Healthy lifestyle project for overweight and obese children: a pilot study

Abstract

Purpose

To describe a year‐long pilot programme, based at a leisure centre combining access to a modified version of the existing “Physical Activity Referral Scheme” (“Exercise on Prescription”) in North Staffordshire with dietary intervention.

Design/methodology/approach

A small group of overweight and obese children and their families participated in a year‐long programme with psychologist input in initial design. The programme entailed dietary intervention, incorporating behavioural approaches coupled with advice and encouragement to access physical activity opportunities. School nurses recruited 16 primary school‐aged children whose BMI fell within the inclusion areas of the BMI centile charts for overweight or obesity.

Findings

Sixteen children with their families were initially involved in the programme of dietary and physical activity intervention and encouragement. Twelve children completed the year. Ten of the 12 children (83 per cent) had an improved BMI centile status (three children marginally so). A total 75 per cent of children had an improved waist circumference centile by the end of the project. Dietary markers showed an all‐round improvement in the quality of children's diets. Children became more physically active, participants citing that they were walking more and most were achieving 16‐30 more minutes a day in various forms of physical activity.

Research limitations/implications

Statistical advice is sought to obtain numbers of children required to run a comparative study with a control group (dietary intervention only) alongside intervention described in pilot study.

Originality/value

The number of children involved has been small but the scheme appears to have been an effective means of enabling children and their families to achieve a healthier weight and lifestyle over the period of the programme.

Citation

Tyers, M. (2005), "Healthy lifestyle project for overweight and obese children: a pilot study", Nutrition & Food Science, Vol. 35 No. 5, pp. 298-302. https://doi.org/10.1108/00346650510625485