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After nearly 28 years, The Communication Initiative (The CI) Global is entering a new chapter. Following a period of transition, the global website has been transferred to the University of the Witwatersrand (Wits) in South Africa, where it will be administered by the Social and Behaviour Change Communication Division. Wits' commitment to social change and justice makes it a trusted steward for The CI's legacy and future.
 
Co-founder Victoria Martin is pleased to see this work continue under Wits' leadership. Victoria knows that co-founder Warren Feek (1953–2024) would have felt deep pride in The CI Global's Africa-led direction.
 
We honour the team and partners who sustained The CI for decades. Meanwhile, La Iniciativa de Comunicación (CILA) continues independently at cila.comminitcila.com and is linked with The CI Global site.
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Study on the effects of "the dietary guidelines for Chinese residents" and "guidelines on snacks for Chinese children and adolescents" nutrition education project

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Li, Y., H. Wang, et al. (2011). "Study on the effects of "the dietary guidelines for Chinese residents" and "guidelines on snacks for Chinese children and adolescents" nutrition education project." Modern Preventive Medicine 38(14): 2781-2784, 2788.

Objective: This study evaluated the effects of the dietary guidelines for Chinese residents and the "Guidelines on snacks for Chinese children and adolescents" nutrition education project carried out in the Haidian district in Beijing, China.

Methods: Nutrition education activities were conducted in an elementary school, a middle school and a community in the chosen district. Subjects randomly selected from the target group were interviewed before and after the intervention using the knowledge-attitudes-practice questionnaires on nutrition and health. The interviewed subjects of elementary school students, middle school students and adult residents numbered 115, 109 and 94, respectively.

Results: Following nutrition education, the awareness rate on the "dietary guidelines for Chinese residents" of elementary school students, middle school students and adult residents were 100.0%, 99.1% and 100.0%, respectively. The rates of answering the nutrition and health knowledge correctly and the rates of maintaining a positive attitude on the nutrition and health problems were improved significantly. Behavioural changes were seen in students, wherein some bad food behaviours were corrected and some good food habits were formulated such as decreasing fussiness regarding foods, decreasing preferences of fried food and confectionery, increasing eating of breakfast, drinking water actively, and eating vegetables, fruits and milk products frequently. In adults, the rate of choosing good food behaviours were also increased, such as increasing the diversity of food selection, drinking water actively and ordering food according to its nutrition value. However, some unhealthy food habits in adults were not amended such as skipping breakfast, preferring salty food and fried foods, and not eating vegetables and fruits frequently.

Conclusion: In conclusion, the status of nutrition and health knowledge, attitudes and practice of the subjects was improved significantly after the nutrition education project.