Development and Implementation of a Unique, Tailored School Lunch Training Program for Teachers and their Stakeholders at Public Primary Schools in Thailand
Issued Date
2024-01-01
Resource Type
ISSN
08574421
eISSN
2586940X
Scopus ID
2-s2.0-85179488152
Journal Title
Journal of Health Research
Volume
38
Start Page
116
End Page
124
Rights Holder(s)
SCOPUS
Bibliographic Citation
Journal of Health Research Vol.38 (2024) , 116-124
Suggested Citation
Chammari K., Keeratichamroen A., Sranacharoenpong K., Ponprachanuvut P., Srisangwan N., Churak P., Praditsorn P. Development and Implementation of a Unique, Tailored School Lunch Training Program for Teachers and their Stakeholders at Public Primary Schools in Thailand. Journal of Health Research Vol.38 (2024) , 116-124. 124. doi:10.56808/2586-940X.1065 Retrieved from: https://repository.li.mahidol.ac.th/handle/123456789/91572
Title
Development and Implementation of a Unique, Tailored School Lunch Training Program for Teachers and their Stakeholders at Public Primary Schools in Thailand
Author's Affiliation
Other Contributor(s)
Abstract
Background: Although teachers responsible for the school lunch program were trained by the Ministry of Education (MOE) staff, they were not equipped with the basic knowledge of nutrition for children. This study aimed to develop and implement a unique, tailored school lunch training program for teachers and their stakeholders. Methods: The training program was developed using the “Design for Learning (D4L) model.” Public primary schools run by the government from all regions of Thailand were selected. Target persons included principals, health teachers, nutrition teachers, cooks, and local staff from the MOE. All participants participated in a 5-day training course. They were tested on their knowledge before and after the training. Results: The training course consisted of six modules. A total of 510 participants were selected from 109 schools. The average overall score increased from 54% at baseline to 70% after the training, with significant improvements in knowledge for all topics. Post-training scores of cooks were significantly different from others. Conclusions: The improvement of participants’ knowledge from baseline to the end of the training met our a priori criteria for success. The benefits of this training program included short-term satisfaction and knowledge gain among participants.