1 1 Department of Nutrition, Child Growth and Development Research Center, Research Institute for Primordial Prevention of Non‑Communicable Disease, Isfahan University of Medical Sciences,

2 Department of Linguistic, University of Isfahan, Isfahan, Iran


Objective: Snacks play an important role in child health and nutritional status. Schools are
considered as the preferred place to encourage healthy eating among children. The aim of this
study was to evaluate the effect of buffet school‑based intervention on acceptance and satisfaction
of parents and students in Iran. Materials and Methods: Primary school students (n = 1120,
68.83% girls) from first to third grade, with one of their parents, participated in this prospective field
trial study conducted in Isfahan, Iran. The study was consisted of three phases; schools selection,
kitchen selection, implementation including two different parts, getting order and distribution. We
provided hot snacks as traditional and healthy fast food according to taste and food preferences
of children. Acceptance and satisfaction of parents and students were evaluated via a researcher
made questionnaire before and after the intervention in one‑third of participants as a representative
sample of students who ordered the snacks. Results: Most of the students usually ate snack in
the break‑time at school, the eagerness of provided snacks was 98.8% and 63.6% in girls and
boys, respectively. The most interesting tastes were Ashe Reshteh and Tahchin, (45.1% girls vs.
36.8% boys), while bean (among girls) and Ashe Jo (among boys) were ranked as the lowest.
More than half of parents (66.7%) evaluated the price of snacks as “acceptable,” showing
their satisfaction. Conclusion: Results of this study indicate that school‑based interventions
accompanied with parental and principals’ support is considered as a practical approach to
promote healthful eating at an early age. Developing effective interventions for youth might,
therefore, help to prevent unhealthy dietary choices becoming habitual.


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