Sangam: A Confluence of Knowledge Streams

Improving Adolescents’ Food Choices: Learnings from the Bhalo Khabo Bhalo Thakbo (“Eat Well, Live Well”) Campaign in Bangladesh

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dc.creator Barnett, Inka
dc.creator Gonzalez, Wendy
dc.creator Bipul, Moniruzzaman
dc.creator Chowdhury, Detepriya
dc.creator Djimeu Wouabe, Eric
dc.creator Kumar Deo, Ashish
dc.creator Khondker, Rudaba
dc.date 2021-11-18T16:52:37Z
dc.date 2021-11-18T16:52:37Z
dc.date 2021-11
dc.date.accessioned 2022-05-26T08:50:07Z
dc.date.available 2022-05-26T08:50:07Z
dc.identifier Barnett, I. Et al (2021) 'Improving Adolescents’ Food Choices: Learnings from the Bhalo Khabo Bhalo Thakbo (“Eat Well, Live Well”) Campaign in Bangladesh,' Field Exchange Issue 66, ENN
dc.identifier https://opendocs.ids.ac.uk/opendocs/handle/20.500.12413/16949
dc.identifier https://www.ennonline.net/fex/66/improvingadolescentsfoodchoices
dc.identifier.uri http://localhost:8080/xmlui/handle/CUHPOERS/198752
dc.description This article details the co-design, implementation and early evaluation results of an initiative for promoting the consumption of nutritious foods in adolescents. The initiative involved school and community activities, social media and celebrity endorsements and a pledge for individual and collective action. Key messages: • Despite baseline surveys indicating that many adolescents had poor access to the internet, a social media-focused intervention proved to be an effective strategy to target this group during the COVID-19 pandemic when internet usage increased dramatically. • By building a narrative that tapped into adolescents’ motivations, the Bhalo Khabo Bhalo Thakbo campaign was able to spark the interest and engagement of adolescents for improving their consumption of nutritious foods.
dc.language en
dc.publisher ENN
dc.relation Field Exchange Issue;66
dc.rights ENN
dc.subject Nutrition
dc.title Improving Adolescents’ Food Choices: Learnings from the Bhalo Khabo Bhalo Thakbo (“Eat Well, Live Well”) Campaign in Bangladesh
dc.type Article
dc.coverage Bangladesh


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