
- 高等教育学生是公共卫生营养计划的关键人口.
- 参与和共同创造的方法已被认可为调整干预措施,但缺乏对这一群体的评估.
- 进行了系统审查,以评估这些方法在高等教育营养干预措施中.
研究的目的:
- 识别和描述高等教育学生营养干预中的参与和共同创造方法.
- 为了比较使用参与/共同创造方法的干预措施的有效性与不使用这些方法的干预措施的有效性.
主要方法:
- 在2023年1月,在多个数据库 (PubMed,Google Scholar,Web of Science,EMBASE) 进行系统的文献搜索.
- 包括42篇文章,代表66项干预措施,评估个人和团体层面的有效性.
- 一个五级分类系统描述了学生/合作伙伴的参与,比较一级 (没有参与) 与两到五级 (参与).
主要成果:
- 只有24%的研究采用了参与和共同创作方法 (两到五级).
- 使用这些方法的干预措施在38%的武器中显示出积极的个人水平结果 (与没有参与的42%相比).
- 57%的参与式方法组的组级结果是积极的 (vs. 35%没有参与).
结论:
- 参与和共同创造的方法显示了提高高等教育营养干预效率的潜力.
- 目前的证据基础非常有限,强调需要更多的研究.
- 需要进一步的研究,以确定在设计,实施和评估这些干预措施时共同创造的最佳实践.
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