2026 Volume 59 Issue 4 Pages 280-288
This study involved a 1-h home economics lesson in which students used a web-based menu planning application to visualize their breakfast according to the six basic food groups and create nutritionally balanced dinner menus. Breakfast patterns were predominantly centered on staple foods, with<50% of the students consuming main or side dishes. For dinner, 68.5% followed the basic meal structure, increasing their intake of food groups that were insufficient during breakfast. Free-response data showed that 46.3% of students who mentioned breakfast identified specific dietary issues, whereas 32.8% expressed intentions to improve, confirming a progression from awareness to behavioral intent. Although some students focused solely on meeting nutritional targets without considering realistic portion sizes or dish compatibility, this approach may raise awareness about dietary imbalances and encourage improvements in eating habits.
