Training a functional skill cluster: Nutritious meal planning within a budget, grocery list writing, and shopping

1986 ◽  
Vol 6 (3) ◽  
pp. 179-201 ◽  
Author(s):  
Philip G. Wilson ◽  
Anthony J. Cuvo ◽  
Paula K. Davis
Keyword(s):  
Meal Planning

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 A Qualitative Study of Motivators, Strategies, Barriers, and Learning Needs Related to Healthy Cooking during Pregnancy

Nutrients ◽  
2021 ◽  
Vol 13 (7) ◽  
pp. 2395
Author(s):  
Travertine Garcia ◽  
Kerith Duncanson ◽  
Vanessa A. Shrewsbury ◽  
Julia A. Wolfson
Keyword(s):  
Qualitative Study ◽  
Focus Groups ◽  
Life Stage ◽  
Learning Needs ◽  
Organizational Strategies ◽  
Cooking Skills ◽  
Mother And Child ◽  
Multiple Challenges ◽  
Meal Planning ◽  
Skills Education

Nutrition during pregnancy has lifelong impacts on the health of mother and child. However, this life stage presents unique challenges to healthy cooking and eating. Cooking interventions show promising results, but often lack theoretical basis and rigorous evaluation. The objective of this formative, qualitative study was to explore motivators, strategies, and barriers related to healthy cooking during pregnancy. Pregnant individuals’ preferences for a cooking education program were also explored. We conducted five focus groups with pregnant individuals (n = 20) in Southeast Michigan in 2019. Focus groups were audio-recorded and transcribed verbatim, then double coded by two members of the research team. Mean gestational age was 18.3 ± 9.6 weeks. Common motivators included feeding other children, avoiding pregnancy complications, promoting fetal growth, and avoiding foodborne illness. Challenges included pregnancy symptoms, navigating nutrition recommendations, mental energy of meal planning, family preferences, and time constraints. Strategies employed were meal planning and including a variety of foods. Participants identified organizational strategies, recipes, nutrition information, and peer support as important components of a cooking intervention during pregnancy. This study characterized multiple challenges to healthy home cooking during pregnancy, providing novel insight to inform the development of cooking skills education programs during this important life stage.

Using consumer surveys to determine food sustainability

2014 ◽  
Vol 116 (7) ◽  
pp. 1194-1204 ◽  
Author(s):  
Wayne Martindale
Keyword(s):  
Food Service ◽  
Food Preservation ◽  
Frozen Foods ◽  
Content Type ◽  
Frozen Food ◽  
Product Categories ◽  
Fresh Food ◽  
Consumer Surveys ◽  
Meal Planning ◽  
Assess Quality

Purpose – The purpose of this paper is to define the sustainability attributes of frozen and fresh food consumption in a typical household. The reason for writing this paper is that food preservation is often overlooked when developing sustainability strategies. Design/methodology/approach – This study uses established carbon footprint data for specific food types and consumer survey data to determine how consumers use fresh and frozen products in the home. Consumption and waste data for 83 households was obtained using a combination of narrative and graphical association questions. Findings – The results show greenhouse gas emissions associated with a diets containing frozen food are reduced because 47 per cent less frozen foods is wasted as compared to fresh foods with a typical household wasting 10.4 per cent of fresh food and 5.9 per cent frozen food. Research limitations/implications – This research has highlighted the importance of understanding the waste impacts of catering and food service consumption outside the home. Practical implications – This research will guide future product development for frozen foods with regard to dietary planning and portion control. Social implications – The cost and sustainability benefits of meal planning are identified and these will inform policy making and education to improve dietary choices. Originality/value – This work extends the scope of current consumer surveys that assess quality, value and taste attributes to sustainability criteria and it will enable collaboration between fresh and frozen product categories to deliver sustainable dietary options.

Diabetic Meal Planning Can Be Fun

1958 ◽  
Vol 58 (12) ◽  
pp. 1706
Author(s):  
Dorothy Lumb Leese
Keyword(s):  
Meal Planning

scholarly journals Meal planning as a strategy to support healthy eating

2020 ◽  
Vol 17 (3) ◽  
pp. 12
Author(s):  
Melissa A. Fernandez ◽  
Sophie Desroches ◽  
Marie Marquis ◽  
Véronique Provencher
Keyword(s):  
Healthy Eating ◽  
Meal Planning

Predictors of Food Skills in University Students

2019 ◽  
Vol 80 (4) ◽  
pp. 205-208 ◽  
Author(s):  
Jamie A. Seabrook ◽  
Paula D.N. Dworatzek ◽  
June I. Matthews
Keyword(s):  
University Students ◽  
Undergraduate Students ◽  
Primary Outcome ◽  
Primary Outcome Measure ◽  
Cross Sectional Survey ◽  
Cross Sectional ◽  
Meal Preparation ◽  
Total Food ◽  
Food And Nutrition ◽  
Meal Planning

Purpose: To determine predictors of food skills in university students, specifically, the relative effects of a food and nutrition (FN) course; sex, age, and body mass index; food-related behaviours in the parental home; and food-related behaviours in university. Methods: Undergraduate students (n = 30 310) at Western University were invited to complete an online cross-sectional survey that assessed 7 components of food skills, from mechanical (e.g., peeling/chopping) to conceptual (e.g., weekly meal planning). The primary outcome measure was Total Food Skills Score (TFSS). All variables that were statistically associated with TFSS (P < 0.05) were analyzed hierarchically in 4 regression models. Results: The sample was comprised of 3354 students living independently for 2.6 ± 1.1 years. Students who had taken an FN course had higher food skills than those who had not (B = 30.72; P < 0.001), and this relationship remained significant through all subsequent models. The strongest predictor of food skills was meal preparation as a teen (B = 25.66; P < 0.001). Frequency of using a grocery list, packing a lunch, and time spent preparing meals on weekends were positively associated with food skills (P < 0.001), whereas frequency of buying pre-prepared meals was negatively associated with food skills (P < 0.001). Conclusions: Food skill development should occur well before young adults begin living independently.

scholarly journals MON-583 Identifying Active Duty Military Meal Planning Preferences to Maximize Nutrition Therapy for Obesity

2020 ◽  
Vol 4 (Supplement_1) ◽  
Author(s):  
Philip Clerc ◽  
Jana Wardian
Keyword(s):  
Medical Center ◽  
Smart Phone ◽  
Nutrition Therapy ◽  
Daily Basis ◽  
Active Duty ◽  
Service Members ◽  
Grocery Stores ◽  
Military Health ◽  
Meal Planning ◽  
Cooking Classes

Abstract INTRODUCTION: Obesity rates exceed 30% for active duty service members with vitals in the military health system electronic medical records. Although nutrition therapy is a cornerstone of treatment for all individuals with obesity, it is even more important in active duty service members, who have restrictions for obesity medications and are not eligible to receive bariatric surgery. Among nutrition therapy services, online nutritional cooking classes are the most desired intervention by patients at our institution. We currently do not have this resource available. The aim of this survey was to identify meal planning preferences among active duty service members to guide the development of online nutritional cooking classes. METHODS: Surveys were distributed to active duty service members and/or their spouses at San Antonio Military Medical Center and Wilford Hall Medical Center in the summer of 2019. Data included preferences for time spent cooking each meal, weekly grocery budget, meal size, batch cooking preference, available kitchen equipment, most common meals eaten, and desired features in an online nutritional cooking class. RESULTS: 141 surveys were collected, 77% of whom were active duty service members and 23% of whom were spouses of active duty service members. Most respondents stated they could spend 15 minutes or less on cooking breakfast (65%) and lunch (69%) on a daily basis. The majority of respondents (84%) were willing to batch cook. Half of respondents (50%) were willing to spend $100-$150 on food per week. Over 90% of respondents had to cook for a household of 4 people or less. Of respondents with children, 78% fed children the same meal that they cooked for themselves. About half of respondents had a food processor (55%) and an electronic pressure cooker (52%). Few respondents (14%) shopped for food at specialty grocery stores or farmer’s markets. Half of respondents (50%) preferred a 5–10 minute duration for each online nutritional cooking class. Of the many highly desired features for the classes, the option to watch on a smart phone was the most desired feature (97%). CONCLUSION: This sample of active duty service members and their spouses demonstrated a high degree of congruity for meal planning preferences and requested features for online nutritional cooking classes. Development of online nutritional cooking classes targeted to these preferences may lead to a higher success rate of nutrition therapy than current interventions. DISCLAIMER: The views expressed are those of the authors and do not reflect the official views or policy of the Department of Defense or its Components.

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