scholarly journals State Regulations to Support Children’s Cultural and Religious Food Preferences in Early Care and Education

2019 ◽  
Vol 24 (2) ◽  
pp. 121-126 ◽  
Author(s):  
Anna Ayers Looby ◽  
Natasha Frost ◽  
Sarah Gonzalez-Nahm ◽  
Elyse R. Grossman ◽  
Julie Ralston Aoki ◽  
...  
Keyword(s):  
Child Care ◽  
Food Preferences ◽  
Cross Sectional Study ◽  
Early Care And Education ◽  
Early Care ◽  
Cross Sectional ◽  
State Regulations ◽  
Family Child Care Homes ◽  
Meal Planning ◽  
Nutrition And Dietetics

Abstract Objective In July 2018 the Academy of Nutrition and Dietetics released a benchmark encouraging early care and education (ECE) programs, including child care centers and family child care homes, to incorporate cultural and religious food preferences of children into meals. We examined the extent to which states were already doing so through their ECE licensing and administrative regulations prior to the release of the benchmark. This review may serve as a baseline to assess future updates, if more states incorporate the benchmark into their regulations. Methods For this cross-sectional study, we reviewed ECE regulations for all 50 states and the District of Columbia (hereafter states) through June 2018. We assessed consistency with the benchmark for centers and homes. We conducted Spearman correlations to estimate associations between the year the regulations were updated and consistency with the benchmark. Results Among centers, eight states fully met the benchmark, 11 partially met the benchmark, and 32 did not meet the benchmark. Similarly for homes, four states fully met the benchmark, 13 partially met the benchmark, and 34 did not meet the benchmark. Meeting the benchmark was not correlated with the year of last update for centers (P = 0.54) or homes (P = 0.31). Conclusions Most states lacked regulations consistent with the benchmark. Health professionals can help encourage ECE programs to consider cultural and religious food preferences of children in meal planning. And, if feasible, states may consider additional regulations supporting cultural and religious preferences of children in future updates to regulations.

scholarly journals Women’s perceptions of factors influencing their food shopping choices and how supermarkets can support them to make healthier choices

2021 ◽  
Vol 21 (1) ◽  
Author(s):  
Preeti Dhuria ◽  
Wendy Lawrence ◽  
Sarah Crozier ◽  
Cyrus Cooper ◽  
Janis Baird ◽  
...  
Keyword(s):  
Healthy Eating ◽  
Personal Responsibility ◽  
Food Preferences ◽  
Food Choices ◽  
Cross Sectional Study ◽  
Future Research ◽  
Cross Sectional ◽  
Telephone Interviews ◽  
Food Shopping ◽  
Women’S Perceptions

Abstract Objectives To examine women’s perceptions of factors that influence their food shopping choices, particularly in relation to store layout, and their views on ways that supermarkets could support healthier choices. Design This qualitative cross-sectional study used semi-structured telephone interviews to ask participants the reasons for their choice of supermarket and factors in-store that prompted their food selections. The actions supermarkets, governments and customers could take to encourage healthier food choices were explored with women. Thematic analysis was conducted to identify key themes. Setting Six supermarkets across England. Participants Twenty women customers aged 18–45 years. Results Participants had a median age of 39.5 years (IQR: 35.1, 42.3), a median weekly grocery spend of £70 (IQR: 50, 88), and 44% had left school aged 16 years. Women reported that achieving value for money, feeling hungry, tired, or stressed, and meeting family members’ food preferences influenced their food shopping choices. The physical environment was important, including product quality and variety, plus ease of accessing the store or products in-store. Many participants described how they made unintended food selections as a result of prominent placement of unhealthy products in supermarkets, even if they adopted more conscious approaches to food shopping (i.e. written or mental lists). Participants described healthy eating as a personal responsibility, but some stated that governments and supermarkets could be more supportive. Conclusions This study highlighted that in-store environments can undermine intentions to purchase and consume healthy foods. Creating healthier supermarket environments could reduce the burden of personal responsibility for healthy eating, by making healthier choices easier. Future research could explore the interplay of personal, societal and commercial responsibility for food choices and health status.

scholarly journals Eating behavior among persons with type 2 diabetes mellitus in North Ethiopia: a cross-sectional study

2021 ◽  
Vol 21 (1) ◽  
Author(s):  
Hagos Amare Gebreyesus ◽  
Girmatsion Fisseha Abreha ◽  
Sintayehu Degu Besherae ◽  
Merhawit Atsbha Abera ◽  
Abraha Hailu Weldegerima ◽  
...  
Keyword(s):  
Nutrition Education ◽  
Eating Behavior ◽  
Healthy Eating ◽  
Food Selection ◽  
Cross Sectional Study ◽  
Three Dimensions ◽  
Cross Sectional ◽  
Healthy Eating Behavior ◽  
Meal Planning

Abstract Background Diet is central to the management of type 2 diabetes mellitus (T2DM). Depending on the stage of the disease at which the recommended diet is initiated, optimal adherence can reduce HbA1c by about 1 to 2%. However, evidence on eating behavior is generally scarce including in Ethiopia. The present study aimed to assess the eating behavior of adults with T2DM in North Ethiopia. Methods This cross-sectional study was conducted among 421 adults with T2DM from September to November 2019. Socio-demographic variables were collected using structured questionnaires; an asset-based wealth index was used to determine socioeconomic status. Three dimensions of eating behavior were assessed using Likert-type items: food selection, meal planning and calorie recognition. Raw Likert scores in each dimension were transformed to percent scales to maximum (%SM). Participants’ behavior in each dimension was categorized into healthy and unhealthy taking 66.7% SM score as a cutoff. Overall eating behavior was determined by aggregating ranks scored in the three dimensions. Correlates of overall eating behavior were identified using Chi-square test and multinomial logistic regression with statistical significance set at P-value < 0.05. Result Only 1% of the participants had overall healthy eating behavior. Yet, overall unhealthy eating was apparent in 54.4%. By dimensions, healthy eating behaviors in food selection, meal planning and calorie recognition were seen in 43.5, 7.4 and 2.9% participants, respectively. Factors that were positively associated with having healthy eating behavior in one dimension relative to unhealthy in all were: receiving nutrition education [AOR 1.73; CI 1.09, 2.74], female gender [AOR 1.78; CI 1.03, 3.08] & being in 26–44 age category [AOR 3.7; CI 1.56, 8.85]. But, being in the poor [AOR 0.42; CI 0.16, 1.32] or average [AOR 0.54; CI 0.19, 1.55] socioeconomic strata were negatively associated. However, only receiving nutrition education [AOR 3.65; CI 1.31, 10.18] was significantly associated with having healthy behavior in two eating dimensions over unhealthy in all. Conclusion In North Ethiopia, the overall eating behavior of adults with T2DM is extremely poor. Diverse and integrated approaches including nutrition education during consultation should be implemented to address the gap.

scholarly journals Career and Work Readiness of Nutrition and Dietetics Trainees in Nigerian Universities

2021 ◽  
Vol 12 (1) ◽  
pp. 92-102
Author(s):  
Leshi Oluwatosin ◽  
Anuoluwa F Ogundero
Keyword(s):  
Undergraduate Students ◽  
Diet Therapy ◽  
Cross Sectional Study ◽  
Background Information ◽  
Online Questionnaire ◽  
Cross Sectional ◽  
Postgraduate Students ◽  
Nutrition And Diet ◽  
Areas Of Interest ◽  
Nutrition And Dietetics

Beyond having a good degree, graduates are expected to have relevant skills and attributes required to compete and collaborate in a rapidly changing work environment. In recent times, the employability of Nutrition and Dietetics graduates in Nigeria has been of considerable concern. This study was designed to assess the readiness of trainees in the field of Nutrition and Dietetics from Nigerian Universities for career and work engagements. This descriptive cross-sectional study was carried out among 109 final-year undergraduate and postgraduate students from twelve universities offering Nutrition and Dietetics programme across Nigeria. Data was collected using a semi-structured online questionnaire. Data obtained were background information on the students, their experiences and challenges in their academic pursuits, willingness and readiness to pursue and engage in Nutrition and Dietetics related jobs, as well as their perception of skills and competences for future career and work engagements. The data were analysed using the IBM SPSS version 20.0. About 73% of the respondents were females, mainly between ages 21 and 25 years (62.4%) and undergraduates (70%). Among the undergraduate students, 83.4% had chosen to study Nutrition and Dietetics as a result of personal interest and choice while the postgraduate trainees indicated acquisition of in-depth knowledge of nutrition (60.6%) and quest to enhance career profile for competitive advantage in job pursuits (39.4%) as the core reasons for their choice for the programme. Nearly all the respondents (96.3%) reported having enjoyed their training programs. Only half (50.5%) perceived themselves to be “very ready” and well-prepared for work and career engagement. The top three areas of interest by trainees in Nutrition and Dietetics were Clinical Nutrition and Diet Therapy (60.6%), Community and Public Health Nutrition (43.1%), and Sports Nutrition (11.0%). Three out of every ten trainees had no specific desired skills and competences. While less than half declared that they had no knowledge of the skills and competences desired by employers of nutrition graduates, two-thirds of the trainees perceived themselves as eligible for their choice of work and career. This study shows that most Nutrition and Dietetics trainees in Nigerian universities are ready and willing to start a career in the field. However, many lack the knowledge of expected skills and competences needed for career engagement.

scholarly journals State Regulations Governing Firearms in Early Care and Education Settings in the US

2020 ◽  
Vol 3 (4) ◽  
pp. e203321
Author(s):  
Sara E. Benjamin-Neelon ◽  
Elyse R. Grossman
Keyword(s):  
Early Care And Education ◽  
Early Care ◽  
State Regulations ◽  
The Us

scholarly journals Dietary Diversity of an Adult Solomon Islands Population

Nutrients ◽  
2019 ◽  
Vol 11 (7) ◽  
pp. 1622 ◽  
Author(s):  
Bridget Horsey ◽  
Libby Swanepoel ◽  
Steven Underhill ◽  
Judith Aliakbari ◽  
Sarah Burkhart
Keyword(s):  
Dietary Diversity ◽  
Solomon Islands ◽  
Adult Population ◽  
Food Preferences ◽  
Cross Sectional Study ◽  
Local Foods ◽  
Food Groups ◽  
Cross Sectional ◽  
The Individual ◽  
Town Center

Ongoing dietary transitions in the Solomon Islands has resulted in an over-reliance on commercially sourced foods, leading to food insecurity, and a subsequent rise in multiple forms of malnutrition. The aim of this study was to investigate the individual dietary diversity and food preferences of the adult population living in Auki, Solomon Islands. A cross-sectional study involving 133 adults was undertaken in the Auki district via an interviewer-administered questionnaire. Individual dietary diversity scores (DDS) were determined based on the results of a 24-h recall method. Overall mean DDS was 7.27 (range 2–12). Females and participants who lived outside the Auki town center had significantly higher dietary diversity scores. Low consumption of a variety of nutritious foods within food groups and high consumption of energy dense processed foods, indicates that diet quality is likely limited in some of this population. Participants desire for a diverse diet including local foods suggests that current dietary diversity status in this population may be influenced by food security rather than food preference.

Assessing knowledge and attitudes towards food sustainability among people who visit Overends Kitchen, Airfield Estate, Dublin

2020 ◽  
Vol 79 (OCE2) ◽  
Author(s):  
Clare Corish ◽  
Kirstie McAdoo ◽  
Myriam Alhilou
Keyword(s):  
Environmental Sustainability ◽  
Food Choice ◽  
Saturated Fat ◽  
Food Preferences ◽  
Cross Sectional Study ◽  
Nutritional Knowledge ◽  
Cross Sectional ◽  
Knowledge And Attitudes ◽  
Positive Attitudes ◽  
Fresh Vegetables

Abstract‘Food sustainability’ is now acknowledged as integral to the achievement of food security, a healthy community and protection of the environment. Understanding consumers’ knowledge of and attitudes towards food sustainability is poorly understood in Ireland. This study aimed to explore the knowledge and attitudes towards food sustainability among visitors to an Irish restaurant, known to prepare foods in a sustainable way. A cross-sectional study was conducted on 426 visitors at the Overends Kitchen, Airfield Estate, Dublin, Ireland using a short questionnaire informed by previously collected data on Irish consumers’ attitudes towards food purchasing and a Department for Environment, Food and Rural Affairs (UK) questionnaire. Information on demographics, food choice motives, food preferences, basic nutritional knowledge, awareness and attitudes toward food sustainability was obtained. Data were analysed using the Statistical Package for Social Science (IBM, v23, Chicago, Ill, USA). Quality (98%) and health (92%) were the most important motives for food choice. Females (P = 0.001) and older (P = 0.029) participants had greater interest in health as a motivating factor for food choice compared to males and those who were younger. Free-range (eggs) and fresh vegetables and fish were most frequently purchased. Poor knowledge of recommendations about saturated fat, and daily fruit and vegetables intakes was demonstrated though this was better in female (P = 0.005) and younger (P = 0.007) participants. Participants demonstrated positive attitudes towards food sustainability and over half (57%) were aware of GLAS principles (Go with the seasons, Local for produce, Avoid food waste, Sustainably produced) although only 37% reported that these principles influence their dietary choices. Misinformation about the environmental sustainability and nutritional value of farmed vs. organic or wild fish and fresh vs. frozen vegetables was apparent. This research provides some understanding of Irish consumers' knowledge and attitudes towards food sustainability. The need to enhance understanding of how diets can be made more sustainable is clear.

scholarly journals Association between Food Preferences, Eating Behaviors and Socio-Demographic Factors, Physical Activity among Children and Adolescents: A Cross-Sectional Study

Nutrients ◽  
2020 ◽  
Vol 12 (3) ◽  
pp. 640 ◽  
Author(s):  
Chao Qiu ◽  
Min Hou
Keyword(s):  
Physical Activity ◽  
Children And Adolescents ◽  
Eating Behaviors ◽  
Food Preferences ◽  
Cross Sectional Study ◽  
Sectional Study ◽  
Cross Sectional ◽  
Picky Eating ◽  
Heavy Smoking ◽  
Vegetable Juice

The prevalence of overweight and obesity is a serious health issue among children and adolescents worldwide. This study aimed to investigate factors influencing weight status-associated food preferences and eating behaviors. A cross-sectional study was conducted to collect data from 2578 pairs of Chinese children and parents in five cities from December 2018 to March 2019. There was an increase in consumptions of processed seafood, nuts and dried fruit/vegetables, and fruit/vegetable juice, but a reduction of consuming puffed and processed meat products, sugar/artificially sweetened beverages and milk tea, and picky eating. These food preferences differentiate between sexes. Picky eating behavior was greatly presented in children of lower educated mothers or heavy-smoking fathers. Children of the lower educated fathers consumed less processed seafood and dairy products, and those of the heavy-smoking fathers consumed more puffed products, but less fruit/vegetable juice, and had greater snack preference. The father’s body mass index(BMI)status was also positively associated with unhealthy behaviors. Those who exercised daily longer showed better eating behaviors, and picky eating and fast-food lovers likely occurred in higher-income families. Our study provides an insight into that fathers being educated for health-conscious advice and physical activity may be the potential strategies to foster their children’s healthy eating patterns. Their efficacy needs to be further investigated.

scholarly journals Extra institutional food consumption and food preferences of full-time public school students

2018 ◽  
Vol 31 (4) ◽  
pp. 373-384 ◽  
Author(s):  
Nágila Araújo de CARVALHO ◽  
Karine Anusca MARTINS ◽  
Lucilene Maria de SOUSA
Keyword(s):  
Food Consumption ◽  
Maternal Education ◽  
Family Income ◽  
Eating Habits ◽  
Linear Trend ◽  
Food Preferences ◽  
Cross Sectional Study ◽  
Full Time ◽  
School Students ◽  
Cross Sectional

ABSTRACT Objective To analyze the factors associated with the consumption of extra institutional foods and the food preferences of full-time students. Methods A cross-sectional study with students from full-time municipal schools in the city of Goiânia, Brazil, from 6 to 14 years of age, both sexes and without food restrictions. The per capita family income, maternal education, nutritional status, the consumption of extra institutional foods (meals not provided by the school) in each meal and their source, and foods with higher or lower preference in school eating habits were verified. Both a Chi-Square and a Linear Trend tests were used to analyze the data. Results Three hundred and fifty nine students participated, most of them aged between 6 and 10. More than one third consumed extra institutional foods (44.0%), with the highest frequency of consumption during the mid-morning snack (34.0%). These foods mainly originated from their own households (48.7%) and one of the main items consumed was carton juice. There was an association between adolescents and mothers with higher education levels and the consumption of these items during lunch, and between students who are non-overweight and their consumption in the afternoon snack. The preferred foods were chocolate milk and bread with butter/margarine, rice and beans, passion fruit juice, and bread with cheese/requeijão and less preferably: caramelized milk and salt biscuit, beans and beets, coconut porridge and bread with cheese. Conclusion There was a high frequency of extra institutional food consumption, associated to the age group, to a higher educational level of the mother and students who are non-overweight. Foods of higher and lower preference included dairy foods and beans.

Process Evaluation of an Early Care and Education Intervention: The California Childhood Obesity Research Demonstration Study (CA-CORD)

2018 ◽  
Vol 21 (2) ◽  
pp. 298-307 ◽  
Author(s):  
Shih-Fan Lin ◽  
Amy Binggeli-Vallarta ◽  
Griselda Cervantes ◽  
Janette Angulo ◽  
Jamie S. Moody ◽  
...  
Keyword(s):  
Physical Activity ◽  
Child Care ◽  
Childhood Obesity ◽  
Health Behavior ◽  
Process Evaluation ◽  
The United States ◽  
Early Care And Education ◽  
Latino Children ◽  
Early Care ◽  
Obesity Research

Given the widespread use of out-of-home child care in the United States, early care and education (ECE) providers offer ideal settings to promote health behaviors among Hispanic/Latino children whose obesity prevalence remains high. This study details the process evaluation of ECE intervention strategies of a childhood obesity research demonstration study (California Childhood Obesity Research Demonstration [CA-CORD]) to prevent and control obesity among Hispanic/Latino children aged 2 to 12 years. Participating ECE providers received the Nutrition and Physical Activity Self-Assessment for Child Care (NAP SACC) materials and action planning sessions with a trained interventionist; Sports, Play, and Active Recreation for Kids (SPARK) physical activity (PA), health behavior, and body mass index assessment trainings; and health behavior toolkit, cooking kit, water dispensers, and posters to promote healthy eating, PA, water consumption, and quality sleep. Intervention logs and director/lead teacher interviews evaluated how well 14 center-based and 9 private ECE providers implemented policy, system, and environmental changes. NAP SACC was implemented with higher fidelity than other strategies, and participation in SPARK trainings was lower than health behavior trainings. ECE directors/lead teachers reported that the intervention activities and materials helped them promote the targeted behaviors, especially PA. Results demonstrated that the use of NAP SACC, trainings, and toolkit had high fidelity and were potentially replicable for implementation in ECE settings among Hispanic/Latino communities.

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