2. “Healthy food today means Healthy Life
Tomorrow”

3. Justification and Relevance

4. Theory of Behaviour Change

5. Objectives
• To build up awareness on negative
consequences of junk food and obesity among
students
• To improve students’ attitude, preference,
acceptance and willingness to eat healthy
food
• To promote self-efficacy in students to have a
healthier consumption pattern

6. Target group
Young adolescents
(10-14 yrs) in the
urban area in
Shanghai

7. Activities
1) Demonstration of the negative aspects of junk food
production with video clip and cooking experiment.
”Shock” students about
junk foods that they eat

8. Activities
2) Demonstration of the negative
health effects of junk food
consumption with photo, video
clip, movie and basic experiment

9. Activities
3) Translate learned knowledge in info-grafic and
upload on QQ
make students think further about this topic and
evaluate if they understand the learned knowledge

11. Activities
4) Cooking class
Transform junk food
into a healthier style

12. Cooking
healthy meals

13. Activities
5) Healthy Food Design
 Use learned cooking
skills to make healthy
dishes
 Promote self-efficacy
about this topic

14. Participation
• Target groupStudents
Project team
• Nutritionist, Food Technologist, Chef,
Teachers
• Training
• Conduction of the interventions
Intervention
team
• Ensure continuity of the project

15. Feasibility
Low
cost +
Easy
Government
policy
School
right
Competition
Parent
disagreement

16. Acceptability
Acceptability
Implementers
Target group
Stakeholders

17. Sustainability
• Smooth communication
• Monitoring
• Funds
Continuity
of the
effects
• Lack of funding
• Food prices
• Environmental influence
Risk of
collapse

18. Cost
food raw materials (33%)
cooking equipment (3%)
teaching materials (11%)
human resources (30%)
other (23%)
Total: 1, 006, 028 €

19. Monitoring and Evaluation