Participatory methodologies in food and nutrition education: perceptions of healthy habits and eating behavior in children and their families

BACKGROUND: Food and Nutrition Education (FNE) is a continuous process that promotes healthy eating habits through the development of knowledge and skills that support critical and autonomous food choices. However, traditional information-based approaches remain predominant and have shown limited effectiveness in sustaining behavioral change. In response, participatory methodologies grounded in dialogue and popular education have gained relevance by fostering engagement, interaction, and protagonism. These strategies have the potential to strengthen bonds, promote meaningful learning, and actively involve families in the educational process. OBJECTIVE: To analyze the use of participatory methodologies in food and nutrition education and their impact on promoting healthy eating habits and developing critical and reflective competencies among participants. METHODS: , guided by Social Cognitive Theory and emerging analytical categories. RESULTS: Six main categories were identified: self-efficacy, modeling-based learning, active engagement, dietary self-regulation, influence of the family environment, and triadic reciprocity. Participants reported increased self-efficacy (e.g., food label reading), observational learning, reduced consumption of ultra-processed foods, improved meal planning, and lunchbox preparation. Dietary self-regulation was expressed through simple rules, while the family environment functioned as both a facilitator and a barrier to change. Triadic reciprocity revealed the transfer of learning across home, school, and work settings. Additional emerging categories included satisfaction with the intervention and suggestions for improvement. CONCLUSIONS: Participatory methodologies proved to be effective and promising approaches in food and nutrition education, enhancing family involvement, encouraging critical reflection, and promoting positive changes in children's eating behaviors.

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Publication Details

Journal
BMC Public Health
Published
2026-05-12
DOI
https://doi.org/10.1186/s12889-026-27752-z
Primary Topic
Obesity, Physical Activity, Diet
Type
article
Field-Weighted Citation Impact
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article

Participatory methodologies in food and nutrition education: perceptions of healthy habits and eating behavior in children and their families

Juliana Schaia Rocha, Gustavo Hermes Soares, Renata Iani Werneck, Luana de Paula Ivnuk et al.
BMC Public Health
Obesity, Physical Activity, Diet
article

Participatory methodologies in food and nutrition education: perceptions of healthy habits and eating behavior in children and their families

Juliana Schaia Rocha, Gustavo Hermes Soares, Renata Iani Werneck, Luana de Paula Ivnuk, Ádelin Olívia Lopes Joly Rodrigues, Isabela Cristina Santos Freire De Paula, Marina Amaro da Rocha Matuguma, Carlos Henrique Pereira
article en

Abstract

BACKGROUND: Food and Nutrition Education (FNE) is a continuous process that promotes healthy eating habits through the development of knowledge and skills that support critical and autonomous food choices. However, traditional information-based approaches remain predominant and have shown limited effectiveness in sustaining behavioral change. In response, participatory methodologies grounded in dialogue and popular education have gained relevance by fostering engagement, interaction, and protagonism. These strategies have the potential to strengthen bonds, promote meaningful learning, and actively involve families in the educational process. OBJECTIVE: To analyze the use of participatory methodologies in food and nutrition education and their impact on promoting healthy eating habits and developing critical and reflective competencies among participants. METHODS: , guided by Social Cognitive Theory and emerging analytical categories. RESULTS: Six main categories were identified: self-efficacy, modeling-based learning, active engagement, dietary self-regulation, influence of the family environment, and triadic reciprocity. Participants reported increased self-efficacy (e.g., food label reading), observational learning, reduced consumption of ultra-processed foods, improved meal planning, and lunchbox preparation. Dietary self-regulation was expressed through simple rules, while the family environment functioned as both a facilitator and a barrier to change. Triadic reciprocity revealed the transfer of learning across home, school, and work settings. Additional emerging categories included satisfaction with the intervention and suggestions for improvement. CONCLUSIONS: Participatory methodologies proved to be effective and promising approaches in food and nutrition education, enhancing family involvement, encouraging critical reflection, and promoting positive changes in children's eating behaviors.

BMC Public Health
Pontifícia Universidade Católica do Paraná (BR), The University of Adelaide (AU)
Zero hunger
Openalex Percentile: Top 5%
Obesity, Physical Activity, Diet
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