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According to figures from the OECD, a quarter of the Australian children – more than 1.2 million – are overweight or obese.
As this issue continues to have ramifications for child health across Australia, some academics say the nation’s schools need to take food education more seriously.
Tony Worsley, Chair In Behavioural Nutrition, Janandani Nanayakkara, PhD (Nutrition) and Melissa Burton, PhD student from Deakin University, pushed for this in an article recently published in The Conversation.
“In recent years, there has been a renewal of interest in food education, particularly in secondary schools,” the researchers wrote.
“This is partly encouraged by celebrity chef television shows, the surge in obesity, growing unease about our environmental impacts, and the diverse, multicultural nature of contemporary Australian food.”
The researchers note that this renewed interest is seen among various international innovations. One example is compulsory cooking programs in English and Welsh schools.
“These programs require students to develop an enjoyable meal repertoire consistent with the UK dietary recommendations, and sustainably source school food,” the researchers wrote.
However, they point out that while such programs are having success, food education in Australian secondary schools faces serious challenges related to changes in population health status, food patterns, food technologies, food and beverage marketing and environmental impacts.
“The fundamental question is: Does it meet the present and future life needs of students and their families?” the researchers wrote.
“At present, food education tends to be patchy, with some emphasis on students’ acquisition of food preparation skills but lesser coverage of environmental and social issues, marketing practices or family dynamics.”
According to the researchers, possible solutions include providing more intensive education about food in university teacher education programs and continuing professional education for food teachers.
These teachers also need more adequate timetable allocations and resources, they suggest.
“A comprehensive food education framework from pre-school to senior secondary school is required to prevent repetition and reinforce skills learned in the early years,” the researchers wrote.
While this framework has already begun in the UK and in the RefreshED program in Western Australia, they say a more focused curriculum across all years of education is required.
“This should be accompanied by continuing evaluation of the impact of food education on students, their families and the wider population,” they wrote.