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Definitions and Assessment Methods of ‘Home Cooking’ in Studies with Dietary Variables: A Scoping Review. Nutrients 2022; 14:nu14163344. [PMID: 36014848 PMCID: PMC9412361 DOI: 10.3390/nu14163344] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2022] [Revised: 08/03/2022] [Accepted: 08/12/2022] [Indexed: 11/29/2022] Open
Abstract
Home cooking is a complex idea that involves multiple skills and behaviors and can be interpreted differently. Using six databases (two of which were Japanese), this scoping review examined the definitions and methods used in studies investigating the relationship between home cooking and dietary variables. Of the 40 studies (2 in Japanese) included in this review, 8 provided definitions but did not specify the extent or level that convenience foods can be allowed in food preparation. The methods were classified into two categories, namely, perception-dependent (n = 29) if using a self-reported instrument, or perception-independent (n = 11) if based on investigators’ classification. Subsequently, indicators of home cooking were classified based on survey attributes (e.g., frequency, location). All but five studies used single indicators, primarily the preparation frequency (n = 18). Quality of analysis was also evaluated. Studies that used multiple indicators or perception-independent methods showed high or moderate overall quality. In contrast, studies that used single indicators based on perception-dependent methods tended to have a low overall quality. The consistency of the relationship between home cooking and dietary variables depended on study quality. In conclusion, the definitions of home cooking were inconsistent across studies, and lacked consensus for examining the association between dietary outcomes.
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Enriquez-Martinez OG, Martins MCT, Pereira TSS, Pacheco SOS, Pacheco FJ, Lopez KV, Huancahuire-Vega S, Silva DA, Mora-Urda AI, Rodriguez-Vásquez M, Montero López MP, Molina MCB. Diet and Lifestyle Changes During the COVID-19 Pandemic in Ibero-American Countries: Argentina, Brazil, Mexico, Peru, and Spain. Front Nutr 2021; 8:671004. [PMID: 34150828 PMCID: PMC8206276 DOI: 10.3389/fnut.2021.671004] [Citation(s) in RCA: 45] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2021] [Accepted: 04/28/2021] [Indexed: 12/14/2022] Open
Abstract
This study aimed to evaluate changes in dietary and lifestyle habits during the period of confinement due to the first wave of the COVID-19 pandemic in Ibero-American countries. A cross-sectional investigation was conducted with 6,325 participants of both genders (68% women), over 18 years of age and from five countries: Brazil (N = 2,171), Argentina (N = 1,111), Peru (N = 1,174), Mexico (N = 686), and Spain (N = 1,183). Data were collected during the year 2020, between April 01 and June 30 in Spain and between July 13 and September 26, in the other countries studied using a self-administered online survey designed for the assessment of sociodemographic, employment, physical activity, health status, and dietary habits changes. Most participants (61.6%), mainly those from Spain, remained constant, without improving or worsening their pattern of food consumption. Among those who changed, a pattern of better eating choices prevailed (22.7%) in comparison with those who changed toward less healthy choices (15.7%). Argentina and Brazil showed the highest proportion of changes toward a healthier pattern of food consumption. Peruvians and Mexicans were less likely to make healthy changes in food consumption (OR: 0.51; 95% CI: 0.4-0.6 and OR: 0.69; 95% CI: 0.4-0.8, respectively), when compared to Argentinians. Most respondents did not change their pattern of meal consumption, but those who did reduced their consumption of main meals and increased intake of small meals and snacks. Although most participants affirmed to be doing physical activity at home, about one-half reported perception of weight gain. Individuals with alterations in sleep pattern (either by increasing or decreasing sleep time) were more likely to change their diets to a healthier pattern. In contrast, individuals with confirmed diagnosis of COVID-19 and those who reported feeling anxious were more likely to perform changes to a less healthy eating pattern (OR: 1.72; 95% CI: 1.2-2.3 and OR: 1.21; 95% CI: 1.1-1.4, respectively). In conclusion, although most participants remained constant in their eating habits, lifestyle changes and anxiety feelings were reported. Among those who changed patterns of food consumption, healthier choices prevailed, with differences between countries. However, there were alterations in the distribution of meals, with higher consumption of snacks and small meals. These results can be used to guide policies to prevent deleterious consequences that may affect the incidence of chronic diseases.
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Affiliation(s)
- Oscar G Enriquez-Martinez
- Public Health Program, Health Sciences Center, Federal University of Espírito Santo, Vitória, Brazil
| | - Marcia C T Martins
- Center for Health Sciences Research, School of Medicine and Health Sciences, Universidad Adventista del Plata, Entre Ríos, Argentina.,Institute for Food Science and Nutrition, Universidad Adventista del Plata, Entre Ríos, Argentina.,Master in Science of Human Motricity, Adventist University of Chile, Chillán, Chile
| | - Taisa S S Pereira
- Department of Health Sciences, Universidad de las Américas Puebla, San Andrés Cholula, Puebla, Mexico
| | - Sandaly O S Pacheco
- Center for Health Sciences Research, School of Medicine and Health Sciences, Universidad Adventista del Plata, Entre Ríos, Argentina.,Institute for Food Science and Nutrition, Universidad Adventista del Plata, Entre Ríos, Argentina
| | - Fabio J Pacheco
- Center for Health Sciences Research, School of Medicine and Health Sciences, Universidad Adventista del Plata, Entre Ríos, Argentina.,Institute for Food Science and Nutrition, Universidad Adventista del Plata, Entre Ríos, Argentina
| | - Karen V Lopez
- Department of Health Sciences, Universidad de las Américas Puebla, San Andrés Cholula, Puebla, Mexico
| | - Salomon Huancahuire-Vega
- Department of Basic Sciences, Faculty of Health Sciences, School of Human Medicine, Universidad Peruana Unión, Lima, Peru
| | - Daniela A Silva
- Department of Integrated Health Education, Federal University of Espírito Santo, Vitória, Brazil
| | - Ana I Mora-Urda
- Biology Department, Universidad Autónoma de Madrid, Madrid, Spain
| | - Mery Rodriguez-Vásquez
- Department of Basic Sciences, Faculty of Health Sciences, School of Human Medicine, Universidad Peruana Unión, Lima, Peru
| | | | - Maria C B Molina
- Public Health Program, Health Sciences Center, Federal University of Espírito Santo, Vitória, Brazil.,Health and Nutrition Program, Federal University of Ouro Preto, Ouro Preto, Brazil
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Changes in Consumers' Food Purchase and Transport Behaviors over a Decade (2010 to 2019) Following Health and Convenience Food Trends. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2020; 17:ijerph17155448. [PMID: 32751075 PMCID: PMC7432697 DOI: 10.3390/ijerph17155448] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/24/2020] [Revised: 07/23/2020] [Accepted: 07/23/2020] [Indexed: 01/12/2023]
Abstract
Although consumers’ food purchase/transport have been reported as causes of food safety risks, there is a lack of empirical data that are feasible to identify persistent and emerging risky behaviors of consumers. This longitudinal trend study consists of individual consumer surveys in 2010 (n = 609) and 2019 (n = 605) to analyze changes in risky behaviors linked to food purchase/transport over a decade. Overall, the results identified purchase/transport time and purchase order as the emerging and unchanged risk factors, respectively. Consumers’ preferences into channels for purchase (large discount stores rather than small/traditional markets) and transport (using cars or delivery) implied the convenience as the noticeable trend. Whereas, unexpected increases in purchase/transport time highlighted the underestimated risks in long-term exposure of foods under inadequate temperature. Food should not be exposed to danger zones > 1–2 h, but consumers might be unaware of the risk especially for preferred channels (e.g., 77 and 36 min. are required for purchase and transport from large discount stores, respectively). In the case of unchanged risky behavior, more than half of consumers in both surveys did not follow proper purchasing orders. Our findings highlight the necessity for novel countermeasures and the improvement of current consumer guidelines against emerging and unchanged risky behaviors, respectively.
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Industrially processed v. home-prepared dishes: what economic benefit for the consumer? Public Health Nutr 2020; 23:1982-1990. [PMID: 32456744 DOI: 10.1017/s1368980019005081] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
OBJECTIVE To cope with the pressure of modern life, consumer demand for convenience foods has increased in the last decades. The current study set out to compare the costs of buying industrially processed dishes and of preparing them at home. DESIGN Direct purchase costs of industrially processed dishes frequently consumed in France (n 19) and of the ingredients needed for their home-prepared counterparts (n 86) were collected from four major food retailers' websites in Montpellier, France. Mean prices and energy density were calculated for four portions. Costs related to energy used by cooking appliances and time spent preparing dishes were further estimated. SETTING Montpellier, France. PARTICIPANTS Not applicable. RESULTS Based on the costs of ingredients and energy used for cooking, dishes prepared at home cost less (-0·60 € per four portions, P < 0.001) than industrially processed dishes, but when the cost of time was taken into account, the industrially processed dishes were much cheaper (-5·34 € per four portions, P < 0.001) than their home-prepared counterparts. There was no difference in energy density between industrially processed and home-prepared dishes. CONCLUSIONS Our findings suggest that industrially processed dishes are more profitable to consumers when the cost of time for preparing dishes at home is valued. Given the ever greater demands of everyday life, more account should be taken of the additional cost to consumers of the time they spend preparing meals at home.
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Madsen W, Judd J, Williams SL, McKenzie F, Deagon J, Ames K. Time as a Social and Environmental Determinant of Health for Rural Women. HEALTH EDUCATION & BEHAVIOR 2020; 47:468-473. [PMID: 31997652 DOI: 10.1177/1090198119893015] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Background. Time insufficiency is frequently cited as a reason for poor dietary habits. This does not adequately explain the variations in how time is perceived as a factor in healthy eating. Aims. This study placed the eating behaviors of rural Australian women within the contexts of their stories to understand the factors that influenced healthy eating and how rural communities could enhance their health and well-being. Method. A three-phase sequential multimode narrative inquiry was used within four communities in rural Queensland, Australia. Each phase used a different mode of data collection: photo elicitation focus groups, narrative interviews, participatory workshops. Data were thematically analyzed iteratively to inform subsequent phases. Results. Nine final themes were identified. This article explored the theme of time and two contrasting perceptions of time sufficiency regarding healthy eating within a rural context during a drought. Discussion. Exploration of "time as a commodity" and "time as a duty" allowed a deeper understanding of time as a social and environmental determinant of health. Conclusion. Time's influence on healthy eating is much more than the minutes it takes to prepare a meal. To fully appreciate its impact, time should be considered as a social and environmental determinant of health.
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Affiliation(s)
- Wendy Madsen
- CQ University, Rockhampton, Queensland, Australia
| | - Jenni Judd
- CQ University, Bundaberg, Queensland, Australia
| | | | - Fiona McKenzie
- Queensland Country Women's Association, Brisbane, Queensland, Australia
| | - Jay Deagon
- CQ University, Brisbane, Queensland, Australia
| | - Kate Ames
- CQ University, Brisbane, Queensland, Australia
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Association between hours worked in paid employment and diet quality, frequency of eating out and consuming takeaways in the UK. Public Health Nutr 2019; 22:3368-3376. [PMID: 31407640 DOI: 10.1017/s1368980019002222] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Abstract
OBJECTIVE To examine associations between hours worked and diet quality, frequency of eating out and consuming takeaways. DESIGN Data were taken from the National Diet and Nutrition Survey (2008-2014). Associations between hours worked in paid employment and diet quality, assessed using the Diet Quality Index (DQI) and selected foods and nutrients, were tested using linear regression models. Associations between hours worked and frequency of eating out and consuming takeaways were tested using ordinal logistic regression models. All models were adjusted for sex, age, equivalised household income, household composition and household food role. SETTING UK. PARTICIPANTS Adults (n 2154) aged 19-64 years in employment. RESULTS Mean (95 % CI) hours worked per week was 36·1 (35·6, 36·6) and mean DQI score was 41·9 (41·2, 42·5) %. Hours worked was not associated with DQI score, frequency of eating out or consuming takeaways. Hours worked was positively associated with consuming red meat, processed meat and alcohol intake. Adults working more hours had lower intake of fibre but higher total fat and saturated fat intakes if they lived in households with children. CONCLUSIONS Working hours may not be the main factor driving poor-quality diets among this sample of UK adults in employment. Focusing on consumption of foods prepared outside the household may not be the most efficient way to improve diet quality as effort is needed at all levels. Although it is unclear what is driving the differences in nutrient intakes according to household composition, they are important to consider when developing interventions to improve healthy eating.
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The frequency of cooking dinner at home and its association with nutrient intake adequacy among married young-to-middle-aged Japanese women: the POTATO Study. J Nutr Sci 2019; 8:e14. [PMID: 31037217 PMCID: PMC6477660 DOI: 10.1017/jns.2019.9] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2018] [Revised: 02/22/2019] [Accepted: 02/26/2019] [Indexed: 01/21/2023] Open
Abstract
Home cooking has been suggested as a key to healthy dietary intakes. However, little is known about the association between cooking behaviour and nutrient intake among young-to-middle-aged women. We aimed to investigate the association between home cooking frequency and nutrient intake adequacy among married Japanese women. Self-administered questionnaires were used to assess the weekly frequency of cooking dinner at home and habitual nutrient intake during the preceding month. We evaluated nutrient intake adequacy by comparing the self-reported intake with two indices of the dietary reference intakes for Japanese (2015): the estimated average requirement (EAR) of fourteen nutrients, and the 'tentative dietary goal for preventing lifestyle-related diseases' (DG) of seven nutrients. A total of 143 participants (25-44 years old) completed the questionnaires, with 32·9 % of participants reporting a weekly home cooking frequency of seven times/week. Women with a higher home cooking frequency (seven times/week) were more likely to have children (P = 0·001) than those with a lower home cooking frequency (0-6 times/week). Of the nutrients evaluated, there was no significant difference between the two groups in meeting EAR and DG. Our findings suggest that daily home cooking may not be necessary to achieve adequate nutrient intake, specifically among married, young-to-middle-aged Japanese women.
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Méjean C, Lampuré A, Si Hassen W, Gojard S, Péneau S, Hercberg S, Castetbon K. Influence of food preparation behaviors on 5-year weight change and obesity risk in a French prospective cohort. Int J Behav Nutr Phys Act 2018; 15:120. [PMID: 30477513 PMCID: PMC6258165 DOI: 10.1186/s12966-018-0747-4] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2018] [Accepted: 11/04/2018] [Indexed: 12/25/2022] Open
Abstract
BACKGROUND Food preparation behaviors may markedly determine dietary intake and consequently influence weight status. However, the few available studies have found equivocal results. No study has prospectively investigated the association between food preparation behaviors and weight change over time. We estimated the associations of food preparation behaviors with the 5-year relative weight change and the risk of developing obesity in 12,851 French adults participating in the NutriNet-Santé cohort study. The mediating effect of dietary intake was also addressed. METHODS Frequency and time for meal preparation, cooking skills, preparation from scratch, kitchen equipment, cooking enjoyment, willingness to cook better/more frequently and dietary intake were assessed at baseline using web-based questionnaire and 24 h records, respectively. Self-reported anthropometric data were collected using questionnaire, at baseline and after 5 years of follow-up. Associations of such behaviors with 5-year relative weight change and the mediation analyses were assessed through multivariate linear regression models, and obesity risk was analyzed with logistic regression, stratified by sex and adjusted for age, household composition, education, occupation, income, physical activity, smoking and history of dieting. RESULTS In women, preparation from scratch was prospectively associated with a decreased risk of obesity over the 5-year follow-up (OR = 1.32 (1.08; 2.32)) after adjustment. After including dietary mediating factors, the association between preparation from scratch and obesity risk in women did not remain significant (P = 0.08). This association appeared to be partly mediated by dietary factors with a difference of 59% of the estimate, in the group with the low score, between the adjusted model and those with mediators (OR = 1.13 (0.71; 1.77)). Regarding 5-year relative weight change, after adjustment for confounding factors, all associations between indicators of food preparation behaviors and weight change became non significant. CONCLUSIONS In the context from reduced time spent preparing meals that could have an impact on dietary quality and health in industrialized countries, our prospective study does not show effect of food preparation behaviors on 5-year relative weight change and obesity risk, except for preparation from scratch on obesity risk in women. Our study provides useful information about the long term implications of food preparation behaviors on health and should be corroborated by future studies, particularly on the effect of food preparation behaviors on chronic diseases such as incident diabetes, hypertension or cardiovascular diseases, compared with other determinants. TRIAL REGISTRATION NCT03335644 on ClinicalTrials.gov.
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Affiliation(s)
- Caroline Méjean
- MOISA, Univ Montpellier, INRA, CIRAD, CIHEAM-IAMM, Montpellier SupAgro, Montpellier, France
- Université Paris 13, Sorbonne Paris Cité, Equipe de Recherche en Epidémiologie Nutritionnelle, Centre de Recherche en Epidémiologies et Biostatistiques, Inserm (U1153), Inra (U1125), Cnam, F-93017 Bobigny, France
| | - Aurélie Lampuré
- Université Paris 13, Sorbonne Paris Cité, Equipe de Recherche en Epidémiologie Nutritionnelle, Centre de Recherche en Epidémiologies et Biostatistiques, Inserm (U1153), Inra (U1125), Cnam, F-93017 Bobigny, France
| | - Wendy Si Hassen
- Université Paris 13, Sorbonne Paris Cité, Equipe de Recherche en Epidémiologie Nutritionnelle, Centre de Recherche en Epidémiologies et Biostatistiques, Inserm (U1153), Inra (U1125), Cnam, F-93017 Bobigny, France
| | - Séverine Gojard
- INRA (USC 1429), Centre Maurice Halbwachs, CNRS, EHESS, ENS, PSL Research University (UMR 8097), F75014 Paris, France
| | - Sandrine Péneau
- Université Paris 13, Sorbonne Paris Cité, Equipe de Recherche en Epidémiologie Nutritionnelle, Centre de Recherche en Epidémiologies et Biostatistiques, Inserm (U1153), Inra (U1125), Cnam, F-93017 Bobigny, France
| | - Serge Hercberg
- Université Paris 13, Sorbonne Paris Cité, Equipe de Recherche en Epidémiologie Nutritionnelle, Centre de Recherche en Epidémiologies et Biostatistiques, Inserm (U1153), Inra (U1125), Cnam, F-93017 Bobigny, France
| | - Katia Castetbon
- Université Libre de Bruxelles (ULB), Ecole de Santé Publique, Route de Lennik 808, CP 598, B-1070 Bruxelles, Belgium
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Méjean C, Si Hassen W, Gojard S, Ducrot P, Lampuré A, Brug H, Lien N, Nicolaou M, Holdsworth M, Terragni L, Hercberg S, Castetbon K. Social disparities in food preparation behaviours: a DEDIPAC study. Nutr J 2017; 16:62. [PMID: 28931416 PMCID: PMC5607511 DOI: 10.1186/s12937-017-0281-2] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2017] [Accepted: 09/05/2017] [Indexed: 11/29/2022] Open
Abstract
Background The specific role of major socio-economic indicators in influencing food preparation behaviours could reveal distinct socio-economic patterns, thus enabling mechanisms to be understood that contribute to social inequalities in health. This study investigated whether there was an independent association of each socio-economic indicator (education, occupation, income) with food preparation behaviours. Methods A total of 62,373 adults participating in the web-based NutriNet-Santé cohort study were included in our cross-sectional analyses. Cooking skills, preparation from scratch and kitchen equipment were assessed using a 0–10-point score; frequency of meal preparation, enjoyment of cooking and willingness to cook better/more frequently were categorical variables. Independent associations between socio-economic factors (education, income and occupation) and food preparation behaviours were assessed using analysis of covariance and logistic regression models stratified by sex. The models simultaneously included the three socio-economic indicators, adjusting for age, household composition and whether or not they were the main cook in the household. Results Participants with the lowest education, the lowest income group and female manual and office workers spent more time preparing food daily than participants with the highest education, those with the highest income and managerial staff (P < 0.0001). The lowest educated individuals were more likely to be non-cooks than those with the highest education level (Women: OR = 3.36 (1.69;6.69); Men: OR = 1.83 (1.07;3.16)) while female manual and office workers and the never-employed were less likely to be non-cooks (OR = 0.52 (0.28;0.97); OR = 0.30 (0.11;0.77)). Female manual and office workers had lower scores of preparation from scratch and were less likely to want to cook more frequently than managerial staff (P < 0.001 and P < 0.001). Women belonging to the lowest income group had a lower score of kitchen equipment (P < 0.0001) and were less likely to enjoy cooking meal daily (OR = 0.68 (0.45;0.86)) than those with the highest income. Conclusion Lowest socio-economic groups, particularly women, spend more time preparing food than high socioeconomic groups. However, female manual and office workers used less raw or fresh ingredients to prepare meals than managerial staff. In the unfavourable context in France with reduced time spent preparing meals over last decades, our findings showed socioeconomic disparities in food preparation behaviours in women, whereas few differences were observed in men. Electronic supplementary material The online version of this article (10.1186/s12937-017-0281-2) contains supplementary material, which is available to authorized users.
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Affiliation(s)
- Caroline Méjean
- Université Paris 13, Sorbonne Paris Cité, Equipe de Recherche en Epidémiologie Nutritionnelle, Centre de Recherche en Epidémiologies et Biostatistiques, Inserm (U1153), Inra (U1125), Cnam, F-93017, Bobigny, France. .,INRA, UMR 1110 MOISA, F-34000, Montpellier, France.
| | - Wendy Si Hassen
- Université Paris 13, Sorbonne Paris Cité, Equipe de Recherche en Epidémiologie Nutritionnelle, Centre de Recherche en Epidémiologies et Biostatistiques, Inserm (U1153), Inra (U1125), Cnam, F-93017, Bobigny, France
| | - Séverine Gojard
- INRA, UR1303 ALISS, 65 Boulevard de Brandebourg, F-94205, Ivry sur Seine Cedex, France
| | - Pauline Ducrot
- Université Paris 13, Sorbonne Paris Cité, Equipe de Recherche en Epidémiologie Nutritionnelle, Centre de Recherche en Epidémiologies et Biostatistiques, Inserm (U1153), Inra (U1125), Cnam, F-93017, Bobigny, France
| | - Aurélie Lampuré
- Université Paris 13, Sorbonne Paris Cité, Equipe de Recherche en Epidémiologie Nutritionnelle, Centre de Recherche en Epidémiologies et Biostatistiques, Inserm (U1153), Inra (U1125), Cnam, F-93017, Bobigny, France
| | - Hans Brug
- Department of Epidemiology & Biostatistics, EMGO Institute for Health and Care Research, VU University Medical Center, van der Boechorststraat 7, 1081, BT, Amsterdam, The Netherlands
| | - Nanna Lien
- Department of Nutrition, Faculty of Medicine, University of Oslo, P.O. Box 1046 Blindern, -0316, Oslo, NO, Norway
| | - Mary Nicolaou
- Department of Public Health, Academic Medical Centre, University of Amsterdam, Amsterdam, The Netherlands
| | - Michelle Holdsworth
- School of Health and Related Research (ScHARR), Public Health section, The University of Sheffield, Sheffield, 30 Regent Street, Sheffield, S1 4DA, UK
| | - Laura Terragni
- Department of Nursing and Health Promotion, Faculty of Health Sciences, Oslo and Akershus University College of Applied Sciences, Oslo, Norway
| | - Serge Hercberg
- Université Paris 13, Sorbonne Paris Cité, Equipe de Recherche en Epidémiologie Nutritionnelle, Centre de Recherche en Epidémiologies et Biostatistiques, Inserm (U1153), Inra (U1125), Cnam, F-93017, Bobigny, France
| | - Katia Castetbon
- Université Libre de Bruxelles (ULB), Ecole de Santé Publique, Route de Lennik 808, B-1070, CP 598, Bruxelles, Belgium
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de Morais Sato P, Unsain RF, Gittelsohn J, Sanches Tavares da Silva JG, Gonçalves Perez IC, Baeza Scagliusi F. Strategies used by overweight and obese low-income mothers to feed their families in urban Brazil. Appetite 2016; 111:63-70. [PMID: 28034737 DOI: 10.1016/j.appet.2016.12.033] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2016] [Revised: 11/29/2016] [Accepted: 12/23/2016] [Indexed: 12/29/2022]
Abstract
OBJECTIVE To describe and compare strategies adopted by overweight and obese low-income mothers living in different vulnerable contexts to deal with food constraints and feed their families. DESIGN Qualitative in-depth interviews. Data were analyzed with exploratory content analysis and the number of segments per theme was used to compare neighborhoods. SETTING Three low-income neighborhoods in Santos, Brazil. PARTICIPANTS A purposive sample of 21 overweight or obese mothers. RESULTS We identified three main types of strategies, namely, food acquisition, cooking, and eating. Food acquisition included social support and food-sourcing strategies. Social support strategies ranged from macro (governmental programs) to micro (family) levels. Food-sourcing strategies involved price research and use of credit to buy foods. Cooking approaches included optimizing food (e.g., adding water to beans), avoiding wastefulness, and substitutions (e.g., using water instead of milk when making cakes). Eating themes ranged from lack of quantity to lack of quality. Strategies to deal with the lack of food were affected by family dynamics, such as prioritizing provision of fruits to children. Food choices (e.g., low consumption of fruits and high consumption of fatty meats) derived from strategies may help promote overweight and obesity. Furthermore, for participants, financial constraints were perceived as barriers to following nutritionists' recommendations and weight loss. CONCLUSIONS This study highlights the barriers that low-income women face in adopting a healthy diet and sheds light on the importance of the symbolic value of food, even in the context of food insecurity. Finally, it suggests that environmental aspects could increase the accessibility to fruits and vegetables. These findings could be used to inform the planning and implementation of interventions.
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Affiliation(s)
- Priscila de Morais Sato
- Department of Health, Clinics and Institutions, Institute of Health and Society, Federal University of São Paulo, Campus Baixada Santista, Rua Silva Jardim, 136 - Santos/SP, CEP: 11015-020, Santos/SP, Brazil.
| | - Ramiro Fernandes Unsain
- Department of Health, Clinics and Institutions, Institute of Health and Society, Federal University of São Paulo, Campus Baixada Santista, Rua Silva Jardim, 136 - Santos/SP, CEP: 11015-020, Santos/SP, Brazil
| | - Joel Gittelsohn
- Center for Human Nutrition, Global Obesity Prevention Health, Johns Hopkins University Bloomberg School of Public Health, 615 N. Wolfe Street, Room W2041A, Baltimore, MD 21205-2179, USA
| | - João Gabriel Sanches Tavares da Silva
- Department of Public Policies and Collective Health, Institute of Health and Society, Federal University of São Paulo, Campus Baixada Santista, Rua Silva Jardim, 136 - Santos/SP, CEP: 11015-020, Santos/SP, Brazil
| | - Isabel Cristina Gonçalves Perez
- Department of Nutrition, School of Public Health, University of São Paulo, Av. Dr. Arnaldo, 715 - São Paulo/SP - CEP 01255-000, São Paulo/SP, Brazil
| | - Fernanda Baeza Scagliusi
- Department of Nutrition, School of Public Health, University of São Paulo, Av. Dr. Arnaldo, 715 - São Paulo/SP - CEP 01255-000, São Paulo/SP, Brazil
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Rosato V, Edefonti V, Parpinel M, Milani GP, Mazzocchi A, Decarli A, Agostoni C, Ferraroni M. Energy Contribution and Nutrient Composition of Breakfast and Their Relations to Overweight in Free-living Individuals: A Systematic Review. Adv Nutr 2016; 7:455-65. [PMID: 27184273 PMCID: PMC4863260 DOI: 10.3945/an.115.009548] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
Previous systematic reviews on the relation between overweight or obesity and breakfast focused on the frequency of consumption and only partially accounted for breakfast nutritional profiles. Given the central role of these factors, we conducted a systematic review of the literature on this putative relation, with a specific focus on breakfast energy intake and/or breakfast composition. Among the 814 articles identified from the literature search in PubMed, 19, mostly cross-sectional, studies met the inclusion criteria (i.e., studies providing a quantitative estimate of the relation between any measure of weight, overweight, and obesity and breakfast energy intake or breakfast macronutrient composition). We excluded studies in subjects with acquired metabolic disorders, such as diabetes or impaired glucose tolerance. Of the 16 studies that evaluated the amount of energy intake at breakfast, 4 found that a lower energy intake at breakfast was significantly associated with obesity in children, adolescents, and adults, whereas 2 partially overlapping studies found that a higher energy intake was significantly associated with a higher body mass index in children. Of the 8 studies investigating breakfast composition, 3 suggested that a breakfast characterized by a higher amount of carbohydrates and a lower amount of fat is significantly related to normal weight in adults, whereas the others reported mixed results. In conclusion, there is some evidence that a lower energy intake at breakfast is related to obesity, although the studies are few and heterogeneous. Studies on the nutrient composition of breakfast have shown inconsistent results.
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Affiliation(s)
- Valentina Rosato
- Branch of Medical Statistics, Biometry and Epidemiology “G. A. Maccacaro” and
| | - Valeria Edefonti
- Branch of Medical Statistics, Biometry and Epidemiology "G. A. Maccacaro" and
| | - Maria Parpinel
- Institute of Hygiene and Epidemiology, Department of Medical and Biological Sciences, Università degli Studi di Udine, Udine, Italy
| | - Gregorio Paolo Milani
- Pediatric Emergency Department, Fondazione IRCCS Ca' Granda Ospedale Maggiore Policlinico, Milan, Italy; and
| | - Alessandra Mazzocchi
- Pediatric Clinic, Fondazione Istituto di Ricovero e Cura a Carattere Scientifico (IRCCS) Ca' Granda Ospedale Maggiore Policlinico, Department of Clinical Sciences and Community Health, University of Milan, Milan, Italy
| | - Adriano Decarli
- Branch of Medical Statistics, Biometry and Epidemiology “G. A. Maccacaro” and,Fondazione IRCCS Istituto Nazionale dei Tumori Foundation, Milan, Italy
| | - Carlo Agostoni
- Pediatric Clinic, Fondazione Istituto di Ricovero e Cura a Carattere Scientifico (IRCCS) Ca' Granda Ospedale Maggiore Policlinico, Department of Clinical Sciences and Community Health, University of Milan, Milan, Italy
| | - Monica Ferraroni
- Branch of Medical Statistics, Biometry and Epidemiology “G. A. Maccacaro” and
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Kegler MC, Haardörfer R, Alcantara IC, Gazmararian JA, Veluswamy JK, Hodge TL, Addison AR, Hotz JA. Impact of Improving Home Environments on Energy Intake and Physical Activity: A Randomized Controlled Trial. Am J Public Health 2016; 106:143-52. [PMID: 26696290 DOI: 10.2105/ajph.2015.302942] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Abstract
OBJECTIVES We assessed the effectiveness of an intervention targeting home food and activity environments to reduce energy intake and increase physical activity among overweight and obese patients from 3 community health centers in rural Georgia. METHODS We conducted a randomized controlled trial (n = 349) from 2011 to 2013, with follow-up at 6 and 12 months. Health coaches delivered the 16-week intervention by using tailored home environment profiles showing areas in need of improvement and positive aspects of the home environment, behavioral contracts for healthy actions, and mailed support materials. RESULTS Participants were mostly African American women (84.8%), with a mean age of 50.2 years and a mean body mass index (weight in kilograms divided by the square of height in meters) of 38.3. Daily energy intake decreased more for the intervention than control group at 6 (-274 vs -69 kcal) and 12 months (-195 vs -76 kcal). We observed no change for either objective or self-reported physical activity. At 12 months, 82.6% of intervention participants had not gained weight compared with 71.4% of control participants. CONCLUSIONS The intervention was effective in changing home environments and reducing energy intake.
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Affiliation(s)
- Michelle C Kegler
- Michelle C. Kegler, Regine Haardörfer, and Iris C. Alcantara are with Emory Prevention Research Center, Department of Behavioral Sciences and Health Education, Rollins School of Public Health, Emory University, Atlanta, GA. Julie A. Gazmararian is with Department of Epidemiology, Emory Prevention Research Center, Rollins School of Public Health, Emory University. J. K. Veluswamy and Tarccara L. Hodge are with Cancer Coalition of South Georgia, Albany. Ann R. Addison is with Primary Care of Southwest Georgia, Blakely. James A. Hotz is with Albany Area Primary Health Care Inc, Albany
| | - Regine Haardörfer
- Michelle C. Kegler, Regine Haardörfer, and Iris C. Alcantara are with Emory Prevention Research Center, Department of Behavioral Sciences and Health Education, Rollins School of Public Health, Emory University, Atlanta, GA. Julie A. Gazmararian is with Department of Epidemiology, Emory Prevention Research Center, Rollins School of Public Health, Emory University. J. K. Veluswamy and Tarccara L. Hodge are with Cancer Coalition of South Georgia, Albany. Ann R. Addison is with Primary Care of Southwest Georgia, Blakely. James A. Hotz is with Albany Area Primary Health Care Inc, Albany
| | - Iris C Alcantara
- Michelle C. Kegler, Regine Haardörfer, and Iris C. Alcantara are with Emory Prevention Research Center, Department of Behavioral Sciences and Health Education, Rollins School of Public Health, Emory University, Atlanta, GA. Julie A. Gazmararian is with Department of Epidemiology, Emory Prevention Research Center, Rollins School of Public Health, Emory University. J. K. Veluswamy and Tarccara L. Hodge are with Cancer Coalition of South Georgia, Albany. Ann R. Addison is with Primary Care of Southwest Georgia, Blakely. James A. Hotz is with Albany Area Primary Health Care Inc, Albany
| | - Julie A Gazmararian
- Michelle C. Kegler, Regine Haardörfer, and Iris C. Alcantara are with Emory Prevention Research Center, Department of Behavioral Sciences and Health Education, Rollins School of Public Health, Emory University, Atlanta, GA. Julie A. Gazmararian is with Department of Epidemiology, Emory Prevention Research Center, Rollins School of Public Health, Emory University. J. K. Veluswamy and Tarccara L. Hodge are with Cancer Coalition of South Georgia, Albany. Ann R. Addison is with Primary Care of Southwest Georgia, Blakely. James A. Hotz is with Albany Area Primary Health Care Inc, Albany
| | - J K Veluswamy
- Michelle C. Kegler, Regine Haardörfer, and Iris C. Alcantara are with Emory Prevention Research Center, Department of Behavioral Sciences and Health Education, Rollins School of Public Health, Emory University, Atlanta, GA. Julie A. Gazmararian is with Department of Epidemiology, Emory Prevention Research Center, Rollins School of Public Health, Emory University. J. K. Veluswamy and Tarccara L. Hodge are with Cancer Coalition of South Georgia, Albany. Ann R. Addison is with Primary Care of Southwest Georgia, Blakely. James A. Hotz is with Albany Area Primary Health Care Inc, Albany
| | - Tarccara L Hodge
- Michelle C. Kegler, Regine Haardörfer, and Iris C. Alcantara are with Emory Prevention Research Center, Department of Behavioral Sciences and Health Education, Rollins School of Public Health, Emory University, Atlanta, GA. Julie A. Gazmararian is with Department of Epidemiology, Emory Prevention Research Center, Rollins School of Public Health, Emory University. J. K. Veluswamy and Tarccara L. Hodge are with Cancer Coalition of South Georgia, Albany. Ann R. Addison is with Primary Care of Southwest Georgia, Blakely. James A. Hotz is with Albany Area Primary Health Care Inc, Albany
| | - Ann R Addison
- Michelle C. Kegler, Regine Haardörfer, and Iris C. Alcantara are with Emory Prevention Research Center, Department of Behavioral Sciences and Health Education, Rollins School of Public Health, Emory University, Atlanta, GA. Julie A. Gazmararian is with Department of Epidemiology, Emory Prevention Research Center, Rollins School of Public Health, Emory University. J. K. Veluswamy and Tarccara L. Hodge are with Cancer Coalition of South Georgia, Albany. Ann R. Addison is with Primary Care of Southwest Georgia, Blakely. James A. Hotz is with Albany Area Primary Health Care Inc, Albany
| | - James A Hotz
- Michelle C. Kegler, Regine Haardörfer, and Iris C. Alcantara are with Emory Prevention Research Center, Department of Behavioral Sciences and Health Education, Rollins School of Public Health, Emory University, Atlanta, GA. Julie A. Gazmararian is with Department of Epidemiology, Emory Prevention Research Center, Rollins School of Public Health, Emory University. J. K. Veluswamy and Tarccara L. Hodge are with Cancer Coalition of South Georgia, Albany. Ann R. Addison is with Primary Care of Southwest Georgia, Blakely. James A. Hotz is with Albany Area Primary Health Care Inc, Albany
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13
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Ducrot P, Méjean C, Allès B, Fassier P, Hercberg S, Péneau S. Motives for dish choices during home meal preparation: results from a large sample of the NutriNet-Santé study. Int J Behav Nutr Phys Act 2015; 12:120. [PMID: 26419533 PMCID: PMC4589128 DOI: 10.1186/s12966-015-0270-9] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2015] [Accepted: 08/30/2015] [Indexed: 11/10/2022] Open
Abstract
Background Although culinary practices have strongly evolved over time, few data are available on contemporary dish choices during meal preparation. We therefore sought to determine individual motives when choosing dishes to be prepared during weekdays and on weekends. Methods The importance of 27 criteria related to dish choices was assessed in 53,025 participants in the NutriNet-Santé study. Dimensions of dish choice motives were investigated using exploratory factor analysis. Mean ratings of motives during weekdays and on weekends were compared using Student's t-test. Association between socio-demographic and cooking practice characteristics, and dish choice motives were evaluated using logistic regression models. Results Five dimensions of dish choice motives emerged: healthy diet (explained variance: 48.3 %), constraints (19.0 %), pleasure (12.1 %), specific diets (11.0 %) and organization (9.6 %). The healthy diet factor was the most important on weekdays (mean rating 3.93) and weekends (3.90). Pleasure (3.61) had a higher score than constraints (3.54) on weekends (p < 0.0001) while the opposite was observed on weekdays (3.42 vs 3.77, respectively) (p < 0.0001). Organization was more important on weekdays (2.89) than on weekends (2.75) (p < 0.0001). Dish choice motives appeared to be significantly associated with socio-demographic and cooking practice characteristics. Conclusion This study highlighted factors involved in dish choices in meal preparation on weekdays and weekends, as well as individual characteristics which determine motives for dish choices. From a public health perspective, these findings might help to develop appropriate strategies for promoting home meal preparation. Electronic supplementary material The online version of this article (doi:10.1186/s12966-015-0270-9) contains supplementary material, which is available to authorized users.
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Affiliation(s)
- Pauline Ducrot
- Université Paris 13, Equipe de Recherche en Epidémiologie Nutritionnelle, Centre de Recherche en Epidémiologie et Statistiques, Inserm (U1153), Inra (U1125), Cnam, COMUE Sorbonne Paris Cité, F-93017, Bobigny, France. .,Equipe de Recherche en Epidémiologie Nutritionnelle (EREN), SMBH Université Paris 13, 74 rue Marcel Cachin, F-93017, Bobigny Cedex, France.
| | - Caroline Méjean
- Université Paris 13, Equipe de Recherche en Epidémiologie Nutritionnelle, Centre de Recherche en Epidémiologie et Statistiques, Inserm (U1153), Inra (U1125), Cnam, COMUE Sorbonne Paris Cité, F-93017, Bobigny, France
| | - Benjamin Allès
- Université Paris 13, Equipe de Recherche en Epidémiologie Nutritionnelle, Centre de Recherche en Epidémiologie et Statistiques, Inserm (U1153), Inra (U1125), Cnam, COMUE Sorbonne Paris Cité, F-93017, Bobigny, France
| | - Philippine Fassier
- Université Paris 13, Equipe de Recherche en Epidémiologie Nutritionnelle, Centre de Recherche en Epidémiologie et Statistiques, Inserm (U1153), Inra (U1125), Cnam, COMUE Sorbonne Paris Cité, F-93017, Bobigny, France
| | - Serge Hercberg
- Université Paris 13, Equipe de Recherche en Epidémiologie Nutritionnelle, Centre de Recherche en Epidémiologie et Statistiques, Inserm (U1153), Inra (U1125), Cnam, COMUE Sorbonne Paris Cité, F-93017, Bobigny, France.,Département de Santé Publique, Hôpital Avicenne, F-93017, Bobigny Cedex, France
| | - Sandrine Péneau
- Université Paris 13, Equipe de Recherche en Epidémiologie Nutritionnelle, Centre de Recherche en Epidémiologie et Statistiques, Inserm (U1153), Inra (U1125), Cnam, COMUE Sorbonne Paris Cité, F-93017, Bobigny, France
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14
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Flattum C, Draxten M, Horning M, Fulkerson JA, Neumark-Sztainer D, Garwick A, Kubik MY, Story M. HOME Plus: Program design and implementation of a family-focused, community-based intervention to promote the frequency and healthfulness of family meals, reduce children's sedentary behavior, and prevent obesity. Int J Behav Nutr Phys Act 2015; 12:53. [PMID: 25925226 PMCID: PMC4417510 DOI: 10.1186/s12966-015-0211-7] [Citation(s) in RCA: 46] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2014] [Accepted: 04/13/2015] [Indexed: 01/06/2023] Open
Abstract
Background Involvement in meal preparation and eating meals with one’s family are associated with better dietary quality and healthy body weight for youth. Given the poor dietary quality of many youth, potential benefits of family meals for better nutritional intake and great variation in family meals, development and evaluation of interventions aimed at improving and increasing family meals are needed. This paper presents the design of key intervention components and process evaluation of a community-based program (Healthy Home Offerings via the Mealtime Environment (HOME) Plus) to prevent obesity. Methods The HOME Plus intervention was part of a two-arm (intervention versus attention-only control) randomized-controlled trial. Ten monthly, two-hour sessions and five motivational/goal-setting telephone calls to promote healthy eating and increasing family meals were delivered in community-based settings in the Minneapolis/St. Paul, MN metropolitan area. The present study included 81 families (8-12 year old children and their parents) in the intervention condition. Process surveys were administered at the end of each intervention session and at a home visit after the intervention period. Chi-squares and t-tests were used for process survey analysis. Results The HOME Plus program was successfully implemented and families were highly satisfied. Parents and children reported that the most enjoyable component was cooking with their families, learning how to eat more healthfully, and trying new recipes/foods and cooking tips. Average session attendance across the ten months was high for families (68%) and more than half completed their home activities. Conclusions Findings support the value of a community-based, family-focused intervention program to promote family meals, limit screen time, and prevent obesity. Trial registration NCT01538615
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Affiliation(s)
- Colleen Flattum
- School of Nursing, University of Minnesota, 5-160 Weaver-Densford Hall, 308 Harvard St. SE, Minneapolis, MN, 55455, USA.
| | - Michelle Draxten
- Department of Family Medicine, University of Minnesota, Minneapolis, MN, USA.
| | - Melissa Horning
- School of Nursing, University of Minnesota, 5-160 Weaver-Densford Hall, 308 Harvard St. SE, Minneapolis, MN, 55455, USA.
| | - Jayne A Fulkerson
- School of Nursing, University of Minnesota, 5-160 Weaver-Densford Hall, 308 Harvard St. SE, Minneapolis, MN, 55455, USA.
| | - Dianne Neumark-Sztainer
- Department of Epidemiology and Community Health, School of Public Health, University of Minnesota, Minneapolis, MN, USA.
| | - Ann Garwick
- School of Nursing, University of Minnesota, 5-160 Weaver-Densford Hall, 308 Harvard St. SE, Minneapolis, MN, 55455, USA.
| | - Martha Y Kubik
- School of Nursing, University of Minnesota, 5-160 Weaver-Densford Hall, 308 Harvard St. SE, Minneapolis, MN, 55455, USA.
| | - Mary Story
- Community and Family Medicine and Global Health, Duke University, Durham, NC, USA.
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Appelhans BM, Segawa E, Janssen I, Nackers LM, Kazlauskaite R, Baylin A, Burns JW, Powell LH, Kravitz HM. Meal preparation and cleanup time and cardiometabolic risk over 14 years in the Study of Women's Health Across the Nation (SWAN). Prev Med 2015; 71:1-6. [PMID: 25490602 PMCID: PMC4329067 DOI: 10.1016/j.ypmed.2014.11.025] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 06/27/2014] [Revised: 11/26/2014] [Accepted: 11/29/2014] [Indexed: 02/03/2023]
Abstract
OBJECTIVE To determine whether baseline levels and longitudinal changes in meal preparation and cleanup time are associated with changes in cardiometabolic risk factors in midlife women. METHODS Subjects were 2755 midlife women enrolled in the Study of Women's Health Across the Nation, a multi-ethnic, longitudinal cohort study in the United States. The five diagnostic components of the metabolic syndrome and meal preparation/cleanup time were assessed repeatedly across 14 years of follow-up (spanning 1996-2011) at seven U.S. sites. Mixed-effects logistic and ordered logistic models tested associations between meal preparation/cleanup time and odds of meeting criteria for metabolic syndrome and its individual diagnostic components. RESULTS Women who spent more time preparing and cleaning up meals at baseline, or demonstrated greater increases in this activity, had greater increases over time in their odds of having metabolic syndrome and in the number of metabolic syndrome components for which they met criteria. Adjusted associations were observed between meal preparation/cleanup time and hypertension, impaired fasting glucose, hypertriglyceridemia, and low high-density lipoprotein cholesterol, but not abdominal obesity. CONCLUSIONS In midlife women, greater meal preparation/cleanup time is associated with the development of an adverse cardiometabolic risk profile. Public health interventions should place greater emphasis on cooking healthfully, not just cooking frequently.
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Affiliation(s)
- Bradley M Appelhans
- Department of Preventive Medicine, Rush University Medical Center, 1700W. Van Buren St., Suite 470, Chicago, IL 60612, USA; Department of Behavioral Sciences, Rush University Medical Center, 1645W. Jackson Blvd. Suite 400, Chicago, IL 60612, USA.
| | - Eisuke Segawa
- Department of Preventive Medicine, Rush University Medical Center, 1700W. Van Buren St., Suite 470, Chicago, IL 60612, USA
| | - Imke Janssen
- Department of Preventive Medicine, Rush University Medical Center, 1700W. Van Buren St., Suite 470, Chicago, IL 60612, USA
| | - Lisa M Nackers
- Department of Preventive Medicine, Rush University Medical Center, 1700W. Van Buren St., Suite 470, Chicago, IL 60612, USA
| | - Rasa Kazlauskaite
- Department of Preventive Medicine, Rush University Medical Center, 1700W. Van Buren St., Suite 470, Chicago, IL 60612, USA; Department of Internal Medicine, Rush University Medical Center, 1653W. Congress Parkway, Suite 301, Chicago, IL 60612, USA
| | - Ana Baylin
- Department of Epidemiology, University of Michigan School of Public Health, 1415 Washington Heights, SPHI room 1858, Ann Arbor, MI 48109, USA
| | - John W Burns
- Department of Behavioral Sciences, Rush University Medical Center, 1645W. Jackson Blvd. Suite 400, Chicago, IL 60612, USA
| | - Lynda H Powell
- Department of Preventive Medicine, Rush University Medical Center, 1700W. Van Buren St., Suite 470, Chicago, IL 60612, USA; Department of Behavioral Sciences, Rush University Medical Center, 1645W. Jackson Blvd. Suite 400, Chicago, IL 60612, USA; Department of Internal Medicine, Rush University Medical Center, 1653W. Congress Parkway, Suite 301, Chicago, IL 60612, USA; Department of Pharmacology, Rush University Medical Center, 1735W. Harrison Street, Suite 406, Chicago, IL 60612, USA
| | - Howard M Kravitz
- Department of Preventive Medicine, Rush University Medical Center, 1700W. Van Buren St., Suite 470, Chicago, IL 60612, USA; Department of Psychiatry, Rush University Medical Center, 2150 West Harrison Street, Chicago, IL 60612, USA
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16
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Kegler MC, Alcantara I, Haardörfer R, Gazmararian JA, Ballard D, Sabbs D. The influence of home food environments on eating behaviors of overweight and obese women. JOURNAL OF NUTRITION EDUCATION AND BEHAVIOR 2014; 46:188-196. [PMID: 24809866 DOI: 10.1016/j.jneb.2014.01.001] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/06/2013] [Revised: 12/21/2013] [Accepted: 01/02/2014] [Indexed: 06/03/2023]
Abstract
OBJECTIVE To describe home food environments and examine which aspects are associated with fruit and vegetable intake and percent calories from fat among overweight and obese women. DESIGN Baseline data from a weight gain prevention trial collected through telephone interviews. SETTING Participants were recruited from 3 federally qualified health centers in rural Georgia. PARTICIPANTS Overweight and obese patients (n = 319) were referred by their providers if they had a body mass index (BMI) > 25 and lived with at least 1 other person. Participants were primarily African American (83.7%), with a mean BMI of 38.4. MAIN OUTCOME MEASURES Fruit and vegetable intake and percent calories from fat. ANALYSIS Descriptive statistics and multiple regression. RESULTS Participants reported a large variety of both fruits and vegetables and unhealthy foods in their homes, and an average of 2.6 family meals from non-home sources per week. Eating family meals with the television on was common. Availability of fruits and vegetables in the home (P < .001) and frequency of fruit shopping (P = .01) were associated with fruit and vegetable intake. The number of unhealthy foods in the home (P = .01) and food preparation methods (P = .01) were associated with percent calories from fat. CONCLUSIONS AND IMPLICATIONS Home food environments may be effective intervention targets for nutrition programs designed for overweight and obese women.
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Affiliation(s)
- Michelle C Kegler
- Department of Behavioral Sciences and Health Education, Emory Prevention Research Center, Rollins School of Public Health, Emory University, Atlanta, GA.
| | - Iris Alcantara
- Emory Prevention Research Center, Rollins School of Public Health, Emory University, Emory University, Atlanta, GA
| | - Regine Haardörfer
- Department of Behavioral Sciences and Health Education, Emory Prevention Research Center, Rollins School of Public Health, Emory University, Atlanta, GA
| | - Julie A Gazmararian
- Department of Epidemiology, Emory Prevention Research Center, Rollins School of Public Health, Emory University, Atlanta, GA
| | - Denise Ballard
- Cancer Prevention and Control, Cancer Coalition of South Georgia, Albany, GA
| | - Darrell Sabbs
- Community Benefits, Phoebe Putney Memorial Hospital, Albany, GA
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