• Menu
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Before Header

Michelle's blog

Food allergy and food intolerance, freefrom foods, electrosensitivity, this and that...

  • Home
  • Blog
  • About
  • FreeFrom Food Awards
  • Foods Matter
  • Walks & Gardens
  • Salon Music
  • Home
  • Blog
  • About
  • FreeFrom Food Awards
  • Foods Matter
  • Walks & Gardens
  • Salon Music

The importance of nutrition in children’s food

09/12/2020 //  by Michelle Berridale Johnson//  Leave a Comment

A few weeks ago I posted about our revamped Child and Teen Friendly Food category in this year’s FreeFrom Food Awards in which we are trying to tease out what children really think about the nutritional content of their food. So I was especially interested in an alert from FAB (Food and Behaviour Research) about their new programme which is designed to help children, their parents and their teachers understand how nutrition can affect not only the children’s bodies but their brains.

Since they are looking for teachers, parents and children to take part in a new pilot study – I thought I would put it out there. Here is what FAB say about the project and how to get in touch if you would like to be involved.

One of FAB’s key priorities is to inform and educate as wide an audience as possible on the links between nutrition and human behaviour. And helping children, and those who care for them, to understand more about how food and diet can affect mood, behaviour and learning is essential.

To that end, we’re currently piloting a new FAB Schools programme, aimed at helping children, parents and teachers to learn more about how nutrition shapes brains as well as bodies, and what changes they can make towards achieving better dietary balance.

This includes information and educational materials, including a simple system based on healthy eating guidelines so that parents, teachers and children over 8-9 years can quickly learn how to assess and improve the nutritional quality of any meal (in this case, school lunches). We’re also exploring how the nutritional quality of children’s lunches may relate to behaviour, mood and learning both before and after the educational intervention, to see how these may change.

As with most such research, this pilot study wouldn’t be possible at all without the interest, help and commitment of the participants – in this case, school leaders and teachers in particular, but also the parents, and the children involved. And we’re more than lucky to have two very special FAB volunteers whose expertise, experience and dedication have been key to setting up and running this exciting pilot project (with almost 1000 children involved to date).

We’re planning to open up this project to other schools as soon as we can.

• If you’d like your school to be involved, or would like more information, please get in touch by emailing us at: Info@fabresearch.org

• If you can, please help support the expansion of our FAB Schools programme by joining as an Associate or making a donation.

close

Check your inbox or spam folder to confirm your subscription.

Category: Food, Food/Health Policy, NutritionTag: Child and Teen Friendly Food, FAB Food and Behaviour Research, FreeFrom Food Awards, nutrition and behaviour, nutrition and the brain

Previous Post: « Christmas Yarn bombing in St Albans
Next Post: Share a meal »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Recent Posts

  • Homeopathy – a second string to our vaccination bow?
  • Sad, sad news
  • Are COVID vaccines safe for those with allergies?
  • Disastrous Brexit fallout for medical cannabis users
  • The trouble about gluten-free oats

Search this blog

ARCHIVES

Blogroll

  • Allergy Insight
  • Better brains, naturally
  • For Ever FreeFrom
  • Free From (gluten)
  • Freefrom Food Awards
  • Gluten-free Mrs D
  • Natural Health Worldwide
  • Pure Health Clinic
  • Skins Matter
  • The Helminthic Therapy Wiki
  • Truly Gluten Free
  • What Allergy?

TOPICS

The trouble about gluten-free oats

Oats are delicious – oats are nutritious – they contain high levels of vitamins, minerals and antioxidants and are an excellent source of fibre – they do not contain the protein gliadin, the gluten fraction that coeliacs need to avoid – they add texture to gluten free baking and are easy to cook with. Few …

Happy, if distanced, Christmas!

After this very strange and, for many people, horribly difficult year I wanted to wish you all a very peaceful, safe, healthy and hopefully happy Christmas. And offer you a little allergic chortle. Those of you who used to receive the FoodsMatter magazine will remember all of Christopher’s wonderful allergy related cartoons – the caption …

Good news for those with peanut allergy

The news may be grim on the virus front but there have been two bits of good news this month for those with peanut allergy. Earlier in the month The Journal of Allergy and Immunology: In Practice reported on on a trial which demonstrated that peanut oral immunotherapy is still effective after one year of …

Is it time to subject Vitamin C to serious scientific scrutiny?

Ever since 1970 when the Nobel Laureate Linus Pauling claimed that gram dose vitamin C supplementation could prevent and alleviate the common cold, the argument has rumbled on – how effective can vitamin C supplementation be for respiratory infections both mild (such as the common cold) or more acute (pneumonia and, maybe, COVID19). The evidence …

Share a meal

Yes, indeed – what a lovely thing to be able to do – and one that we have been deprived of for all too long. But, we don’t have to be. Over lockdown my good friend Sarah Stacey, who lives in a tiny village in Dorset, started cooking meals for a poorly neighbour. Talking to …

The importance of nutrition in children’s food

A few weeks ago I posted about our revamped Child and Teen Friendly Food category in this year’s FreeFrom Food Awards in which we are trying to tease out what children really think about the nutritional content of their food. So I was especially interested in an alert from FAB (Food and Behaviour Research) about …

Copyright © 2021 · Michelle's Blog · Michelle Berridale Johnson · Site design by DigitalJen·