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Rha JY, Lee H, Kim S, Nam Y. A study on the relationship between purchases of meal kits and home meal replacements. Nutr Res Pract 2024; 18:425-435. [PMID: 38854467 PMCID: PMC11156768 DOI: 10.4162/nrp.2024.18.3.425] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2023] [Revised: 04/16/2024] [Accepted: 04/25/2024] [Indexed: 06/11/2024] Open
Abstract
BACKGROUND/OBJECTIVES Meal kits and home meal replacements (HMRs) are rapidly growing segments in the convenience food industry. Consequently, numerous studies have examined consumer perceptions of HMR and meal kits, respectively. HMR is an established segment, while meal kits are a recent category. Both segments offer convenience compared to home-cooked meals. However, meal kits offer a wider variety of recipes with fresh ingredients, requiring simple cooking steps to prepare the meal rather than merely heating the food. Despite the commonalities and differences, previous studies have only examined the purchasing behavior and influencing factors of either the meal kits or HMR. However, changes in the purchasing patterns of both segments may be correlated. This study investigates the relationship between consumer purchasing trends of meal kits and HMR and presents practical recommendations regarding the need of consumers for convenience foods. MATERIALS/METHODS We conducted a panel regression analysis of consumer purchase data obtained from shopping receipts, spanning the 2019, 2020, and 2021 waves of the Korean Rural Development Administration. RESULTS The results show that the purchases of meal kits and HMR increased during the period, suggesting a complementary relationship between the 2. We also found significant increases in purchases within 2 sub-categories of HMR, namely, ready-to-prepare and ready-to-cook, alongside meal kits. These findings were further supported by the results of the sub-regression analysis. CONCLUSION The simultaneous growth of meal kits and HMR indicates that convenience foods continue to play a crucial role in meeting consumer needs in the food industry. In addition, considering the significant growth of the HMR sub-categories with fresh ingredients and cooking, we suggest that companies should aim to satisfy the desire of consumers for both convenience as well as freshness and culinary aspects.
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Affiliation(s)
- Jong-Youn Rha
- Department of Consumer Science, Seoul National University, Seoul 08826, Korea
| | - Haerang Lee
- Research Institute of Human Ecology, Seoul National University, Seoul 08826, Korea
| | - Sohyun Kim
- Department of Consumer Science, Seoul National University, Seoul 08826, Korea
| | - Youngwon Nam
- Department of Consumer Science, Seoul National University, Seoul 08826, Korea
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2
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McKay FH, Zinga J, van der Pligt P. Could commercial meal kits be part of the solution to food insecurity during pregnancy? An Australian exploratory study. Nutr Diet 2024; 81:228-236. [PMID: 37845189 DOI: 10.1111/1747-0080.12845] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2023] [Revised: 09/06/2023] [Accepted: 09/10/2023] [Indexed: 10/18/2023]
Abstract
AIM To explore the nutritional content of meal kits from two main Australian companies over a 6-week period against healthy eating guidelines for pregnancy. METHOD Across the 6-week period, weekly meal kits from both Provider 1 and Provider 2 were purchased, 36 individual meals were assessed. All data were analysed for the development of a macronutrient and micronutrient profile of meals. Extracted data were macronutrient, vitamin, and mineral composition, which were compared against the healthy eating guidelines for pregnant women in Australia and New Zealand. RESULTS Meal kits include higher levels of sodium, and lower levels of dietary fibre, calcium, magnesium, zinc, iron, thiamin, riboflavin, grains, and dairy when compared against the guidelines for healthy eating for pregnant women in Australia and New Zealand. CONCLUSIONS AND IMPLICATIONS Meal kits may increase meals prepared and consumed in the home, and thanks to the clear instructions and pre-portioned ingredients, may reduce stress related to food preparation. They have the potential to provide nutritionally adequate meals to pregnant women as a way to mitigate food insecurity or hunger during pregnancy and may provide some nutritional benefits and have the potential to remove some of the challenges with maintaining an adequate diet when pregnant.
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Affiliation(s)
- Fiona H McKay
- Faculty of Health, School of Health and Social Development/Institute for Health Transformation, Deakin University, Geelong, Victoria, Australia
| | - Julia Zinga
- Faculty of Health, School of Health and Social Development/Institute for Health Transformation, Deakin University, Geelong, Victoria, Australia
- Royal Women's Hospital, Parkville, Victoria, Australia
| | - Paige van der Pligt
- Faculty of Health, The Institute for Physical Activity and Nutrition (IPAN) and School of Exercise and Nutrition Sciences, Deakin University, Geelong, Victoria, Australia
- Department of Nutrition, Western Health, Footscray, Victoria, Australia
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3
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Robinson-Oghogho JN, Gittelsohn J, Bowie J, Dankwa L, Thorpe RJ. Ours to eat and own: assessing the feasibility of a cooperative meal-kit service to improve food access. Public Health Nutr 2023; 27:e17. [PMID: 38126279 PMCID: PMC10830382 DOI: 10.1017/s1368980023002884] [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: 04/28/2023] [Revised: 11/27/2023] [Accepted: 12/15/2023] [Indexed: 12/23/2023]
Abstract
OBJECTIVE Although typically serving higher income and younger demographic groups, meal-kit subscription services have the potential to improve food availability and dietary quality in communities experiencing low food access due to systemic discrimination. This study describes the development and characteristics of a pilot community-led meal-kit service (SouthEats) and evaluates key implementation outcomes of adoption, acceptability, and feasibility among households experiencing less income. DESIGN We utilised a mixed methods study design, including data from administrative records, customer surveys and worker interviews. Thematic qualitative analyses and descriptive quantitative analyses were conducted to illuminate the characteristics and extent the pilot meal-kit service was adopted, acceptable, and financially feasible among the target populations. SETTING The study took place in Washington DC, USA. PARTICIPANTS Study participants included SouthEats consumers (n 35) and workers (n 3). RESULTS During the pilot period, sixty-seven community members signed up for the meal-kit service, with 52 % making recurring purchases. Our results suggest that the meal-kit service is acceptable among people living in low food access areas. Our feasibility analysis indicates that, although not without challenges, the SouthEats model could be financially feasible. CONCLUSION These preliminary insights can inform the scalability and potential replication of this service and provide foundational evidence for an approach that may be used to improve food access.
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Affiliation(s)
- Joelle N Robinson-Oghogho
- Johns Hopkins Bloomberg School of Public Health, Department of Health Behavior and Society, Baltimore, MD21205, USA
| | - Joel Gittelsohn
- Johns Hopkins Bloomberg School of Public Health, Department of International Health, Baltimore, MD, USA
| | - Janice Bowie
- Johns Hopkins Bloomberg School of Public Health, Department of Health Behavior and Society, Baltimore, MD21205, USA
| | - Lois Dankwa
- Johns Hopkins Bloomberg School of Public Health, Department of Health Policy and Management, Baltimore, MD, USA
| | - Roland J Thorpe
- Johns Hopkins Bloomberg School of Public Health, Department of Health Behavior and Society, Baltimore, MD21205, USA
- Hopkins Center for Health Disparities Solutions, Johns Hopkins Bloomberg School of Public Health, Baltimore, MD, USA
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Fraser K, Love P, Laws R, Campbell KJ, Spence A. Meal kit subscription services and opportunities to improve family vegetable consumption. Health Promot Int 2023; 38:daad155. [PMID: 37991401 PMCID: PMC10664410 DOI: 10.1093/heapro/daad155] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2023] Open
Abstract
Popular commercial meal kit subscription services (MKSSs) may support families to overcome barriers to cooking and eating at home, and facilitate improved vegetable consumption. The global meal kit market has expanded rapidly creating a gap in our understanding of the health-promoting potential of MKSSs. This paper describes the contemporary MKSS market in Australia and provides a vegetable-specific content analysis of a sample of recipes. A 1-week subscription was purchased for all Australian-based MKSSs (n = 9) and websites were systematically reviewed to document key characteristics and recipe features. Vegetable content of all available recipes within a 1-week period were analysed. Our findings highlight the rapid expansion and evolution of MKSS market offerings over the past decade and their potential to support family vegetable consumption. Across all analysed recipes (n = 179), MKSSs provided a median of 2.5 vegetable serves per person (range 0.7-7.5 serves) and a median of 3 different types of vegetables from 2 vegetable subgroups (i.e. dark green, red and orange, starchy, legumes and all other vegetables). This suggests that MKSSs may support family vegetable consumption if families select recipes with a greater number and variety of vegetables. However, an opportunity remains for MKSSs to improve both vegetable quantity and variety to positively influence population health. Further research is required to describe how families use meal kits promoting a greater understanding of their potential to improve family nutrition.
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Affiliation(s)
- Kylie Fraser
- Faculty of Health, School of Exercise & Nutrition Sciences, Deakin University, Melbourne Burwood Campus, 221 Burwood Highway, Burwood, Victoria 3125, Australia
| | - Penelope Love
- Faculty of Health, School of Exercise & Nutrition Sciences, Deakin University, Melbourne Burwood Campus, 221 Burwood Highway, Burwood, Victoria 3125, Australia
- Faculty of Health, Institute for Physical Activity and Nutrition (IPAN), Deakin University, Melbourne Burwood Campus, 221 Burwood Highway, Burwood, Victoria 3125, Australia
| | - Rachel Laws
- Faculty of Health, School of Exercise & Nutrition Sciences, Deakin University, Melbourne Burwood Campus, 221 Burwood Highway, Burwood, Victoria 3125, Australia
- Faculty of Health, Institute for Physical Activity and Nutrition (IPAN), Deakin University, Melbourne Burwood Campus, 221 Burwood Highway, Burwood, Victoria 3125, Australia
| | - Karen J Campbell
- Faculty of Health, School of Exercise & Nutrition Sciences, Deakin University, Melbourne Burwood Campus, 221 Burwood Highway, Burwood, Victoria 3125, Australia
- Faculty of Health, Institute for Physical Activity and Nutrition (IPAN), Deakin University, Melbourne Burwood Campus, 221 Burwood Highway, Burwood, Victoria 3125, Australia
| | - Alison Spence
- Faculty of Health, School of Exercise & Nutrition Sciences, Deakin University, Melbourne Burwood Campus, 221 Burwood Highway, Burwood, Victoria 3125, Australia
- Faculty of Health, Institute for Physical Activity and Nutrition (IPAN), Deakin University, Melbourne Burwood Campus, 221 Burwood Highway, Burwood, Victoria 3125, Australia
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Middleton G, Golley RK, Patterson KA, Coveney J. Barriers and enablers to the family meal across time; a grounded theory study comparing South Australian parents' perspectives. Appetite 2023; 191:107091. [PMID: 37865298 DOI: 10.1016/j.appet.2023.107091] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2023] [Revised: 09/05/2023] [Accepted: 10/16/2023] [Indexed: 10/23/2023]
Abstract
Family meals are positively associated with numerous beneficial health and social outcomes. Current discourse however claims that parents are faced with numerous barriers when trying to bring the family together to share a meal. Solutions for overcoming barriers to a positive shared family meal are often individualistic and do not address the systemic pressures and burdens families have faced for decades. The aim of this study was to explore the systemic and novel barriers and enablers to shared family meals as experienced by families across time. To achieve this, a qualitative study informed by grounded theory was conducted. Parents of South Australian families were recruited and interviewed in the 1990s, and a new sample of parents were recruited and interviewed in 2020. Transcripts were analysed using grounded theory and comparative analysis methods. Thirty-two parents from 16 families were interviewed in the 1990s, and 22 parents from 10 families in 2020. Ten factors were identified presenting as either enablers or barriers to the family meal, depending on the context they were experienced. Barriers and enablers were largely consistent across time. Scheduling and flexibility, children's disruptions and children's independence, privileges required to have family meals and motivation and commitment to the family meal were identified as persistent enablers and barriers across time. These findings indicate that parents are faced with similar challenges they have been facing for decades and are still not being adequately supported to execute family meals regularly. Recognising that factors present as either barriers or enablers to the family meal provides us with opportunities to transform barriers to enablers and support families to have regular, meaningful family meals.
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Affiliation(s)
- Georgia Middleton
- Caring Futures Institute, Flinders University, Tarntanya, Adelaide, South Australia, Australia; College of Nursing and Health Sciences, Flinders University, Tarntanya, Adelaide, South Australia, Australia.
| | - Rebecca K Golley
- Caring Futures Institute, Flinders University, Tarntanya, Adelaide, South Australia, Australia; College of Nursing and Health Sciences, Flinders University, Tarntanya, Adelaide, South Australia, Australia
| | - Karen A Patterson
- College of Nursing and Health Sciences, Flinders University, Tarntanya, Adelaide, South Australia, Australia
| | - John Coveney
- Caring Futures Institute, Flinders University, Tarntanya, Adelaide, South Australia, Australia; College of Nursing and Health Sciences, Flinders University, Tarntanya, Adelaide, South Australia, Australia
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Middleton G, Golley RK, Patterson KA, Coveney J. The family meal, a ritual frozen in time; an Australian grounded theory study. Health Promot Int 2023; 38:daad124. [PMID: 37791593 PMCID: PMC10548410 DOI: 10.1093/heapro/daad124] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/05/2023] Open
Abstract
Family meals are recognized as an opportunity to promote the health of families. Popular discourse posits that changes to contemporary family life have made family meals harder to achieve and promotion of the 'traditional' family meal may be adding pressures to contemporary families. While research has been conducted on family meals over the last three decades, there is no explicit investigation of the experiences and practices of family meals over this time. Understanding the evolution of family meal practices across time is important for developing achievable expectations in relation to this ritual. Qualitative interviews were conducted with a diverse population of South Australian parents in the 1990s (n = 32) and with a separate population of parents in 2020 (n = 22) to gather their experiences of family meal practices. A comparative analysis, informed by grounded theory, was undertaken to identify similarities and differences in experiences across these two time periods. The results indicated stability in many family meal experiences across time, particularly in their value and significance in family life. Negotiations balancing time, cost, food preferences and responsibility persisted. The stability of family meal values and practices is important to consider when making recommendations, designing interventions and creating services targeting the family meal.
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Affiliation(s)
- Georgia Middleton
- Caring Futures Institute, College of Nursing and Health Sciences, Flinders University, Tarntanya, Adelaide, South Australia, Australia
- College of Nursing and Health Sciences, Flinders University, Tarntanya, Adelaide, South Australia, Australia
| | - Rebecca K Golley
- Caring Futures Institute, College of Nursing and Health Sciences, Flinders University, Tarntanya, Adelaide, South Australia, Australia
- College of Nursing and Health Sciences, Flinders University, Tarntanya, Adelaide, South Australia, Australia
| | - Karen A Patterson
- College of Nursing and Health Sciences, Flinders University, Tarntanya, Adelaide, South Australia, Australia
| | - John Coveney
- Caring Futures Institute, College of Nursing and Health Sciences, Flinders University, Tarntanya, Adelaide, South Australia, Australia
- College of Nursing and Health Sciences, Flinders University, Tarntanya, Adelaide, South Australia, Australia
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McKay FH. What's in a commercial meal kit? Structured review of Australian meal kits. Public Health Nutr 2023; 26:1284-1292. [PMID: 36755462 PMCID: PMC10346045 DOI: 10.1017/s1368980023000265] [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: 06/06/2022] [Revised: 12/05/2022] [Accepted: 01/30/2023] [Indexed: 02/10/2023]
Abstract
OBJECTIVE The aim of this project is to review the products and recipes contained within popular subscription meal kits to determine if they are suitable for wider use among people who are food insecure. DESIGN Across the 6-week period, weekly meal kits from both HelloFresh and Markey Spoon were purchased, resulting in thirty-six individual meals that were prepared and assessed. Meals were assessed based on the content included in the meal kit compared with the recipe card and the nutrition panel, the costs of the individual foods if purchased at one of two major supermarkets and the ease of preparation. SETTING Australia. PARTICIPANTS Households were comprised of two, 2-person households who were provided with 2 meals each week, and two, single-person households who were provided with one meal each week. RESULTS The findings of this research suggest that while the meal kits are convenient and, in general, the recipes are easy to follow, and the meals would be made again, the high levels of salt and fat may preclude these kits from regular inclusion in a healthy diet. The meal kits were also found to be more costly than the same ingredients if purchased from a major supermarket. However, the convenience of having most of the foods needed to prepare a full meal with little to no wastage may counterbalance this cost. CONCLUSIONS Meal kits may be a useful component of a healthy diet, that can increase meals prepared and consumed in the home, and thanks to the clear instructions and pre-portioned ingredients, may reduce stress related to food preparation.
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Affiliation(s)
- Fiona H McKay
- The School of Health and Social Development, Institute for Health Transformation, Deakin University, Locked Bag 20,00, Geelong, VIC3220, Australia
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8
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Katre A, Raddatz B. Low-Income Families' Direct Participation in Food-Systems Innovation to Promote Healthy Food Behaviors. Nutrients 2023; 15:nu15051271. [PMID: 36904271 PMCID: PMC10005603 DOI: 10.3390/nu15051271] [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: 01/29/2023] [Revised: 02/26/2023] [Accepted: 02/28/2023] [Indexed: 03/08/2023] Open
Abstract
Low-income families, especially those who reside in food deserts, face significant systemic barriers regarding their ability to access affordable and nutritious food. The food behaviors exhibited by low-income families are a reflection of the shortcomings of the built environment and conventional food system. Policy and public-health initiatives to improve food security have, thus far, failed to deliver interventions that simultaneously address multiple pillars of food security. Centering the voices of the marginalized and their place-based knowledge may result in the development of food-access solutions that are a much better fit for the population that they intend to serve. Community-based participatory research has emerged as a solution to better meet the needs of communities in food-systems innovation, but little is known about the extent to which direct participation improves nutritional outcomes. The purpose of this research is to answer the following question: how can food-access solutions authentically engage marginalized community members in food-system innovation, and if participation is related to changes in their food behaviors, how is it related? This action research project leveraged a mixed-methods approach to analyze nutritional outcomes and define the nature of participation for 25 low-income families who reside in a food desert. Our findings suggest that nutritional outcomes improve when major barriers to healthy food consumption are addressed, for example, time, education, and transportation. Furthermore, participation in social innovations can be characterized by the nature of involvement as either a producer or consumer, actively or inactively involved. We conclude that when marginalized communities are at the center of food-systems innovation, individuals self-select their level of participation, and when primary barriers are addressed, deeper participation in food-systems innovation is associated with positive changes in healthy food behaviors.
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Affiliation(s)
- Aparna Katre
- College of Arts Humanities and Social Sciences, University of Minnesota Duluth, 1201 Ordean Court, Duluth, MN 55812, USA
- Correspondence:
| | - Brianna Raddatz
- College of Education and Human Service Professions, University of Minnesota Duluth, 1201 Ordean Court, Duluth, MN 55812, USA
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Robinson-Oghogho JN, Thorpe RJ, Neff RA. Dietary Behaviors among New Users of Meal-Kit Services during the Early Months of the COVID-19 Pandemic. Nutrients 2022; 14:nu14193953. [PMID: 36235605 PMCID: PMC9572310 DOI: 10.3390/nu14193953] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2022] [Revised: 09/16/2022] [Accepted: 09/16/2022] [Indexed: 11/16/2022] Open
Abstract
The COVID-19 pandemic changed the way people acquired food, including increased use of meal-kit delivery services. Investigators analyzed data from a national survey of US adults collected between July 2020 and September 2020, to describe new users of meal-kit services during the pandemic and explore associations between new use of meal-kits and dietary behaviors. Bivariate and multivariate regression analyses were conducted to identify differences in demographic characteristics and reported dietary behaviors between new and never meal-kit users. Nearly all new meal-kit users were under the age of 55 years (92.5%), lived in urban areas (90.1%), and reported having children in their households (82%). A higher proportion of new users were current SNAP participants (32.8%) compared to never users (17.1%). Compared to never users, new users of meal-kit services reported eating more fruits and vegetables (PR: 1.95, 95% CI: 1.42, 2.68), and more red and processed meats (PR: 2.39, 95% CI: 1.49–3.85) since the pandemic began. Results suggest that meal-kit services may have been a useful resource for certain populations during the early months of COVID-19 and are potentially associated with increased consumption of certain foods. Further research examining the continued use and the influence of meal-kit services on diet is needed.
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Affiliation(s)
- Joelle N. Robinson-Oghogho
- Department of Health Behavior and Society, Bloomberg School of Public Health, Johns Hopkins University, Baltimore, MD 21205, USA
- Correspondence:
| | - Roland J. Thorpe
- Department of Health Behavior and Society, Bloomberg School of Public Health, Johns Hopkins University, Baltimore, MD 21205, USA
- Hopkins Center for Health Disparities Solutions, Bloomberg School of Public Health, Johns Hopkins University, Baltimore, MD 21205, USA
| | - Roni A. Neff
- Department of Environmental Health and Engineering, Bloomberg School of Public Health, Johns Hopkins University, Baltimore, MD 21205, USA
- Johns Hopkins Center for a Livable Future, Bloomberg School of Public Health, Johns Hopkins University, Baltimore, MD 21202, USA
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10
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Kerver JM, Brophy-Herb HE, Sturza J, Horodynski MA, Contreras DA, Stein M, Garner E, Hebert S, Williams JM, Kaciroti N, Martoccio T, Van Egeren LA, Choi H, Martin CK, Mitchell K, Dalimonte-Merckling D, Jeanpierre LA, Robinson CA, Lumeng JC. Supporting family meal frequency: Screening Phase results from the Simply Dinner Study. Appetite 2022; 174:106009. [PMID: 35337884 PMCID: PMC9058229 DOI: 10.1016/j.appet.2022.106009] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2021] [Revised: 03/10/2022] [Accepted: 03/17/2022] [Indexed: 11/28/2022]
Abstract
We aimed to test main, additive, interactive effects, and feasibility of all possible combinations of six intervention components implemented for 8 weeks (Cooking/Serving Resources; Meal Delivery; Ingredient Delivery; Community Kitchen; Nutrition Education; Cooking Demonstrations). Primary outcomes were family meal frequency and preschoolers' dietary quality; secondary outcomes included family meal preparation type, meal preparation barriers, family functioning, and kitchen inventory adequacy. All possible intervention combinations were tested using a randomized factorial trial design in the first phase of a Multiphase Optimization Strategy (MOST). Feasibility was assessed via attendance, delivery logs, and satisfaction. Parent-reported data collection included: socio-demographics, frequency and type of family meals; preschooler dietary intake; perceived barriers to meal planning and preparation; assessment of family functioning; and a kitchen inventory of materials generally needed for meal preparation. Participants (n = 499) were recruited at two Head Start agencies in mid-Michigan with data collection and delivery of some intervention components in participants' homes. Promising intervention bundles were identified by evaluating pre-to post-intervention effect sizes. The combination of Cooking/Serving Resources and Meal Delivery increased family meal frequency (Cohen's d = 0.17), cooking dinner from scratch (d = 0.21), prioritization of family meals (d = 0.23), and kitchen inventory (d = 0.46) and decreased use/consumption of ready-made (d = -0.18) and fast foods (d = -0.23). Effects on diet quality were in the expected direction but effect sizes were negligible. Community Kitchen, Nutrition Education, and Cooking Demonstration showed poor feasibility due to low attendance while Ingredient Delivery was infeasible due to staffing challenges related to its labor intensity. Additionally, although not one of our pre-specified outcomes, Cooking/Serving Resources (RR = 0.74) and Meal Delivery (RR = 0.73) each decreased food insecurity. Cooking/Serving Resources combined with Meal Delivery showed promise as a strategy for increasing family meal frequency.
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Affiliation(s)
- Jean M. Kerver
- Department of Epidemiology and Biostatistics, Michigan State University, 909 Wilson Road, East Lansing, MI 48824
| | - Holly E. Brophy-Herb
- Department of Human Development and Family Studies, Michigan State University, 552 W Circle Drive, East Lansing, MI 48824
| | - Julia Sturza
- Department of Pediatrics, University of Michigan Medical School, Ann Arbor, MI
| | - Mildred A. Horodynski
- College of Nursing, Michigan State University, 1355 Bogue St, East Lansing, MI 48824
| | - Dawn A. Contreras
- Michigan State University Extension, Michigan State University, East Lansing, MI 48824
| | - Mara Stein
- Department of Human Development and Family Studies, Michigan State University, 552 W Circle Drive, East Lansing, MI 48824
| | - Erika Garner
- Michigan State University Extension, Michigan State University, East Lansing, MI 48824
| | - Sheilah Hebert
- Michigan State University Extension, Michigan State University, East Lansing, MI 48824
| | - Jessica M. Williams
- Department of Human Development and Family Studies, Michigan State University, 552 W Circle Drive, East Lansing, MI 48824
| | - Niko Kaciroti
- Department of Biostatistics, University of Michigan, Ann Arbor, MI
| | - Tiffany Martoccio
- Department of Human Development and Quantitative Methodology, University of Maryland, College Park, MD
| | - Laurie A. Van Egeren
- University Outreach and Engagement, Michigan State University, East Lansing, MI 48824
| | - Hailey Choi
- Department of Human Development and Family Studies, Missouri State University, Springfield, MO
| | - Corby K. Martin
- Pennington Biomedical Research Institution, Louisiana State University, Baton Rouge, LA
| | - Koi Mitchell
- Department of Human Development and Family Studies, Michigan State University, 552 W Circle Drive, East Lansing, MI 48824
| | - Danielle Dalimonte-Merckling
- Department of Human Development and Family Studies, Michigan State University, 552 W Circle Drive, East Lansing, MI 48824
| | | | - Chelsea A. Robinson
- Department of Epidemiology and Biostatistics, Michigan State University, 909 Wilson Road, East Lansing, MI 48824
| | - Julie C. Lumeng
- Department of Pediatrics, University of Michigan Medical School, Ann Arbor, MI,Department of Nutritional Sciences, University of Michigan School of Public Health, Ann Arbor, MI
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11
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Fraser K, Love P, Campbell KJ, Ball K, Opie RS. Meal kits in the family setting: Impacts on family dynamics, nutrition, social and mental health. Appetite 2021; 169:105816. [PMID: 34801628 DOI: 10.1016/j.appet.2021.105816] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2021] [Revised: 11/03/2021] [Accepted: 11/16/2021] [Indexed: 11/30/2022]
Abstract
Families face many barriers in providing nutritious home-cooked family meals. Meal kit subscription services are increasingly popular among families and may address obstacles to cooking at home and facilitate shared family meals. This study aimed to understand why families use meal kits and what they perceived to be the main impacts on family dynamics, nutrition, social and mental health. Sixteen primary meal providers with at least one child 18 years and under living at home, were recruited via social media (e.g., Facebook, Twitter) to participate in a semi-structured interview using Zoom videoconferencing. Interviews were conducted with participants who currently purchased and used commercially available meal kits in Australia (e.g., HelloFresh, Marley Spoon). Thematic analysis of interview transcripts revealed that women, as the primary carers responsible for family meals, primarily reported the role that meal kits played in reducing their mental load through reduced food-related decision making, enhanced family participation in meal preparation, and opportunities for food literacy. Additionally, meal kits were reported to reduce food eaten away-from-home with the majority of participants perceiving meal kits to provide nutritionally dense meals and appropriate portion sizes aligned with National dietary guidelines. This study provides important insights into the potential physical, mental and social health benefits of meal kits in supporting families to cook and eat meals together at home. While meal kits have the capacity to positively influence population health and wellbeing, it is necessary that meal kit subscription services address the nutritional quality of their meals and provide evidence-based nutrition messaging to facilitate improvements in food literacy and nutritional intake.
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Affiliation(s)
- Kylie Fraser
- Institute for Physical Activity and Nutrition (IPAN), School of Exercise & Nutrition Sciences, Deakin University, Melbourne Burwood Campus, 221 Burwood Highway, Burwood Victoria, 3125, Australia.
| | - Penny Love
- Institute for Physical Activity and Nutrition (IPAN), School of Exercise & Nutrition Sciences, Deakin University, Melbourne Burwood Campus, 221 Burwood Highway, Burwood Victoria, 3125, Australia
| | - Karen J Campbell
- Institute for Physical Activity and Nutrition (IPAN), School of Exercise & Nutrition Sciences, Deakin University, Melbourne Burwood Campus, 221 Burwood Highway, Burwood Victoria, 3125, Australia
| | - Kylie Ball
- Institute for Physical Activity and Nutrition (IPAN), School of Exercise & Nutrition Sciences, Deakin University, Melbourne Burwood Campus, 221 Burwood Highway, Burwood Victoria, 3125, Australia
| | - Rachelle S Opie
- Institute for Physical Activity and Nutrition (IPAN), School of Exercise & Nutrition Sciences, Deakin University, Melbourne Burwood Campus, 221 Burwood Highway, Burwood Victoria, 3125, Australia
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Sweeney LH, Carman K, Varela EG, House LA, Shelnutt KP. Cooking, Shopping, and Eating Behaviors of African American and Hispanic Families: Implications for a Culturally Appropriate Meal Kit Intervention. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2021; 18:ijerph18189827. [PMID: 34574751 PMCID: PMC8466649 DOI: 10.3390/ijerph18189827] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 07/19/2021] [Revised: 09/10/2021] [Accepted: 09/14/2021] [Indexed: 11/22/2022]
Abstract
Families with low incomes face barriers to preparing healthy meals, including decreased food access and limited time, and may turn to fast, low-quality, and inexpensive foods. Affordable and accessible meal kits may reduce these barriers. The objective of this study was to explore the cooking, eating, and shopping behaviors of African American (AA) and Hispanic participants living in the United States with low incomes and determine the knowledge of and preferences for a culturally appropriate meal kit intervention. Trained researchers conducted focus groups using a semi-structured questionnaire with AA and Hispanic food preparers with low incomes. Participant cooking, eating, and shopping behaviors and knowledge of and preferences for a culturally appropriate meal kit intervention were evaluated using thematic analysis. AA participants (n = 16) reported cooking on average 2 to 3 days per week and more often on weekends. Hispanic participants (n = 15) reported cooking 5 days per week and more often during the week. Both groups identified cost as the number one consideration when shopping. Most were unfamiliar with meal kits but indicated they would try an affordable meal kit. AA and Hispanic participants differed in their cooking, eating, and shopping behaviors but were equally interested in trying meal kits if affordable and culturally appropriate.
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Affiliation(s)
- Lauren H. Sweeney
- Food Science and Human Nutrition Department, University of Florida, Gainesville, FL 32611, USA;
| | - Kaley Carman
- Department of Family, Youth and Community Sciences, University of Florida, Gainesville, FL 32611, USA;
| | - Elder G. Varela
- Department of Health Education and Behavior, University of Florida, Gainesville, FL 32611, USA;
| | - Lisa A. House
- Food and Resource Economics Department, University of Florida, Gainesville, FL 32611, USA;
| | - Karla P. Shelnutt
- Department of Family, Youth and Community Sciences, University of Florida, Gainesville, FL 32611, USA;
- Correspondence: ; Tel.: +1-352-273-3535
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Carman K, Sweeney LH, House LA, Mathews AE, Shelnutt KP. Acceptability and Willingness to Pay for a Meal Kit Program for African American Families with Low Income: A Pilot Study. Nutrients 2021; 13:nu13082881. [PMID: 34445040 PMCID: PMC8398692 DOI: 10.3390/nu13082881] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2021] [Revised: 08/12/2021] [Accepted: 08/17/2021] [Indexed: 11/26/2022] Open
Abstract
Food insecurity is a persistent issue among individuals with low income and is associated with various nutrition- and health-related consequences. Creative approaches to increasing food access should be investigated as possible solutions. Meal kits, which are boxes or bags of fresh and shelf-stable ingredients for one or more meals, along with a step-by-step recipe showing how to cook each meal at home, may serve as a creative solution. Meal kits have historically been marketed to higher-income demographics. The purpose of this pilot study was to investigate the utilization, acceptability, and willingness to pay for a healthy meal kit program among African American main food preparers with children and low income (n = 36). Participants received a healthy meal kit with three recipes and ingredients, a cooking incentive, and a nutrition handout weekly for six weeks. Data were collected on participants’ use, acceptability, and willingness to pay for the meal kits and analyzed using descriptive statistics. The intervention was highly utilized, and participants reported high acceptability ratings for most recipes. After the intervention, participants were willing to pay $88.61 ± 47.47 for a meal kit with three meals, each with four portions, which was higher than indicated at baseline and similar to the cost to produce the kits. Meal kits may offer a creative solution to improving food access if affordable for families with low income.
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Affiliation(s)
- Kaley Carman
- Department of Family, Youth and Community Sciences, University of Florida, Gainesville, FL 32611, USA;
| | - Lauren H. Sweeney
- Food Science and Human Nutrition Department, University of Florida, Gainesville, FL 32611, USA; (L.H.S.); (A.E.M.)
| | - Lisa A. House
- Food and Resource Economics Department, University of Florida, Gainesville, FL 32611, USA;
| | - Anne E. Mathews
- Food Science and Human Nutrition Department, University of Florida, Gainesville, FL 32611, USA; (L.H.S.); (A.E.M.)
| | - Karla P. Shelnutt
- Department of Family, Youth and Community Sciences, University of Florida, Gainesville, FL 32611, USA;
- Correspondence: ; Tel.: +1-35-2273-3535
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