Teacher and Caregiver Perspectives on Water Is K'é: An Early Child Education Program to Promote Healthy Beverages among Navajo Children

Int J Environ Res Public Health. 2023 Aug 31;20(17):6696. doi: 10.3390/ijerph20176696.

Abstract

The Water is K'é program was developed to increase water consumption and decrease consumption of sugar-sweetened beverages for young children and caregivers. The pilot program was successfully delivered by three Family and Child Education (FACE) programs on the Navajo Nation using a culturally centered curriculum between 2020 to 2022. The purpose of this research was to understand teacher and caregiver perspectives of program feasibility, acceptability, impact, and other factors influencing beverage behaviors due to the pilot program. Nine caregivers and teachers were interviewed between June 2022 and December 2022, and a study team of four, including three who self-identified as Navajo, analyzed the data using inductive thematic analysis and consensus building to agree on codes. Five themes emerged, including feasibility, acceptability, impact, suggestions for future use of the program, and external factors that influenced water consumption. The analysis showed stakeholders' strong approval for continuing the program based on impact and acceptability, and identified factors that promote the program and barriers that can be addressed to make the program sustainable. Overall, the Water is K'é program and staff overcame many challenges during the COVID-19 pandemic to support healthy behavior change that had a rippled influence among children, caregivers, teachers, and many others.

Keywords: American Indian; Indigenous; Navajo; community-based participatory research; early child education; early child health; sugar-sweetened beverages; water.

Publication types

  • Research Support, Non-U.S. Gov't

MeSH terms

  • Beverages
  • COVID-19* / prevention & control
  • Caregivers*
  • Child
  • Child, Preschool
  • Humans
  • Pandemics
  • Water

Substances

  • Water

Grants and funding

This research was funded by Robert Wood Johnson Foundation Healthy Eating Research, grant number 77234.