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Table 1 Description of the items evaluated at school

From: Health promotion initiatives at school related to overweight, insulin resistance, hypertension and dyslipidemia in adolescents: a cross-sectional study in Recife, Brazil

Components Subcomponents Evaluated items
Participation of school community (annual) Meetings / Training 1) Average of meetings with parents to address the topic of Healthy eating
2) Average of meetings with employees to address the topic of Healthy eating
3) Training for teachers about Health and healthy eating
Political-pedagogical project (PPP) construction/design 4) Suggestions from the meetings were considered for PPP construction/design
5) Involvement of School Community in the PPP construction/design
6) Involvement of teachers, directors and coordinators in PPP construction
7) Estimate of teachers involved in the PPP construction/design
School curriculum 8) Inclusion of the Healthy eating thematic in the school curriculum
9) Inclusion of the health thematic in the school curriculum
10) Inclusion of the Physical education thematic in the school curriculum
Presence of healthy environments Healthy eating 1) Presence of a cafeteria with capacity to cover student demand during meals
2) Presence of specific space for disseminating information about health and healthy eating
3) Involvement of students in the construction of these spaces
4) These specific spaces are permanently at the school disposal
5) Presence of a space for cooking activities
6) Presence of a school vegetable garden to promote healthy eating
7) Presence of a commercial diner/cafeteria that promotes healthy eating or the absence of a commercial diner
8) Absence of vendors and/or a commercial store near the school
Practicing physical activity 9) Presence of suitable environments for practicing physical activity
10) Practical course of physical activity routine during the week
11) Extra physical activity during the week
School nutrition policies 1) Policies to increase consumption of fresh foods
2) Policies to limit consumption of sweets, chips and soft drinks among students
3) Policies that dictate in which school events foods like fruits, whole grains should be included among the foods offered
4) Policies which indicate that food high in sugar, salt and fat and/or those with little nutritional value should not be included among the food offered at school
5) Policies that emphasize the processing degree of foods to students, such as ultra-processed foods (cookies, ice cream, soft drinks)
Monitoring of nutritional status 1) Monitoring the height and weight of students
2) Monitoring carried out for all students
3) Guidance to students who are overweight/obese developed by the school
Partnership with the health sector 1) Partnership/participation (voluntary or not) of a health care professional or in partnership with a clinic or hospital
2) Frequency of development of these actions/year (≥ 2 times/year)
3) Partnership with other institutions that promote Health and/or healthy eating
  1. PPP Political-pedagogical project
  2. Source: adapted from Silva et al. [15] and Roberts et al. [16]