Table 2 Elements of the standard operating procedures for each of the 3 prevention strategies
First high school year (grade 10) | Second high school year (grade 11) | |
|---|---|---|
Educational strategy | • 5 hours of lectures on nutritional needs • 2 hours and personal work for groups on nutritional rhythms or environment • Organization of a 1-day or half-a-day PRALIMAP party | • 6 hours of lectures on nutritional environment • 2 hours and personal work for collective groups on influence of medias, eco-citizenship, nutritional security measures and prices of food and drink and physical activity • Organization of a 1-day or half-a-day PRALIMAP party |
Screening strategy | • 2 simultaneous measurements of height, weight and waist circumference by nurses and completing of self-administered questionnaire by student • Calculation of body mass index (BMI) and of EAT-40[17] and HAD [21] scores • Positive screening = overweight or obesity and high waist circumference • Notification of students with positive screening by nurses and medical professional to explain results • Proposition to participate to external healthcare network | • 2 simultaneous measurements of height, weight and waist circumference by nurses and completing of self-administered questionnaire by student • Calculation of body mass index (BMI) and of EAT-40[17] and HAD [21] scores • Positive screening = overweight or obesity and high waist circumference • Notification of students with positive screening by nurses and medical professional to explain results • Proposition to participate to external healthcare network |
• Care management = 7 group educational sessions during 1.5 hours supervised by external healthcare network specialized for nutrition: | ||
➢ A first session to inform and answer questions about nutrition and weight supervised by a physician and a dietician | ||
➢ Two sessions on food practices supervised by a dietician and a psychologist | ||
➢ Two sessions on physical activities practices supervised by a sports educator and a psychologist | ||
➢ Two sessions on nutritional changes led by a dietician and supervised by all professionals | ||
Environmental strategy | • Inventory of sports and collective catering features and facilities as well as available activities through an environmental survey | |
• Improvement of environmental characteristics adhering to the PNNS [8] guidelines standing• | ||
• Implementation of new features and activities to improve nutritional environment• | ||
• Organization of a 1-day or half-a-day PRALIMAP party | ||