Needs-Based Development of an Experiential Food and Nutrition Education Curriculum for Middle School Students in Pakistan
Copyright © 2026 Hira Aamir, Nasreen Kausar, Muhammad Ahmad
This work is licensed under a Creative Commons Attribution 4.0 International License.
- Attribution — You must give appropriate credit, provide a link to the license, and indicate if changes were made.
- No additional restrictions — You may not apply legal terms or technological measures that legally restrict others from doing anything the license permits.
Background: Nutrition education constitutes an essential component of the formal learning experiences provided to children and adolescents within school settings. Notwithstanding its recognized importance, a substantial gap persists in the breadth, depth, and pedagogical quality of nutritional content currently integrated into school curricula, necessitating a comprehensive and evidence-informed curricular response.
Aims: This study aimed to develop a contextually appropriate food and nutrition education curriculum for middle school students in Pakistan. The formulated curriculum was designed to incorporate active, experiential, and participatory learning methodologies; to address not only theoretical knowledge but also practical competencies and life skills; to align with the developmental and cognitive characteristics of the target age group; and to reflect the prevailing cultural and dietary context of Pakistani society.
Methods: A systematic needs assessment was conducted prior to curriculum development. Data were collected from two private schools selected through purposive sampling yielding a total sample of 170 students enrolled in Grades 6, 7, and 8. Structured pre-validated questionnaires were administered to students to assess nutritional knowledge and perceived learning needs, while a standardized observation checklist was employed by the research team to evaluate the content and pedagogical orientation of the schools' existing nutrition curricula.
Results: Nutritional knowledge scores among the adolescent participants were found to be markedly low, with a mean score of 23.10 ± 5.24 out of a possible 50 points. Notable deficiencies were identified in key practical and life skills, including the ability to compare food items on the basis of nutritional labeling (reported by 45.3% of respondents) and participation in food-related tasks within the household setting (39.4%). Furthermore, 35.3% of respondents expressed dissatisfaction towards the current food and nutrition content delivered in their schools. Nevertheless, a considerable proportion of students recognized the intrinsic value of nutrition as an informative discipline (51.8%), endorsed the compulsory inclusion of nutrition education in the school curriculum (41.2%), advocated for the integration of practical work into assignments (55.3%), and and expressed a preference for active, participatory engagement during instructional sessions (53.6%). Evaluation of the existing curricula revealed critically limited nutrition content, with only two (2) of the eight (8) internationally recommended core topics receiving partial coverage, and an overall orientation toward theoretical rather than applied learning.
Conclusions: The findings collectively demonstrate a substantial and multidimensional need for comprehensive food and nutrition education among Pakistani adolescents, including the acquisition of relevant practical competencies, critical life skills, and a reformed curricular framework. In response to these identified needs, a structured curriculum book was developed, comprising eight (8) major topics and 22 subtopics, each systematically allocated to a designated grade level within the middle school continuum.
Keywords
How to Cite
Amjad, A., Khan, A. U., Khattak, S., Khalid, S., & Abid, A. (2022). Assessment of eating behaviors and nutritional status of adolescents: a school-based cross-sectional study conducted in Lahore, Pakistan. BioScientific Review, 4(4), 101-113. https://doi.org/10.32350/bsr.44.06
Carraway‐Stage, V., Hovland, J., Showers, C., Díaz, S., & Duffrin, M. W. (2015). Food‐based science curriculum yields gains in nutrition knowledge. Journal of School Health, 85(4), 231-240. https://doi.org/10.1111/josh.12243
Centers for Disease Control and Prevention (CDC). (2011). School health guidelines to promote healthy eating and physical activity. MMWR. Recommendations and reports: Morbidity and mortality weekly report. Recommendations and reports, 60(RR-5), 1.
Contento, I. R., Randell, J. S., & Basch, C. E. (2002). Review and analysis of evaluation measures used in nutrition education intervention research. Journal of Nutrition Education and Behavior, 34(1), 2-25. https://doi.org/10.1016/s1499-4046(06)60220-0
Dresler-Hawke, E., Whitehead, D., & Coad, J. (2009). What are New Zealand children eating at school? A content analysis of consumed versus unconsumed food groups in a lunch-box survey. Health Education Journal, 68(1), 3-13. https://doi.org/10.1177/0017896908100444
FAO & United Arab Emirates University. (2019). Stepping up school-based food and nutrition education: exploring challenges, finding solutions and building partnerships. Retrieved from: http://www.fao.org/3/CA3063EN/CA3063EN.pdf.
FAO. (2006). Nutrition education in primary schools: a planning guide for curriculum development. Food and Agriculture Organization of the United Nations. ISBN 92-5-105454-1
Hawes, H. W. R. (2004). Skills-based health education: Content and quality in primary schools. Paris: UNESCO.
Kazemian, R., Ghasemi, H., Movahhed, T., & Kazemian, A. (2014). Health education in primary school textbooks in Iran in school year 2010–2011. Journal of Dentistry (Tehran, Iran), 11(5), 536.
Leak, T. M., Aasand, T. A., Vickers, Z., & Reicks, M. (2019). The role of adolescents from a low socioeconomic background in household food preparation: a qualitative study. Health Promotion Practice, 20(6), 890-896. https://doi.org/10.1177/1524839918776647
Similar Articles
- Development of an Edible Film - Lined Tetra Pak: Accelerated Shelf Life of Extra Virgin Olive Oil
- Development of ready-to-serve pineapple juice with coconut milk
- Pre-exposure and Post-exposure new prophylactic treatments against COVID-19 in healthcare workers
- Impact of deep-fat frying cycles on the physicochemical characteristics of two edible vegetable oils marketed in Algeria
- Exploring the Antioxidant Potential and HPLC Profile of Fenugreek (Trigonella foenum-graecum L.) Seed Extracts
- Relationship between trans fatty acid (TFA) consumption and development of obesity and/or diabetes
- Talbina as a functional food and a source of health-beneficial ingredients: a narrative review
- Development and characterization of sauces formulations based on tomato and garlic powders
- Effect of traditional sun-drying and oven-drying on carotenoids and phenolic compounds of apricot (Prunus armeniaca L.)
- Bioenrichment using Satureja montana L. essential oil for the prevention against photooxidation of flavored extra virgin olive oil during light display
You may also start an advanced similarity search for this article.
NAJFNR is licensed under 