Development and Implementation of a Unique, Tailored School Lunch Training Program for Teachers and their Stakeholders at Public Primary Schools in Thailand

Authors

Kantanit Chammari, Institute of Nutrition, Mahidol University 999 Phuttamonthon 4 Road, Salaya, Phuttamonthon Nakhon Pathom, 73170 THAILAND
Arisa Keeratichamroen, Institute of Nutrition, Mahidol University 999 Phuttamonthon 4 Road, Salaya, Phuttamonthon Nakhon Pathom, 73170 THAILANDFollow
Kitti Sranacharoenpong, Institute of Nutrition, Mahidol University 999 Phuttamonthon 4 Road, Salaya, Phuttamonthon Nakhon Pathom, 73170 THAILAND
Punnee Ponprachanuvut, Institute of Nutrition, Mahidol University 999 Phuttamonthon 4 Road, Salaya, Phuttamonthon Nakhon Pathom, 73170 THAILAND
Nuttarat Srisangwan, Institute of Nutrition, Mahidol University 999 Phuttamonthon 4 Road, Salaya, Phuttamonthon Nakhon Pathom, 73170 THAILAND
Piyanit Churak, Institute of Nutrition, Mahidol University 999 Phuttamonthon 4 Road, Salaya, Phuttamonthon Nakhon Pathom, 73170 THAILAND
Panrawee Praditsorn, Institute of Nutrition, Mahidol University 999 Phuttamonthon 4 Road, Salaya, Phuttamonthon Nakhon Pathom, 73170 THAILAND

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.

Keywords: Thai school lunch training program, Professional training, Design for learning, Learning environment

Recommended Citation

Chammari K, Keeratichamroen A, Sranacharoenpong K, et al. Development and Implementation of a Unique, Tailored School Lunch Training Program for Teachers and their Stakeholders at Public Primary Schools in Thailand. J Health Res. 2024; 38(2):-. DOI: https://doi.org/10.56808/2586-940X.1065

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