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Maroney TL, Keech JJ. Feasibility and acceptability of a theory-based online tool for reducing stress-induced eating. Appetite 2024; 200:107558. [PMID: 38880281 DOI: 10.1016/j.appet.2024.107558] [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: 03/07/2024] [Revised: 06/07/2024] [Accepted: 06/12/2024] [Indexed: 06/18/2024]
Abstract
Stress-induced eating is associated with various health risks like obesity and cardiovascular disease, exacerbated by the overconsumption of unhealthy foods. This study sought to investigate replacement coping strategies for stress-induced eating that participants can seek to implement using behaviour change techniques like implementation intentions. The study adopted a feasibility and acceptability design, with 258 participants (88.37% female) aged 17-75 years old who self-reported stress-induced eating. Participants were asked to identify cues for their stress-induced eating and evaluate the acceptability of eight potential replacement coping strategies. After selecting their preferred strategy, participants formed implementation intentions, linking the strategy with their previously identified cues. There were six themes of cues for stress-induced eating as identified by participants, including a range of external and internal stressors. Themes regarding the acceptability of the replacement coping strategies were organised based on constructs from integrated social cognition theories. Participant responses reflected cognitive and affective attitudes, and control and normative beliefs behind engagement in coping behaviour; further, automatic and volitional processes were described by participants as playing a role in whether a coping strategy was deemed as useful. Plans formulated by participants commonly detailed specific situations and strategies to utilise, though few described start times or durations of their plan. Action planning was found to significantly increase following formation of implementation intentions, and participants' descriptions supported the feasibility and acceptability of utilising implementation intentions to adopt alternative coping strategies to stress-induced eating. Future research should conduct a randomised controlled trial to assess the efficacy of the implementation intentions intervention in promoting uptake of replacement coping strategies to reduce stress-induced eating.
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Affiliation(s)
- Tenelle L Maroney
- School of Applied Psychology, Griffith University, Messines Ridge Road, Mt Gravatt, Brisbane, Australia; School of Health, University of the Sunshine Coast, Sippy Downs, Queensland, Australia
| | - Jacob J Keech
- School of Applied Psychology, Griffith University, Messines Ridge Road, Mt Gravatt, Brisbane, Australia; School of Health, University of the Sunshine Coast, Sippy Downs, Queensland, Australia.
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Mena B, Torrico DD, Hutchings S, Ha M, Ashman H, Warner RD. Understanding consumer liking of beef patties with different firmness among younger and older adults using FaceReader™ and biometrics. Meat Sci 2023; 199:109124. [PMID: 36736127 DOI: 10.1016/j.meatsci.2023.109124] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2022] [Revised: 11/23/2022] [Accepted: 01/17/2023] [Indexed: 01/21/2023]
Abstract
Sensorial perceptions change as people age and biometrics analysis can be used to explore the unconscious consumer responses. Investigation was conducted of effects of consumer age (younger, 22-52 years; older, 60-76 years) on facial expression response (FER) during consumption of beef patties with varying firmness (soft, medium, hard) and taste (±plum sauce). Video images were collected and FERs analysed using FaceReader™. Younger people exhibited higher intensity for happy/sad/scared and lower intensity for neutral/disgusted, relative to older people. Interactions between age and texture/sauce showed little FER variation in older people, whereas younger people showed considerable FER variation. Younger people, but not older people, had lowest intensity of happy FER and highest intensity of angry FER for the hard patty. Sauce addition resulted in higher intensity of happy/contempt in younger consumers, but not older consumers. FER collected using FaceReader™ was successfully used to differentiate between the unconscious responses of younger and older consumers.
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Affiliation(s)
- Behannis Mena
- Faculty of Veterinary and Agricultural Sciences, School of Agriculture and Food, The University of Melbourne, Parkville, VIC 3010, Australia
| | - Damir Dennis Torrico
- Faculty of Veterinary and Agricultural Sciences, School of Agriculture and Food, The University of Melbourne, Parkville, VIC 3010, Australia; Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln 7647, New Zealand
| | - Scott Hutchings
- Faculty of Veterinary and Agricultural Sciences, School of Agriculture and Food, The University of Melbourne, Parkville, VIC 3010, Australia; AgResearch, Food & Bio-based Products Group, Palmerston North 4442, New Zealand
| | - Minh Ha
- Faculty of Veterinary and Agricultural Sciences, School of Agriculture and Food, The University of Melbourne, Parkville, VIC 3010, Australia
| | - Hollis Ashman
- Faculty of Veterinary and Agricultural Sciences, School of Agriculture and Food, The University of Melbourne, Parkville, VIC 3010, Australia
| | - Robyn D Warner
- Faculty of Veterinary and Agricultural Sciences, School of Agriculture and Food, The University of Melbourne, Parkville, VIC 3010, Australia.
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Brauman K, Achen R, Barnes JL. The five most significant barriers to healthy eating in collegiate student-athletes. JOURNAL OF AMERICAN COLLEGE HEALTH : J OF ACH 2023; 71:578-583. [PMID: 33830870 DOI: 10.1080/07448481.2021.1899186] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/28/2020] [Revised: 11/19/2020] [Accepted: 02/28/2021] [Indexed: 06/12/2023]
Abstract
The objective of the present study was to elucidate what student-athletes believe are the most significant barriers to consuming a healthy diet. 418 student-athletes at an NCAA Division 1 university were invited to complete a survey on their nutritional habits and barriers to healthy eating. The survey was designed utilizing the current literature in student-athletes and young adults and underwent a professional review and pilot study before use in data collection. 169 student-athletes (40%) fully completed the survey. Responses indicate the five most significant barriers are lack of time, easy access to unhealthy foods, cost of healthy foods, lack of knowledge about what foods are healthy, and lack of knowledge and skills to cook healthy foods, respectively. Further, data show significant relationships between several variables and the rate of selection of various barriers. Overall, these findings lay the groundwork for future interventions while also presenting initial, usable information for professionals.
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Affiliation(s)
- Kyle Brauman
- Department of Family and Consumer Sciences, College of Applied Sciences and Technology, Illinois State University, Normal, Illinois, USA
| | - Rebecca Achen
- School of Kinesiology and Recreation, College of Applied Science and Technology, Illinois State University, Normal, Illinois, USA
| | - Jennifer L Barnes
- Department of Family and Consumer Sciences, College of Applied Sciences and Technology, Illinois State University, Normal, Illinois, USA
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Martinez-Perez N, Telleria-Aramburu N, Insúa P, Hernández I, Telletxea S, Ansotegui L, Rebato E, Basabe N, de Pancorbo MM, Rocandio A, Arroyo-Izaga M. On-campus food purchase behaviors, choice determinants, and opinions on food availability in a Spanish university community. Nutrition 2022; 103-104:111789. [PMID: 35964438 DOI: 10.1016/j.nut.2022.111789] [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: 11/06/2021] [Revised: 06/01/2022] [Accepted: 06/27/2022] [Indexed: 01/10/2023]
Abstract
OBJECTIVE The aim of this study was to investigate food purchasing behaviors, choice determinants, and opinions about on-campus food availability by a university community and to analyze differences in these aspects between students, education and/or research staff (ERS), and administrative and services staff (ASS), and between males and females. METHODS This was a cross-sectional study that involved a representative sample of students (n = 1089), ERS (n = 396), and ASS (n = 300) who completed an anonymous online survey. A previously adapted version of the questionnaire was administered. The results were weighted to ensure representativeness of this community population using weighted coefficients. RESULTS The results showed that most of the participants purchased food on campus (91.6%), especially for lunch (67.4% of foods and 37.4% of drinks) and snack (65.4% of foods and 45.4% of drinks). Hot drinks (i.e., coffee, tea, hot chocolate etc.; 60.5%), bottled water (49.2%), and hot foods (i.e., small servings [38.2%] and sandwiches/hamburgers [31.7%]) were the most purchased items. Taste (98.6%) was the most important determinant in choice, followed by price for students, nutritional value for ASS, and health value for ERS. The "top 5" opinions suggested for the campus food environment and potential changes were "greater capacity to access free filtered drinking water", "greater capacity to recycle food packaging," "more healthy options in vending machines", "discounts for healthy choices," and "allergen labeling." CONCLUSION Interventions that improve sustainability and the affordability of products with high nutritional quality, price-manipulation directives, and allergen information on labeling would be well received among this community.
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Affiliation(s)
- Naiara Martinez-Perez
- Department of Nursing I, University of the Basque Country UPV/EHU, Leioa (Bizkaia), Spain
| | - Nerea Telleria-Aramburu
- Department of Pharmacy and Food Sciences, University of the Basque Country UPV/EHU, Vitoria-Gasteiz (Araba/Álava), Spain
| | - Patricia Insúa
- Department of Basic Psychology, University of the Basque Country UPV/EHU, Donostia/San Sebastián (Gipuzkoa), Spain
| | - Idoia Hernández
- Section of the Legal Advice of Administrative Contracting, University of the Basque Country UPV/EHU, Leioa (Bizkaia), Spain
| | - Saioa Telletxea
- Departament of Social Psychology, University of the Basque Country UPV/EHU, Vitoria-Gasteiz (Araba/Álava), Spain
| | - Laura Ansotegui
- Department of Neurosciences, University of the Basque Country UPV/EHU, Vitoria-Gasteiz (Araba/Álava), Spain
| | - Esther Rebato
- Department of Genetics, Physical Anthropology and Animal Physiology, University of the Basque Country UPV/EHU, Leioa (Bizkaia), Spain
| | - Nekane Basabe
- Departament of Social Psychology, University of the Basque Country UPV/EHU, Vitoria-Gasteiz (Araba/Álava), Spain
| | - Marian M de Pancorbo
- BIOMICs Research Group, Microfluidics & BIOMICs Cluster UPV/EHU, Lascaray Research Centre, University of the Basque Country UPV/EHU, Vitoria-Gasteiz (Araba/Álava), Spain; Department of Z. and Cellular Biology A, University of the Basque Country UPV/EHU, Vitoria-Gasteiz (Araba/Álava), Spain
| | - Ana Rocandio
- Department of Pharmacy and Food Sciences, University of the Basque Country UPV/EHU, Vitoria-Gasteiz (Araba/Álava), Spain; BIOMICs Research Group, Microfluidics & BIOMICs Cluster UPV/EHU, Lascaray Research Centre, University of the Basque Country UPV/EHU, Vitoria-Gasteiz (Araba/Álava), Spain
| | - Marta Arroyo-Izaga
- Department of Pharmacy and Food Sciences, University of the Basque Country UPV/EHU, Vitoria-Gasteiz (Araba/Álava), Spain; BIOMICs Research Group, Microfluidics & BIOMICs Cluster UPV/EHU, Lascaray Research Centre, University of the Basque Country UPV/EHU, Vitoria-Gasteiz (Araba/Álava), Spain.
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Wang Q, Baranow N, Kolodinsky J, Trubek A, Wang W. Convivial cooking: Impacts of an educational intervention on college students' food agency. JOURNAL OF AMERICAN COLLEGE HEALTH : J OF ACH 2022:1-9. [PMID: 36170543 DOI: 10.1080/07448481.2022.2122721] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/13/2021] [Revised: 08/08/2022] [Accepted: 09/05/2022] [Indexed: 06/16/2023]
Abstract
Objective: This research examines the effects of educational materials, delivered with "take-home and cook-with-friends" meal kits, on college students' food agency. Participants: In the spring of 2021, 186 students were recruited at a US public university and randomly allocated into either an intervention group that received meal kits and educational materials or a control group that received only meal kits. Methods: Meal kits containing local ingredients were distributed weekly to the participants and surveys were conducted to measure participants' food agency, using the Cooking and Food Provisioning Action Scale (CAFPAS). Hypothesis tests and regression analysis were then conducted to examine the educational intervention's effects on the CAFPAS scores. Results: The educational intervention had a positive and statistically significant effect on students' CAFPAS scores. Conclusions: Educational interventions hold promise in enhancing college students' food agency, at least in the short term.
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Affiliation(s)
- Qingbin Wang
- Department of Community Development and Applied Economics, University of Vermont, Burlington, Vermont, USA
| | - Natasha Baranow
- Center for Rural Studies, University of Vermont, Burlington, Vermont, USA
| | - Jane Kolodinsky
- Department of Community Development and Applied Economics, University of Vermont, Burlington, Vermont, USA
| | - Amy Trubek
- Department of Nutrition and Food Sciences, University of Vermont, Burlington, Vermont, USA
| | - Weiwei Wang
- Center for Rural Studies, University of Vermont, Burlington, Vermont, USA
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Jürkenbeck K, Haarhoff T, Spiller A, Schulze M. Does Allulose Appeal to Consumers? Results from a Discrete Choice Experiment in Germany. Nutrients 2022; 14:nu14163350. [PMID: 36014857 PMCID: PMC9414979 DOI: 10.3390/nu14163350] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2022] [Revised: 08/10/2022] [Accepted: 08/12/2022] [Indexed: 11/16/2022] Open
Abstract
Reducing the sugar content in food is an important goal in many countries in order to counteract obesity and unhealthy eating. Currently, many consumers eat a number of foods with too much sugar content. However, mankind has an innate preference for sweet foods, and thus one strategy is to have food products which taste sweet but consist of a reduced calorie and sugar content. Allulose is a rare monosaccharide and is considered a safe ingredient in foods, for example in the US, Japan, Singapore, and Mexico, while in Europe, it is in the approval process as a novel food. Thus, it is relevant to find out how consumers perceive the different attributes of allulose in comparison to other sweeteners. Therefore, an online survey consisting of a choice experiment was conducted in Germany to find out consumer preferences of sweeteners. The survey data were analyzed using a mixed logit model. The results reveal that taste is the most important attribute for sweeteners, which explains about 40% of the choice. In the attribute level, a typical sugar taste is preferred. As allulose has a typical sugar taste, the likelihood that it appeals to consumers is high. The second most important attribute is the base product.
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Affiliation(s)
- Kristin Jürkenbeck
- Marketing for Food and Agricultural Products, Department for Agricultural Economics and Rural Development, University of Goettingen, Platz der Göttinger Sieben 5, 37073 Göttingen, Germany
- Correspondence:
| | - Theresa Haarhoff
- Marketing for Food and Agricultural Products, Department for Agricultural Economics and Rural Development, University of Goettingen, Platz der Göttinger Sieben 5, 37073 Göttingen, Germany
| | - Achim Spiller
- Marketing for Food and Agricultural Products, Department for Agricultural Economics and Rural Development, University of Goettingen, Platz der Göttinger Sieben 5, 37073 Göttingen, Germany
| | - Maureen Schulze
- Marketing for Food and Agricultural Products, Department for Agricultural Economics and Rural Development, University of Goettingen, Platz der Göttinger Sieben 5, 37073 Göttingen, Germany
- Department of Management, Society and Communication, Copenhagen Business School, Dalgas Have 15, 2000 Copenhagen, Denmark
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On-campus food environment, purchase behaviours, preferences and opinions in a Norwegian university community. Public Health Nutr 2022; 25:1619-1630. [PMID: 34176546 PMCID: PMC9991706 DOI: 10.1017/s136898002100272x] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
OBJECTIVE To assess the food environment at OsloMet, through the nutritional profile and processing level of available commercial foods and drinks, as well as to determine food-purchasing behaviours, preferences and opinions on the food environment, in order to identify whether interventions on campus need to be conducted. DESIGN Cross-sectional descriptive study. SETTING Pilestredet and Kjeller campus of OsloMet (Norway). PARTICIPANTS To analyse the nutritional profile of products offered at all food outlets (seven canteens, three coffee shops and two vending machines) at the main campuses three criteria were applied: those proposed by the Spanish Agency for Food Safety and Nutrition, the UK nutrient profiling model and those of the Food and Drink Industry Professional Practices Committee Norway. In addition, products were classified by processing level, using the NOVA system. Food purchasing, food choice behaviours and opinions were analysed through a survey online, in which 129 subjects participated. RESULTS With regard to the first of the objectives, the combination of the above-mentioned criteria showed that 39·8 % of the products were 'unhealthy' and 85·9 % were 'ultra-processed'. Regarding the second objective, the most important determinants of food choice were taste, convenience, and cost and nutrition/health value. The most common improvements suggested were lowering the cost, improving the allergen information on labelling and increasing the variety of fresh and healthy foods. CONCLUSIONS A high proportion of the products offered were considered 'unhealthy' and highly processed. Interventions that improve food prices, availability and information on labelling would be well-received in this community.
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Li X, Braakhuis A, Li Z, Roy R. How Does the University Food Environment Impact Student Dietary Behaviors? A Systematic Review. Front Nutr 2022; 9:840818. [PMID: 35571951 PMCID: PMC9090611 DOI: 10.3389/fnut.2022.840818] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2021] [Accepted: 03/10/2022] [Indexed: 11/13/2022] Open
Abstract
The food environment has been implicated in creating an obesogenic generation; and while previous research has focused on population-wide initiatives, the university population resides in a research gap. To explore detailed components of the university food environment and what shaped dietary behaviors, we retrieved literature from the following databases: ScienceDirect, Scopus, PubMed, Medline, and EMBASE. Eleven studies were identified for qualitative content analysis and study quality assessment identified most of the studies as of good quality (n 8) and some as of fair quality (n 3). The certainty of evidence remained at a low level for all (n 11) studies due to the cross-sectional, observational nature of studies. Three major themes emerged: (1) food environment, (2) student perceptions (SPs), and (3) dietary outcome (DO). In a university food environment, the taste of food was paramount for the food choices of students, followed by the availability of food and the price of food. When university students perceive and choose foods and beverages, they sometimes regard unhealthy foods and beverages as healthy options. The diet quality of university students is more susceptible to living arrangements and socioeconomic status, but higher salt, fat, and added sugar consumption generally resulted in poorer quality of diet on campus. Future research could use novel methods to explore a wider range and deeper level of students' dietary behavior determinants in university food environments.Systematic Review Registrationhttps://www.crd.york.ac.uk/prospero/, identifier: CRD42021283562.
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Affiliation(s)
- Xingbo Li
- The University of Auckland, Auckland, New Zealand
- The First Hospital of Hebei Medical University, Shijiazhuang, China
| | | | - Zengning Li
- The First Hospital of Hebei Medical University, Shijiazhuang, China
- *Correspondence: Zengning Li
| | - Rajshri Roy
- The University of Auckland, Auckland, New Zealand
- Rajshri Roy
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Leme ACB, Haines J, Tang L, Fisberg M, Ferrari G, da Silva VA, Fisberg RM. Association between weight control behaviors and diet quality among Brazilian adolescents and young adults: Health Survey of São Paulo with Focus on Nutrition, 2015. Eat Weight Disord 2022; 27:605-618. [PMID: 33929700 DOI: 10.1007/s40519-021-01198-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 02/25/2021] [Accepted: 04/16/2021] [Indexed: 11/30/2022] Open
Abstract
PURPOSE Little is known about how behaviors to control weight are associated with diet quality among youth from low- and middle-income countries. The aim of this study was to examine associations between efforts to control weight (ECW) and diet quality among Brazilian adolescents and young adults. METHODS Data from 731 participants (17.89 ± 4.92 years, 51.1% female) of the 2015 Health Survey of São Paulo were used for this cross-sectional study. Dietary intake was assessed using a 24 h dietary recall and diet quality was calculated using the Brazilian Healthy Eating Index-Revised (BHEI-R). Participants reported their ECW, weight satisfaction, and socio-demographics. Descriptive statistics and linear regressions were calculated to investigate associations between ECW and diet quality. RESULTS Approximately 47.7% of participants were dissatisfied with their current weight, and 41.0% reported ECW. Reported strategies to control weight included increased physical activity, taking care of what they eat, and dieting (8.2, 3.1, and 2.5%, respectively). After adjusting for age, sex, race/ethnicity, and body mass index, reporting at least one ECW (ß = 0.08; 95% CI 0.02, 0.13), taking care of what to eat (ß = 0.15; 0.08, 0.22) and being satisfied with their weight (0.08; 0.02, 0.13) were all associated with a higher overall BHEI-R score. CONCLUSION Overall diet quality score showed a small increase in participants reporting ECW. Further studies should be conducted to provide strategies used by adolescents from low- and middle-income countries to control their weight. Thus, developing public health policies, and behavioral-change strategies. LEVEL V Cross-sectional descriptive study.
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Affiliation(s)
- Ana Carolina Barco Leme
- Family Relations and Applied Nutrition, University of Guelph, Guelph, ON, Canada. .,Center of Excellence in Nutrition and Feeding Difficulties, PENSI Institute, Children's Hospital Sabará, São Paulo, Brazil. .,Department of Nutrition, School of Public Health, University of São Paulo, São Paulo, Brazil.
| | - Jess Haines
- Family Relations and Applied Nutrition, University of Guelph, Guelph, ON, Canada
| | - Lisa Tang
- Family Relations and Applied Nutrition, University of Guelph, Guelph, ON, Canada
| | - Mauro Fisberg
- Escuela de Ciências de la Actividad Física, El Deporte y la Salud, Universidad de Santiago de Chile, USACH, 71783-5, Santiago, Chile
| | - Gerson Ferrari
- Laboratorio de Ciencias de la Actividad Física, Facultad de Ciencias Médicas, El Deporte y la Salud, Universidad de Santiago de Chile, USACH, 71783-5, Santiago, Chile
| | | | - Regina Mara Fisberg
- Department of Nutrition, School of Public Health, University of São Paulo, São Paulo, Brazil
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Socio-Psychological Factors Associated with Young Australian Adults' Consumption of Energy Dense and Nutrient Poor (EDNP) Foods. Nutrients 2022; 14:nu14040812. [PMID: 35215462 PMCID: PMC8879312 DOI: 10.3390/nu14040812] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2022] [Revised: 02/09/2022] [Accepted: 02/11/2022] [Indexed: 11/16/2022] Open
Abstract
Young Australian adults' exhibit high consumption of Energy Dense and Nutrient Poor (EDNP) foods; however, there is limited research concerning the factors influencing their consumption. This study aimed to explore socio-psychological factors associated with young Australian adults' (18-30 years) consumption of EDNP foods with consideration of the Food Related Lifestyle Model (FRLM) as a potential framework. Through qualitative descriptive research methodology, 38 young adults were interviewed. Data were thematically analyzed. Participants were classified into three groups based on their living arrangements namely, parental, shared and independent households. Five themes emerged, (1) psychological factors (2) intrinsic qualities of EDNP foods, (3) social factors, (4) accessibility and affordability and (5) health related beliefs. The FRLM takes into consideration some of the factors reported in this study as influencers of EDNP food intakes. However, the FRLM omits important psychological factors (motivation, restraint, cravings, coping strategies and habits) identified by participants as influencers over their EDNP food intakes. The FRLM may need to be extended in its application to EDNP food intakes of young Australian adults. Social marketing campaigns highlighting health risks, addressing social and environmental factors are suggested. The social desirability of healthier alternatives in social gatherings of young adults could be increased.
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Association of eating motives with anthropometry, body composition, and dietary intake in healthy German adults. Appetite 2021; 170:105865. [PMID: 34921914 DOI: 10.1016/j.appet.2021.105865] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2021] [Revised: 12/08/2021] [Accepted: 12/10/2021] [Indexed: 11/24/2022]
Abstract
Effective policies to address poor food choices and dietary patterns need to consider the complex set of motives affecting eating behavior. This study examined how different eating motives are associated with anthropometry, body composition, and dietary intake. Our analysis is based on a cross-sectional sample with 429 healthy adults in three different age groups collected in Germany from 2016 to 2018. Dietary intake, Body Mass Index (BMI), waist circumference (WC), and fat-free mass (FFM) were measured by standardized methods. Eating motives were measured using The Eating Motivation Scale (TEMS). Regressing dietary intakes and anthropometric indicators on TEMS motives, we identify the main sources of variation in diet and nutritional status separately for men and women. Results indicated the Health motive to be positively associated with FFM (B±SE=1.72±0.44) and negatively with WC (B±SE=-3.23±0.81) for men. For women, the Need & Hunger motive was positively associated with FFM (B±SE=1.63±0.44) and negatively with WC (B±SE=-2.46±0.81). While Liking and Habits were the most frequently stated eating motives, we did not find them to be significantly related to the nutritional status. Other motives were associated with dietary intake but not anthropometry or body composition. The Price motive was positively and the Convenience motive was negatively associated with energy (B±SE=63.77±19.98;B±SE=-46.96±17.12) and carbohydrate intake (B±SE=7.15±2.65;B±SE=-5.98±2.27) for men. The results highlight the need for more differentiated analyses of eating motives, beyond comparing the relative importance of motives based on mean values, towards the association of motives with dietary intake and nutritional status.
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12
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Energy-dense dietary patterns high in free sugars and saturated fat and associations with obesity in young adults. Eur J Nutr 2021; 61:1595-1607. [PMID: 34870745 PMCID: PMC8921009 DOI: 10.1007/s00394-021-02758-y] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2021] [Accepted: 11/25/2021] [Indexed: 11/18/2022]
Abstract
Purpose To derive dietary patterns based on dietary energy density (DED), free sugars, SFA, and fiber and investigate association with odds of overweight/obesity in young adults. Methods Cross-sectional data from 625 young Australian adults (18–30 years) were used. Dietary patterns were derived using reduced rank regression based on dietary data from a smartphone food diary using DED, free sugars, SFA, and fiber density as response variables. Multivariable logistic regression was used to investigate associations between dietary patterns and odds of self-reported overweight/obesity (BMI ≥ 25 kg/m2). Results Two dietary patterns were identified (DP1 and DP2). DP-1 was positively correlated with DED, free sugars, and SFA, and inversely correlated with fiber density. It was characterized by higher sugar-sweetened beverages intake and lower vegetable intake, and associated with higher odds of overweight/obesity (OR: 1.22; 95% CI 1.05, 1.42). DP-2 was positively correlated with fiber density and free sugars, and inversely correlated with DED and SFA. It was characterized by higher sugar-sweetened beverages intake and lower non-lean red meat intake, and was not significantly associated with overweight/obesity. Conclusion An energy-dense dietary pattern high in free sugars and SFA and low in fiber was associated with higher odds of obesity in young adults. These findings support dietary interventions that target reductions in energy-dense foods and sugar-sweetened beverages. Supplementary Information The online version contains supplementary material available at 10.1007/s00394-021-02758-y.
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The relative importance of primary food choice factors among different consumer groups: A latent profile analysis. Food Qual Prefer 2021. [DOI: 10.1016/j.foodqual.2021.104199] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Effectiveness of price-reduced meals on purchases among university young adults. J Nutr Sci 2021; 10:e94. [PMID: 34804515 PMCID: PMC8596072 DOI: 10.1017/jns.2021.87] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2021] [Revised: 09/30/2021] [Accepted: 10/05/2021] [Indexed: 11/07/2022] Open
Abstract
University food environments influence dietary behaviours of attending young adults (aged 18–35 years). The present study aimed to determine if price-reduced meals are associated with high purchase volumes at food outlets (n 5) in a large urban university. The university food outlet customers: university staff and students (n 244) were surveyed about their food choice determinants and their awareness of a price-reduced meal initiative called ‘Budgie Meals’. Itemised sales of ‘Budgie Meals’ and other meals across 3 years were collected. The ‘Budgie Meals’ were nutritionally analyzed. The χ2 and Mann–Whitney U tests were used to analyze quantitative survey responses. An open-ended item was thematically analyzed. Itemised sales of ‘Budgie Meals’ were measured across 3 years and were analyzed using the analysis of variance. The ‘Budgie Meals’ were nutritionally analyzed and categorised as ‘green,’ ‘amber’ or ‘red’ using the National Healthy Food and Drink Policy. Price was considered the most significant barrier to healthy food purchases. The awareness of the ‘Budgie Meal’ initiative was poor. The ‘Budgie Meal’ had higher sales volumes at each outlet than other items, but the sales showed a downward trend across the years. Nutritional analyses revealed that ‘Budgie Meals’ could be improved. The researchers suggested nutritional improvements to food retailers. Further research is required to assess the viability of implementing such nutritional improvements across food outlets. Specifically, collaboration with retailers and customers is needed to establish the economic feasibility, any potential revenue losses and testing taste acceptability of recipe alterations to these price-reduced meals.
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Livingstone KM, Abbott G, Lamb KE, Dullaghan K, Worsley T, McNaughton SA. Understanding Meal Choices in Young Adults and Interactions with Demographics, Diet Quality, and Health Behaviors: A Discrete Choice Experiment. J Nutr 2021; 151:2361-2371. [PMID: 34036358 DOI: 10.1093/jn/nxab106] [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: 01/26/2021] [Revised: 02/26/2021] [Accepted: 03/19/2021] [Indexed: 12/20/2022] Open
Abstract
BACKGROUND Our understanding of meal choices is limited by methodologies that do not account for the complexity of food choice behaviors. Discrete choice experiments (DCEs) rank choices in a decision-making context. OBJECTIVES This study aimed to rank the relative importance of influences on meal choices in young adults and examine interactions by subgroups. METHODS Adults (18-30 y) living in Australia were recruited via social media to complete an Internet-based DCE and survey. Participants were presented with 12 choice sets about a typical weekday meal, consisting of 5 attributes (taste, preparation time, nutrition content, cost, and quality). Diet quality (Dietary Guideline Index) was calculated from brief dietary questions. Conditional logit models ranked meal attributes, including interactions by sex, education, area-level disadvantage, diet quality, and weight status. RESULTS In total, 577 adults (46% female, mean ± SD age 23.8 ± 3.8 y) completed the DCE and survey. Nutrition content was the most important influence on meal choice (B: 1.48; 95% CI: 1.31, 1.64), followed by cost (B: -0.75; 95% CI: -0.87, -0.63), quality (B: 0.58; 95% CI: 0.49, 0.67), taste (B: 0.55; 95% CI: 0.45, 0.65), and preparation time (B: -0.42; 95% CI: -0.52, -0.31). Females, those with higher diet quality, and those with a BMI (in kg/m2) <25 had higher preferences for better nutrition content. Females had higher preferences for better taste and lower preferences for higher-cost meals. Participants with higher education had higher preferences for better nutrition content. Participants living in higher area-level disadvantage areas had higher preferences for longer preparation time. CONCLUSIONS Nutrition content was the most important influence on young adults' meal choices. Preferences differed by sex, socioeconomic position, diet quality, and weight status. Findings show the suitability of DCEs for understanding food choice behaviors in young adults and support the need for meal-based interventions to be tailored according to demographic and health characteristics.
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Affiliation(s)
- Katherine M Livingstone
- Institute for Physical Activity and Nutrition (IPAN), School of Exercise and Nutrition Sciences, Deakin University, Geelong, Australia
| | - Gavin Abbott
- Institute for Physical Activity and Nutrition (IPAN), School of Exercise and Nutrition Sciences, Deakin University, Geelong, Australia
| | - Karen E Lamb
- Melbourne School of Population and Global Health, University of Melbourne, Parkville, Australia
| | - Kate Dullaghan
- Institute for Physical Activity and Nutrition (IPAN), School of Exercise and Nutrition Sciences, Deakin University, Geelong, Australia
| | - Tony Worsley
- Institute for Physical Activity and Nutrition (IPAN), School of Exercise and Nutrition Sciences, Deakin University, Geelong, Australia
| | - Sarah A McNaughton
- Institute for Physical Activity and Nutrition (IPAN), School of Exercise and Nutrition Sciences, Deakin University, Geelong, Australia
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Du C, Wang W, Hsiao PY, Ludy MJ, Tucker RM. Insufficient Sleep and Poor Sleep Quality Completely Mediate the Relationship between Financial Stress and Dietary Risk among Higher Education Students. Behav Sci (Basel) 2021; 11:bs11050069. [PMID: 34063082 PMCID: PMC8147970 DOI: 10.3390/bs11050069] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2021] [Revised: 04/27/2021] [Accepted: 04/28/2021] [Indexed: 11/16/2022] Open
Abstract
The coronavirus disease 2019 (COVID-19) pandemic worsened financial stress for higher education students in the U.S. Financial stress is associated with poor dietary behaviors; however, factors that might influence this relationship are not well characterized. The present cross-sectional study investigated the associations between financial stress and dietary intake and dietary risk scores among higher education students (undergraduate and graduate students) in the U.S. and examined whether poor sleep quality and short sleep duration mediated the relationship between financial stress and dietary risk score. Validated tools were used to assess financial stress, sleep quality, sleep duration, dietary intake, and dietary risk. A total of 1280 students from three large U.S. universities completed the study. Results indicated that higher financial stress was associated with lower vegetable, fruit, fiber, and calcium intake, higher added sugar intake from sugar sweetened beverages, and higher dietary risk score. Further, the positive relationship between financial stress and dietary risk score was completely mediated by poor sleep quality among students who reported poor sleep quality and by short sleep duration among students who slept less than 7 h per night. These findings suggest that students might benefit from both financial management training and sleep education services to reduce undesirable dietary behaviors.
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Affiliation(s)
- Chen Du
- Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI 48824, USA; (C.D.); (W.W.)
| | - Wenyan Wang
- Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI 48824, USA; (C.D.); (W.W.)
| | - Pao Ying Hsiao
- Department of Food and Nutrition, Indiana University of Pennsylvania, Indiana, PA 15705, USA;
| | - Mary-Jon Ludy
- Department of Public and Allied Health, Bowling Green State University, Bowling Green, OH 43403, USA;
| | - Robin M. Tucker
- Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI 48824, USA; (C.D.); (W.W.)
- Correspondence: ; Tel.: +1-517-353-3408
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Steers MLN, Ward RM, Neighbors C, Tanygin AB, Guo Y, Teas E. Double Vision on Social Media: How Self-Generated Alcohol-Related Content Posts Moderate the Link between Viewing Others' Posts and Drinking. JOURNAL OF HEALTH COMMUNICATION 2021; 26:12-18. [PMID: 33587022 PMCID: PMC8102344 DOI: 10.1080/10810730.2021.1878311] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
A robust finding is the positive association between self-generated alcohol-related content (SG-ARC) on social media (SM) and drinking among emerging adults; however, the reasons for this relationship are still unclear. A factor that has yet to be explored in combination with SG-ARC is how viewing others' alcohol-related content (ARC) may be impacting young adults' drinking. This cross-sectional study conducted across two universities asked students (N = 780; M = 20.80 years old; SD = 2.29; 67.82% female) to self-report how many SG-ARC posts they posted, to estimate how much they saw others' ARC, and how much they drank weekly. SG-ARC was then evaluated as a moderator of the association between viewing others' ARC and drinking. A negative binomial regression model with robust sandwich estimators was employed. Results revealed that both SG-ARC and viewing others' ARC were positively associated with drinking. A significant two-way interaction between SG-ARC and others' ARC emerged such that viewing others' posts appeared to exert an influence on drinking, particularly for students who did not post as many SG-ARC posts. These findings provide evidence that seeing others' ARC may be socially influencing students to drink, especially if they do not post as much SG-ARC themselves, by altering their internalized drinking norms.
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Affiliation(s)
| | | | | | | | - Ying Guo
- Miami University, Oxford, OH 45056
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Kemper JA, White SK. Young adults' experiences with flexitarianism: The 4Cs. Appetite 2020; 160:105073. [PMID: 33359236 DOI: 10.1016/j.appet.2020.105073] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2020] [Revised: 12/15/2020] [Accepted: 12/16/2020] [Indexed: 01/24/2023]
Abstract
Meat reduction has important implications for public health and the environment. With people more likely to reduce their meat consumption than eliminate it completely, there is increased interest in flexitarian (reduced meat) diets. Young adults in particular are transitioning towards a flexitarian diet, yet there is very little research on this crucial sub-set of the population. In this research, 23 interviews are conducted with young adults aged 18-35 in New Zealand to explore their lived experiences (i.e., motivations, strategies and barriers) towards flexitarianism. The research finds young adults are encouraged to transition towards flexitarianism due to increased control, through a transition away from home which is enabled through cooking strategies, social support and experimentation. Young flexitarians are motivated to reduce meat consumption due to concern about various individual (health, variety, price, reduce social unease) and altruistic (environment and ethics) motivations. Continued meat consumption is mainly driven by a need to compromise at social gatherings, and due to positive associations with variety, nutrients and fullness as well as taste due to cravings. The findings have several implications for social marketing and public health, particularly around supportive social settings, seeing flexitarianism as a 'not all or nothing approach' (one does not have to be a full vegetarian or a meat eater, but can instead be something in between), positive emotions such as pride associated with meat reduction, and that documentaries and social networks are key triggers for meat reduction.
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Moraes JMM, Moraes CHDC, Souza AALD, Alvarenga MDS. Food choice motives among two disparate socioeconomic groups in Brazil. Appetite 2020; 155:104790. [PMID: 32739330 DOI: 10.1016/j.appet.2020.104790] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2020] [Revised: 06/04/2020] [Accepted: 06/23/2020] [Indexed: 01/12/2023]
Abstract
Understanding the motives influencing food intake is indispensable for effective dietary recommendations aimed at promoting healthy eating in an integrative way. The objective of this study was to evaluate food choice motives across two socioeconomically different cities in Brazil. A cross-sectional study with a convenience sample (n = 473) of adults living in both places was evaluated. Food choice motives were assessed by The Eating Motivation Survey (TEMS) with 15 dimensions, and economic classifications were made according to the Brazilian Economic Classification Criteria (CCEB). Data analysis used both a general linear model (GLM) and a Structural Equation Model (SEM) adjusted for age, ethnicity, income and educational degree. Participants were mainly women (74.6%) with a mean age of 36.6 years. Cities were not invariant (Δχ2 = 314.165, p < 0.001) and two distinct prediction models for food choice motives emerged. Fit indices indicate acceptable model fit for both low (CFI = 0.911; TLI = 0.898; RMSEA = 0.041) and high socioeconomic status groups (CFI = 0.808; TLI = 0.717; RMSEA = 0.081). Although cities differ in the prediction models for food choice motives, we demonstrated that there are two main networks of predictors: one related to social context predictors of food choice motives and another related to hedonic-oriented ones. Particularly, hedonic-oriented motives (i.e., pleasure) were the most relevant predictors to the group of high socioeconomic status followed by social context predictors (traditional eating and sociability). On the other hand, the group of low socioeconomic status had most of its predictors related to social context (i.e., visual appeal, traditional eating, sociability, social norms and social image) and also price, but this last one was the least important among the most important predictors.
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Affiliation(s)
- Jéssica Maria Muniz Moraes
- Department of Nutrition, School of Public Health, University of Sao Paulo - USP, Av. Dr Arnaldo 715, São Paulo, 01246-904, SP, Brazil.
| | - César Henrique de Carvalho Moraes
- Department of Nutrition, School of Public Health, University of Sao Paulo - USP, Av. Dr Arnaldo 715, São Paulo, 01246-904, SP, Brazil
| | - Altay Alves Lino de Souza
- Department of Psychobiology, Federal University of Sao Paulo - UNIFESP, Rua Botucatu, 862, Sao Paulo, 04023-91, SP, Brazil
| | - Marle Dos Santos Alvarenga
- Department of Nutrition, School of Public Health, University of Sao Paulo - USP, Av. Dr Arnaldo 715, São Paulo, 01246-904, SP, Brazil
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Livingstone KM, Lamb KE, Abbott G, Worsley T, McNaughton SA. Ranking of meal preferences and interactions with demographic characteristics: a discrete choice experiment in young adults. Int J Behav Nutr Phys Act 2020; 17:157. [PMID: 33261647 PMCID: PMC7708905 DOI: 10.1186/s12966-020-01059-7] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2020] [Accepted: 11/17/2020] [Indexed: 11/10/2022] Open
Abstract
BACKGROUND The diet of young adults is poor, yet little is known about the relative importance of influences on healthy eating in a decision-making context. The aim of this exploratory study was to understand the relative ranking of influences on meal choices in young adults and to investigate interactions between meal preferences and demographic and health characteristics. METHODS Adults aged 18-30 years (n = 92, mean age: 23.9 (SD 3.4) years) completed an online discrete choice experiment. Participants were presented with 12 choice sets reflecting a typical weekday meal and were asked to choose between four meal options. Each meal consisted of a combination of five meal attributes (preparation time, cost, taste, familiarity and nutrition content) that each had three attribute levels. Data were analysed using conditional logit models. Subgroup analyses were performed by sex, education, income, weight status and meeting fruit and vegetable recommendations. RESULTS Comparing the highest and lowest attribute levels, meal preferences were higher for better taste (B = 0.38; 95% CI: 0.12, 0.63), familiarity (B = 0.37; 95% CI: 0.21, 0.54) and nutrition content (B = 1.11; 95% CI: 0.81, 1.41) and lower for increased preparation times (B = -0.33; 95% CI: - 0.53, - 0.12) and cost (B = -0.50; 95% CI: - 0.75, - 0.24). Nutrition content was the most important influence on meal choice. Cost was the second most important, followed by taste, familiarity and preparation time. Compared to males, females had a higher preference for better nutrition content, taste and familiarity and a lower preference for increased cost. Higher educated participants had a higher preference for better nutrition content, familiarity and taste compared to lower educated participants. Young adults who met recommendations for fruit and vegetable intake had a higher preference for better nutrition content compared to participants who did not meet recommendations. CONCLUSION Nutrition content was the most important influence on young adults' meal choices, followed by cost, taste, familiarity and preparation time. Preferences varied by demographics and health characteristics, suggesting that the focus of dietary interventions may benefit from being tailored to specific young adult groups.
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Affiliation(s)
- Katherine M Livingstone
- Institute for Physical Activity and Nutrition (IPAN), School of Exercise and Nutrition Sciences, Deakin University, Geelong, Victoria, Australia.
| | - Karen E Lamb
- Melbourne School of Population and Global Health, University of Melbourne, Parkville, Australia
| | - Gavin Abbott
- Institute for Physical Activity and Nutrition (IPAN), School of Exercise and Nutrition Sciences, Deakin University, Geelong, Victoria, Australia
| | - Tony Worsley
- Institute for Physical Activity and Nutrition (IPAN), School of Exercise and Nutrition Sciences, Deakin University, Geelong, Victoria, Australia
| | - Sarah A McNaughton
- Institute for Physical Activity and Nutrition (IPAN), School of Exercise and Nutrition Sciences, Deakin University, Geelong, Victoria, Australia
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Rhea KC, Cater MW, McCarter K, Tuuri G. Psychometric Analyses of the Eating and Food Literacy Behaviors Questionnaire with University Students. JOURNAL OF NUTRITION EDUCATION AND BEHAVIOR 2020; 52:1008-1017. [PMID: 32723614 DOI: 10.1016/j.jneb.2020.05.002] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/14/2019] [Revised: 05/07/2020] [Accepted: 05/08/2020] [Indexed: 06/11/2023]
Abstract
OBJECTIVES This study developed and validated a questionnaire to measure young adults' perceived food literacy and behaviors toward food and created an explanatory model. DESIGN Cross-sectional. SETTING Large southeastern US university. PARTICIPANTS A total of 1,896 students, aged 18-30 years, were recruited. Data from 1,813 were analyzed. VARIABLES MEASURED Health and nutrition, taste, food preparation, planning and decision-making, and convenience. ANALYSIS Exploratory factor analysis, test-retest reliability, confirmatory factor analysis, and structural equation modeling were performed. RESULTS Exploratory factor analysis returned 5 factors with acceptable internal structure. Test-retest reliability coefficients ranged from 0.63 to 0.92. Confirmatory factor analysis suggested that a 5-factor model was an appropriate fit for the data (χ2 = 588.05; degrees of freedom = 142; root mean square error of approximation = 0.06; comparative fit index = 0.98; Tucker-Lewis Index = 0.97; standardized root mean square residual = 0.05). Structural equation modeling revealed relationships from health and nutrition to food preparation (0.25, P < 0.001), planning and/or decision-making (0.57, P < 0.001), taste (-0.14, P < 0.001), and convenience (-0.31, P < 0.001). The structural equation model demonstrated adequate fit (adjusted goodness of fit = 0.91; comparative fit index = 0.93; non-normed fit index = 0.91; root mean square error of approximation = 0.06; and standardized root mean square residual = 0.07) and a significant chi-square test (χ2 = 628.92; degrees of freedom = 171, P < 0.001). CONCLUSIONS AND IMPLICATIONS Young adults consider food literacy-related factors and behavioral concerns when making food choices.
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Affiliation(s)
- Kwadernica C Rhea
- School of Nutrition and Food Sciences, Louisiana State University, Baton Rouge, LA
| | - Melissa W Cater
- Department of Agricultural and Extension Education and Evaluation, Louisiana State University and Louisiana State University Agricultural Center, Baton Rouge, LA
| | - Kevin McCarter
- Department of Experimental Statistics, Louisiana State University, Baton Rouge, LA
| | - Georgianna Tuuri
- School of Nutrition and Food Sciences, Louisiana State University and Louisiana State University Agricultural Center, Baton Rouge, LA.
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Roy R, Alassadi D. Does labelling of healthy foods on menus using symbols promote better choices at the point-of-purchase? Public Health Nutr 2020; 24:1-9. [PMID: 32854800 DOI: 10.1017/s1368980020002840] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Abstract
OBJECTIVE Take-away foods account for a significant proportion of dietary intake among young adults (18-35 years). Young adults want nutrition information at the point-of-purchase (POP); however, it is either unavailable, perceived as ineffective or difficult to use. The present study examined whether symbols on university food outlet menus identifying healthier options would increase their sales and consumer's awareness of these symbols, purchasing factors and barriers to eating healthy foods. DESIGN Repeated-measures, comparison group, quasi-experimental study. SETTING Two carefully matched university food outlets were analysed to determine the targeted items. Tick symbols ✓ were placed next to the targeted items in the experimental outlet. No changes were made at the comparison outlet. Customers were surveyed at the experimental outlet. Food sales were collected for 4 weeks from both outlets at baseline and during the intervention. Food sales were also collected from the experimental outlet 10 weeks later. PARTICIPANTS Food outlet patrons. RESULTS Significant increases in food sales were observed during observation 3 compared with observation 1 (P = 0·0004) and observation 2 (P = 0·0002). Sixty-eight per cent of respondents noticed the symbols, and of that, 30 % reported being influenced. Taste was the most common purchasing factor, and people were less likely to select taste as a factor if they were influenced by the symbols (P = 0·04). CONCLUSIONS Identifying healthier options with a symbol at the POP increased sales over time. Several purchasing factors (price, taste and healthy food availability) need to be addressed to improve the food selection of young adults.
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Affiliation(s)
- Rajshri Roy
- Discipline of Nutrition and Dietetics, University of Auckland, Auckland1011, New Zealand
| | - Deema Alassadi
- Discipline of Nutrition and Dietetics, University of Auckland, Auckland1011, New Zealand
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Skelton KR, Evans RR. A Qualitative Investigation of College Student Perceptions of Their Nutrition Environment: Recommendations for Improvement. AMERICAN JOURNAL OF HEALTH EDUCATION 2019. [DOI: 10.1080/19325037.2019.1687367] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Stamp E, Crust L, Swann C. Mental toughness and dietary behaviours in undergraduate university students. Appetite 2019; 142:104389. [PMID: 31376439 DOI: 10.1016/j.appet.2019.104389] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2018] [Revised: 07/17/2019] [Accepted: 07/28/2019] [Indexed: 11/26/2022]
Abstract
Dietary behaviour of university students is a growing concern and a potential contributor to weight gain during university studies. Individual differences may be one factor that influences how students respond and adapt when entering a new environment. Mental toughness (MT) is an individual difference which has previously been found to be significantly and positively related to health behaviours (e.g., physical activity, psychological wellbeing), thus it was hypothesised that MT would predict eating behaviours of university students. Undergraduate students (n = 167) completed an online questionnaire to assess MT and eating behaviours. Students were included from all three years of undergraduate study and from a range of courses at nine UK institutions. Pearson correlations were conducted between MT variables and eating behaviour variables. The MT component life control displayed the strongest relationship with healthy eating (r = 0.24, p < .001). Regression analysis found weak relationships between the components of MT that were related to eating behaviours. Thus, factors other than MT may play a greater role influencing eating behaviours of university students. It may be that MT is more important in adhering to programmes to change dietary behvaiours, rather than simply eating healthily.
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Affiliation(s)
| | - Lee Crust
- University of Lincoln, Brayford Way, Brayford Pool, Lincoln, LN6 7TS, UK
| | - Christian Swann
- School of Health and Human Sciences, Southern Cross University, Coffs Harbour, Australia; Centre for Athlete Development, Experience & Performance, Southern Cross University, Coffs Harbour, Australia
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Choi J. The Association Between Health Conditions, Consciousness, Involvement, and Knowledge and Dietary Supplement Intake among University Students in South Korea. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2019; 16:E4028. [PMID: 31640219 PMCID: PMC6843960 DOI: 10.3390/ijerph16204028] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 08/16/2019] [Revised: 10/11/2019] [Accepted: 10/12/2019] [Indexed: 12/31/2022]
Abstract
Dietary supplements (DSs) are typically used by the elderly in a population, but younger age groups are increasingly purchasing these products. In consideration of this issue, the present study investigated the DS-related behaviors and general lifestyles of university students in South Korea. The health conditions, consciousness, involvement, and knowledge, as well as the future behavioral intentions, of DS users and non-users were determined and compared. A survey was administered to the respondents, and measurements were adapted and rephrased to suit the Korean context. Results showed that although the behaviors of DS users and non-users were characterized by similar patterns, significant differences in health involvement and future purchase were found between these groups. Health involvement influenced DSs buying intentions in the future, but no significant differences in the other variables were found. The findings suggested that university students take DSs regardless of their expectations about their efficacy and that their knowledge does not affect their intention to purchase such products.
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Affiliation(s)
- Jinkyung Choi
- Department of Foodservice Management, Woosong University, Daejeon 34606, Korea.
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Nikolaus CJ, Ellison B, Nickols-Richardson SM. College students' interpretations of food security questions: results from cognitive interviews. BMC Public Health 2019; 19:1282. [PMID: 31604466 PMCID: PMC6788030 DOI: 10.1186/s12889-019-7629-9] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2019] [Accepted: 09/13/2019] [Indexed: 11/26/2022] Open
Abstract
BACKGROUND Food insecurity (FI) - the lack of sufficient access to food to maintain a healthy lifestyle - among college (i.e. post-secondary or higher education institution) students has become a prominent issue in the U.S. However, it is not clear if high rates of FI among students are due to the modern experience in higher education institutions or due to underlying issues in common surveying methods. To understand if there were underlying content validity issues, the present study had two primary research questions: 1) How do students interpret the U.S. Department of Agriculture (USDA) Food Security Survey Module (FSSM) questionnaire items, and 2) How do responses of students experiencing FI compare with the theorized experiences and coping responses? METHODS Thirty-three undergraduate students, aged 18- to 24-years old and fluent in English were recruited from a single 4-year university. During a 60-min session, participants completed the 10-item Adult FSSM and then were cognitively interviewed about their responses using the think-aloud method. Interview transcripts were analysed by two researchers using a collaborative process and basic interpretative approach. RESULTS Students were on average 19.5 years old (± 1.2 years), the majority were in their freshman or sophomore (i.e., first or second) year, and 67% (n = 22) experienced FI. Results indicated that students' interpretations of key terms - such as "money for more," "balanced meals," and "real hunger" - diverge from expectations. Furthermore, students categorized as food insecure reported experiences and responses to FI that varied from theoretical dimensions of the process. CONCLUSIONS Though limited by sample size and representativeness, the present results indicate that the content validity of the FSSM may be compromised in this population and the managed process of FI may present differently among college students. Further psychometric research on modifications to the FSSM or with new FI assessment tools should be conducted with college students.
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Affiliation(s)
- Cassandra J. Nikolaus
- Institute for Research and Education to Advance Community Health, Washington State University, 1100 Olive Way, Suite 1200, Seattle, WA 98101 USA
| | - Brenna Ellison
- Department of Agricultural and Consumer Economics, University of Illinois at Urbana-Champaign, 1301 W. Gregory Dr, Urbana, IL 61801 USA
| | - Sharon M. Nickols-Richardson
- University of Illinois Extension & Outreach, University of Illinois at Urbana-Champaign, 1301 W. Gregory Dr, Urbana, IL 61801 USA
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Do socio-demographic and anthropometric characteristics predict food choice motives in an Irish working population? Br J Nutr 2019; 122:111-119. [PMID: 31190657 DOI: 10.1017/s0007114519000941] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
Dietary behaviour is influenced by a complex web of biological, psychological, physiological, social, economic and cultural factors. Understanding socio-demographic and anthropometric characteristics that influence food choice may be important in guiding dietary interventions. The present study aimed to identify whether socio-demographic and anthropometric characteristics influence food choice in an Irish working population. A cross-sectional survey was conducted in 2014 as part of the Food Choice at Work Study, a large clustered non-randomised, controlled trial based in county Cork, Ireland. Information regarding food motives was collected at the 3-4 months follow-up. The 'Food Choice Questionnaire' was used to measure food motives. Multiple linear regression was conducted to test the association between socio-demographic and anthropometric characteristics (age, sex, BMI, education, type of accommodation, living situation, marital status, parental status) and worksite and food motives. A total of 678 employees were included in the analysis. Overall, only a small percentage of food choice was influenced by the characteristics included in this analysis (1·6 to 8·8 %). Sensory appeal and satisfaction were scored most important by all sub-populations. Sex was most often associated with differences in food motives (i.e. all food motives except for familiarity and ethical concern were significantly more important to females compared with males; P = 0·001/P < 0·001). Worksite, age, BMI and marital status also seemed to play a small role in influencing food choice. The results show that food choice is complex and not easily explained by differences in socio-demographic or anthropometric population characteristics.
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Sowers MF, Colby S, Kavanagh K, Zhou W. Testing product, pricing, and promotional strategies for vending machine interventions with a college population. ACTA ACUST UNITED AC 2019. [DOI: 10.1080/15378020.2019.1592653] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Morgan F. Sowers
- Department of Nutrition, University of Tennessee, Knoxville, TN, USA
| | - Sarah Colby
- Department of Nutrition, University of Tennessee, Knoxville, TN, USA
| | - Katie Kavanagh
- Department of Nutrition, University of Tennessee, Knoxville, TN, USA
| | - Wenjun Zhou
- Department of Business Analytics and Statistics, University of Tennessee, Knoxville, TN, USA
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Wanich U, Sayompark D, Riddell L, Cicerale S, Liem DG, Mohebbi M, Macfarlane S, Keast R. Assessing Food Liking: Comparison of Food Liking Questionnaires and Direct Food Tasting in Two Cultures. Nutrients 2018; 10:nu10121957. [PMID: 30544892 PMCID: PMC6316782 DOI: 10.3390/nu10121957] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2018] [Revised: 11/19/2018] [Accepted: 12/07/2018] [Indexed: 11/16/2022] Open
Abstract
Food liking can be directly measured in specialised sensory testing facilities; however, this method is not feasible for large population samples. The aim of the study was to compare a Food Liking Questionnaire (FLQ) against lab-based sensory testing in two countries. The study was conducted with 70 Australian and Thai participants (35 Australian, 35 Thai, mean (SD) age 19 (3.01) years, 51% men). Participants completed a FLQ (consisting of 73 food items Australia, 89 Thai) and then, after tasting the food, rated their liking of a selection of 10 commercially available food items using a nine-point hedonic scale. Both tasks were completed on the same day and were repeated one week later. The reliability of and a comparison between methods was determined using Intra-Class Correlation Coefficients (ICC), and the difference was assessed using an independent sample t-test. The results indicate that the test-retest reliability of FLQ and the laboratory-based liking assessment range was moderate (0.40⁻0.59) to excellent (0.75⁻1.00). There were significant differences for the FLQ and the laboratory-based liking assessment between countries for three food items: soft drink, instant vegetable soup, and broccoli (p < 0.01). However, the data produced from the FLQ reflects the laboratory-based liking assessment. Therefore, it provides representative liking data in large population-based studies including cross-cultural studies.
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Affiliation(s)
- Uracha Wanich
- Centre for Advanced Sensory Sciences, School of Exercise and Nutrition Sciences, Deakin University, 1 Gheringhap Street, Geelong 3220, Australia.
| | - Dhoungsiri Sayompark
- Faculty of Science and Technology, Rajamangala University of Technology Tawan-ok, Chonburi 20110, Thailand.
| | - Lynn Riddell
- Institute for Nutrition and Physical Activity Research, School of Exercise and Nutrition Sciences, Deakin University, 1 Gheringhap Street, Geelong 3220, Australia.
| | - Sara Cicerale
- Centre for Advanced Sensory Sciences, School of Exercise and Nutrition Sciences, Deakin University, 1 Gheringhap Street, Geelong 3220, Australia.
| | - Djin Gie Liem
- Centre for Advanced Sensory Sciences, School of Exercise and Nutrition Sciences, Deakin University, 1 Gheringhap Street, Geelong 3220, Australia.
| | - Mohammadreza Mohebbi
- Biostatistics Unit, Faculty of Health, Deakin University, 1 Gheringhap Street, Geelong 3220, Australia.
| | - Susie Macfarlane
- Deakin Learning Futures, Health Pod, Deakin University, 1 Gheringhap Street, Geelong 3220, Australia.
| | - Russell Keast
- Centre for Advanced Sensory Sciences, School of Exercise and Nutrition Sciences, Deakin University, 1 Gheringhap Street, Geelong 3220, Australia.
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Scott S, Beyer F, Parkinson K, Muir C, Graye A, Kaner E, Stead M, Power C, Fitzgerald N, Bradley J, Wrieden W, Adamson A. Non-Pharmacological Interventions to Reduce Unhealthy Eating and Risky Drinking in Young Adults Aged 18⁻25 Years: A Systematic Review and Meta-Analysis. Nutrients 2018; 10:E1538. [PMID: 30340361 PMCID: PMC6213108 DOI: 10.3390/nu10101538] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2018] [Revised: 10/10/2018] [Accepted: 10/15/2018] [Indexed: 01/26/2023] Open
Abstract
Alcohol use peaks in early adulthood and can contribute both directly and indirectly to unhealthy weight gain. This review aimed to systematically evaluate the effectiveness of preventative targeted interventions focused on reducing unhealthy eating behavior and linked alcohol use in 18⁻25-year-olds. Twelve electronic databases were searched from inception to June 2018 for trials or experimental studies, of any duration or follow-up. Eight studies (seven with student populations) met the inclusion criteria. Pooled estimates demonstrated inconclusive evidence that receiving an intervention resulted in changes to self-reported fruit and vegetable consumption (mean change/daily servings: 0.33; 95% CI -0.22 to 0.87) and alcohol consumption (mean reduction of 0.6 units/week; CI -1.35 to 0.19). There was also little difference in the number of binge drinking episodes per week between intervention and control groups (-0.01 sessions; CI -0.07 to 0.04). This review identified only a small number of relevant studies. Importantly, included studies did not assess whether (and how) unhealthy eating behaviors and alcohol use link together. Further exploratory work is needed to inform the development of appropriate interventions, with outcome measures that have the capacity to link food and alcohol consumption, in order to establish behavior change in this population group.
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Affiliation(s)
- Stephanie Scott
- School of Social Sciences, Humanities and Law, Teesside University, Middlesbrough TS1 3BA, UK.
- Fuse-The Centre for Translational Research in Public Health, a UK Clinical Research Collaboration (UKCRC) Public Health Research Centre of Excellence, Newcastle upon Tyne NE2 4AX, UK.
| | - Fiona Beyer
- Institute of Health & Society, Baddiley-Clark Building, Newcastle University, Richardson Road, Newcastle upon Tyne NE2 4AX, UK.
| | - Kathryn Parkinson
- Institute of Health & Society, Baddiley-Clark Building, Newcastle University, Richardson Road, Newcastle upon Tyne NE2 4AX, UK.
| | - Cassey Muir
- Institute of Health & Society, Baddiley-Clark Building, Newcastle University, Richardson Road, Newcastle upon Tyne NE2 4AX, UK.
- Human Nutrition Research Centre, Newcastle University, Newcastle upon Tyne NE2 4AX, UK.
| | - Alice Graye
- Institute of Health & Society, Baddiley-Clark Building, Newcastle University, Richardson Road, Newcastle upon Tyne NE2 4AX, UK.
| | - Eileen Kaner
- Fuse-The Centre for Translational Research in Public Health, a UK Clinical Research Collaboration (UKCRC) Public Health Research Centre of Excellence, Newcastle upon Tyne NE2 4AX, UK.
- Institute of Health & Society, Baddiley-Clark Building, Newcastle University, Richardson Road, Newcastle upon Tyne NE2 4AX, UK.
| | - Martine Stead
- Institute for Social Marketing (ISM), Faculty of Health Sciences and Sport, University of Stirling, Stirling FK9 4LA, UK.
| | - Christine Power
- Population, Policy and Practice, UCL Great Ormond Street Institute of Child Health, 30 Guilford Street, London WC1N 1EH, UK.
| | - Niamh Fitzgerald
- Institute for Social Marketing (ISM), Faculty of Health Sciences and Sport, University of Stirling, Stirling FK9 4LA, UK.
| | - Jen Bradley
- Institute of Health & Society, Baddiley-Clark Building, Newcastle University, Richardson Road, Newcastle upon Tyne NE2 4AX, UK.
- Human Nutrition Research Centre, Newcastle University, Newcastle upon Tyne NE2 4AX, UK.
| | - Wendy Wrieden
- Fuse-The Centre for Translational Research in Public Health, a UK Clinical Research Collaboration (UKCRC) Public Health Research Centre of Excellence, Newcastle upon Tyne NE2 4AX, UK.
- Institute of Health & Society, Baddiley-Clark Building, Newcastle University, Richardson Road, Newcastle upon Tyne NE2 4AX, UK.
- Human Nutrition Research Centre, Newcastle University, Newcastle upon Tyne NE2 4AX, UK.
| | - Ashley Adamson
- Fuse-The Centre for Translational Research in Public Health, a UK Clinical Research Collaboration (UKCRC) Public Health Research Centre of Excellence, Newcastle upon Tyne NE2 4AX, UK.
- Institute of Health & Society, Baddiley-Clark Building, Newcastle University, Richardson Road, Newcastle upon Tyne NE2 4AX, UK.
- Human Nutrition Research Centre, Newcastle University, Newcastle upon Tyne NE2 4AX, UK.
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'Buying Salad Is a Lot More Expensive than Going to McDonalds': Young Adults' Views about What Influences Their Food Choices. Nutrients 2018; 10:nu10080996. [PMID: 30061513 PMCID: PMC6116192 DOI: 10.3390/nu10080996] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2018] [Revised: 07/21/2018] [Accepted: 07/24/2018] [Indexed: 11/17/2022] Open
Abstract
Young adults (18⁻30 years of age) are an 'at-risk' group for poor dietary behaviours and less healthy food choices. Previous research with young adults has looked at the barriers and enablers driving their food choices, focusing primarily on university and college students. However, there is less research using qualitative methods with young adults as a broader population group. This study aimed to explore the experiences of young adults in two different yet similar settings: Sydney, Australia and Glasgow, Scotland. Eight focus groups of young adult participants, ranging in size from 2⁻6 participants, were held in Sydney, Australia (n = 14) and Glasgow, Scotland (n = 16) to discuss, explore and compare the determinants and influences of their food choices. Focus group transcripts were coded thematically based on a process of narrative analysis. Three major narratives were identified across both locations: value of food; appeal of food; and emotional connections with food. These narratives were underpinned by a broader narrative of 'performing adulthood.' This narrative reflected a belief amongst participants that they should make rational, informed choices about food despite this conflicting with their broader food environment. Future research could examine which environment-level or policy-based interventions are most acceptable to young adults in terms of influencing their food choices and dietary behaviours.
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Abstract
OBJECTIVE The present study explored associations between food choice motives, attitudes towards and intention to adopt personalised nutrition, to inform communication strategies based on consumer priorities and concerns.Design/SettingA survey was administered online which included the Food Choice Questionnaire (FCQ) and items assessing attitudes towards and intention to adopt personalised nutrition. SUBJECTS Nationally representative samples were recruited in nine EU countries (n 9381). RESULTS Structural equation modelling indicated that the food choice motives 'weight control', 'mood', 'health' and 'ethical concern' had a positive association and 'price' had a negative association with attitude towards, and intention to adopt, personalised nutrition. 'Health' was positively associated and 'familiarity' negatively associated with attitude towards personalised nutrition. The effects of 'weight control', 'ethical concern', 'mood' and 'price' on intention to adopt personalised nutrition were partially mediated by attitude. The effects of 'health' and 'familiarity' were fully mediated by attitude. 'Sensory appeal' was negatively and directly associated with intention to adopt personalised nutrition. CONCLUSIONS Personalised nutrition providers may benefit from taking into consideration the importance of underlying determinants of food choice in potential users, particularly weight control, mood and price, when promoting services and in tailoring communications that are motivationally relevant.
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Loso J, Staub D, Colby SE, Olfert MD, Kattelmann K, Vilaro M, Colee J, Zhou W, Franzen-Castle L, Mathews AE. Gardening Experience Is Associated with Increased Fruit and Vegetable Intake among First-Year College Students: A Cross-Sectional Examination. J Acad Nutr Diet 2017; 118:275-283. [PMID: 29198845 PMCID: PMC5929138 DOI: 10.1016/j.jand.2017.09.005] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2017] [Accepted: 09/11/2017] [Indexed: 10/27/2022]
Abstract
BACKGROUND Gardening interventions have been shown to increase fruit and vegetable (F/V) intake among school-aged children. It is unknown whether these effects persist into later adolescence or adulthood, and little is known about whether gardening in later adolescence is related to F/V intake. OBJECTIVE To identify the relationship between both childhood and recent (within the past 12 months) gardening experiences and current F/V intake among college students. DESIGN/PARTICIPANTS A cross-sectional evaluation of 1,121 college freshmen with suboptimal F/V consumption from eight US universities. MAIN OUTCOME MEASURES Participants completed the National Cancer Institute Fruit and Vegetable Screener and questions about gardening experiences. Respondents were grouped as having gardened or not gardened during childhood and recently. STATISTICAL ANALYSES PERFORMED A linear mixed model was used to evaluate the relationship between childhood and recent gardening and current F/V intake. RESULTS Of the student participants, 11% reported gardening only during childhood, 19% reported gardening only recently, 20% reported gardening both as a child and recently, and 49% of students reported never having gardened. Students who gardened both during childhood and recently had a significantly higher mean current intake of F/V compared with students who never gardened (2.5±0.6 vs 1.9±0.5 cup equivalents [CE], respectively; P<0.001). In addition, F/V intake increased with frequency of recent gardening engagement when comparing students who did not garden with those who gardened monthly or weekly (2.1±0.5 CE, 2.4±0.6 CE, and 2.8±0.7 CE, respectively; P<0.001). CONCLUSIONS This analysis suggests that the combination of childhood and recent gardening experience is associated with greater current F/V intake among first-year college students not currently meeting national F/V recommendations. In addition, a greater frequency of gardening experience may further enhance this effect.
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Clemente FM, Martins FML, Nikolaidis PT, Mendes RS. Association between physical activity patterns and anthropometric characteristics of adults: an issue of public health? BIOMEDICAL HUMAN KINETICS 2017. [DOI: 10.1515/bhk-2017-0018] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
Abstract
Summary
Study aim: The aim of this study was to evaluate the association between objectively measured daily physical activity (PA) and body fat mass (BF) and body mass index (BMI). A further aim was to analyse the variance of PA between quartiles of BF and BMI.
Material and methods: A cross-sectional, observational study of 126 university students (53 males aged 20.46 ± 2.04 years and 73 female aged 19.69 ± 1.32 years) was conducted.
Results: The female participants and PA characteristics explain 57.10% of BF variance and the model was statistically significant (F(6, 875) = 196.38; p = 0.001). BMI was also included in the model. Standard binary logistic regression was used to test the hypothesis that female sex and PA characteristics can influence overweight. The full model containing all variables was statistically significant (G2(6) = 58.598, p-value = 0.001). Analysis of variance between BF quartiles revealed statistically significant differences in male participants in light PA (p = 0.001; ES = 0.09), moderate PA (p = 0.001; ES = 0.042) and vigorous PA (p = 0.001; ES = 0.130).
Conclusions: The statistical model in the regression analysis suggests that low and vigorous levels of PA explain 57% of BF variance in female participants.
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Affiliation(s)
- Filipe Manuel Clemente
- Instituto Politécnico de Viana do Castelo, Escola Superior de Desporto e Lazer, Desporto e Lazer , Portugal
- Instituto de Telecomunicações, Delegação da Covilhã , Portugal
| | - Fernando Manuel Lourenço Martins
- Instituto de Telecomunicações, Delegação da Covilhã , Portugal
- Polytechnic Institute of Coimbra, Coimbra College of Education, RoboCorp, ASSERT, Coimbra , Portugal
| | | | - Rui Sousa Mendes
- Polytechnic Institute of Coimbra, Coimbra College of Education, RoboCorp, ASSERT, Coimbra , Portugal
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Tam R, Yassa B, Parker H, O'Connor H, Allman-Farinelli M. University students' on-campus food purchasing behaviors, preferences, and opinions on food availability. Nutrition 2017; 37:7-13. [DOI: 10.1016/j.nut.2016.07.007] [Citation(s) in RCA: 55] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2016] [Revised: 06/02/2016] [Accepted: 07/08/2016] [Indexed: 11/26/2022]
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Ashton LM, Hutchesson MJ, Rollo ME, Morgan PJ, Collins CE. Motivators and Barriers to Engaging in Healthy Eating and Physical Activity. Am J Mens Health 2017; 11:330-343. [PMID: 27923963 PMCID: PMC5675273 DOI: 10.1177/1557988316680936] [Citation(s) in RCA: 86] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2016] [Revised: 10/25/2016] [Accepted: 10/27/2016] [Indexed: 11/16/2022] Open
Abstract
Many Australian young men (18-25 years) fail to meet recommendations in national dietary or physical activity (PA) guidelines. However, there is a lack of understanding of their perspectives on PA and diet to inform intervention design. This study examined young men's motivators and barriers to healthy eating and PA, along with differences by demographic and behavioral factors. A cross-sectional online survey was completed by 282 men aged 18 to 25 years in Australia. Results identified the most common motivators for healthy eating included improving health (63.5%), body image (52.3%), and increasing energy (32.1%). Motivators for PA included improving body image (44.6%), fitness (44.2%), and health (41.0%). Common barriers to healthy eating were access to unhealthy foods (61.1%), time to cook/prepare healthy foods (55.0%), and motivation to cook healthy foods (50.7%). Barriers for PA included motivation (66.3%), time (57.8%), and cost of equipment/facilities (33.3%). Significant differences ( p < .01) in motivators to healthy eating and/or PA were identified for BMI category, marital status, PA level, alcohol intake, and stress levels. Significant differences were identified for barriers to healthy eating and/or PA by BMI, PA level, stress, and fruit and vegetable intake, assessed using Pearson's chi-square test. Findings suggest that promotion of benefits related to health, appearance/body image, increased energy and fitness, and addressing key barriers including motivation, time, financial restraints, and accessibility of unhealthy foods, could engage young men in improving lifestyle behaviors. Differences by demographic and behavioral factors suggest development of tailored programs to address diversity among young men may be required.
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Affiliation(s)
- Lee M. Ashton
- University of Newcastle, Callaghan, New South Wales, Australia
| | | | - Megan E. Rollo
- University of Newcastle, Callaghan, New South Wales, Australia
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Munt AE, Partridge SR, Allman-Farinelli M. The barriers and enablers of healthy eating among young adults: a missing piece of the obesity puzzle: A scoping review. Obes Rev 2017; 18:1-17. [PMID: 27764897 DOI: 10.1111/obr.12472] [Citation(s) in RCA: 192] [Impact Index Per Article: 27.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 07/10/2016] [Revised: 08/18/2016] [Accepted: 09/02/2016] [Indexed: 11/29/2022]
Abstract
Young adults in Western countries are gaining weight faster than their parents and are more likely to gain weight than any other age cohort. Despite this, investigation into the complex young adults' food choice motives, which enable and prevent healthy eating, has not been widely investigated. A scoping review was conducted involving an extensive literature search of four major electronic databases: Medline, Embase, PsychInfo and CINAHL. Data were collected from 34 articles: study descriptions numerically analysed and key findings thematically analysed. The key barriers found included: male apathy towards diet; unhealthy diet of friends and family; expected consumption of unhealthy foods in certain situations; relative low cost of unhealthy foods; lack of time to plan, shop, prepare and cook healthy foods; lack of facilities to prepare, cook and store healthy foods; widespread presence of unhealthy foods; lack of knowledge and skills to plan, shop, prepare and cook healthy foods; lack of motivation to eat healthily (including risk-taking behaviour). The key enablers found included: female interest in a healthy diet; healthy diet of friends and family; support/encouragement of friends and family to eat healthy; desire for improved health; desire for weight management; desire for improved self-esteem; desire for attractiveness to potential partners and others; possessing autonomous motivation to eat healthy and existence and use of self-regulatory skills. This research provides evidence that can be used to tailor interventions for healthy eating and overweight and obesity in this population. However, government intervention in addressing food access, affordability, marketing and taxation remains essential to any significant change.
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Affiliation(s)
- A E Munt
- School of Life and Environmental Sciences, Charles Perkins Centre, The University of Sydney, Sydney, NSW, Australia
| | - S R Partridge
- School of Life and Environmental Sciences, Charles Perkins Centre, The University of Sydney, Sydney, NSW, Australia
| | - M Allman-Farinelli
- School of Life and Environmental Sciences, Charles Perkins Centre, The University of Sydney, Sydney, NSW, Australia
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Roy R, Rangan A, Hebden L, Yu Louie JC, Tang LM, Kay J, Allman-Farinelli M. Dietary contribution of foods and beverages sold within a university campus and its effect on diet quality of young adults. Nutrition 2016; 34:118-123. [PMID: 28063506 DOI: 10.1016/j.nut.2016.09.013] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2016] [Revised: 09/05/2016] [Accepted: 09/24/2016] [Indexed: 10/20/2022]
Abstract
OBJECTIVE Tertiary education institutions have been linked with excessive weight in young adults. However, few data are available on the effect of foods from the university food environment on the diet quality of young adults. The aim of this study was to describe the association of a number of foods and beverages consumed at university food outlets with the diet quality of young adults. METHODS This was a cross-sectional survey in which the 103 university student participants, aged 19 to 24 y, contributed 5 d of dietary data. A purposely designed, validated smartphone application was used to collect the data. Diet quality was assessed by adherence to the 2013 dietary guidelines for food groups and nutrients, and the validated Healthy Eating Index for Australians (HEIFA-2013) was applied. Individual HEIFA-2013 scores were compared with the frequency of food purchase and consumption from university outlets to assess a dose-response effect of the food environment. Comparisons by tertiles of diet quality for body mass index, waist circumference, and takeaway food consumption (university and other) were computed using a one-way analysis of variance and post hoc Tukey test. RESULTS There was a statistically significant difference between the number of university foods and beverages consumed in 5 d and the HEIFA-2013 scores: More on-campus purchases resulted in a poor-quality diet (P = 0.001). As the HEIFA-2013 tertile scores increased, there was a significant decrease in the number of university campus and other takeaway foods consumed; body mass index and waist circumference showed a decrease in trend. CONCLUSIONS Efforts to improve the diet quality of young adults attending university may benefit from approaches to improve the campus food environment.
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Affiliation(s)
- Rajshri Roy
- Discipline of Nutrition and Dietetics, School of Life and Environmental Sciences, Charles Perkins Centre, University of Sydney, Sydney, Australia.
| | - Anna Rangan
- Discipline of Nutrition and Dietetics, School of Life and Environmental Sciences, Charles Perkins Centre, University of Sydney, Sydney, Australia
| | - Lana Hebden
- Discipline of Nutrition and Dietetics, School of Life and Environmental Sciences, Charles Perkins Centre, University of Sydney, Sydney, Australia
| | - Jimmy Chun Yu Louie
- Discipline of Nutrition and Dietetics, School of Life and Environmental Sciences, Charles Perkins Centre, University of Sydney, Sydney, Australia
| | - Lie Ming Tang
- Computer Human Adapted Interaction Research Group, School of Information Technologies, University of Sydney, Sydney, Australia
| | - Judy Kay
- Computer Human Adapted Interaction Research Group, School of Information Technologies, University of Sydney, Sydney, Australia
| | - Margaret Allman-Farinelli
- Discipline of Nutrition and Dietetics, School of Life and Environmental Sciences, Charles Perkins Centre, University of Sydney, Sydney, Australia
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Aggarwal A, Rehm CD, Monsivais P, Drewnowski A. Importance of taste, nutrition, cost and convenience in relation to diet quality: Evidence of nutrition resilience among US adults using National Health and Nutrition Examination Survey (NHANES) 2007-2010. Prev Med 2016; 90:184-92. [PMID: 27374943 PMCID: PMC5303533 DOI: 10.1016/j.ypmed.2016.06.030] [Citation(s) in RCA: 60] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 01/06/2016] [Revised: 06/23/2016] [Accepted: 06/24/2016] [Indexed: 10/21/2022]
Abstract
Concerns with taste, nutrition, cost, and convenience are said to be key influences on food choices. This study examined the importance of food-related attitudes in relation to diet quality using US national level data. Interactions by socioeconomic status (SES), gender and race/ethnicity were tested. Analyses of 8957 adults from National Health and Nutrition Examination Survey (NHANES 2007-2010) were conducted in 2014-15. Perceived importance of taste, nutrition, cost, and convenience in dietary choices were assessed using 4-point Likert scales. Education and family income-to-poverty ratio (FIPR) were SES indicators. Healthy Eating Index (HEI-2010), a measure of adherence to 2010 dietary guidelines, was the diet quality measure. Survey-weighted regressions examined associations between attitudes and HEI, and tested for interactions. Taste was rated as "very important" by 77.0% of the US adults, followed by nutrition (59.9%), cost (39.9%), and convenience (29.8%). However, it was the perceived importance of nutrition that most strongly predicted HEI (β: +8.0 HEI scores among "very important" vs. "not at all important"). By contrast, greater importance for taste and convenience had a weak inverse relation with HEI (β: -5.1 and -1.5 respectively), adjusting for SES. Significant interactions were observed by race/ethnicity, but not SES and gender. Those who prioritized nutrition during food shopping had higher-quality diets regardless of gender, education and income in the US. Certain racial/ethnic groups managed to eat healthy despite attaching importance to cost and convenience. This is the first evidence of nutrition resilience among US adults using national data, which has huge implications for nutrition interventions.
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Affiliation(s)
- Anju Aggarwal
- University of Washington, Dept. of Epidemiology & Center for Public Health Nutrition, 327 Raitt Hall, 98195 Seattle, WA, United States.
| | - Colin D Rehm
- University of Washington, Dept. of Epidemiology & Center for Public Health Nutrition, 327 Raitt Hall, 98195 Seattle, WA, United States
| | - Pablo Monsivais
- University of Washington, Dept. of Epidemiology & Center for Public Health Nutrition, 327 Raitt Hall, 98195 Seattle, WA, United States
| | - Adam Drewnowski
- University of Washington, Dept. of Epidemiology & Center for Public Health Nutrition, 327 Raitt Hall, 98195 Seattle, WA, United States
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Smith AD, Fildes A, Cooke L, Herle M, Shakeshaft N, Plomin R, Llewellyn C. Genetic and environmental influences on food preferences in adolescence. Am J Clin Nutr 2016; 104:446-53. [PMID: 27385609 PMCID: PMC4962164 DOI: 10.3945/ajcn.116.133983] [Citation(s) in RCA: 51] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2016] [Accepted: 05/31/2016] [Indexed: 01/04/2023] Open
Abstract
BACKGROUND Food preferences vary substantially among adults and children. Twin studies have established that genes and aspects of the shared family environment both play important roles in shaping children's food preferences. The transition from childhood to adulthood is characterized by large gains in independence, but the relative influences of genes and the environment on food preferences in late adolescence are unknown. OBJECTIVE The aim of this study was to quantify the contribution of genetic and environmental influences on food preferences in older adolescents. DESIGN Participants were 2865 twins aged 18-19 y from the TEDS (Twins Early Development Study), a large population-based cohort of British twins born during 1994-1996. Food preferences were measured by using a self-report questionnaire of 62 individual foods. Food items were categorized into 6 food groups (fruit, vegetables, meat or fish, dairy, starch foods, and snacks) by using factor analysis. Maximum likelihood structural equation modeling established genetic and environmental contributions to variations in preferences for each food group. RESULTS Genetic factors influenced a significant and substantial proportion of the variation in preference scores of all 6 food groups: vegetables (0.54; 95% CI: 0.47, 0.59), fruit (0.49; 95% CI: 0.43, 0.55), starchy foods (0.32; 95% CI: 0.24, 0.39), meat or fish (0.44; 95% CI: 0.38, 0.51), dairy (0.44; 95% CI: 0.37, 0.50), and snacks (0.43; 95% CI: 0.36, 0.49). Aspects of the environment that are not shared by 2 twins in a family explained all of the remaining variance in food preferences. CONCLUSIONS Food preferences had a moderate genetic basis in late adolescence, in keeping with findings in children. However, by this older age, the influence of the shared family environment had disappeared, and only aspects of the environment unique to each individual twin influenced food preferences. This finding suggests that shared environmental experiences that influence food preferences in childhood may not have effects that persist into adulthood.
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Affiliation(s)
- Andrea D Smith
- Health Behaviour Research Centre, Department of Epidemiology and Public Health, University College London, London, United Kingdom
| | - Alison Fildes
- Health Behaviour Research Centre, Department of Epidemiology and Public Health, University College London, London, United Kingdom
| | - Lucy Cooke
- Health Behaviour Research Centre, Department of Epidemiology and Public Health, University College London, London, United Kingdom; Great Ormond Street Hospital, Children's NHS Foundation Trust, London, United Kingdom; and
| | - Moritz Herle
- Health Behaviour Research Centre, Department of Epidemiology and Public Health, University College London, London, United Kingdom
| | - Nicholas Shakeshaft
- Medical Research Council Social, Genetic, and Developmental Psychiatry Centre, Institute of Psychiatry, Psychology, and Neuroscience, King's College London, London, United Kingdom
| | - Robert Plomin
- Medical Research Council Social, Genetic, and Developmental Psychiatry Centre, Institute of Psychiatry, Psychology, and Neuroscience, King's College London, London, United Kingdom
| | - Clare Llewellyn
- Health Behaviour Research Centre, Department of Epidemiology and Public Health, University College London, London, United Kingdom;
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Relationship between general nutrition knowledge and diet quality in Australian military personnel. Br J Nutr 2016; 115:1489-97. [DOI: 10.1017/s0007114516000532] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
AbstractA balanced diet informed by sound nutrition knowledge is key for operational readiness and the health of military personnel. Unfortunately, research suggests that military personnel have inadequate dietary intakes. This study assessed general nutrition knowledge, diet quality and their association in Australian military personnel. A convenience sample of male military personnel (n 211) including Army soldiers and officers completed a validated general nutrition knowledge questionnaire (GNKQ) and FFQ. The GNKQ assessed knowledge of dietary guidelines (Section A), sources of nutrients (Section B), choosing everyday foods (Section C) and diet–disease relationships (Section D). The Australian Recommended Food Score (ARFS) was used to assess diet quality from FFQ data. Statistical analyses included the χ2 test, Spearman’s correlation test, t test, median test, ANCOVA and ordinal logistic regression. The mean total GNKQ score was 52·7 %. Participants performed best on Section A (58·5 %) followed by Sections B (57·3 %) and C (57·0 %) and worst on Section D (31·0 %). Overall, officers scored significantly higher than soldiers (58·7 v. 51·9 %, P=0·001). Age was weakly but positively correlated with GNKQ total scores (r 0·307; P<0·0005), with no significant effects seen for level of education (P=0·463) or living arrangement (P=0·167). Overall ARFS was 37·6 (sd 7·7) (50·8 %) with officers scoring significantly higher than soldiers (54·7 v. 50·3 %, P=0·040). No demographic variables influenced total ARFS. The total GNKQ score had a significant, positive but weak relationship with total ARFS (r 0·179; P=0·009). Given the importance of nutrition to personnel health and operational readiness, initiatives to improve nutrition knowledge and diet quality are recommended in this population, especially in soldiers.
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