SNACK OF STUDENTS IN SECONDARY SCHOOLS AND THEIR BUFFET CONDITIONS IN TEHRAN: A QUALITATIVE STUDY

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

ESFARJANI F.; ZOUGHI T.; ROUSTAEI R.; MOHAMMADI NASRABADI F.; ESLAMI AMIRABADI M.; KAMRANI Z.; HAJIFARAJI M.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: Advances in Nursing and Midwifery Year:2008 | Volume:18 | Issue:62 Page(s): 12-21

Download Full-Text

Persian Verion

View:

1,583

Download:

Cites:

Information Journal Paper

Title

SNACK OF STUDENTS IN SECONDARY SCHOOLS AND THEIR BUFFET CONDITIONS IN TEHRAN: A QUALITATIVE STUDY

Author(s)

Keywords

ADOLESCENTQ2

SNACKQ3

BUFFETQ4

FOCUS GROUP DISCUSSION (FGD)Q4

Abstract

Background: School BUFFETs are considered as important facilities in providing SNACKs for students. In addition, the consumption of junk and unhealthy foods in the SNACKs is prevalent.Purpose: This qualitative study was carried out to identify the views and performance of students concerning having breakfast as well as SNACKs and assessing school BUFFETs in Tehran in ), 006. Methods: 240 students from 12 secondary schools in district 4 of Tehran were selected by purposive sampling method. 24 focus group discussion sessions, each lasted 60 minutes with 8-10 students were held and recorded for each group. All session notes were compared and controlled by recorded files for identifying the main themes to be encoded, classified and analyzed. Results: More than half of the students ate SNACKs to reduce lack of energy and satisfy hunger. About 50% of girls took cake, waffle and milk while some boys ate fruits, sandwich and cake. Most students believed that BUFFET is necessary at school and considered its condition from moderate to bad. More than half of them stated that the SNACKs and foods in BUFFETs were invariable, expensive, unhealthy and nonnutritive.Conclusion: With respect to undesirable SNACK patterns of students, improving the condition of school BUFFETs to have more nutritious foods is a significant step in altering eating habits of them.

Cites

No record.

References

Cite

APA: Copy

ESFARJANI, F., ZOUGHI, T., ROUSTAEI, R., MOHAMMADI NASRABADI, F., ESLAMI AMIRABADI, M., KAMRANI, Z., & HAJIFARAJI, M.. (2008). SNACK OF STUDENTS IN SECONDARY SCHOOLS AND THEIR BUFFET CONDITIONS IN TEHRAN: A QUALITATIVE STUDY. ADVANCES IN NURSING AND MIDWIFERY (FACULTY OF NURSING OF MIDWIFERY QUARTERLY), 18(62), 12-21. SID. https://sid.ir/paper/108284/en

Vancouver: Copy

ESFARJANI F., ZOUGHI T., ROUSTAEI R., MOHAMMADI NASRABADI F., ESLAMI AMIRABADI M., KAMRANI Z., HAJIFARAJI M.. SNACK OF STUDENTS IN SECONDARY SCHOOLS AND THEIR BUFFET CONDITIONS IN TEHRAN: A QUALITATIVE STUDY. ADVANCES IN NURSING AND MIDWIFERY (FACULTY OF NURSING OF MIDWIFERY QUARTERLY)[Internet]. 2008;18(62):12-21. Available from: https://sid.ir/paper/108284/en

IEEE: Copy

F. ESFARJANI, T. ZOUGHI, R. ROUSTAEI, F. MOHAMMADI NASRABADI, M. ESLAMI AMIRABADI, Z. KAMRANI, and M. HAJIFARAJI, “SNACK OF STUDENTS IN SECONDARY SCHOOLS AND THEIR BUFFET CONDITIONS IN TEHRAN: A QUALITATIVE STUDY,” ADVANCES IN NURSING AND MIDWIFERY (FACULTY OF NURSING OF MIDWIFERY QUARTERLY), vol. 18, no. 62, pp. 12–21, 2008, [Online]. Available: https://sid.ir/paper/108284/en

Related Journal Papers