1
|
Najberg H, Mouthon M, Coppin G, Spierer L. Reduction in sugar drink valuation and consumption with gamified executive control training. Sci Rep 2023; 13:10659. [PMID: 37391448 PMCID: PMC10313656 DOI: 10.1038/s41598-023-36859-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2021] [Accepted: 06/13/2023] [Indexed: 07/02/2023] Open
Abstract
The overvaluation of high-energy, palatable food cues contributes to unhealthy eating and being overweight. Reducing the valuation of unhealthy food may thus constitute a powerful lever to improve eating habits and conditions characterized by unhealthy eating. We conducted a double-blind, placebo-controlled, randomized intervention trial assessing the efficacy of a five to twenty days online cognitive training intervention to reduce sugary drink perceived palatability and consumption. Our intervention involved a recently identified action-to-valuation mechanism of action, in which the repeated inhibition of prepotent motor responses to hedonic food cues in a Go/NoGo (GNG) and an attentional bias modification (ABM) task eventually reduces their valuation and intake. Confirming our hypotheses, the experimental intervention with consistent (100%) mapping between motor inhibition and the targeted unhealthy sugary drinks cues induced a larger decrease in their valuation than the control intervention with inconsistent (50%) mapping (- 27.6% vs. - 19%), and a larger increase of the (water) items associated with response execution (+ 11% vs + 4.2%). Exploratory analyses suggest that the effect of training on unhealthy items valuation may persist for at least one month. Against our hypothesis, we observed equivalent reductions in self-reported consumption of sugary drinks following the two interventions (exp: - 27% vs. ctrl: - 19%, BF01 = 4.7), suggesting a dose-independent effect of motor inhibition on self-reported consumption. Our collective results corroborate the robustness and large size of the devaluation effects induced by response inhibition on palatable items, but challenge the assumption of a linear relationship between such effects and the actual consumption of the target items. PROTOCOL REGISTRATION: The stage 1 protocol for this Registered Report was accepted in principle on 30/03/2021. The protocol, as accepted by the journal, can be found at: https://doi.org/10.17605/OSF.IO/5ESMP .
Collapse
Affiliation(s)
- Hugo Najberg
- Laboratory for Neurorehabilitation Science, Medicine Section, Faculty of Science and Medicine, University of Fribourg, 1700, Fribourg, Switzerland
| | - Michael Mouthon
- Laboratory for Neurorehabilitation Science, Medicine Section, Faculty of Science and Medicine, University of Fribourg, 1700, Fribourg, Switzerland
| | - Géraldine Coppin
- UniDistance Suisse, Schinerstrasse 18, 3900, Brigue, Switzerland
- Swiss Center for Affective Sciences, University of Geneva, 1205, Genève, Switzerland
| | - Lucas Spierer
- Laboratory for Neurorehabilitation Science, Medicine Section, Faculty of Science and Medicine, University of Fribourg, 1700, Fribourg, Switzerland.
| |
Collapse
|
2
|
|
3
|
Anton S, Das SK, McLaren C, Roberts SB. Application of social cognitive theory in weight management: Time for a biological component? Obesity (Silver Spring) 2021; 29:1982-1986. [PMID: 34705335 PMCID: PMC8612961 DOI: 10.1002/oby.23257] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 06/03/2021] [Revised: 06/21/2021] [Accepted: 06/22/2021] [Indexed: 12/22/2022]
Abstract
Despite the utility of social cognitive theory for facilitating individual behavior changes needed for initial weight loss, this model has been less effective in facilitating adherence to recommended lifestyle changes required for sustainable weight-loss maintenance. One potential reason for the limited long-term effectiveness of lifestyle interventions guided by this model is that the model does not consider the important influence that biology can have on weight-relevant behaviors, during both weight loss and weight-loss maintenance, via sensations of hunger and satiety and changes in energy metabolism (expenditure and fat oxidation). We describe here a proposed revision to social cognitive theory that allows for biological factors to exist in reciprocal determinism with behavioral, environmental, and personal factors, with the goal of creating a theoretical basis for lifestyle interventions with greater personalization in order to facilitate better long-term adherence and improve weight-loss maintenance.
Collapse
Affiliation(s)
- Stephen Anton
- Department of Aging and Geriatric Research, University of Florida, Gainesville, Florida, USA
- Department of Clinical and Health Psychology, University of Florida, Gainesville, Florida, USA
| | - Sai Krupa Das
- Jean Mayer USDA Human Nutrition Research Center on Aging, Tufts University, Boston, Massachusetts, USA
| | - Christian McLaren
- Department of Aging and Geriatric Research, University of Florida, Gainesville, Florida, USA
| | - Susan B Roberts
- Jean Mayer USDA Human Nutrition Research Center on Aging, Tufts University, Boston, Massachusetts, USA
| |
Collapse
|
4
|
Najberg H, Rigamonti M, Mouthon M, Spierer L. Modifying food items valuation and weight with gamified executive control training. ROYAL SOCIETY OPEN SCIENCE 2021; 8:191288. [PMID: 34084536 PMCID: PMC8150012 DOI: 10.1098/rsos.191288] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/24/2019] [Accepted: 05/07/2021] [Indexed: 05/16/2023]
Abstract
Recent lines of research suggest that repeated executive control of motor responses to food items modifies their perceived value and in turn their consumption. Cognitive interventions involving the practice of motor control and attentional tasks have thus been advanced as potential approach to improve eating habits. Yet, their efficacy remains debated, notably due to a lack of proper control for the effects of expectations. We examined whether a one-month intervention combining the practice of Go/NoGo and Cue approach training modified the perceived palatability of food items (i.e. decrease in unhealthy and increase in healthy food items' palatability ratings), and in turn participants' weights. We assessed our hypotheses with a parallel, double-blind, randomized controlled trial. Motivation and adherence to the intervention were maximized by a professional-level gamification of the training tasks. The control intervention differed from the experimental intervention only in the biasing of the stimulus-response mapping rules, enabling to balance expectations between the two groups and thus to conclude on the causal influence of motoric control on items valuation. We found a larger decrease of the unhealthy items' palatability ratings in the experimental (20.6%) than control group (13.1%). However, we did not find any increase of the healthy items' ratings or weight loss. Overall, the present registered report confirms that the repeated inhibition of motor responses to food cues, together with the development of attentional biases away from these cues, reduces their perceived value.
Collapse
Affiliation(s)
- Hugo Najberg
- Neurology Unit, Medicine Section, Faculty of Science and Medicine, University of Fribourg, PER 09, Chemin du Musée 5, 1700 Fribourg, Switzerland
| | - Maurizio Rigamonti
- Neurology Unit, Medicine Section, Faculty of Science and Medicine, University of Fribourg, PER 09, Chemin du Musée 5, 1700 Fribourg, Switzerland
| | - Michael Mouthon
- Neurology Unit, Medicine Section, Faculty of Science and Medicine, University of Fribourg, PER 09, Chemin du Musée 5, 1700 Fribourg, Switzerland
| | - Lucas Spierer
- Neurology Unit, Medicine Section, Faculty of Science and Medicine, University of Fribourg, PER 09, Chemin du Musée 5, 1700 Fribourg, Switzerland
| |
Collapse
|
5
|
Toward Achieving Sustainable Food Consumption: Insights from the Life Course Paradigm. SUSTAINABILITY 2020. [DOI: 10.3390/su12135359] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Trends in world population growth have created an agri-food demand that is unsustainable under the present resource-intensive agricultural systems and expected growth in income levels in many developing countries. As such, research and policy making related to sustainable development have focused on consumption. One major approach to sustainable consumption lies in shaping food demand that would require changes in people’s present food consumption habits that are excessive and unhealthy, leading to overweight and obesity. In order to change food consumption habits, one must understand the factors that lead to their onset and change. This article offers the life course paradigm, which is increasingly used by social and behavioral scientists to study the development and change of various forms of behavior, as a research framework for studying the onset and change in food consumption habits. It shows how the life course approach could help guide future research not only on sustainable consumption, but also on environmental and social sustainability.
Collapse
|
6
|
Brown HM, Rollo ME, de Vlieger NM, Collins CE, Bucher T. Influence of the nutrition and health information presented on food labels on portion size consumed: a systematic review. Nutr Rev 2019; 76:655-677. [PMID: 29767760 DOI: 10.1093/nutrit/nuy019] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
Context In recent decades, portion sizes have increased significantly. Although previous research indicates that food labels impact on product choice and healthiness perception, their impact on portion sizes consumed is less clear. Objective This systematic review examined whether food label information influenced portion size consumption. Data sources A search of 7 major electronic databases for studies published from 1980 to April 2016 was conducted. Data extraction Two reviewers independently screened 11 128 abstracts. Data were extracted from 32 articles (comprising 36 studies). Results Based on the test food used, the overall effects were found to be: no effect, a positive effect, or a negative effect. Labels displaying energy content (n = 15 studies, 17 effects) and fat content information (n = 13 studies, 14 effects) were evaluated most commonly, with exercise equivalent labels evaluated least (n = 2 studies, 2 effects). Conclusions Nutrition and health information presented on food labels has varying impacts on portion sizes consumed, from increased to decreased intake. Recommendations for future research include evaluating more recent food label types and achieving more consistent reporting standards.
Collapse
Affiliation(s)
- Hannah M Brown
- Faculty of Health and Medicine, School of Health Sciences, University of Newcastle, Callaghan, Australia.,Priority Research Centre for Physical Activity and Nutrition, Faculty of Health and Medicine, University of Newcastle, Callaghan, Australia
| | - Megan E Rollo
- Faculty of Health and Medicine, School of Health Sciences, University of Newcastle, Callaghan, Australia.,Priority Research Centre for Physical Activity and Nutrition, Faculty of Health and Medicine, University of Newcastle, Callaghan, Australia
| | - Nienke M de Vlieger
- Faculty of Health and Medicine, School of Health Sciences, University of Newcastle, Callaghan, Australia.,Priority Research Centre for Physical Activity and Nutrition, Faculty of Health and Medicine, University of Newcastle, Callaghan, Australia
| | - Clare E Collins
- Faculty of Health and Medicine, School of Health Sciences, University of Newcastle, Callaghan, Australia.,Priority Research Centre for Physical Activity and Nutrition, Faculty of Health and Medicine, University of Newcastle, Callaghan, Australia
| | - Tamara Bucher
- Faculty of Health and Medicine, School of Health Sciences, University of Newcastle, Callaghan, Australia.,Priority Research Centre for Physical Activity and Nutrition, Faculty of Health and Medicine, University of Newcastle, Callaghan, Australia
| |
Collapse
|
7
|
Favieri F, Forte G, Casagrande M. The Executive Functions in Overweight and Obesity: A Systematic Review of Neuropsychological Cross-Sectional and Longitudinal Studies. Front Psychol 2019; 10:2126. [PMID: 31616340 PMCID: PMC6764464 DOI: 10.3389/fpsyg.2019.02126] [Citation(s) in RCA: 82] [Impact Index Per Article: 16.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2019] [Accepted: 09/02/2019] [Indexed: 12/21/2022] Open
Abstract
Background: The increasing incidence of people affected by overweight or obesity is a significant health problem. The knowledge of the factors which influences the inappropriate eating behaviors causing excessive body fat is an essential goal for the research. Overweight and obesity are significant risk factors for many health diseases, such as cardiovascular problems, diabetes. Recently, many studies have focused on the relationship between body weight and cognitive processes. Objectives: This systematic review is aimed to investigate the existence and the nature of the relationship between excessive body weight (overweight/obesity) and executive functions, analyzing cross-sectional, and longitudinal studies in order to verify the evidence of a possible causality between these variables. Methods: The review was carried out according to the PRISMA-Statement, through systematic searches in the scientific databases PubMed, Medline, PsychInfo, and PsycArticles. The studies selected examined performance on executive tasks by participants with overweight or obesity, aged between 5 and 70 years. Studies examining eating disorders or obesity resulting from other medical problems were excluded. Furthermore, the results of studies using a cross-sectional design and those using a longitudinal one were separately investigated. Results: Sixty-three cross-sectional studies and twenty-eight longitudinal studies that met our inclusion and exclusion criteria were analyzed. The results confirmed the presence of a relation between executive functions and overweight/obesity, although the directionality of this relation was not clear; nor did any single executive function emerge as being more involved than others in this relation. Despite this, there was evidence of a reciprocal influence between executive functions and overweight/obesity. Conclusions: This systematic review underlines the presence of a relationship between executive functions and overweight/obesity. Moreover, it seems to suggest a bidirectional trend in this relationship that could be the cause of the failure of interventions for weight reduction. The results of this review highlight the importance of a theoretical model able to consider all the main variables of interest, with the aim to structuring integrated approaches to solve the overweight/obesity problems.
Collapse
Affiliation(s)
- Francesca Favieri
- Department of Psychology, "Sapienza" University of Rome, Rome, Italy
| | - Giuseppe Forte
- Department of Psychology, "Sapienza" University of Rome, Rome, Italy
| | - Maria Casagrande
- Department of Dynamic and Clinical Psychology, "Sapienza" University of Rome, Rome, Italy
| |
Collapse
|
8
|
Dornelles A. Impact of multiple food environments on body mass index. PLoS One 2019; 14:e0219365. [PMID: 31390365 PMCID: PMC6685601 DOI: 10.1371/journal.pone.0219365] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2018] [Accepted: 06/23/2019] [Indexed: 12/02/2022] Open
Abstract
Background Although the relationship between residential food environments and health outcomes have been extensively studied, the relationship between body mass index (BMI) and multiple food environments have not been fully explored. We examined the relationship between characteristics of three distinct food environments and BMI among elementary school employees in the metropolitan area of New Orleans, LA. We assessed the food environments around the residential and worksite neighborhoods and the commuting corridors. Research methodology/principal findings This study combined data from three different sources: individual and worksite data (ACTION), food retailer database (Dunn and Bradstreet), and the U.S. Census TIGER/Line Files. Spatial and hierarchical analyses were performed to explore the impact of predictors at the individual and environmental levels on BMI. When the three food environments were combined, the number of supermarkets and the number of grocery stores at residential food environment had a significant association with BMI (β = 0.56 and β = 0.24, p < 0.01), whereas the number of full-service restaurants showed an inverse relationship with BMI (β = -0.15, p < 0.001). For the commute corridor food environment, it was found that each additional fast-food restaurant in a vicinity of one kilometer traveled contributed to a higher BMI (β = 0.80, p <0.05), while adjusting for other factors. No statistical associations were found between BMI and worksite food environment. Conclusions The current study was the first to examine the relationship between BMI and food environments around residential neighborhoods, work neighborhoods, and the commuting corridor. Significant results were found between BMI and the availability of food stores around residential neighborhoods and the commuting corridor, adjusted for individual-level factors. This study expands the analysis beyond residential neighborhoods, illustrating the importance of multiple environmental factors in relation to BMI.
Collapse
Affiliation(s)
- Adriana Dornelles
- Department of Economics, Arizona State University, Tempe, AZ, United States of America
- * E-mail:
| |
Collapse
|
9
|
Fast-Food Offerings in the United States in 1986, 1991, and 2016 Show Large Increases in Food Variety, Portion Size, Dietary Energy, and Selected Micronutrients. J Acad Nutr Diet 2019; 119:923-933. [DOI: 10.1016/j.jand.2018.12.004] [Citation(s) in RCA: 35] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2017] [Accepted: 12/11/2018] [Indexed: 01/26/2023]
|
10
|
A computer-based incentivized food basket choice tool: Presentation and evaluation. PLoS One 2019; 14:e0210061. [PMID: 30629643 PMCID: PMC6328152 DOI: 10.1371/journal.pone.0210061] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2018] [Accepted: 12/17/2018] [Indexed: 11/23/2022] Open
Abstract
Objective To develop and evaluate a low-cost computer-based tool to elicit dietary choices in an incentive compatible manner, which can be used on-line or as part of a laboratory study. Methods The study was conducted with around 255 adults. Respondents were asked to allocate a fixed monetary budget across a choice of around a hundred grocery items with the prospect of receiving these items with some probability delivered to their home by a real supermarket. The tool covers a broad range of food items, allows inference of macro-nutrients and calories, and allows the researcher to fix the choice set participants can choose from. We compare the information derived from our incentivized tool, and compare it to alternative low-cost ways of measuring dietary intake, namely the food frequency questionnaire and a one-shot version of the 24-hour dietary recall, which are both based on self-reports. We compare the calorie intake indicators derived from each tool with a number of biometric measures for each subject, namely weight, body-mass-index (BMI) and waist size. Results The results show that the dietary information collected is only weakly correlated across the three methods. We find that only the calorie intake measure from our incentivized tool is positively and significantly related to each of the biometric indicators. Specifically, a 10% increase in calorie intake is associated with a 1.5% increase in BMI. By contrast, we find no significant correlations for either of the two measures based on self-reports. Conclusion The computer-based tool is a promising new, low-cost measure of dietary choices, particularly in one-shot situations where such behaviours are only observed once, whereas other tools like 24-hour dietary recalls and food frequency questionnaires may be more suited when they are administered repeatedly. The tool may be useful for research conducted with limited time and budget.
Collapse
|
11
|
Roberts SB, Das SK, Suen VMM, Pihlajamäki J, Kuriyan R, Steiner-Asiedu M, Taetzsch A, Anderson AK, Silver RE, Barger K, Krauss A, Karhunen L, Zhang X, Hambly C, Schwab U, Triffoni-Melo ADT, Taylor SF, Economos C, Kurpad AV, Speakman JR. Measured energy content of frequently purchased restaurant meals: multi-country cross sectional study. BMJ 2018; 363:k4864. [PMID: 30541752 PMCID: PMC6290458 DOI: 10.1136/bmj.k4864] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Abstract
OBJECTIVE To measure the energy content of frequently ordered meals from full service and fast food restaurants in five countries and compare values with US data. DESIGN Cross sectional survey. SETTING 223 meals from 111 randomly selected full service and fast food restaurants serving popular cuisines in Brazil, China, Finland, Ghana, and India were the primary sampling unit; 10 meals from five worksite canteens were also studied in Finland. The observational unit was frequently ordered meals in selected restaurants. MAIN OUTCOME MEASURE Meal energy content, measured by bomb calorimetry. RESULTS Compared with the US, weighted mean energy of restaurant meals was lower only in China (719 (95% confidence interval 646 to 799) kcal versus 1088 (1002 to 1181) kcal; P<0.001). In analysis of variance models, fast food contained 33% less energy than full service meals (P<0.001). In Finland, worksite canteens provided 25% less energy than full service and fast food restaurants (mean 880 (SD 156) versus 1166 (298); P=0.009). Country, restaurant type, number of meal components, and meal weight predicted meal energy in a factorial analysis of variance (R2=0.62, P<0.001). Ninety four per cent of full service meals and 72% of fast food meals contained at least 600 kcal. Modeling indicated that, except in China, consuming current servings of a full service and a fast food meal daily would supply between 70% and 120% of the daily energy requirements for a sedentary woman, without additional meals, drinks, snacks, appetizers, or desserts. CONCLUSION Very high dietary energy content of both full service and fast food restaurant meals is a widespread phenomenon that is probably supporting global obesity and provides a valid intervention target.
Collapse
Affiliation(s)
- Susan B Roberts
- Jean Mayer USDA Human Nutrition Research Center on Aging, Tufts University, Boston, MA 02111, USA
| | - Sai Krupa Das
- Jean Mayer USDA Human Nutrition Research Center on Aging, Tufts University, Boston, MA 02111, USA
| | | | - Jussi Pihlajamäki
- Institute of Public Health and Clinical Nutrition, School of Medicine, University of Eastern Finland, Kuopio, 70211, Finland
- Clinical Nutrition and Obesity Center, Kuopio University Hospital, Kuopio, 70211, Finland
| | - Rebecca Kuriyan
- Division of Nutrition, St John's Research Institute, Bengaluru, 560034, India
| | | | - Amy Taetzsch
- Jean Mayer USDA Human Nutrition Research Center on Aging, Tufts University, Boston, MA 02111, USA
| | - Alex K Anderson
- Department of Foods and Nutrition, University of Georgia, Athens, GA, USA
| | - Rachel E Silver
- Jean Mayer USDA Human Nutrition Research Center on Aging, Tufts University, Boston, MA 02111, USA
- Friedman School of Nutrition Science and Policy, Tufts University, Boston, MA 02111, USA
| | - Kathryn Barger
- Jean Mayer USDA Human Nutrition Research Center on Aging, Tufts University, Boston, MA 02111, USA
| | - Amy Krauss
- Jean Mayer USDA Human Nutrition Research Center on Aging, Tufts University, Boston, MA 02111, USA
| | - Leila Karhunen
- Institute of Public Health and Clinical Nutrition, School of Medicine, University of Eastern Finland, Kuopio, 70211, Finland
| | - Xueying Zhang
- State Key Laboratory of Molecular Developmental Biology, Institute of Genetics and Developmental Biology, Chinese Academy of Sciences, Beijing 100101, PRC
- Chinese Academy of Sciences, Shijingshan District, Beijing 100049, PRC
- Institute of Biological and Environmental Sciences, University of Aberdeen, Aberdeen AB24 2TZ, UK
| | - Catherine Hambly
- Institute of Biological and Environmental Sciences, University of Aberdeen, Aberdeen AB24 2TZ, UK
| | - Ursula Schwab
- Institute of Public Health and Clinical Nutrition, School of Medicine, University of Eastern Finland, Kuopio, 70211, Finland
- Department of Medicine, Endocrinology and Clinical Nutrition, Kuopio University Hospital, Kuopio, Finland
| | - Andresa de Toledo Triffoni-Melo
- University of Ribeirao Preto (UNAERP), Ribeirao Preto, SP, Brazil
- Ribeirão Preto Medical School of University of Sao Paulo, Ribeirao Preto, SP, 14 049 900, Brazil
| | - Salima F Taylor
- Jean Mayer USDA Human Nutrition Research Center on Aging, Tufts University, Boston, MA 02111, USA
| | - Christina Economos
- Friedman School of Nutrition Science and Policy, Tufts University, Boston, MA 02111, USA
| | - Anura V Kurpad
- Division of Nutrition, St John's Research Institute, Bengaluru, 560034, India
| | - John R Speakman
- State Key Laboratory of Molecular Developmental Biology, Institute of Genetics and Developmental Biology, Chinese Academy of Sciences, Beijing 100101, PRC
- Institute of Biological and Environmental Sciences, University of Aberdeen, Aberdeen AB24 2TZ, UK
- Center of Excellence in Animal Evolution and Genetics, Chinese Academy of Sciences, PRC
| |
Collapse
|
12
|
Atalayer D. Dürtüsellik ve Aşırı Yeme Arasındaki İlişki: Psikolojik ve Nörobiyolojik Yaklaşımlar. PSIKIYATRIDE GUNCEL YAKLASIMLAR 2018. [DOI: 10.18863/pgy.358090] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
13
|
Menu labels, for better, and worse? Exploring socio-economic and race-ethnic differences in menu label use in a national sample. Appetite 2018; 128:223-232. [PMID: 29894697 DOI: 10.1016/j.appet.2018.06.015] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2017] [Revised: 06/06/2018] [Accepted: 06/08/2018] [Indexed: 11/21/2022]
Abstract
Menu calorie labeling aims to empower customers to make healthier food choices, but researchers have questioned whether labels will empower those with greater health literacy, literacy or numeracy more, possibly reinforcing race-ethnic or socioeconomic inequalities in obesity. The goal of this study was to investigate differences in seeing and using restaurant menu calorie labels and whether differences have compounded over time. Using data from three rounds of the National Health and Nutrition Examination Survey covering the period 2007-2014, we investigate race-ethnic and socio-economic differences in menu label usage over time adjusting for sex, age and body weight. While menu label usage increased over time, not all groups increased their use equally. While we find that Blacks and Hispanics use labels more than Whites in sit-down restaurants, more educated individuals, higher income groups and Whites each increased the degree to which they saw and/or used labels in certain settings compared with other groups. This study reinforces concerns that menu-calorie labeling may exacerbate socio-economic and certain race-ethnic obesity differences. As menu labeling policy moves forward to be implemented federally, more attention may need to be diverted to educational campaigns accompanying the implementation and improving the labels so the information is easier to use.
Collapse
|
14
|
Bhutani S, Schoeller DA, Walsh MC, McWilliams C. Frequency of Eating Out at Both Fast-Food and Sit-Down Restaurants Was Associated With High Body Mass Index in Non-Large Metropolitan Communities in Midwest. Am J Health Promot 2018; 32:75-83. [PMID: 27574335 PMCID: PMC5453830 DOI: 10.1177/0890117116660772] [Citation(s) in RCA: 41] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
PURPOSE We investigated the associations between frequency of eating at fast-food, fast-casual, all-you-can-eat, and sit-down restaurants and the body mass index (BMI) in non-large metro Wisconsin communities. To inform prevention efforts, we also analyzed the socioeconomic/environmental and nutrition attitudes/behavior variables that may drive the frequent eating away from home. DESIGN Cross-sectional analysis of an ancillary data set from the Survey of Health of Wisconsin collected between October 2012 and February 2013. SETTING Six Wisconsin counties: 1 classified as rural, 1 as large fringe metro, and 4 as small metro. SUBJECTS Adults ≥18 years (N = 1418). MEASURES Field staff measured height and weight and administered a survey on the frequency of eating away from home, and socioeconomic and nutritional behavior variables. ANALYSIS Multivariable regression. RESULTS The BMI of respondents averaged 29.4 kg/m2 (39% obese). Every 1-meal/week increase in fast-food and sit-down restaurant consumption was associated with an increase in BMI by 0.8 and 0.6 kg/m2, respectively. Unavailability of healthy foods at shopping and eating venues and lack of cooking skills were both positively associated with consumption of fast-food and sit-down meals. Individuals who described their diet as healthy, who avoided high-fat foods, and who believed their diet was keeping their weight controlled did not visit these restaurants frequently. CONCLUSION Obesity prevention efforts in non-large metro Wisconsin communities should consider socioeconomic/environmental and nutritional attitudes/behavior of residents when designing restaurant-based or community education interventions.
Collapse
Affiliation(s)
- Surabhi Bhutani
- Department of Nutritional Sciences, University of Wisconsin,
Madison, Wisconsin, 53706,USA
| | - Dale A Schoeller
- Department of Nutritional Sciences, University of Wisconsin,
Madison, Wisconsin, 53706,USA
| | - Matthew C Walsh
- Department of Population Health Sciences, University of Wisconsin,
School of Medicine and Public Health, Madison, Wisconsin, 53726, USA
| | - Christine McWilliams
- Department of Population Health Sciences, University of Wisconsin,
School of Medicine and Public Health, Madison, Wisconsin, 53726, USA
| |
Collapse
|
15
|
Zeng Q, Zeng Y. Eating out and getting fat? A comparative study between urban and rural China. Appetite 2018; 120:409-415. [DOI: 10.1016/j.appet.2017.09.027] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2016] [Revised: 08/03/2017] [Accepted: 09/27/2017] [Indexed: 11/16/2022]
|
16
|
Cantu-Jungles TM, McCormack LA, Slaven JE, Slebodnik M, Eicher-Miller HA. A Meta-Analysis to Determine the Impact of Restaurant Menu Labeling on Calories and Nutrients (Ordered or Consumed) in U.S. Adults. Nutrients 2017; 9:E1088. [PMID: 28973989 PMCID: PMC5691705 DOI: 10.3390/nu9101088] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2017] [Revised: 09/25/2017] [Accepted: 09/27/2017] [Indexed: 11/16/2022] Open
Abstract
A systematic review and meta-analysis determined the effect of restaurant menu labeling on calories and nutrients chosen in laboratory and away-from-home settings in U.S. adults. Cochrane-based criteria adherent, peer-reviewed study designs conducted and published in the English language from 1950 to 2014 were collected in 2015, analyzed in 2016, and used to evaluate the effect of nutrition labeling on calories and nutrients ordered or consumed. Before and after menu labeling outcomes were used to determine weighted mean differences in calories, saturated fat, total fat, carbohydrate, and sodium ordered/consumed which were pooled across studies using random effects modeling. Stratified analysis for laboratory and away-from-home settings were also completed. Menu labeling resulted in no significant change in reported calories ordered/consumed in studies with full criteria adherence, nor the 14 studies analyzed with ≤1 unmet criteria, nor for change in total ordered carbohydrate, fat, and saturated fat (three studies) or ordered or consumed sodium (four studies). A significant reduction of 115.2 calories ordered/consumed in laboratory settings was determined when analyses were stratified by study setting. Menu labeling away-from-home did not result in change in quantity or quality, specifically for carbohydrates, total fat, saturated fat, or sodium, of calories consumed among U.S. adults.
Collapse
Affiliation(s)
| | - Lacey A McCormack
- Department of Health and Nutritional Sciences, South Dakota State University, Brookings, SD 57007, USA.
| | - James E Slaven
- Department of Biostatistics, Indiana University School of Medicine, Indianapolis, IN 46202, USA.
| | - Maribeth Slebodnik
- Arizona Health Sciences Library, University of Arizona, Tucson, AZ 85724, USA.
| | | |
Collapse
|
17
|
Temporelli KL, Viego VN. [Socioeconomic factors conditioning obesity in adults. Evidence based on quantile regression and panel data]. Rev Salud Publica (Bogota) 2017; 18:516-529. [PMID: 28453058 DOI: 10.15446/rsap.v18n4.35480] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2012] [Accepted: 09/22/2015] [Indexed: 11/09/2022] Open
Abstract
Objective To measure the effect of socioeconomic variables on the prevalence of obesity. Factors such as income level, urbanization, incorporation of women into the labor market and access to unhealthy foods are considered in this paper. Method Econometric estimates of the proportion of obese men and women by country were calculated using models based on panel data and quantile regressions, with data from 192 countries for the period 2002-2005.Levels of per capita income, urbanization, income/big mac ratio price and labor indicators for female population were considered as explanatory variables. Results Factors that have influence over obesity in adults differ between men and women; accessibility to fast food is related to male obesity, while the employment mode causes higher rates in women. The underlying socioeconomic factors for obesity are also different depending on the magnitude of this problem in each country; in countries with low prevalence, a greater level of income favor the transition to obesogenic habits, while a higher income level mitigates the problem in those countries with high rates of obesity. Discussion Identifying the socio-economic causes of the significant increase in the prevalence of obesity is essential for the implementation of effective strategies for prevention, since this condition not only affects the quality of life of those who suffer from it but also puts pressure on health systems due to the treatment costs of associated diseases.
Collapse
|
18
|
Personal characteristics, cooking at home and shopping frequency influence consumption. Prev Med Rep 2017; 6:104-110. [PMID: 28280684 PMCID: PMC5342997 DOI: 10.1016/j.pmedr.2017.02.007] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2016] [Revised: 02/02/2017] [Accepted: 02/13/2017] [Indexed: 02/07/2023] Open
Abstract
This study examines how the consumption of fruits and vegetables is affected by home cooking habits and shopping patterns, including distance to patronized stores and frequency of shopping, in two low-income predominantly African American urban neighborhoods in New Orleans, Louisiana. In-person interviews were conducted in 2013 with 901 adult residents who identified themselves as the primary household shopper. Respondents were asked where and how often they shopped and answered a food frequency questionnaire. Addresses were geocoded and distances to the stores where respondents shopped were calculated. Multivariable logistic regression was used to examine the relationship between food consumption and personal factors, neighborhood factors and shopping habits. Consumption of daily servings of fresh produce increased by 3% for each additional trip to a grocery store, by 76% for shopping at a farmer's market, and by 38% for preparing food at home. Each additional trip to a convenience store increased the frequency of consumption of chips, candy and pastries by 3%. The distance from residence to the type of store patronized was not associated with consumption of produce or chips, candy or pastries. Shopping at full-service grocery stores, farmer's markets and cooking at home were positively associated with the consumption of fresh produce while shopping at convenience stores was associated with increased consumption of chips, candy and pastries. These findings are useful for designing programmatic interventions to increase fresh fruit and vegetable consumption among residents in low-income urban communities. Shopping frequency and store type influence consumption of food. Distance to patronized store was not associated with consumption. Food prepared at home is associated with increased consumption of produce.
Collapse
|
19
|
Sabia JJ, Swigert J, Young T. The Effect of Medical Marijuana Laws on Body Weight. HEALTH ECONOMICS 2017; 26:6-34. [PMID: 26602324 DOI: 10.1002/hec.3267] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/12/2014] [Revised: 06/14/2015] [Accepted: 09/08/2015] [Indexed: 06/05/2023]
Abstract
This study is the first to examine the effects of medical marijuana laws (MMLs) on body weight, physical wellness, and exercise. Using data from the 1990 to 2012 Behavioral Risk Factor Surveillance System and a difference-in-difference approach, we find that the enforcement of MMLs is associated with a 2% to 6% decline in the probability of obesity. We find some evidence of age-specific heterogeneity in mechanisms. For older individuals, MML-induced increases in physical mobility may be a relatively important channel, while for younger individuals, a reduction in consumption of alcohol, a substitute for marijuana, appears more important. These findings are consistent with the hypothesis that MMLs may be more likely to induce marijuana use for health-related reasons among older individuals, and cause substitution toward lower-calorie recreational 'highs' among younger individuals. Our estimates suggest that MMLs induce a $58 to $115 per-person annual reduction in obesity-related medical costs. Copyright © 2015 John Wiley & Sons, Ltd.
Collapse
Affiliation(s)
- Joseph J Sabia
- Department of Economics, San Diego State University, San Diego, CA, USA
| | - Jeffrey Swigert
- Department of Policy Analysis and Management, Cornell University, Ithaca, NY, USA
| | - Timothy Young
- Department of Economics, San Diego State University, San Diego, CA, USA
| |
Collapse
|
20
|
Hernandez CA, Hernandez DA, Wellington CM, Kidd A. The experience of weight management in normal weight adults. Appl Nurs Res 2016; 32:289-295. [PMID: 27969045 DOI: 10.1016/j.apnr.2016.08.009] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2016] [Revised: 08/20/2016] [Accepted: 08/20/2016] [Indexed: 11/18/2022]
Abstract
BACKGROUND No prior research has been done with normal weight persons specific to their experience of weight management. PURPOSE The purpose of this research was to discover the experience of weight management in normal weight individuals. METHOD Glaserian grounded theory was used. Qualitative data (focus group) and quantitative data (food diary, study questionnaire, and anthropometric measures) were collected. DISCUSSION Weight management was an ongoing process of trying to focus on living (family, work, and social), while maintaining their normal weight targets through five consciously and unconsciously used strategies. Despite maintaining normal weights, the nutritional composition of foods eaten was grossly inadequate. CONCLUSIONS These five strategies can be used to develop new weight management strategies that could be integrated into existing weight management programs, or could be developed into novel weight management interventions. Surprisingly, normal weight individuals require dietary assessment and nutrition education to prevent future negative health consequences.
Collapse
Affiliation(s)
| | | | - Christine M Wellington
- Faculty of Nursing, University of Windsor, Windsor, Ontario, Canada N9B 3P4; Windsor Family Health Team in Windsor, Windsor, Ontario, Canada N8X 3N9; Schulich School of Medicine, London, Ontario, Canada N6A 5C1; Rosalind Franklin/Chicago Medical School, Chicago, IL 60064, USA
| | - Art Kidd
- Schulich School of Medicine and Dentistry - Windsor Program, Windsor, Ontario, Canada N9B 3P4; Windsor Diabetes Wellness Program, Windsor, Ontario, Canada N8T 3H5; Learner Equity and Wellness, Schulich, School of Medicine and Dentistry - Windsor Program, Windsor, Ontario, Canada N9B 3P4
| |
Collapse
|
21
|
Liu GC, Wilson JS, Qi R, Ying J. Green Neighborhoods, Food Retail and Childhood Overweight: Differences by Population Density. Am J Health Promot 2016; 21:317-25. [PMID: 17465177 DOI: 10.4278/0890-1171-21.4s.317] [Citation(s) in RCA: 182] [Impact Index Per Article: 22.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Abstract
Purpose. This study examines relationships between overweight in children and two environmental factors—amount of vegetation surrounding a child's place of residence and proximity of the child's residence to various types of food retail locations. We hypothesize that living in greener neighborhoods, farther from fast food restaurants, and closer to supermarkets would be associated with lower risk of overweight. Design. Cross-sectional study. Setting. Network of primary care pediatric clinics in Marion County, Indiana. Subjects. We acquired data for 7334 subjects, ages 3 to 18 years, presenting for routine well-child care. Measures. Neighborhood vegetation and proximity to food retail were calculated using geographic information systems for each subject using circular and network buffers. Child weight status was defined using body mass index percentiles. Analysis. We used cumulative logit models to examine associations between an index of overweight, neighborhood vegetation, and food retail environment. Results. After controlling for individual socio-demographics and neighborhood socioeconomic status, measures of vegetation and food retail significantly predicted overweight in children. Increased neighborhood vegetation was associated with decreased risk for overweight, but only for subjects residing in higher population density regions. Increased distance between a subject's residence and the nearest large brand name supermarkets was associated with increased risk of overweight, but only for subjects residing in lower population density regions. Conclusions. This research suggests that aspects of the built environment are determinants of child weight status, ostensibly by influencing physical activity and dietary behaviors.
Collapse
Affiliation(s)
- Gilbert C Liu
- Indiana University School of Medicine, Pediatrics, Riley Research Bldg 330, 699 West Dr., Indianapolis, IN 46202, USA.
| | | | | | | |
Collapse
|
22
|
Boehmer TK, Lovegreen SL, Haire-Joshu D, Brownson RC. What Constitutes an Obesogenic Environment in Rural Communities? Am J Health Promot 2016; 20:411-21. [PMID: 16871821 DOI: 10.4278/0890-1171-20.6.411] [Citation(s) in RCA: 103] [Impact Index Per Article: 12.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Abstract
PURPOSE To identify perceived indicators of the physical environment associated with obesity in rural communities. DESIGN Cross-sectional telephone survey. SETTING Thirteen communities in rural Missouri, Tennessee, and Arkansas, 2003. SUBJECTS A total of 2510 adults completed the survey and 2210 respondents were included in the analysis (74% female, 93% white, and 27% obese). MEASURES The 106-item survey measured perceptions of the neighborhood environment (recreational facilities, land use, transportation/safety, aesthetics, and food environment) and health-related behaviors. The primary outcome was obese (body mass index [BMI] > or = 30 kg/mn2) vs. normal weight (BMI = 18.5-24.9 kg/m2). ANALYSIS Logistic regression was used to control for age, gender and education. RESULTS Several indicators of the perceived neighborhood environment were associated with being obese (adjusted odds ratio [95% confidence interval]), including furthest distance to the nearest recreational facility (1.8 [1.3-2.4]), unpleasant community for physical activity (1.8 [1.3-2.6]), feeling unsafe from crime (2.1 [1.5-2.9]) or traffic (1.7 [1.2-2.3]), and few nonresidential destinations (1.4 [1.0-1.9]). Distance to recreational facilities and crime safety remained significant in the multivariate model, along with dietary-fat intake, sedentary behavior, and moderate/vigorous physical activity. CONCLUSION This study adds to a growing evidence base of environmental correlates of obesity and makes a unique contribution regarding rural communities. If causality is established, environmental interventions that target obesogenic neighborhood features may reduce the prevalence of obesity on a population level.
Collapse
Affiliation(s)
- Tegan K Boehmer
- Department of Community Health, School of Public Health, Saint Louis University, St. Louis, Missouri, USA
| | | | | | | |
Collapse
|
23
|
Cassady D, Housemann R, Dagher C. Measuring Cues for Healthy Choices on Restaurant Menus: Development and Testing of a Measurement Instrument. Am J Health Promot 2016; 18:444-9. [PMID: 15293930 DOI: 10.4278/0890-1171-18.6.444] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Abstract
Purpose. To develop and test the Menu Checklist, an instrument to be used by community members to assess cues for healthy choices in restaurants. Design. Menus from 14 restaurants were coded independently by two trained community reviewers to test the interrater reliability of the instrument. Setting. A low-income, urban, African-American community in Los Angeles, California. Subjects. Restaurants were selected based on community perceptions of their potential to be included in a nutrition education and advocacy program to improve the availability of healthy foods. Measures. The Menu Checklist was adapted from previously tested measurement tools developed by the Prevention Research Center at Saint Louis University. Intraclass correlation coefficients (ICCs), κ statistics, and percent agreements were calculated to assess interrater reliability. Descriptive statistics were calculated to show the availability of cues for healthy foods. Results. The interrater reliability coefficients for the majority of items were high (.93–1.0). Labeling on restaurant menus was rare, as were low-fat choices. Fruits and vegetables were readily available: 31% of all entrees included one serving and 39% of all appetizers were primarily fruits and vegetables. Conclusions. The Menu Checklist is a reliable, low-cost means for community members to collect data on influences on food choices in restaurants.
Collapse
Affiliation(s)
- Diana Cassady
- Department of Epidemiology and Preventive Medicine, School of Medicine, University of California, Davis, California, USA
| | | | | |
Collapse
|
24
|
Acharya RN, Patterson PM, Hill EP, Schmitz TG, Bohm E. An Evaluation of the “TrEAT Yourself Well” Restaurant Nutrition Campaign. HEALTH EDUCATION & BEHAVIOR 2016; 33:309-24. [PMID: 16699122 DOI: 10.1177/1090198105284875] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
This study examined the effect of the “TrEAT Yourself Well” campaign on diners'menu choices using data from four restaurant chains in California. Within each chain, two locations in the greater San Diego area were selected as experimentalsites and either one or two locations outside the greater San Diego area were selected as control sites. Various promotional activities, including in-restaurant promotions, community events, and paid media advertising, were conducted in the experimental region to promote healthy menu entrées. The results show that the campaign was successful in reaching diners and had positive effects on their beliefs and attitudes toward healthy dining. The campaign directly increased the probability of a consumer purchasing a healthy menu item by 3.7% ( p = .05). By improving consumer attitudes toward healthy menu items, the campaign indirectly increased purchases of these items by 4.4%.
Collapse
Affiliation(s)
- Ram N Acharya
- Morrison School of Agribusiness & Resource Management, Arizona State University, Mesa, 85212, USA.
| | | | | | | | | |
Collapse
|
25
|
Abstract
There is increasing evidence that the portion sizes of many foods have increased and in a laboratory at least this increases the amount eaten. The conclusions are, however, limited by the complexity of the phenomenon. There is a need to consider meals freely chosen over a prolonged period when a range of foods of different energy densities are available. A range of factors will influence the size of the portion size chosen: amongst others packaging, labeling, advertising, and the unit size rather than portion size of the food item. The way portion size interacts with the multitude of factors that determine food intake needs to be established. In particular, the role of portion size on energy intake should be examined as many confounding variables exist and we must be clear that it is portion size that is the major problem. If the approach is to make a practical contribution, then methods of changing portion sizes will need to be developed. This may prove to be a problem in a free market, as it is to be expected that customers will resist the introduction of smaller portion sizes, given that value for money is an important motivator.
Collapse
Affiliation(s)
- David Benton
- a Department of Psychology , Swansea University , Wales , United Kingdom
| |
Collapse
|
26
|
A novel dietary improvement strategy: examining the potential impact of community-supported agriculture membership. Public Health Nutr 2016; 19:2618-28. [DOI: 10.1017/s1368980015003638] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
AbstractObjectiveTo investigate the use of community-supported agriculture (CSA) as an employer-based health promotion intervention.DesignQuasi-experimental study using a convenience sample of employees at three employers.SettingParticipants and controls from three Minnesota employers completed baseline and follow-up health assessments and surveys about their experiences with CSA.SubjectsA total of 324 participants purchased a CSA share and were eligible for study inclusion. Study participants were matched by age, sex, employer and occupation to a non-randomized control group of individuals who did not purchase a CSA share but completed health assessments during the same time frame as the study participants.ResultsThe majority of participants were female, white, middle-aged and highly educated. The most common reason for purchasing a CSA share was a desire for fresh food, and the majority of participants were satisfied with their experience. Participants reported a significant increase in the number of vegetables present in the household and the frequency of family meals. The frequency of eating out decreased significantly, especially at fast-food restaurants. Participants also reported an increase in the amount and variety of produce consumed. However, health assessment data did not show significant changes in dietary intake, health status or BMI.ConclusionsCSA participation was associated with improvement in some aspects of the household environment and dietary behaviours. Further research is needed to determine whether employer-based CSA interventions may also lead to improvements in dietary intake and health.
Collapse
|
27
|
Seguin RA, Aggarwal A, Vermeylen F, Drewnowski A. Consumption Frequency of Foods Away from Home Linked with Higher Body Mass Index and Lower Fruit and Vegetable Intake among Adults: A Cross-Sectional Study. JOURNAL OF ENVIRONMENTAL AND PUBLIC HEALTH 2016; 2016:3074241. [PMID: 26925111 PMCID: PMC4746344 DOI: 10.1155/2016/3074241] [Citation(s) in RCA: 80] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/11/2015] [Accepted: 12/07/2015] [Indexed: 12/18/2022]
Abstract
INTRODUCTION Consumption of foods prepared away from home (FAFH) has grown steadily since the 1970s. We examined the relationship between FAFH and body mass index (BMI) and fruit and vegetable (FV) consumption. METHODS Frequency of FAFH, daily FV intake, height and weight, and sociodemographic data were collected using a telephone survey in 2008-2009. Participants included a representative sample of 2,001 adult men and women (mean age 54 ± 15 years) residing in King County, WA, with an analytical sample of 1,570. Frequency of FAFH was categorized as 0-1, 2-4, or 5+ times per week. BMI was calculated from self-reported height and weight. We examined the relationship between FAFH with FV consumption and BMI using multivariate models. RESULTS Higher frequency of FAFH was associated with higher BMI, after adjusting for age, income, education, race, smoking, marital status, and physical activity (women: p = 0.001; men: p = 0.003). There was a negative association between frequency of FAFH and FV consumption. FAFH frequency was significantly (p < 0.001) higher among males than females (43.1% versus 54.0% eating out 0-1 meal per week, resp.). Females reported eating significantly (p < 0.001) more FV than males. CONCLUSION Among adults, higher frequency of FAFH was related to higher BMI and less FV consumption.
Collapse
Affiliation(s)
- Rebecca A. Seguin
- Division of Nutritional Sciences, Cornell University, 412 Savage Hall, Ithaca, NY 14853, USA
| | - Anju Aggarwal
- Center for Public Health Nutrition, University of Washington, 330 Raitt Hall, Seattle, WA 98195, USA
| | - Francoise Vermeylen
- Division of Nutritional Sciences, Cornell University, B07 Savage Hall, Ithaca, NY 14853, USA
| | - Adam Drewnowski
- Nutritional Sciences, University of Washington, 305 Raitt Hall, Seattle, WA 98195, USA
| |
Collapse
|
28
|
Dallas SK, Liu PJ, Ubel PA. Potential problems with increasing serving sizes on the Nutrition Facts label. Appetite 2015; 95:577-84. [DOI: 10.1016/j.appet.2015.08.012] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2015] [Revised: 06/28/2015] [Accepted: 08/12/2015] [Indexed: 10/23/2022]
|
29
|
Condrasky MD, Hegler M, Sharp JL, Carter C, Komar GR. Opinions, Knowledge, and Current Practices of Culinary Arts Instructors and Professionals in Regards to Healthy Food Techniques. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2015. [DOI: 10.1080/15428052.2015.1015669] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
|
30
|
Newson R, van der Maas R, Beijersbergen A, Carlson L, Rosenbloom C. International consumer insights into the desires and barriers of diners in choosing healthy restaurant meals. Food Qual Prefer 2015. [DOI: 10.1016/j.foodqual.2015.02.016] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
|
31
|
Fast-food and full-service restaurant consumption and daily energy and nutrient intakes in US adults. Eur J Clin Nutr 2015; 70:97-103. [DOI: 10.1038/ejcn.2015.104] [Citation(s) in RCA: 99] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2014] [Revised: 05/05/2015] [Accepted: 06/02/2015] [Indexed: 11/08/2022]
|
32
|
The impact of price reductions on individuals' choice of healthy meals away from home. Appetite 2015; 89:103-11. [DOI: 10.1016/j.appet.2015.01.023] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2014] [Revised: 01/15/2015] [Accepted: 01/22/2015] [Indexed: 11/19/2022]
|
33
|
Herforth A, Ahmed S. The food environment, its effects on dietary consumption, and potential for measurement within agriculture-nutrition interventions. Food Secur 2015. [DOI: 10.1007/s12571-015-0455-8] [Citation(s) in RCA: 103] [Impact Index Per Article: 11.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
|
34
|
Trapp GSA, Hickling S, Christian HE, Bull F, Timperio AF, Boruff B, Shrestha D, Giles-Corti B. Individual, Social, and Environmental Correlates of Healthy and Unhealthy Eating. HEALTH EDUCATION & BEHAVIOR 2015; 42:759-68. [DOI: 10.1177/1090198115578750] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
Background. Few studies use comprehensive ecological approaches considering multilevel factors to understand correlates of healthy (and unhealthy) dietary intake. The aim of this study was to examine the association between individual, social, and environmental factors on composite measures of healthy and unhealthy dietary intake in adults. Method. Participants ( n = 565) of the Australian RESIDential Environments (RESIDE) project self-reported dietary intake, home food availability, and behavioral and perceived social and physical environmental influences on food choices. A geographic information system measured proximity of supermarkets from each participant’s home. “Healthy” and “unhealthy” eating scores were computed based on adherence to dietary guidelines. Univariate and multivariate models were constructed using linear regression. Results. After full adjustment, “healthy” eating (mean = 6.25, standard deviation [ SD] = 1.95) was significantly associated with having confidence to prepare healthy meals (β = 0.34; 95% confidence interval [CI] = [0.13, 0.55]); having more healthy (β = 0.13; 95% CI = [0.09-0.16]) and fewer unhealthy (β = −0.04; 95% CI = [−0.06, −0.02]) foods available at home; and having a supermarket within 800 meters of home (β = 1.39; 95% CI = [0.37, 2.404]). “Unhealthy” eating (mean = 3.53, SD = 2.06) was associated with being male (β = 0.39; 95% CI = [0.02, 0.75]), frequently eating takeaway (β = 0.33; 95% CI = [0.21, 0.46]) and cafe or restaurant meals (β = 0.20; 95% CI = [0.06, 0.33]) and having fewer healthy (β = −0.07; 95% CI = [−0.10, −0.03]) and more unhealthy (β = 0.09; 95% CI = [0.07, 0.10]) foods available within the home. Conclusion. Initiatives to improve adherence to dietary guidelines and reduce the consumption of unhealthy foods needs to be multifaceted; addressing individual factors and access to healthy food choices in both the home and neighborhood food environment. Ensuring proximity to local supermarkets, particularly in new suburban developments, appears to be an important strategy for facilitating healthy eating.
Collapse
Affiliation(s)
- Georgina S. A. Trapp
- Telethon Kids Institute, The University of Western Australia, Perth, Australia
- Centre for the Built Environment and Health, The University of Western Australia, Australia
- School of Population Health, The University of Western Australia, Australia
| | - Siobhan Hickling
- School of Population Health, The University of Western Australia, Australia
| | - Hayley E. Christian
- Telethon Kids Institute, The University of Western Australia, Perth, Australia
- Centre for the Built Environment and Health, The University of Western Australia, Australia
- School of Population Health, The University of Western Australia, Australia
| | - Fiona Bull
- Centre for the Built Environment and Health, The University of Western Australia, Australia
| | - Anna F. Timperio
- Centre for Physical Activity and Nutrition Research, Deakin University, Australia
| | - Bryan Boruff
- School of Earth and Environment, The University of Western Australia
| | - Damber Shrestha
- Centre for the Built Environment and Health, The University of Western Australia, Australia
| | - Billie Giles-Corti
- McCaughey VicHealth Centre for Community Wellbeing, Melbourne School of Population Health, University of Melbourne, Australia
| |
Collapse
|
35
|
Mitchell JE, King WC, Courcoulas A, Dakin G, Elder K, Engel S, Flum D, Kalarchian M, Khandelwal S, Pender J, Pories W, Wolfe B. Eating behavior and eating disorders in adults before bariatric surgery. Int J Eat Disord 2015; 48:215-22. [PMID: 24719222 PMCID: PMC4192110 DOI: 10.1002/eat.22275] [Citation(s) in RCA: 108] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 12/17/2013] [Revised: 02/07/2014] [Accepted: 03/02/2014] [Indexed: 01/21/2023]
Abstract
OBJECTIVE To describe eating patterns, prevalence of problematic eating behaviors, and determine factors associated with binge eating disorder (BED), before bariatric surgery. METHOD Before surgery, 2,266 participants (median age 46 years; 78.6% female; 86.9% white; median body mass index 45.9 kg/m(2) ) of the Longitudinal Assessment of Bariatric Surgery-2 (LABS-2) study completed eating behavior survey items in the self-administered LABS-2 Behavior form. Other measures included the Alcohol Use Disorder Identification Test, the LABS-2 Psychiatric and Emotional Test Survey, the Beck Depression Inventory, the Interpersonal Support Evaluation List-12, the Short Form-36 Health Survey, and Impact of Weight Quality of Life-Lite Survey. RESULTS The majority (92.1%) of participants reported eating dinner regularly, whereas just over half (54.0%) reported eating breakfast regularly. Half of the participants reported eating at least four meals/week at restaurants; two meals/week were fast food. Loss of control eating was reported by 43.4%, night eating syndrome by 17.7%; 15.7% satisfied criteria for binge eating disorder (BED), 2% for bulimia nervosa. Factors that independently increased the odds of BED were being a college graduate, eating more times per day, taking medication for psychiatric or emotional problems, and having symptoms of alcohol use disorder, lower self-esteem and greater depressive symptoms. DISCUSSION Before undergoing bariatric surgery a substantial proportion of patients report problematic eating behaviors. Several factors associated with BED were identified, most suggesting other mental health problems, including higher levels of depressive symptomotology. The strengths of this study include the large sample size, the multi-center design and use of standardized assessment practices.
Collapse
Affiliation(s)
| | | | | | - George Dakin
- Brody School of Medicine, East Carolina University, Greenville, North Carolina
| | | | - Scott Engel
- Neuropsychiatric Research Institute, Fargo, North Dakota
| | - David Flum
- University of Washington School of Medicine, Seattle, Washington
| | | | | | - John Pender
- Brody School of Medicine, East Carolina University, Greenville, North Carolina
| | - Walter Pories
- Brody School of Medicine, East Carolina University, Greenville, North Carolina
| | - Bruce Wolfe
- Oregon Health and Science University, Portland, Oregon
| |
Collapse
|
36
|
Impact of dining out on nutritional intake and metabolic syndrome risk factors: data from the 2011 Korean National Health and Nutrition Examination Survey. Br J Nutr 2015; 113:473-8. [DOI: 10.1017/s0007114514003870] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
The frequency of dining out has rapidly increased; however, the independent associations between dining out, metabolic syndrome risk factors and nutritional status have not been well characterised. The aim of the present study was to investigate the associations between dining out, nutritional intakes and metabolic syndrome risk factors among Korean adults, using data from the 2011 Korean National Health and Nutrition Examination Survey. Frequency of dining out was significantly associated with intake of nutrients such as energy, water, protein, fat, carbohydrate, Ca, Na, vitamin A and carotene. Especially, the result revealed that Korean adults had insufficient Ca intake compared with the Korean reference intake (700 mg). As the frequency of dining out increased, so did energy intake. In addition, individuals who dined out seven or more times per week experienced a 64 % higher likelihood of blood pressure abnormalities, an 88 % higher likelihood of waist circumference abnormalities, and a 32 % higher likelihood of low HDL-cholesterol levels than those who dined out less than once per week. BMI was not associated with the frequency of dining out. Our findings suggest that strategies to modify dining-out behaviour could reduce metabolic syndrome risk factors via improved nutrition.
Collapse
|
37
|
Freeman A. Transparency for Food Consumers: Nutrition Labeling and Food Oppression. AMERICAN JOURNAL OF LAW & MEDICINE 2015; 41:315-330. [PMID: 26591821 DOI: 10.1177/0098858815591520] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
Transparency for consumers through nutrition labeling should be the last, not the first, step in a transformative food policy that would reduce dramatic health disparities and raise the United States to the health standards of other nations with similar resources. Nonetheless, transparency in the food system is a key focal point of efforts to improve health by providing consumers with necessary information to make good nutritional choices, as well as to achieve sustainable food chains and ensure food safety and quality. In fact, nutrition labeling on packaging and in restaurants is the centerpiece of policy designed to decrease obesity, a condition many health advocates consider to be the most urgent public health crisis of the twenty-first century. The resulting increased transparency about food ingredients has led to some changes in industry practices and allowed many middle- and upper-income consumers to make informed choices about the products they purchase and consume. Unfortunately, however, research reveals that increased nutritional information does not improve health.
Collapse
|
38
|
Urban LE, Roberts SB, Fierstein JL, Gary CE, Lichtenstein AH. Temporal trends in fast-food restaurant energy, sodium, saturated fat, and trans fat content, United States, 1996-2013. Prev Chronic Dis 2014; 11:E229. [PMID: 25551184 PMCID: PMC4283359 DOI: 10.5888/pcd11.140202] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022] Open
Abstract
Introduction Excess intakes of energy, sodium, saturated fat, and trans fat are associated with increased risk for cardiometabolic syndrome. Trends in fast-food restaurant portion sizes can inform policy decisions. We examined the variability of popular food items in 3 fast-food restaurants in the United States by portion size during the past 18 years. Methods Items from 3 national fast-food chains were selected: French fries, cheeseburgers, grilled chicken sandwich, and regular cola. Data on energy, sodium, saturated fat, and trans fat content were collated from 1996 through 2013 using an archival website. Time trends were assessed using simple linear regression models, using energy or a nutrient component as the dependent variable and the year as the independent variable. Results For most items, energy content per serving differed among chain restaurants for all menu items (P ≤ .04); energy content of 56% of items decreased (β range, −0.1 to −5.8 kcal) and the content of 44% increased (β range, 0.6–10.6 kcal). For sodium, the content of 18% of the items significantly decreased (β range, −4.1 to −24.0 mg) and the content for 33% increased (β range, 1.9–29.6 mg). Absolute differences were modest. The saturated and trans fat content, post-2009, was modest for French fries. In 2013, the energy content of a large-sized bundled meal (cheeseburger, French fries, and regular cola) represented 65% to 80% of a 2,000-calorie-per-day diet, and sodium content represented 63% to 91% of the 2,300-mg-per-day recommendation and 97% to 139% of the 1,500-mg-per-day recommendation. Conclusion Findings suggest that efforts to promote reductions in energy, sodium, saturated fat, and trans fat intakes need to be shifted from emphasizing portion-size labels to additional factors such as total calories, frequency of eating, number of items ordered, menu choices, and energy-containing beverages.
Collapse
Affiliation(s)
- Lorien E Urban
- Jean Mayer USDA Human Nutrition Research Center on Aging, Tufts University, Boston, Massachusetts
| | - Susan B Roberts
- Jean Mayer USDA Human Nutrition Research Center on Aging, Tufts University, Boston, Massachusetts
| | - Jamie L Fierstein
- Freidman School of Nutrition Science and Policy, Tufts University, Boston, Massachusetts
| | - Christine E Gary
- Freidman School of Nutrition Science and Policy, Tufts University, Boston, Massachusetts
| | - Alice H Lichtenstein
- , Cardiovascular Nutrition Laboratory, Jean Mayer USDA Human Nutrition Research Center on Aging, Tufts University, 711 Washington St, Boston, MA 02111. E-mail:
| |
Collapse
|
39
|
Kwon YS, Ju SY. Trends in nutrient intakes and consumption while eating-out among Korean adults based on Korea National Health and Nutrition Examination Survey (1998-2012) data. Nutr Res Pract 2014; 8:670-8. [PMID: 25489407 PMCID: PMC4252527 DOI: 10.4162/nrp.2014.8.6.670] [Citation(s) in RCA: 47] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2014] [Revised: 10/31/2014] [Accepted: 11/04/2014] [Indexed: 11/26/2022] Open
Abstract
BACKGROUND/OBJECTIVES Eating-out among Korean people has become an important part of modern lifestyle due to tremendous growth of the food service industry and various social and economic changes. This study examined trends in meal patterns and meal sources while eating-out among Korean adults aged 19 years and older. SUBJECTS/METHODS Data were from the 1998-2012 KNHNES (Korea National Health and Nutrition Examination Survey) by the 24-hour dietary recall method. This study included 55,718 adults aged 19 years and older. For analysis of eating-out frequency, data were categorized by source of meals and serving place. RESULTS Average frequency of meals consumed away from home increased from 1998 to 2012, although it remained lower than that of meals at home. In addition, male, unmarried, employed, higher educated, and high income individuals more frequently consumed meals away from home. Moreover, sodium intake while eating-out significantly increased from 2,370 mg in 1998 to 2,935 mg in 2012. Lastly, percentage contributions of daily total protein intake, fat intake, and sodium intake from eating-out increased to more than half (53-55%) in 2012 compared with 47-48% in 1998. CONCLUSIONS As eating-out has grown in popularity, greater recognition of public health and nutritional education aimed at promoting healthy food choices is needed. In addition to developing consumer education for overall healthier eating patterns, individuals who are younger, unmarried, higher educated, and males are especially at risk and require attention.
Collapse
Affiliation(s)
- Yong-Seok Kwon
- Research Institute of Natural Science, Sangmyung University, Seoul, 110-743, Korea
| | - Se-Young Ju
- Department of Food and Nutrition, Dankook University, Jukjeon-ro, Suji-gu, Yongin-si, Gyeonggi-do, 448-701, Korea
| |
Collapse
|
40
|
Away from home meals: associations with biomarkers of chronic disease and dietary intake in American adults, NHANES 2005-2010. Int J Obes (Lond) 2014; 39:820-7. [PMID: 25319744 PMCID: PMC4400187 DOI: 10.1038/ijo.2014.183] [Citation(s) in RCA: 89] [Impact Index Per Article: 8.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 07/03/2014] [Revised: 09/08/2014] [Accepted: 09/15/2014] [Indexed: 12/02/2022]
Abstract
Background Away from home (AFH) meals are known to be energy-dense and of poor diet quality. Both direct and indirect exposure (e.g., neighborhood restaurant density) to AFH meals have been implicated as contributors to higher body weight and adverse health outcomes. Objective To examine the association of frequency of eating AFH and fast-food meals with biomarkers of chronic disease and dietary intake. Design This cross-sectional study used frequency of AFH and fast-food meal and biomarker data from the NHANES 2005-2010. Information on weekly frequency of AFH and fast-food meals was collected via questionnaire during the household interview. The metabolic biomarkers examined included BMI, serum cholesterol (total, HDL, and LDL), triglycerides, glycohemoglobin, and fasting glucose (n=8314, age ≥20, NHANES 2007-2010). Biomarkers of dietary exposure included serum concentrations of vitamins A, D, E, C, B-6, B-12, folate, and carotenoids (n=4162; 2005-2006). Multiple linear and logistic regression methods adjusted for complex survey methodology and covariates. Results American adults reported a mean of 3.9 (95% CI 3.7, 4.0) AFH and 1.8 (1.6, 1.9) fast-food meals/week. Over 50% of adults reported ≥3 AFH and >35% reported ≥2 fast-food meals/week. Mean BMI of more frequent AFH or fast-food meal reporters was higher (Ptrend≤0.0004). Serum concentrations of total, LDL, and HDL cholesterol were related inversely with frequency of AFH meals (P<0.05). Frequency of fast-food meals and serum HDL-cholesterol were also related inversely (P=0.0001). Serum concentrations of all examined micronutrients (except vitamin A and lycopene) declined with increasing frequency of AFH meals (P<0.05); women and ≥50 y olds were at higher risk. Conclusions Reporters of frequent AFH and fast-food meals had higher BMI and lower concentrations of HDL cholesterol; but profiles of other biomarkers did not indicate higher metabolic risk. However, the serum concentrations of nutrients with mostly plant foods as sources declined with increasing AFH meal frequency.
Collapse
|
41
|
Claro RM, Baraldi LG, Martins APB, Bandoni DH, Levy RB. Trends in spending on eating away from home in Brazil, 2002-2003 to 2008-2009. CAD SAUDE PUBLICA 2014; 30:1418-26. [DOI: 10.1590/0102-311x00176113] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2013] [Accepted: 01/08/2014] [Indexed: 11/22/2022] Open
Abstract
The study aims to describe trends in food consumption away from home in Brazil from 2002-2003 to 2008-2009 and to analyze the influence of income on this behavior. The authors used data collected by the Household Budget Surveys conducted by the Brazilian Institute of Geography and Statistics (IBGE) in 2002-2003 and 2008-2009. The information analyzed in this study involves records of food and beverage purchases for consumption away from home. Trends in eating away from home were estimated for the total population and according to demographic and economic strata. The association between the share of food consumed away from home and income was studied using regression models to estimate income elasticity coefficients. The share of eating away from home increased 25% during the period, reaching 28% of total spending on food. Each 10% increase in mean per capita income leads to a 3.5% increase in the share of food consumed away from home. This suggests that income growth will result in future increases in the share of eating away from home.
Collapse
|
42
|
Lee-Kwan SH, Bleich SN, Kim H, Colantuoni E, Gittelsohn J. Environmental Intervention in Carryout Restaurants Increases Sales of Healthy Menu Items in a Low-Income Urban Setting. Am J Health Promot 2014; 29:357-64. [PMID: 24968184 DOI: 10.4278/ajhp.130805-quan-408] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
PURPOSE To investigate how a pilot environmental intervention changed food sales patterns in carryout restaurants. DESIGN Quasi-experimental. SETTING Low-income neighborhoods of Baltimore, Maryland. SUBJECTS Seven carryouts (three intervention, four comparison). INTERVENTION Phase 1, menu board revision and healthy menu labeling; phase 2, increase of healthy sides and beverages; and phase 3, promotion of cheaper and healthier combination meals. MEASURES Weekly handwritten menu orders collected to assess changes in the proportion of units sold and revenue of healthy items (entrée, sides and beverages, and combined). ANALYSIS Logistic and Poisson regression models with generalized estimating equations. RESULTS In the intervention group, odds for healthy entrée units and odds for healthy side and beverage units sold significantly increased in phases 2 and 3; odds for healthy entrée revenue significantly increased in phase 1 (odds ratio [OR] 1.16, 95% confidence interval [CI] 1.08-1.26), phase 2 (OR 1.32, 95% CI 1.25-1.41), and phase 3 (OR 1.39, 95% CI 1.14-1.70); and odds for healthy side and beverage revenues increased significantly in phase 2 (OR 1.62, 95% CI 1.33-1.97) and phase 3 (OR 2.73, 95% CI 2.15-3.47) compared to baseline. Total revenue in the intervention group was significantly higher in all phases than in the comparison group (p < .05). CONCLUSION Environmental intervention changes such as menu revision, menu labeling, improved healthy food selection, and competitive pricing can increase availability and sales of healthy items in carryouts.
Collapse
|
43
|
Du W, Su C, Wang H, Wang Z, Wang Y, Zhang B. Is density of neighbourhood restaurants associated with BMI in rural Chinese adults? A longitudinal study from the China Health and Nutrition Survey. BMJ Open 2014; 4:e004528. [PMID: 24755211 PMCID: PMC4010850 DOI: 10.1136/bmjopen-2013-004528] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/28/2023] Open
Abstract
OBJECTIVES The neighbourhood availability of restaurants has been linked to the weight status. However, little is known regarding the relation between access to restaurant and obesity among the Chinese population. This study aims to explore the relationship between neighbourhood restaurant density and body mass index (BMI) in rural China. DESIGN A longitudinal study using data from the China Health and Nutrition Survey (CHNS) was conducted. Participants aged 18 and older from the 2004, 2006, 2009 and 2011 CHNS were recruited Separate sex-stratified random intercept-slope growth models of repeated BMI observations were estimated in the study. SETTING The data were derived from rural communities in nine provinces in China. PARTICIPANTS There were 11 835 male and 12 561 female person-years assessed in this study. OUTCOMES The primary outcome of this study was weight status. It is defined as a BMI value, a continuous variable which is calculated by dividing weight (kg) by the square of height (m(2)). RESULTS The study indicated that among men an increase of one indoor restaurant in the neighbourhood was associated with a 0.01 kg/m(2) increase in BMI, and an increase of one fixed outdoor food stall was associated with a 0.01 kg/m(2) decrease in BMI, whereas among women, an increase of one indoor restaurant in the neighbourhood was associated with a 0.005 kg/m(2) increase in BMI, and an increase of one fast-food restaurant and one fixed outdoor food stall was associated with a 0.02 and 0.004 kg/m(2) decline in BMI, respectively. CONCLUSIONS The density of neighbourhood restaurants was found to be significantly related to BMI in rural China. The results indicated that providing healthy food choices and developing related public health policies are necessary to tackle obesity among rural Chinese adults.
Collapse
Affiliation(s)
- Wenwen Du
- National Institute for Nutrition and food Safety, Chinese Center for Disease Control and Prevention, Beijing, China
| | - Chang Su
- National Institute for Nutrition and food Safety, Chinese Center for Disease Control and Prevention, Beijing, China
| | - Huijun Wang
- National Institute for Nutrition and food Safety, Chinese Center for Disease Control and Prevention, Beijing, China
| | - Zhihong Wang
- National Institute for Nutrition and food Safety, Chinese Center for Disease Control and Prevention, Beijing, China
| | - Youfa Wang
- Department of Social and Preventive Medicine,University at Buffalo, State University of New York, Buffalo, New York, USA
| | - Bing Zhang
- National Institute for Nutrition and food Safety, Chinese Center for Disease Control and Prevention, Beijing, China
| |
Collapse
|
44
|
Fox AM, Horowitz CR. Best practices in policy approaches to obesity prevention. J Health Care Poor Underserved 2014; 24:168-92. [PMID: 23727973 DOI: 10.1353/hpu.2013.0097] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Abstract
The rapidly rising rate of obesity has prompted a variety of policy responses at national, regional, and local levels. Yet, many have expressed concern that these policy responses have a limited evidence base, are overly paternalistic, and have the potential to increase rather than shrink obesity-related disparities. The purpose of this article is to evaluate obesity policies in terms of the adequacy of evidence for action and along two ethical dimensions: their potential effect on liberty and equity. To evaluate evidence, we engage in a systematic review of reviews and rate policies in terms of the sufficiency of evidence of effectiveness at combating obesity. We then apply a libertarian-paternalist framework to assess policies in terms of their impact on liberty and inverse-equity theory to assess impact on disparities. This article provides a framework to assist decision-makers in assessing best practices in obesity using a more multi-faceted set of dimensions.
Collapse
Affiliation(s)
- Ashley M Fox
- Department of Health Evidence and Policy, Mount Sinai School of Medicine, One Gustave L. Levy Place, New York, NY 10029, USA.
| | | |
Collapse
|
45
|
Wadhera D, Capaldi-Phillips ED. A review of visual cues associated with food on food acceptance and consumption. Eat Behav 2014; 15:132-43. [PMID: 24411766 DOI: 10.1016/j.eatbeh.2013.11.003] [Citation(s) in RCA: 114] [Impact Index Per Article: 11.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 05/21/2013] [Revised: 10/15/2013] [Accepted: 11/20/2013] [Indexed: 11/28/2022]
Abstract
Several sensory cues affect food intake including appearance, taste, odor, texture, temperature, and flavor. Although taste is an important factor regulating food intake, in most cases, the first sensory contact with food is through the eyes. Few studies have examined the effects of the appearance of a food portion on food acceptance and consumption. The purpose of this review is to identify the various visual factors associated with food such as proximity, visibility, color, variety, portion size, height, shape, number, volume, and the surface area and their effects on food acceptance and consumption. We suggest some ways that visual cues can be used to increase fruit and vegetable intake in children and decrease excessive food intake in adults. In addition, we discuss the need for future studies that can further establish the relationship between several unexplored visual dimensions of food (specifically shape, number, size, and surface area) and food intake.
Collapse
|
46
|
Dingman DA, Schulz MR, Wyrick DL, Bibeau DL, Gupta SN. Factors related to the number of fast food meals obtained by college meal plan students. JOURNAL OF AMERICAN COLLEGE HEALTH : J OF ACH 2014; 62:562-569. [PMID: 25057766 DOI: 10.1080/07448481.2014.945456] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
OBJECTIVES This study tested whether days on campus, financial access through a meal plan, and health consciousness were associated with number of meals that college students obtained from fast food restaurants. PARTICIPANTS AND METHODS In April 2013, all students currently enrolled in a meal plan were invited to participate in an online survey (N = 1,246). Students were asked to report the total number of meals eaten in the past week and where they obtained them. RESULTS Negative binomial regression was used, and it was found that the number of meals obtained from fast food restaurants was positively associated with financial access and negatively associated with health consciousness. An association between days on campus and the number of meals obtained from fast food restaurants was not found. CONCLUSIONS Increasing levels of health consciousness and reducing access to fast food restaurants through flex plans may reduce college students' consumption of fast food.
Collapse
Affiliation(s)
- Deirdre A Dingman
- a Department of Public Health Education, School of Health and Human Sciences , The University of North Carolina at Greensboro , Greensboro , North Carolina
| | | | | | | | | |
Collapse
|
47
|
Calorie estimation accuracy and menu labeling perceptions among individuals with and without binge eating and/or purging disorders. Eat Weight Disord 2013; 18:255-61. [PMID: 23760909 DOI: 10.1007/s40519-013-0035-x] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 11/14/2011] [Accepted: 10/24/2012] [Indexed: 10/26/2022] Open
Abstract
Menu labeling is a public health policy that requires chain restaurants in the USA to post kilocalorie information on their menus to help consumers make informed choices. However, there is concern that such a policy might promote disordered eating. This web-based study compared individuals with self-reported binge eating disorder (N = 52), bulimia nervosa (N = 25), and purging disorder (N = 17) and those without eating disorders (No ED) (N = 277) on restaurant calorie information knowledge and perceptions of menu labeling legislation. On average, people answered 1.46 ± 1.08 questions correctly (out of 6) (25%) on a calorie information quiz and 92% of the sample was in favor of menu labeling. The findings did not differ based on eating disorder, dieting, or weight status, or race/ethnicity. The results indicated that people have difficulty estimating the calories in restaurant meals and individuals with and without eating disorders are largely in favor of menu labeling laws.
Collapse
|
48
|
An R, Liu J. Fast-food and full-service restaurant consumption in relation to daily energy and nutrient intakes among US adult cancer survivors, 2003-2012. Nutr Health 2013; 22:181-195. [PMID: 26248469 DOI: 10.1177/0260106015594098] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
BACKGROUND Healthy diet is an essential component in cancer survivorship care planning. Cancer survivors should be particularly prudent regarding their daily food choices, with an aim of ensuring safe consumption, reducing risk of recurrence or other comorbidity, and improving quality of life. OBJECTIVE We aimed to examine the impacts of fast-food and full-service restaurant consumption on daily energy and nutrient intakes among US adult cancer survivors. METHODS Nationally representative data of 1308 adult cancer survivors came from the National Health and Nutrition Examination Survey 2003-2012 waves. First-difference estimator was adopted to address confounding bias from time-invariant unobservables like personal food/beverage preferences by using within-individual variations in diet and restaurant consumption status between two non-consecutive 24-hour dietary recalls. RESULTS Fast-food and full-service restaurant consumption, respectively, was associated with an increase in daily total energy intake by 125.97 and 152.26 kcal and sodium intake by 312.47 and 373.75 mg. Fast-food consumption was significantly associated with a decrease in daily vitamin A intake by 119.88 µg and vitamin K intake by 30.48 µg, whereas full-service restaurant consumption was associated with an increase in daily fat intake by 8.99 g and omega-6 fatty acid intake by 3.85 g, and a decrease in vitamin D intake by 0.93 µg. Compared with fast-food and full-service restaurant consumption at home, consumption away from home led to further reduced diet quality. CONCLUSIONS Individualized nutrition counseling and food assistance programs should address cancer survivors' overall dining-out behavior rather than fast-food consumption alone.
Collapse
Affiliation(s)
- Ruopeng An
- Department of Kinesiology and Community Health, College of Applied Health Sciences, University of Illinois, Urbana-Champaign, IL, USA
| | - Junyi Liu
- Soka University of America, Aliso Viejo, CA, USA
| |
Collapse
|
49
|
Skov LR, Lourenço S, Hansen GL, Mikkelsen BE, Schofield C. Choice architecture as a means to change eating behaviour in self-service settings: a systematic review. Obes Rev 2013; 14:187-96. [PMID: 23164089 DOI: 10.1111/j.1467-789x.2012.01054.x] [Citation(s) in RCA: 84] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 07/20/2012] [Revised: 09/14/2012] [Accepted: 09/14/2012] [Indexed: 11/27/2022]
Abstract
The primary objective of this review was to investigate the current evidence base for the use of choice architecture as a means to change eating behaviour in self-service eating settings, hence potentially reduce calorie intake. Twelve databases were searched systematically for experimental studies with predefined choice architecture interventions in the period of June 2011-March 2012. The 12 included studies were grouped according to type of interventions and underwent a narrative synthesis. The evidence indicates that (i) health labelling at point of purchase is associated with healthier food choice, while (ii) manipulating the plate and cutlery size has an inconclusive effect on consumption volume. Finally, (iii) assortment manipulation and (iv) payment option manipulation was associated with healthier food choices. The majority of studies were of very weak quality and future research should emphasize a real-life setting and compare their results with the effect of other more well-established interventions on food behaviour in self-service eating settings.
Collapse
Affiliation(s)
- L R Skov
- MENU Research Group, Aalborg University, Copenhagen, Denmark.
| | | | | | | | | |
Collapse
|
50
|
Abstract
PURPOSE OF REVIEW Obesity is well recognized as a major public health crisis throughout the USA. In recent years, governmental bodies at the federal, state and local levels have enacted policies intended to prevent the transition to obesity. Researchers have had the opportunity to study these policies and evaluate their impact on prevention of obesity. RECENT FINDINGS Most public policies have been directed principally, but not exclusively, to the prevention of obesity in school-age children. Interventions have been directed to encouraging breast-feeding, to changing school lunches, limiting access to sugar-sweetened beverages, encouraging physical activity, changing the composition of competitive foods and affecting food advertising directed at children as well as collecting BMI information. Efforts more directed at adults include encouraging workplace wellness programs and improving the nutrition label on packaged foods with front-of-package labels and caloric information on restaurant menus. SUMMARY For the most part, evaluations of the interventions reveal weak or modest benefits. The actual picture might be less positive due to the poor quality of research and publication bias. Push back by industry and others will require higher quality experimental and real world studies. All interventions fail to accommodate the multifactorial aspects of obesity.
Collapse
Affiliation(s)
- Morgan Downey
- Downey Obesity Report, Washington, District of Columbia, USA.
| | | |
Collapse
|