Table 1 Overview of the Krachtvoer programme

1

Prior to the lessons

• Students receive one of three different postcards designed to introduce the programme name, the three cartoon characters representing the three topics, and the programme website.

• Postcards

• Posters

• Posters matching the design of the postcards are put up in the classroom.

0. Nutrients

Pre-programme optional lesson

• Workbook

• A general lesson on nutrients (fats, saturated fats, carbohydrates, proteins, fibres, minerals and water), their functions in the human body, and food products containing these nutrients.

1. Nutrition, foods and health

Fixed lesson

• Workbook

• Different types of knowledge (e.g. theoretical, applied) are tested in a quiz about fruit, breakfast and low-fat snacks, to make students enthusiastic about the programme. The quiz can be done at home with the parents as well.

• Lunchbox

• Students receive a lunchbox with a flyer and three healthy food items representing the three topics of fruit, breakfast and healthy snacking.

2. Fruit and fruit juices

Fixed lesson

• Workbook

• Photos of fruit juices and product labels are used to help students distinguish fruit juices from sugared fruit juices.

• Website

• Knowledge about the differences between fruit juices and other juices is tested with a fruit juice test in the workbook or on the website.

• Writing down their own fruit consumption and being provided with information about the national recommendations makes students aware of their own fruit intakes compared to the recommendations.

3. Breakfast and snacks

Fixed lesson

• Workbook

• Writing down their own breakfast consumption makes students aware of their own breakfast intakes. Students can compare their own breakfast with the national recommendations for a healthy breakfast consisting of five food groups(the 'disc of five').

• Writing down their own snack consumption makes students aware of their own snack intakes. An overview is given of low- and high-fat snacks, which they can compare to the snacks they regularly consume.

2

4 (First part) Barriers to healthy eating

Fixed lesson

• Workbook

• Students answer questions on personal reasons for meeting or not meeting the dietary recommendations on fruit, breakfast and snack intakes. Students give each other tips on healthy eating.

• Take-home bag

• Students receive a take-home bag with a notepad, healthy products, a newsletter with tips and recipes and a notepad to involve their parents.

4 (second part) to 7 (first part) Skills and knowledge

Optional activities (teacher can choose one or two)

• Workbook

1. National recipe contest: students participate in a national recipe contest.

• Website

2. Magazine: students work with a magazine offering information, tests, puzzles, a horoscope, role model stories and healthy recipes.

• Magazine

3. Website: students visit the Krachtvoer website to read information, to do a snack test (i.e. distinguish high- and low-fat snacks) and knowledge test (e.g. practical and theoretical knowledge about fruit, breakfast and snacks), and send e-cards.

5 Food exposure

Optional activities (teacher can choose one)

• Workbook

1. Taste testing: students judge products by tasting, smelling, and looking at (unfamiliar) fruit, breakfast products and healthy snacks.

• Fruit juice, breakfast and low-fat snack products

2. Fruit tasting: students bring fruits from home to school and taste them together.

3. Preparing a fruit shake: students prepare a healthy tasty fruit shake.

• Products required to prepare a fruit shake

6 Advertisements

Fixed lesson

• Workbook

• Advertising tricks are discussed and tricks are applied in an advertising poster produced by students.

3

7 (second part) Personal action plans

Fixed lesson

• Workbook

• Students use a programme on the website to generate a personal action plan (what, when, where) to improve their fruit, breakfast or snack intake during the next week.

• Action plan computer program

8 Evaluation of personal plan

Fixed lesson

• Workbook

• The implementation of the action plans, difficulties encountered and possible solutions are discussed in class.