Ultra-processed food consumption is associated with variations in daily routines in elementary schoolchildren during the COVID-19 pandemic in Chile.

Objective: To assess the association between child ultra-processed food (UPF) consumption and home-school learning environment characteristics during school closures due to the COVID-19 pandemic in schoolchildren with low- and middle income in Chile.

Design: Cross-sectional. UPF consumption was collected using the Nova screener.

Changes in children's and adolescents' dietary intake after the implementation of Chile's law of food labeling, advertising and sales in schools: a longitudinal study.

Background: In June 2016, a comprehensive food policy was implemented in Chile that included front-of-package warning labels on key nutrients of concern (total sugars, added saturated fats, sodium, and calories), child-directed food advertisement bans, and school regulations. The policy was implemented in 3 phases from 2016 to 2019 and the primary objective was to improve children's food environments. This study's objective was to assess changes in child and adolescent intake of key nutrients of concern (total sugars, saturated fats, and sodium) at school after the initial implementation of Chile's Law of Food Labeling and Advertisement.

Children's Perceptions about Environmental Sustainability, Food, and Nutrition in Chile: A Qualitative Study.

Food is inextricably linked to human health and environmental sustainability; however, very little is known about children's perceptions of the concept of sustainability in the context of food choices. We aimed to explore the perceptions of Chilean schoolchildren about environmental sustainability, food, and nutrition. Eight online focus groups were conducted with boys and girls aged 8-9 ( = 30).

The Role of Food and Beverage Companies in Transforming Food Systems: Building Resilience at Multiple Scales.

Food and beverage companies are increasingly aware of the risks posed by climate change and many are interested in addressing them by building resilience along their supply chains. Financial incentives for environmental, social, and governance criteria further motivate mitigation action by firms. To achieve sustainable outcomes, human and ecological systems must be managed for resilience.

Teachers' self-perception of their dietary behavior and needs to teach healthy eating habits in the school.

Through focus groups, we explored 22 third- to fifth-grade teachers' perceptions about their eating habits, including barriers and facilitators to healthy eating. It also explored teachers' thoughts about how to teach students healthy eating habits. The information was transcribed and treated using the content analysis technique.

[Validity of an instrument for assessing food consumption, food habits and cooking skills in 8-11 years old students].

Introduction: An instrument to measure food knowledge, food consumption, cooking skills, food habits and food expenses at school is necessary to assess changes in food practices.

Objective: To validate an instrument to measure changes in food knowledge, food consumption, cooking skills, food habits and food expenses in Chilean school children 8 - 11 years from third to fifth grade.

Methods: A validation of a questionnaire with 42 questions was conducted in two stages: the first to assess temporal stability, concordance and internal consistency in 45 children.

[Validation of an instrument to measure food practices in Chilean families of school children aged 4-7 years].

Introduction: It is necessary to assess family food habits in school children to cope with infant obesity.

Objective: Designing and validation of an instrument to measure food habits and food knowledge in Chilean preschool and school families based on dietary guidelines.

Methods: A pilot study in 30 preschool and school-age parents was carried-out.

[Effect of a nutrition education intervention on consumption of fruits, vegetables and fish in families of prescholers and scholers].

The objective of this study was to assess the impact of a nutrition education intervention on fruits, vegetables and fish consumption in pre-school and school age children families, through a three months education intervention with a pre-post evaluation in 27 intervened families and 32 controls from public schools in Santiago, Chile. A food-frequency questionnaire on fruits, vegetables and fish, and a survey on food and nutrition knowledge, attitudes and practices were applied to children and their parents. The intervention consisted in six 90 minutes cooking workshops, including the utilization of videos and photovoice for those who cooked in the families.