Factors Influencing Adolescent Eating Behaviours in an Urban Secondary School in Vientiane Capital, Lao PDR: A Qualitative Formative Study

Abstract

Adolescents in urban Lao PDR are increasingly exposed to convenient, inexpensive, and heavily promoted foods and beverages, but evidence to guide context-specific nutrition education remains limited. This qualitative formative study explored adolescents’ dietary practices, the factors influencing healthy eating, and appropriate approaches for a school-based nutrition education programme. The study was conducted at Sathit Secondary School in Xaythany District, Vientiane Capital. Data were collected through four focus group discussions with 32 participants; 16 in-depth interviews with adolescents, teachers, parents, and a village authority representative; and observation of the school food environment. The thematic analysis revealed six major themes: eating patterns, nutrition knowledge, barriers to healthy eating, enablers of healthy eating, family and peer influences, and the school food environment. The interpretation used relevant Social and Behaviour Change theories to identify key barriers and enabling factors influencing students' dietary behaviours. At home, adolescents commonly consumed eggs, vegetables, sticky rice, soups, and meat or fish, while instant noodles, fried foods, packaged snacks, highly seasoned dishes, and sugar-sweetened beverages were common at school. Basic nutrition knowledge did not consistently translate into healthy choices. Taste, convenience, breakfast skipping due to poor time management, limited cooking and label-reading skills, peer norms, social media, family routines, body-image concerns, food marketing, and product visibility shaped behaviour. Enabling factors included familiar nutritious foods, supportive families, school water and hygiene facilities, teacher willingness, and student interest in practical and digital learning. Nutrition education should therefore combine interactive learning, cooking and label-reading practice, healthier canteen-choice exercises, positive digital communication, family engagement, teacher support and school food-environment improvements.