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Springfield-Trice S, Joyce C, Wu YH, Hsing AW, Cunanan K, Gardner C. Diet Quality and Resilience through Adulthood: A Cross-Sectional Analysis of the WELL for Life Study. Nutrients 2024; 16:1724. [PMID: 38892657 PMCID: PMC11174593 DOI: 10.3390/nu16111724] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2024] [Revised: 05/28/2024] [Accepted: 05/28/2024] [Indexed: 06/21/2024] Open
Abstract
Despite evidence suggesting the importance of psychological resilience for successful aging, little is known about the relationship between diet quality and resilience at different ages. Our study aims to examine the association between diet quality and resilience across the stages of adulthood. Using Stanfords' WELL for Life (WELL) survey data, we conducted a cross-sectional study of diet quality, resilience, sociodemographic, perceived stress, lifestyle, and mental health factors among 6171 Bay Area adults. Diet quality was measured by the WELL Diet Score, which ranges from 0-120. A higher score indicates a better diet quality. Linear regression analysis was used to evaluate the association between the WELL Diet Score and overall resilience and within the following age groups: early young (18-24), late young (25-34), middle (35-49), and late adulthood (≥50). To test whether these associations varied by age groups, an age group by resilience interaction term was also examined. In the fully adjusted model, the WELL Diet Score was positively and significantly associated with overall resilience (all ages (β = 1.2 ± sd: 0.2, p < 0.001)) and within each age group (early young (β = 1.1 ± sd: 0.3, p < 0.001); late young (β = 1.2 ± sd: 0.3, p < 0.001); middle (β = 0.9 ± sd: 0.3, p < 0.001); and late adulthood (β = 1.0 ± sd: 0.3, p < 0.001)). Young adults demonstrated the strongest associations between diet quality and resilience. However, there were no significant age-by-resilience interactions. Diet quality may be positively associated with resilience at all stages of adulthood. Further research is needed to determine whether assessing and addressing resilience could inform the development of more effective dietary interventions, particularly in young adults.
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Affiliation(s)
- Sparkle Springfield-Trice
- Department of Public Health Sciences, Parkinson School of Public Health Sciences and Public Health, Loyola University Chicago, 2160 S 1st Ave, Maywood, IL 60153, USA
| | - Cara Joyce
- Department of Medicine, Stritch School of Medicine, Loyola University Chicago, 2160 S 1st Ave, Maywood, IL 60153, USA;
| | - Yi-Hsuan Wu
- Stanford Prevention Research Center School of Medicine, Stanford University, 3180 Porter Drive, Palo Alto, CA 94304, USA; (Y.-H.W.); (A.W.H.); (C.G.)
| | - Ann W. Hsing
- Stanford Prevention Research Center School of Medicine, Stanford University, 3180 Porter Drive, Palo Alto, CA 94304, USA; (Y.-H.W.); (A.W.H.); (C.G.)
| | - Kristen Cunanan
- Quantitative Sciences Unit, School of Medicine, Stanford University, 3180 Porter Drive, Palo Alto, CA 94304, USA;
| | - Christopher Gardner
- Stanford Prevention Research Center School of Medicine, Stanford University, 3180 Porter Drive, Palo Alto, CA 94304, USA; (Y.-H.W.); (A.W.H.); (C.G.)
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Groufh-Jacobsen S, Larsson C, Van Daele W, Margerison C, Mulkerrins I, Aasland LM, Medin AC. Food literacy and diet quality in young vegans, lacto-ovo vegetarians, pescatarians, flexitarians and omnivores. Public Health Nutr 2023; 26:3051-3061. [PMID: 37781775 PMCID: PMC10755439 DOI: 10.1017/s1368980023002124] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2023] [Revised: 08/08/2023] [Accepted: 09/18/2023] [Indexed: 10/03/2023]
Abstract
OBJECTIVE To investigate whether food literacy competencies and diet quality vary between 16-to-24-year-olds vegans, lacto-ovo vegetarians, pescatarians, flexitarians and omnivores and to assess whether food literacy is associated with diet quality. DESIGN Cross-sectional study. Food literacy (general nutrition knowledge, critical nutrition literacy and food skills) and diet quality were measured using an electronic questionnaire. SETTING Southern Norway, September 2021 - March 2022. PARTICIPANTS Healthy 16-24-year-olds (n 165). RESULTS Overall, the mean general nutrition knowledge score was moderate (48·0 out of 67·0); the lowest mean score was found in omnivores and the highest in flexitarians (45·6 v. 51·5) (P = 0·034). The mean score of critical nutrition literacy was also moderate (3·7 out of 5·0); vegans showed higher scores compared to other dietary practices (P = 0·018). No difference was observed in food skills between the different dietary practices. The overall median diet quality score was 46·0 out of 80·0, lowest in omnivores and highest in vegans (42·0 v. 56·0) (P =< 0·001). In multivariate regression analyses, general nutrition knowledge, food skills and vegan dietary practice were significantly associated with higher diet quality. CONCLUSIONS We found moderate levels of food literacy across all dietary practices. The food literacy competencies, general nutrition knowledge and food skills were associated with higher diet quality in our sample. Omnivores showed both the lowest general nutrition knowledge level and lowest diet quality scores. In contrast, both flexitarians and vegans scored highest on general nutrition knowledge and diet quality scores, despite being one of the less restrictive and one of the strictest plant-based dietary practices, respectively.
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Affiliation(s)
- Synne Groufh-Jacobsen
- Department of Nutrition and Public Health, Faculty of Health and Sport Science, University of Agder, Universitetsveien 25, Kristiansand, Agder4630, Norway
| | - Christel Larsson
- Department of Food and Nutrition, and Sport Science, Faculty of Education, University of Gothenburg, Gothenburg, Västra Götaland, Sweden
| | - Wim Van Daele
- Department of Nutrition and Public Health, Faculty of Health and Sport Science, University of Agder, Universitetsveien 25, Kristiansand, Agder4630, Norway
| | - Claire Margerison
- Deakin University, Institute for Physical Activity and Nutrition, Geelong, VIC, Australia
| | - Isabelle Mulkerrins
- Department of Food and Nutrition, and Sport Science, Faculty of Education, University of Gothenburg, Gothenburg, Västra Götaland, Sweden
| | - Lale Marie Aasland
- Department of Nutrition and Public Health, Faculty of Health and Sport Science, University of Agder, Universitetsveien 25, Kristiansand, Agder4630, Norway
| | - Anine Christine Medin
- Department of Nutrition and Public Health, Faculty of Health and Sport Science, University of Agder, Universitetsveien 25, Kristiansand, Agder4630, Norway
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Salvesen L, Wills AK, Øverby NC, Engeset D, Medin AC. Relative validity of a non-quantitative 33-item dietary screener with a semi-quantitative food frequency questionnaire among young adults. J Nutr Sci 2023; 12:e72. [PMID: 37457677 PMCID: PMC10345784 DOI: 10.1017/jns.2023.57] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2023] [Revised: 05/16/2023] [Accepted: 06/12/2023] [Indexed: 07/18/2023] Open
Abstract
The objective of the study was to assess the concordance and ranking ability of a non-quantitative 33-item dietary screener developed to assess the diet of young adults in Norway, 'MyFoodMonth 1.1', compared to a semi-quantitative food frequency questionnaire (FFQ). Data were collected in a cross-sectional dietary survey evaluating the diets of students at the University of Agder, in southern Norway. The students were asked to complete both a dietary screener and an FFQ. Data collection was carried out from September to December 2020. Participants were first-year university students aged ≥18 years familiar with Scandinavian language. Almost half of the eligible sample (n 344) was excluded due to not completing the FFQ, compared to 1⋅7 % not completing the dietary screener, resulting in 172 (66 % female) participants with a median age of 21 years. For most items of the dietary screener (n 27/33, 82 %), all aspects of diet quality and components of the Diet Quality Score showed moderate-to-strong concordance with the FFQ evaluated using Kendall's tau-b analyses (t > 0⋅31), supported by visual inspection of box and whisker plots and descriptive ranking ability in a cross-tabulation. There was little evidence to suggest that concordance was dependent on sex. The concordance and ranking ability of 'MyFoodMonth 1.1' is considered satisfactory compared to a semi-quantitative FFQ. This rapid dietary assessment instrument presents a valuable addition to traditional instruments and a possible solution to recruit hard-to-reach parts of the population.
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Affiliation(s)
- Lorentz Salvesen
- Department of Nutrition and Public Health, Faculty of Health and Sport Sciences, University of Agder, PO Box 422, Kristiansand 4604, Norway
| | - Andrew K. Wills
- Department of Nutrition and Public Health, Faculty of Health and Sport Sciences, University of Agder, PO Box 422, Kristiansand 4604, Norway
| | - Nina C. Øverby
- Department of Nutrition and Public Health, Faculty of Health and Sport Sciences, University of Agder, PO Box 422, Kristiansand 4604, Norway
| | - Dagrun Engeset
- Department of Nutrition and Public Health, Faculty of Health and Sport Sciences, University of Agder, PO Box 422, Kristiansand 4604, Norway
| | - Anine C. Medin
- Department of Nutrition and Public Health, Faculty of Health and Sport Sciences, University of Agder, PO Box 422, Kristiansand 4604, Norway
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Kramer EB, Knight EL, Bryan AD. Cooking Interventions for Improving Diet Quality Among Black Americans: A Randomized Controlled Trial. Ann Behav Med 2023; 57:323-333. [PMID: 36734623 DOI: 10.1093/abm/kaac058] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023] Open
Abstract
BACKGROUND Non-Hispanic Black Americans experience the highest, and most rapidly increasing, rates of obesity. Despite evidence that this is at least somewhat related to poor diet quality, we have yet to identify effective interventions for improving diet quality long-term. Restrictive diets can be ineffective and often harmful. In contrast, there is a well-established connection between home cooking and lower body mass index, better diet quality, and improved health. PURPOSE The present study applied the Theory of Planned Behavior (TPB) to examine the effect of an intervention delivering cooking instruction, rather than nutrition information, on beliefs, attitudes, and behaviors pertaining to diet quality and cooking among Black adults in the USA. METHODS An online sample of Black Americans (N = 147), ages 18-76 (M = 30.69, SD = 10.42) were recruited via Prolific and randomized to view either a cooking tutorial video or a "standard of care" control webpage followed by either an implementation intentions (II) writing activity or a "freestyle" control writing activity. Cognitions and behavior related to healthy eating and cooking were measured at baseline, post-intervention, and 1-week follow-up. RESULTS Results of mixed-effects modeling indicated that participants randomized to the video condition reported significantly greater post-intervention intentions to cook (p < .001), which positively correlated with cooking behavior over the subsequent week (p < .01). There was no effect of the II intervention on subsequent-week behavior (ps > .413). Importantly, 75% (n = 105) indicated experiencing food insecurity at the time of data collection. CONCLUSIONS These results highlight a promising pathway for improving nutrition and diet-related health outcomes among Black Americans while highlighting that any intervention must account for food insecurity in this population.
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Affiliation(s)
- Emily B Kramer
- Department of Psychology and Neuroscience, University of Colorado Boulder, 345 UCB, Boulder, CO 80309-0345, USA
| | - Erik L Knight
- Department of Psychology and Neuroscience, University of Colorado Boulder, 345 UCB, Boulder, CO 80309-0345, USA
| | - Angela D Bryan
- Department of Psychology and Neuroscience, University of Colorado Boulder, 345 UCB, Boulder, CO 80309-0345, USA.,Institute of Cognitive Science, University of Colorado Boulder, Boulder, CO, USA
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In the Labyrinth of Dietary Patterns and Well-Being—When Eating Healthy Is Not Enough to Be Well. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2022; 19:ijerph19031259. [PMID: 35162280 PMCID: PMC8834859 DOI: 10.3390/ijerph19031259] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 11/03/2021] [Revised: 01/13/2022] [Accepted: 01/18/2022] [Indexed: 02/04/2023]
Abstract
This paper aims to identify the relation between food consumption and well-being, and the level of well-being depending on a diet followed. Moreover, we analyze whether people driven by single motives, such as the health, pleasure or social dimension of food declare the lower or higher level of well-being than those motivated by a larger number of factors. The survey was conducted online (CAWI, n = 1067). The following scales were used: Satisfaction With Life Scale (SWLS), Satisfaction with Food-related Life Scale (SWFL), Health Taste Attitude Scales (HTAS) and Social Dimension of Food Meaning. The data analysis was carried out with the application of one-way analysis of variance (ANOVA), partial eta squared, a t-Student’s test, the Hochberg test, the Games-Howell test, and Pearson’s correlation. Levels of Subjective Well-Being (SWB) and Food Well-Being (FWB) are strongly correlated with consumers’ dietary pattern. The frequency of consumption of organic food and following vegan, low salt, and low sugar diets leads to higher levels of SWB, while FWB is additionally affected by the regular consumption of low-fat products and foods that improve one’s mood. The level of well-being is linked with the motivation to follow specific diets and attentiveness related to dietary patterns. People paying attention to the health aspects, pleasure and social dimension of food meaning show higher level of FWB than people focusing exclusively on health aspects.
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