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Marshall GA, Garner JA, Hanson KL, Ammerman AS, Jilcott Pitts SB, Kolodinsky J, Sitaker M, Seguin-Fowler RA. Fruit and Vegetable Preparation Changes During and After Cost-Offset Community-Supported Agriculture Plus Nutrition Education. JOURNAL OF NUTRITION EDUCATION AND BEHAVIOR 2023; 55:575-584. [PMID: 37389499 DOI: 10.1016/j.jneb.2023.05.002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/04/2022] [Revised: 04/27/2023] [Accepted: 05/08/2023] [Indexed: 07/01/2023]
Abstract
OBJECTIVE Inadequate consumption of fruits and vegetables (FV) can negatively impact health. Cost-offset, or subsidized, community-supported agriculture (CO-CSA) may change FV preparation behaviors among caregivers in low-income households. We assessed changes in FV preparation frequency and methods during and after participation in a CO-CSA plus tailored nutrition education intervention. DESIGN Longitudinal comparison of outcomes at baseline, end of CO-CSA season, and 1 year later. PARTICIPANTS Caregivers of children aged 2-12 years from households with low income in rural areas of 4 US states (n = 148). INTERVENTION Summer season, half-price CO-CSA share plus tailored nutrition education classes. Comparison to a control group not included in this analysis. VARIABLES MEASURED Monthly frequency of preparing 9 FV for children's snacks and 5 vegetables for dinner; use of healthy preparation methods for dinner. ANALYSIS Repeated measures ANCOVA including state with Bonferroni correction and 95% confidence. RESULTS At baseline, caregivers prepared fruit for children's snacks and vegetables for dinner almost daily and vegetables for children's snacks every other day. The frequency of total FV preparation and most vegetable varieties increased during the intervention. Increases in total vegetables for snacks, dinner, and leafy greens were maintained 1 year later (n = 107). CONCLUSIONS AND IMPLICATIONS Community-supported agriculture plus education is a promising approach to sustained increases in vegetable preparation for children's snacks and dinner meals.
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Affiliation(s)
- Grace A Marshall
- Department of Public and Ecosystem Health, Cornell University, Ithaca, NY.
| | - Jennifer A Garner
- John Glenn College of Public Affairs, The Ohio State University, Columbus, OH; Division of Medical Dietetics, School of Health and Rehabilitation Sciences, College of Medicine, The Ohio State University, Columbus, OH
| | - Karla L Hanson
- Department of Public and Ecosystem Health, Cornell University, Ithaca, NY
| | - Alice S Ammerman
- Center for Health Promotion and Disease Prevention, University of North Carolina at Chapel Hill, Chapel Hill, NC; Department of Nutrition, Gillings School of Global Public Health, University of North Carolina at Chapel Hill, Chapel Hill, NC
| | | | - Jane Kolodinsky
- Department of Community Development and Applied Economics, University of Vermont, Burlington, VT
| | - Marilyn Sitaker
- Extension Agriculture and Natural Resources, Washington State University, Olympia, WA
| | - Rebecca A Seguin-Fowler
- Institute for Advancing Health Through Agriculture, Texas A&M University System, College Station, TX
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Larose D, Chih-Shing Chen M, Panahi S, Yessis J, Tremblay A, Drapeau V. Interventions to promote healthy lifestyle behaviors in children and adolescents in summer day camps: a scoping review. BMC Public Health 2023; 23:773. [PMID: 37101170 PMCID: PMC10134537 DOI: 10.1186/s12889-023-15521-1] [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: 10/06/2022] [Accepted: 03/24/2023] [Indexed: 04/28/2023] Open
Abstract
BACKGROUND Children and adolescents have suboptimal physical activity and eating habits during summer breaks. Unlike the school setting, there is little evidence on interventions to promote healthy lifestyle behaviors in Summer Day Camps (SDCs). METHODS The aim of this scoping review was to examine physical activity, healthy eating, and sedentary behavior interventions in the SDCs. A systematic search on four platforms (EBSCOhost, MEDLINE, EMBASE, and Web of Science) was performed in May 2021 and was updated in June 2022. Studies related to promoting healthy behaviors, physical activity, sedentary behaviors and/or healthy eating among campers aged 6 to 16 in Summer Day Camps were retained. The protocol and writing of the scoping review were done according to the guidelines of the "Preferred Reporting Items for Systematic reviews and Meta-Analyses extension for scoping reviews (PRISMA-ScR)". RESULTS Most interventions had a positive effect on the behavioral determinants or the behaviors themselves (i.e., physical activity, sedentary behaviors, or healthy eating). Involving counsellors and parents, setting camp goals, gardening, and education are all relevant strategies in promoting healthy lifestyle behaviors in SDCs. CONCLUSIONS Since only one intervention directly targeted sedentary behaviors, it should strongly be considered for inclusion in future studies. In addition, more long-term and experimental studies are needed to establish cause-and-effect relationships between healthy behavior interventions in SDCs and behaviors of children and young adolescents.
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Affiliation(s)
- David Larose
- Department of Kinesiology, Université Laval, Québec, G1V 0A6, Canada
- Quebec Heart and Lung Institute Research Center, Université Laval, Québec, G1V 0A6, Canada
- Centre Nutrition, santé et société (NUTRISS), Institute of Nutrition and Functional Foods (INAF), Université Laval, Québec, G1V 0A6, Canada
- Centre de recherche interuniversitaire sur la formation et la profession enseignante (CRIFPE), Université Laval, Québec, G1V 0A6, Canada
| | | | - Shirin Panahi
- Department of Kinesiology, Université Laval, Québec, G1V 0A6, Canada
- Quebec Heart and Lung Institute Research Center, Université Laval, Québec, G1V 0A6, Canada
- Centre Nutrition, santé et société (NUTRISS), Institute of Nutrition and Functional Foods (INAF), Université Laval, Québec, G1V 0A6, Canada
- Centre de recherche interuniversitaire sur la formation et la profession enseignante (CRIFPE), Université Laval, Québec, G1V 0A6, Canada
- Department of Physical Education, Université Laval, Québec, G1V 0A6, Canada
| | - Jennifer Yessis
- School of Public Health Sciences, University of Waterloo, Waterloo, N2L 3G1, Canada
| | - Angelo Tremblay
- Department of Kinesiology, Université Laval, Québec, G1V 0A6, Canada
- Quebec Heart and Lung Institute Research Center, Université Laval, Québec, G1V 0A6, Canada
- Centre Nutrition, santé et société (NUTRISS), Institute of Nutrition and Functional Foods (INAF), Université Laval, Québec, G1V 0A6, Canada
- Centre de recherche interuniversitaire sur la formation et la profession enseignante (CRIFPE), Université Laval, Québec, G1V 0A6, Canada
| | - Vicky Drapeau
- Quebec Heart and Lung Institute Research Center, Université Laval, Québec, G1V 0A6, Canada.
- Centre Nutrition, santé et société (NUTRISS), Institute of Nutrition and Functional Foods (INAF), Université Laval, Québec, G1V 0A6, Canada.
- Centre de recherche interuniversitaire sur la formation et la profession enseignante (CRIFPE), Université Laval, Québec, G1V 0A6, Canada.
- Department of Physical Education, Université Laval, Québec, G1V 0A6, Canada.
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Stjernqvist NW, Ljungmann CK, Benn J, Klinker CD. "I was pushed over the edge, but I didn't die" - A qualitative case study of Danish school children's food literacy at FOODcamp. Appetite 2022; 175:106040. [PMID: 35429582 DOI: 10.1016/j.appet.2022.106040] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2021] [Revised: 03/31/2022] [Accepted: 04/05/2022] [Indexed: 01/28/2023]
Abstract
Food literacy (FL) is a goal for many food camps aimed at improving school children's culinary skills and food knowledge. FL in relation to children has been defined as constituting five competencies: "to do" (practical skills),"to know" (knowledge), "to sense" (sensory experiences), "to care" (care for self and others), and "to want" (to be willing to act). However, understanding the processes and mechanisms that relates to school children's FL remain underexplored. The aim of this study was to identify underlying mechanisms operating at a food camp and elucidate how they relate to FL competencies among school children. A qualitative embedded case study design was used to explore this with a Danish food camp programme 'FOODcamp' targeting school-going children aged 12-14 years, constituting an instrumental case. A theory-driven abductive research strategy was used to facilitate analytical generalization. Five schools and nine classes participating in FOODcamp were recruited for the study. Data comprised 10 focus group discussions conducted with children, nine interviews conducted with teachers, and 10 days of observation at FOODcamp. The analysis resulted in 12 conceptually derived mechanisms operating at a food camp namely 'hands-on with food and kitchen utensils', 'use of all senses', 'help and recognition', 'theoretical reflection', 'from farm to table', 'try new and scary things', 'experimenting', 'genuine participation', 'cook from scratch', 'principles', 'meal group community' and 'food group community'. These mechanisms were in various combinations and in a dynamic interplay with contextual conditions related to school children's five FL competencies. The conceptually derived mechanisms may guide future research and practice by highlighting various processes and contextual conditions, given that they are adapted to the specific possibilities of a given context and age group.
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Affiliation(s)
- Nanna Wurr Stjernqvist
- Health Promotion Research, Steno Diabetes Center Copenhagen, Borgmester Ib Juuls Vej 83, 2730 Herlev, Denmark
| | - Cecilie Karen Ljungmann
- Health Promotion Research, Steno Diabetes Center Copenhagen, Borgmester Ib Juuls Vej 83, 2730 Herlev, Denmark
| | - Jette Benn
- Danish School of Education, Aarhus University, Tuborgvej 164, 2400, Copenhagen NV, Denmark
| | - Charlotte Demant Klinker
- Health Promotion Research, Steno Diabetes Center Copenhagen, Borgmester Ib Juuls Vej 83, 2730 Herlev, Denmark.
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Elsborg P, Thorsen AV, Ravn-Haren G, Bonde AH, Andersen SG, Vermund MC, Klinker CD, Stjernqvist NW. Improved food literacy among schoolchildren as an effect of a food camp intervention: Results of a controlled effectiveness trial. Appetite 2021; 169:105845. [PMID: 34871590 DOI: 10.1016/j.appet.2021.105845] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2021] [Revised: 11/30/2021] [Accepted: 12/02/2021] [Indexed: 01/19/2023]
Abstract
Food literacy (FL) refers to an individual's prerequisites for their engagement with food. Schoolchildren's FL has been defined in terms of five competencies: "to know"(e.g food-related knowledge), "to do" (e.g cooking skills), "to sense" (e.g. less well-explored sensory experiences), "to care" (e.g. taking care of oneself and others) and "to want" (e.g. willingness to take a stand and act). A cluster-based quasi-experimental effectiveness trial on the effects of a school-based intervention, "FOODcamp," on FL, health literacy, and school well-being was conducted. A total of 640 school children in grades 6 and 7 (mean age = 12 years) attended this one-week camp and participated in different food-related classes and activities. Linear mixed models controlling for the nested structure of data showed small but significant effects for the following FL dimensions: "to do (E = 0.098, CI (0.035-0.161), p = 0.002), "to sense" (E = 0.152, CI (0.073-0.232), p < 0.001), and "to know" (E = 0.086, CI (0.022-0.150), p = 0.009) as well as for overall FL (E = 0.078, CI (0.034-0.122), p = 0.001). No effects were found for the dimensions "to want" or "to care". The intervention also had a small but significant effect on children's health literacy but not on school well-being. These findings demonstrate the value of FOODcamp and the positive impacts of a relatively brief intervention on children's FL.
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Affiliation(s)
- Peter Elsborg
- Diabetes Prevention Research, Steno Diabetes Center Copenhagen, Niels Steensen Vej 6, 2820, Gentofte, Denmark; Health Promotion Research, Center for Clinical Research and Prevention, Nordre Fasanvej 57, 2000, Frederiksberg, Denmark.
| | - Anne Vibeke Thorsen
- Division of Diet, Disease Prevention and Toxicology, National Food Institute, Technical University of Denmark, Kemitorvet, 2800, Kongens Lyngby, Denmark
| | - Gitte Ravn-Haren
- Division of Diet, Disease Prevention and Toxicology, National Food Institute, Technical University of Denmark, Kemitorvet, 2800, Kongens Lyngby, Denmark
| | | | - Sine Gulstad Andersen
- Diabetes Prevention Research, Steno Diabetes Center Copenhagen, Niels Steensen Vej 6, 2820, Gentofte, Denmark
| | - Marie Caroline Vermund
- University of Copenhagen, Department of Public Health, Øster Farimagsgade 5, 1014, Copenhagen, Denmark
| | - Charlotte Demant Klinker
- Diabetes Prevention Research, Steno Diabetes Center Copenhagen, Niels Steensen Vej 6, 2820, Gentofte, Denmark
| | - Nanna Wurr Stjernqvist
- Diabetes Prevention Research, Steno Diabetes Center Copenhagen, Niels Steensen Vej 6, 2820, Gentofte, Denmark
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Højer R, Wistoft K, Frøst MB. Yes I can cook a fish; effects of a five week sensory-based experiential theme course with fish on 11- to 13- year old children’s food literacy and fish eating behaviour – A quasi-experimental study. Food Qual Prefer 2021. [DOI: 10.1016/j.foodqual.2021.104232] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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Halkier B. Hybridity and change in cooking skills in everyday life: Conceptual contributions from a study of cooking with meal-box schemes. Appetite 2021; 165:105311. [PMID: 34029672 DOI: 10.1016/j.appet.2021.105311] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2020] [Revised: 05/07/2021] [Accepted: 05/10/2021] [Indexed: 10/21/2022]
Abstract
In a sizeable amount of public health and nutrition food research there seems to be an assumption that there has been a decline in cooking and cooking skills alongside an increase in the consumption of convenience-based meals. However, existing empirical sociological research on food in everyday life does not tend to support this picture. Instead, cooking and cooking skills in current everyday life are characterized by hybridity and change, rather than mere decline. Thus, it is necessary to draw upon an understanding of cooking skills that takes this empirically based understanding of cooking skills into account. In the article, four elements of skillfulness in cooking are suggested that can improve the analytical understanding of cooking skills in all kinds of food research. The four suggested cooking skills elements are the following: Balancing rules and improvisation; handling planning and organizing flexibly; assembling meals from different sources; and handling normative food issues. The analysis and conceptual suggestions of the article is based upon an empirical qualitative study of use of meal-box schemes in Denmark, and is informed by a practice theoretical perspective.
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Affiliation(s)
- Bente Halkier
- Department of Sociology, University of Copenhagen, Oester Farimagsgade 5, DK - 1014, Copenhagen K, Denmark.
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Jacob R, Motard-Bélanger A, Provencher V, Fernandez MA, Gayraud H, Drapeau V. Influence of Cooking Workshops on Cooking Skills and Knowledge among Children Attending Summer Day Camps. CAN J DIET PRACT RES 2020; 81:86-90. [DOI: 10.3148/cjdpr-2019-030] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Abstract
This study aimed to measure the influence of the Chefs in Action program (3 cooking workshops) on cooking skills, nutrition knowledge, and attitudes towards healthy eating in children attending summer day camps and compare it with a single cooking workshop. Groups of children (8–12 years) were randomly assigned to the intervention group (n = 25) or to 1 of 3 comparison groups performing a single workshop (group 1, n = 16; group 2, n = 36; group 3, n = 24). Two dietitians evaluated cooking skills during the workshops. Nutrition knowledge and attitudes towards healthy eating were assessed before and after the intervention. No improvement in cooking skills was observed in the intervention group (P = 0.25). The intervention group’s cooking skills score was significantly higher than comparison group 1 (P < 0.001). Nutrition knowledge was significantly improved in the intervention group and the comparison group 3 (P < 0.0001) but no effect on attitudes towards healthy eating was observed (Pgroup × time = 0.36). In conclusion, the Chefs in Action program positively impacted nutrition knowledge in children. The results also suggest that the type of recipe may influence nutrition knowledge and cooking skills. Further studies are needed to better assess the degree of difficulty required in cooking workshop recipes to improve cooking skills in children.
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Affiliation(s)
- Raphaëlle Jacob
- Institute of Nutrition and Functional Foods (INAF), Laval University, Quebec, QC
- School of Nutrition, Laval University, Quebec, QC
- Quebec Heart and Lung Institute Research Center, Laval University, Quebec, QC
- Centre recherche interuniversitaire sur la formation et la profession enseignante (CRIFPE-Laval), Laval University, Quebec, QC
| | | | - Véronique Provencher
- Institute of Nutrition and Functional Foods (INAF), Laval University, Quebec, QC
- School of Nutrition, Laval University, Quebec, QC
| | - Melissa Anne Fernandez
- Institute of Nutrition and Functional Foods (INAF), Laval University, Quebec, QC
- School of Nutrition, Laval University, Quebec, QC
| | | | - Vicky Drapeau
- Institute of Nutrition and Functional Foods (INAF), Laval University, Quebec, QC
- Quebec Heart and Lung Institute Research Center, Laval University, Quebec, QC
- Centre recherche interuniversitaire sur la formation et la profession enseignante (CRIFPE-Laval), Laval University, Quebec, QC
- Department of Physical Education, Laval University, Quebec, QC
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Create Our Own Kai: A Randomised Control Trial of a Cooking Intervention with Group Interview Insights into Adolescent Cooking Behaviours. Nutrients 2020; 12:nu12030796. [PMID: 32197342 PMCID: PMC7146447 DOI: 10.3390/nu12030796] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2020] [Revised: 03/09/2020] [Accepted: 03/10/2020] [Indexed: 01/27/2023] Open
Abstract
Cooking is frequently associated with a healthier diet, however few youth cooking intervention studies have used control groups or follow-ups. Additionally, although cooking is associated with better mental well-being among adolescents, this has not been examined experimentally. This randomised controlled trial investigated whether a five-day intensive holiday cooking program, followed by six weeks of weekly meal kits with Facebook support groups, affected the cooking-related outcomes, diet quality and mental well-being among adolescents, with a 12-month follow-up. Adolescents aged 12–15 years (intervention: n = 91, 60% female; control: n = 27, 78% female) completed baseline, post-intervention and 12-month follow-up anthropometric measures, and questionnaire measures of mental well-being, diet quality and cooking attitudes, self-efficacy and behaviours. The intervention group’s post-intervention outcomes improved significantly more for mental well-being, diet quality, helping make dinner, cooking self-efficacy and positive cooking attitude, however body mass index (BMI) z-scores also increased. Differences were maintained at 12 months for self-efficacy only. Group interviews showed that participants’ cooking behaviours were strongly influenced by family factors. Adolescent cooking interventions may have many short-term benefits, however cooking self-efficacy appears most responsive and stable over time. Effects on BMI need further investigation. Family factors influence whether and what adolescents cook post-intervention.
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Zacarías G, Shamah-Levy T, Elton-Puente E, Garbus P, García OP. Development of an intervention program to prevent childhood obesity targeted to Mexican mothers of school-aged children using intervention mapping and social cognitive theory. EVALUATION AND PROGRAM PLANNING 2019; 74:27-37. [PMID: 30807872 DOI: 10.1016/j.evalprogplan.2019.02.008] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/25/2018] [Revised: 02/10/2019] [Accepted: 02/15/2019] [Indexed: 06/09/2023]
Abstract
In Mexico, data from the last National Health and Nutrition Survey (2016) described the increase in the prevalence of overweight and obesity in school-aged children (33.2%). Obesity prevention strategies have not been effective, and currently, Mexico has one of the highest prevalence of childhood obesity. Thus, there is an urgent need to develop strategies that can prevent childhood obesity and also to avoid these children to remain overweight/obese through adulthood. The objective of this study was to provide a step-by-step description of the design, implementation and evaluation of an intervention plan for Mexican mothers of school aged children to promote healthy eating and to prevent childhood obesity. The program Niño Sano Adulto Sano was developed using the Intervention Mapping Approach and the Social Cognitive Theory frameworks to provide Mexican mothers with knowledge and skills to positively modify their children's food behavior, thus preventing future weight gain. The program was developed, piloted and delivered to the target population with positive results on the mothers' nutrition knowledge and children's BMI. Intervention Mapping and Social Cognitive Theory are useful models to design and deliver an intervention that provides a holistic approach to promote healthy eating.
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Affiliation(s)
- Gilda Zacarías
- School of Natural Sciences, Universidad Autónoma de Querétaro, Avenida de las Ciencias s/n Juriquilla, 76230, Queretaro, Mexico.
| | - Teresa Shamah-Levy
- National Institute of Public Health, Av. Universidad #655, Col. Sta. Ma. Ahuacatitlán, 62100, Cuernavaca, Morelos, Mexico.
| | - Elizabeth Elton-Puente
- School of Natural Sciences, Universidad Autónoma de Querétaro, Avenida de las Ciencias s/n Juriquilla, 76230, Queretaro, Mexico.
| | - Pamela Garbus
- School of Psychology, Universidad Autónoma de Querétaro, Cerro de las Campanas s/n. Las Campanas, 76010, Querétaro, Mexico.
| | - Olga P García
- School of Natural Sciences, Universidad Autónoma de Querétaro, Avenida de las Ciencias s/n Juriquilla, 76230, Queretaro, Mexico.
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Landry MJ, Markowitz AK, Asigbee FM, Gatto NM, Spruijt-Metz D, Davis JN. Cooking and Gardening Behaviors and Improvements in Dietary Intake in Hispanic/Latino Youth. Child Obes 2019; 15:262-270. [PMID: 30907624 PMCID: PMC6622558 DOI: 10.1089/chi.2018.0110] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Abstract
Background: School gardening interventions typically include cooking and gardening (CG) components; however, few studies have examined associations between CG psychosocial behaviors (attitudes, self-efficacy, and motivation), dietary intake, and obesity parameters. This study assessed the association between changes in CG behaviors with changes in dietary intake and obesity in participants of the LA Sprouts study, an after-school, 12-week, randomized controlled CG intervention conducted in four inner-city elementary schools in Los Angeles. Methods: Process analysis using data from 290 low-income, primarily Hispanic/Latino third through fifth-grade students who were randomized to either the LA Sprouts intervention (n = 160) or control group (n = 130). Height, weight, waist circumference, dietary intake via questionnaire, and CG behaviors were collected at baseline and postintervention. Linear regressions determined whether changes in CG behaviors predicted changes in dietary intake and obesity outcomes. Results: There were no differences in changes in CG psychosocial behaviors between intervention and control groups, therefore groups were combined. Participants were 49% male, 87% Hispanic/Latino, and an average age of nine. Increases in cooking behaviors significantly predicted increases in dietary fiber intake (p = 0.004) and increases in vegetable intake (p = 0.03). Increases in gardening behaviors significantly predicted increased intake of dietary fiber (p = 0.02). Changes in CG behaviors were not associated with changes in BMI z-score or waist circumference. Conclusions: Results from this study suggest that school-based interventions should incorporate CG components, despite their potentially costly and time-intensive nature, as these behaviors may be responsible for improvements in dietary intake of high-risk minority youth.
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Affiliation(s)
- Matthew J. Landry
- Department of Nutritional Sciences, The University of Texas at Austin, Austin, TX
| | - Annie K. Markowitz
- Department of Nutritional Sciences, The University of Texas at Austin, Austin, TX
| | - Fiona M. Asigbee
- Department of Nutritional Sciences, The University of Texas at Austin, Austin, TX
| | - Nicole M. Gatto
- School of Community and Global Health, Claremont Graduate University, Claremont, CA
| | - Donna Spruijt-Metz
- Center for Economic and Social Research, University of Southern California, Los Angeles, CA
| | - Jaimie N. Davis
- Department of Nutritional Sciences, The University of Texas at Austin, Austin, TX.,Address correspondence to: Jaimie N. Davis, PhD, RD, Department of Nutritional Sciences, The University of Texas at Austin, 103 W. 24th Street, Building PAI 3.24, Austin, TX 78712
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Abstract
PurposeNutrition education plays a significant role in inculcating lifelong healthy dietary behaviours among adolescents. The purpose of this paper is to understand the opinions of parents and teachers regarding nutrition education in private Indian secondary schools.Design/methodology/approachA cross-sectional, self-administered, paper-based survey comprising both closed- and open-ended questions was completed by 32 teachers and 280 parents who were recruited from five private English-speaking secondary schools in Kolkata, India. Descriptive and cross-tabulation analyses were conducted to compare the responses of teachers and parents. Thematic data analysis informed by template analysis technique was performed to evaluate the qualitative data.FindingsWhile the curriculum was considered interesting and easy to understand, the gendered nature of the curriculum, excessive rote learning and lack of synchrony between the curriculum and school food services were highlighted as shortcomings of the existing curriculum. The need for the dissemination of food skills either through a compulsory food and nutrition curriculum or through extra-mural activities was expressed by most respondents. Both these ideas were indicative of strong support and motivation for modification in the current curriculum.Practical implicationsThese findings emphasise the support for a skills-focussed food and nutrition curriculum to inculcate experiential culinary skills and comprehensive nutrition knowledge in Indian adolescents, thus improving their nutritional and health profiles.Originality/valueThis is the first cross-sectional survey to investigate the views of parents and teachers about the status of food and nutrition education in private Indian secondary schools.
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Harley A, Lemke M, Brazauskas R, Carnegie NB, Bokowy L, Kingery L. Youth Chef Academy: Pilot Results From a Plant-Based Culinary and Nutrition Literacy Program for Sixth and Seventh Graders. THE JOURNAL OF SCHOOL HEALTH 2018; 88:893-902. [PMID: 30392187 PMCID: PMC6546111 DOI: 10.1111/josh.12703] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
BACKGROUND National data confirm that youth are not eating recommended amounts of fruits and vegetables (F/V), legumes, and whole grains (WGs). Establishing plant-based eating patterns early in life may positively impact long-term health through tracking of adolescent eating patterns into adulthood and through potential associations between adolescent dietary intake and adult disease risk. The study aim was to examine the effectiveness of Youth Chef Academy (YCA), a classroom-based experiential culinary and nutrition literacy intervention for sixth and seventh graders (11- to 13-year-olds) designed to impact healthy eating. METHODS Study used a nonequivalent control group design with 8 schools selected for similarity in: free/reduced-price lunch, race/ethnicity, and student mobility rate (N = 248). Primary outcomes were times per day of F/V, vegetable, and WG consumption. Students completed a survey to assess primary outcomes and other measures at baseline and post-intervention. RESULTS Significant increases in times per day of F/V (p = .022) and vegetable only (p = .015) consumption in the intervention group compared to the control group. Increases in WG consumption showed trended toward significance (p = .071). Student engagement and nutrition knowledge showed significant intervention effects. CONCLUSIONS YCA positively impacts behavioral and knowledge variables related to healthy eating and increases students' engagement in their classrooms.
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Affiliation(s)
- Amy Harley
- Associate Professor, Joseph J. Zilber School of Public Health, University of Wisconsin-Milwaukee, P.O. Box 413, Milwaukee, WI 53201-0413
| | - Melissa Lemke
- TRIUMPH, Program Manager, Center for Urban Population Health, 1020 North 12th Street, Suite 4180, Milwaukee, WI 53233
| | - Ruta Brazauskas
- Associate Professor, Division of Biostatistics, Medical College of Wisconsin, Milwaukee, WI
| | - Nicole B. Carnegie
- Assistant Professor of Statistics, Department of Mathematical Sciences, College of Letters and Science, Montana State University, P.O. Box 172400, Bozeman, MT 59717-2400
| | - Lori Bokowy
- Graduate Assistant, Joseph J. Zilber School of Public Health, UW-Milwaukee, P.O. Box 413, Milwaukee, WI 53201-0413
| | - Lisa Kingery
- Public Health Nutritionist, Culinary Educator, Founder, FoodRight, LLC, P.O. Box 510622, Milwaukee, WI 53203
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Pilot Testing of an Intensive Cooking Course for New Zealand Adolescents: The Create-Our-Own Kai Study. Nutrients 2018; 10:nu10050556. [PMID: 29710863 PMCID: PMC5986436 DOI: 10.3390/nu10050556] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2018] [Revised: 04/19/2018] [Accepted: 04/27/2018] [Indexed: 11/23/2022] Open
Abstract
The role of cooking on health and wellbeing is a recent area of scientific interest. In order to investigate this role, a cooking program that is suitable for each target population is needed e.g., a program designed for American or Australian children might not be appropriate for teenagers in New Zealand. As there was no similar previously evaluated program already available, the study’s purpose was to test an intensive cooking intervention on cooking confidence and knowledge amongst a group of adolescents from Dunedin, New Zealand, and to assess its acceptability to participants. This five-day program comprised interactive cooking sessions and informal nutrition education and ran from 9 a.m. to 3:30 p.m., Monday to Friday during school holidays. Participants completed questionnaires on cooking skills and confidence at baseline and the end of intervention and took part in a group interview, which aimed to investigate the acceptability and outcome of the program. Twenty-one participants aged between 12 and 16 years old completed the program. At the end of the program, significant increases were seen in both skills and confidence levels, and feedback from the group interview indicated that the participants enjoyed the program and that it provided additional results other than those that were cooking related.
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Wickham CA, Carbone ET. What's technology cooking up? A systematic review of the use of technology in adolescent food literacy programs. Appetite 2018; 125:333-344. [PMID: 29471069 DOI: 10.1016/j.appet.2018.02.001] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2017] [Revised: 11/18/2017] [Accepted: 02/02/2018] [Indexed: 12/31/2022]
Abstract
Over one-third of adolescents are overweight or obese. Food literacy (FL), the ability to plan and manage, select, prepare, and eat healthy foods, is a contemporary concept that provides a mechanism to understand the relationship between food-related knowledge and skills and dietary intake. Innovative interventions which focus on the core concepts of FL and include generationally appropriate technology have the potential to provide positive impact on the dietary habits of adolescents. This systematic review followed PRISMA guidelines and employed the Downs and Black criteria for rating studies. Titles and abstracts of 545 articles were collected and reviewed from 13 electronic databases. Studies were selected if they were peer-reviewed, included adolescents 12-19 years-old, incorporated concepts related to FL, and employed technology as part of the intervention. Eight studies, six randomized controlled trials (RCT) and two interventions without controls were included. Seven of the interventions used Internet or web-based platforms to access program components and all RCTs incorporated game elements. Studies included between two and four constructs of FL. All reported positive changes in food intake with five reporting significant positive pre- and post-intervention changes. Few technology-driven FL-related studies exist within the literature. Although all studies reported improvements in dietary intake, due to variation in program design, delivery, and evaluation it is difficult to tease out the effect of the technology component. Continued research is needed to: 1) determine the degree to which FL should be included in interventions to effect a positive change on dietary intake; 2) develop adolescent-specific FL measures to more appropriately evaluate changes in knowledge, food-related skills, and dietary intake; and 3) design technology-driven interventions so that technology components can be analyzed separately from other program elements.
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Affiliation(s)
- Catherine A Wickham
- University of Massachusetts Amherst, School of Public Health and Health Sciences, Department of Nutrition, Amherst, MA, United States.
| | - Elena T Carbone
- University of Massachusetts Amherst, School of Public Health and Health Sciences, Department of Nutrition, Amherst, MA, United States
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Lahne J, Wolfson JA, Trubek A. Development of the Cooking and Food Provisioning Action Scale (CAFPAS): A new measurement tool for individual cooking practice. Food Qual Prefer 2017. [DOI: 10.1016/j.foodqual.2017.06.022] [Citation(s) in RCA: 36] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Oakley AR, Nelson SA, Nickols-Richardson SM. Peer-Led Culinary Skills Intervention for Adolescents: Pilot Study of the Impact on Knowledge, Attitude, and Self-efficacy. JOURNAL OF NUTRITION EDUCATION AND BEHAVIOR 2017; 49:852-857.e1. [PMID: 28939370 DOI: 10.1016/j.jneb.2017.07.006] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/01/2016] [Revised: 06/21/2017] [Accepted: 07/11/2017] [Indexed: 06/07/2023]
Abstract
OBJECTIVE To assess the impact and feasibility of a culinary skills intervention for adolescents led by peer educators compared with adult educators. METHODS Adolescents (aged 11-14 years) were randomized to peer educator (n = 22) or adult educator (n = 20) groups and attended 2 2.5-hour culinary skills lessons addressing knife skills, cooking methods, and recipes. Knowledge, attitude, and self-efficacy measurements were completed before and immediately after the intervention and at 3 and 6 months after the intervention. Fidelity checklists assessed the feasibility of program delivery. Differences within and between groups over time were assessed using ANOVA. RESULTS Adolescents (n = 42) increased knowledge (3.7 ± 2.6 points [mean ± SD]; P < .001), attitude (0.8 ± 4.5; P < .05), and self-efficacy of cooking (2.6 ± 5.3; P < .001) and cooking method (1.7 ± 4.6; P < .01) after intervention. Peer and adult educators were equally able to deliver the intervention. CONCLUSIONS AND IMPLICATIONS Peers and adults can feasibly lead a culinary skills program for adolescents that increases knowledge. To affect attitude and self-efficacy, additional training of peer educators may be needed.
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Affiliation(s)
- Amanda R Oakley
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL
| | - Sarah A Nelson
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL
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Trubek AB, Carabello M, Morgan C, Lahne J. Empowered to cook: The crucial role of ‘food agency’ in making meals. Appetite 2017; 116:297-305. [DOI: 10.1016/j.appet.2017.05.017] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2016] [Revised: 05/07/2017] [Accepted: 05/08/2017] [Indexed: 10/19/2022]
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Seguin RA, Morgan EH, Hanson KL, Ammerman AS, Jilcott Pitts SB, Kolodinsky J, Sitaker M, Becot FA, Connor LM, Garner JA, McGuirt JT. Farm Fresh Foods for Healthy Kids (F3HK): An innovative community supported agriculture intervention to prevent childhood obesity in low-income families and strengthen local agricultural economies. BMC Public Health 2017; 17:306. [PMID: 28390403 PMCID: PMC5385092 DOI: 10.1186/s12889-017-4202-2] [Citation(s) in RCA: 39] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2016] [Accepted: 03/25/2017] [Indexed: 12/13/2022] Open
Abstract
BACKGROUND Childhood obesity persists in the United States and is associated with serious health problems. Higher rates of obesity among children from disadvantaged households may be, in part, attributable to disparities in access to healthy foods such as fruits and vegetables. Community supported agriculture can improve access to and consumption of fresh produce, but the upfront payment structure, logistical barriers, and unfamiliarity with produce items may inhibit participation by low-income families. The aim of this project is to assess the impact of subsidized, or "cost-offset," community supported agriculture participation coupled with tailored nutrition education for low-income families with children. METHODS/DESIGN The Farm Fresh Foods for Healthy Kids community-based, randomized intervention trial will build on formative and longitudinal research to examine the impact of cost-offset community supported agriculture on diet and other health behaviors as well as the economic impacts on local economies. The intervention will involve reduced-price community supported agriculture shares which can be paid for on a weekly basis, nine skill-based and seasonally-tailored healthy eating classes, and the provision of basic kitchen tools. Low income families with at least one child aged 2-12 years will be recruited to join existing community supported agriculture programs in New York, North Carolina, Vermont, and Washington. In each program, families will be randomized 1:1 to intervention or delayed intervention groups. Data will be collected at baseline, and in the fall and spring for 3 years. The primary outcomes are children's intake of fruits and vegetables and foods high in sugar and/or (solid) fat, as well as diet quality; secondary outcomes include physical, behavioral, psychosocial, and environmental variables. Cost-effectiveness and economic impact at the farm and community levels also will be assessed. DISCUSSION This integrated project will provide important information and contribute to the evidence base regarding the use of local agricultural interventions to improve children's dietary behaviors and weight maintenance. Findings also will inform the development of a toolkit for farmers and education modules related to local food system innovations for undergraduate and graduate students. TRIAL REGISTRATION ClinicalTrials.gov NCT02770196 . Registered 5 April 2016.
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Affiliation(s)
- Rebecca A. Seguin
- Division of Nutritional Sciences, Cornell University, Savage Hall, Ithaca, NY 14853 USA
| | - Emily H. Morgan
- Division of Nutritional Sciences, Cornell University, Savage Hall, Ithaca, NY 14853 USA
| | - Karla L. Hanson
- Division of Nutritional Sciences, Cornell University, Savage Hall, Ithaca, NY 14853 USA
| | - Alice S. Ammerman
- Department of Nutrition, Gillings School of Global Public Health & School of Medicine, University of North Carolina at Chapel Hill, Chapel Hill, NC 27599-8140 USA
- Center for Health Promotion and Disease Prevention, University of North Carolina at Chapel Hill, Chapel Hill, NC 27599-8140 USA
| | - Stephanie B. Jilcott Pitts
- Brody School of Medicine, East Carolina University, Lakeside Annex 8, Room 126, 600 Moye Boulevard, Greenville, NC 27834 USA
| | - Jane Kolodinsky
- Center for Rural Studies, University of Vermont, 206 Morrill Hall, Burlington, VT 05405 USA
- Department of Community Development and Applied Economics, University of Vermont, Morrill Hall, Burlington, VT 05405 USA
| | - Marilyn Sitaker
- The Evergreen State College, 2700 Evergreen Pkwy NW, Olympia, WA 98505 USA
| | - Florence A. Becot
- Center for Rural Studies, University of Vermont, 206 Morrill Hall, Burlington, VT 05405 USA
| | - Leah M. Connor
- Division of Nutritional Sciences, Cornell University, Savage Hall, Ithaca, NY 14853 USA
| | - Jennifer A. Garner
- Division of Nutritional Sciences, Cornell University, Savage Hall, Ithaca, NY 14853 USA
| | - Jared T. McGuirt
- Department of Nutrition, Gillings School of Global Public Health & School of Medicine, University of North Carolina at Chapel Hill, Chapel Hill, NC 27599-8140 USA
- Center for Health Promotion and Disease Prevention, University of North Carolina at Chapel Hill, Chapel Hill, NC 27599-8140 USA
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Abstract
Purpose of Review Community-based interventions aiming to improve cooking skills are a popular strategy to promote healthy eating. We reviewed current evidence on the effectiveness of these interventions on different confidence aspects and fruit and vegetable intake. Recent Findings Evaluation of cooking programmes consistently report increased confidence in cooking skills in adults across different age groups and settings. The effectiveness of these programmes on modifying eating behaviour is less consistent, but small increases in self-reported consumption of fruit and vegetables are also described. Lack of large samples, randomization and control groups and long-term evaluation are methodological limitations of the evidence reviewed. Summary Cooking skill interventions can have a positive effect on food literacy, particularly in improving confidence on cooking and fruit and vegetable consumption, with vulnerable, low-socieconomic groups gaining more benefits. Consistency across study designs, delivery and evaluation of outcomes both at short and long terms are warranted to draw clearer conclusions on how cooking programmes are contributing to improve diet and health.
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Utter J, Fay AP, Denny S. Child and Youth Cooking Programs: More Than Good Nutrition? JOURNAL OF HUNGER & ENVIRONMENTAL NUTRITION 2016. [DOI: 10.1080/19320248.2015.1112758] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Jennifer Utter
- School of Population Health, University of Auckland, Auckland, New Zealand
| | - Anna P. Fay
- School of Population Health, University of Auckland, Auckland, New Zealand
| | - Simon Denny
- Department of Community Paediatrics, University of Auckland, Auckland, New Zealand
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Harmon BE, Smith N, Pirkey P, Beets MW, Blake CE. The Impact of Culinary Skills Training on the Dietary Attitudes and Behaviors of Children and Parents. AMERICAN JOURNAL OF HEALTH EDUCATION 2015. [DOI: 10.1080/19325037.2015.1056862] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Sustenance and sustainability: maximizing the impact of school gardens on health outcomes. Public Health Nutr 2015; 18:2358-67. [DOI: 10.1017/s1368980015000221] [Citation(s) in RCA: 55] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
AbstractObjectiveSchool garden programmes have become popular action-oriented learning environments in many countries, often driven by converging priorities of environmental sustainability and healthful diets. Many of these programmes have assessed the impact on dietary intake, specifically fruit and vegetable intake, and related dietary behaviours, such as knowledge, preference, motivation, intention and self-efficacy to eat and prepare fruit and vegetables. The objective of the present study was twofold: (i) to review published garden-based programmes conducted in schools targeting dietary intake and/or determinants of dietary behaviour in children; and (ii) to identify similar strategies and components employed by these garden-based programmes.DesignThe review included thirteen studies that have examined the impact of garden-based programmes conducted in school, either during school hours or in after-school settings, on dietary behaviours in children (kindergarten through 8th grade students).ResultsThree of the reviewed studies did not have a comparison or control group and simply evaluated within-group changes after a garden intervention. None of the reviewed studies were randomized, but were assigned based on school’s interest and timing of new school gardens being built. Out of the eleven programmes that examined dietary intake, six found that the programme resulted in increased vegetable intake, whereas four showed no effect. Seven of the eight studies that measured preference found that the programmes resulted in increased preference for vegetables. Gardening programmes also resulted in improved attitudes towards, willingness to taste, identification of and self-efficacy to prepare/cook fruit and vegetables. Similar strategies/components employed by the majority of the programmes included: ‘hands on’ curriculum, incorporation of a cooking component, providing the instructors, parental and stakeholder support, food provision and using the garden as the focal point for media promotion.ConclusionsSome of the garden programmes resulted in increased vegetable intake, which has positive implications for both environment sustainability and health-related outcomes. Further, the majority resulted in some improvement in behaviour determinants more generally. However, more research is warranted to understand how to achieve long-term improvements in dietary behaviours and how to sustain the garden-based programmes in schools.
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Wansink B, van Kleef E. Dinner rituals that correlate with child and adult BMI. Obesity (Silver Spring) 2014; 22:E91-5. [PMID: 24123987 DOI: 10.1002/oby.20629] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 04/05/2013] [Accepted: 08/29/2013] [Indexed: 11/10/2022]
Abstract
OBJECTIVE What predicts whether a child will be at risk for obesity? Whereas past research has focused on foods, eating habits, feeding styles, and family meal patterns, this study departs from a food-centric approach to examine how various dinner rituals might influence the BMIs of children and adults. METHODS In this study of 190 parents (BMI = 29.1 ± 7.2) and 148 children (BMI = 20.3 ± 4.4), the relationship between their BMIs and everyday family dinner rituals was examined using both correlation and regression analysis (controlled for educational level of parents). RESULTS Families who frequently ate dinner in the kitchen or dining room had significantly lower BMIs for both adults (r = -0.31) and children (r = -0.24) compared to families who ate elsewhere. Additionally, helping cook dinner was associated with higher BMI for girls (r = 0.26), and remaining at the table until everyone is finished with eating was associated with lower BMI for boys (r = -0.31). CONCLUSIONS Dinner tables may be one place where social support and family involvement meet-both of which relate to the BMI of children as well as parents. Family meals and their rituals might be an underappreciated battleground to fight obesity.
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Affiliation(s)
- Brian Wansink
- Cornell Food and Brand Lab, Dyson School of Applied Economics and Management, Cornell University, Ithaca, New York, USA
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Affiliation(s)
| | - Andrea Begley
- Curtin University; Perth Western Australia Australia
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25
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A Call for Culinary Skills Education in Childhood Obesity-Prevention Interventions: Current Status and Peer Influences. J Acad Nutr Diet 2013; 113:1031-6. [DOI: 10.1016/j.jand.2013.05.002] [Citation(s) in RCA: 63] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2013] [Accepted: 04/29/2013] [Indexed: 11/21/2022]
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Does involvement in food preparation track from adolescence to young adulthood and is it associated with better dietary quality? Findings from a 10-year longitudinal study. Public Health Nutr 2011; 15:1150-8. [PMID: 22124458 DOI: 10.1017/s1368980011003004] [Citation(s) in RCA: 148] [Impact Index Per Article: 11.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
OBJECTIVES To examine whether involvement in food preparation tracks over time, between adolescence (15-18 years), emerging adulthood (19-23 years) and the mid-to-late twenties (24-28 years), as well as 10-year longitudinal associations between home food preparation, dietary quality and meal patterning. DESIGN Population-based, longitudinal cohort study. SETTING Participants were originally sampled from Minnesota public secondary schools (USA). SUBJECTS Participants enrolled in Project EAT (Eating Among Teens and Young Adults)-I, EAT-II and EAT-III (n 1321). RESULTS Most participants in their mid-to-late twenties reported an enjoyment of cooking (73 % of males, 80 % of females); however, few prepared meals including vegetables most days of the week (24 % of males, 41 % of females). Participants in their mid-to-late twenties who enjoyed cooking were more likely to have engaged in food preparation as adolescents and emerging adults (P < 0·01); those who frequently prepared meals including vegetables were more likely to have engaged in food preparation as emerging adults (P < 0·001), but not as adolescents. Emerging adult food preparation predicted better dietary quality five years later in the mid-to-late twenties, including higher intakes of fruit, vegetables and dark green/orange vegetables, and less sugar-sweetened beverage and fast-food consumption. Associations between adolescent food preparation and later dietary quality yielded few significant results. CONCLUSIONS Food preparation behaviours appeared to track over time and engagement in food preparation during emerging adulthood, but not adolescence, was associated with healthier dietary intake during the mid-to-late twenties. Intervention studies are needed to understand whether promoting healthy food preparation results in improvements in eating patterns during the transition to adulthood.
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