scholarly journals Changes in Self-reported Healthy Eating Behavior Frequency and Nutrition Knowledge Among Youth Participating in the WeCook Program (FS16-08-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Amelia Miramonti ◽  
James Bovaird ◽  
Tara Dunker ◽  
Lisa Franzen-Castle ◽  
Michelle Krehbiel
Keyword(s):  
Healthy Eating ◽  
Eating Behaviors ◽  
Nutrition Knowledge ◽  
Food Groups ◽  
Funding Sources ◽  
Food And Agriculture ◽  
Healthy Eating Behavior ◽  
Eating Fruit ◽  
Behavior Frequency ◽  
Healthy Eating Behaviors

Abstract Objectives Assess changes in healthy eating behaviors and nutrition knowledge in youth after participating in the WeCook program. Methods 107 4th-5th grade students from two Title I elementary schools in Nebraska participated in a 12-week afterschool program focused on nutrition, cooking, and physical activity (WeCook). Students completed surveys and a nutrition knowledge assessment based on the MyPlate guidelines at the beginning (T1) and end (T2) of the program. Surveys included 4 questions regarding self-reported frequency of healthy eating behaviors (EB) on a 0–3 scale. For the MyPlate (MP) assessment, youth were asked to build a healthy plate using a blank MyPlate template and food models. Plates were scored using a system based on the 5 food groups on a healthy plate per the MyPlate guidelines (fruit, vegetable, protein, grain, dairy); 1 point was given for each of the correct food groups (maximum score = 5). Friedman tests were used to assess changes from T1 to T2 for the each of the EB questions, each of the categories for MP, and the total scores for EB and MP. Results There was no change from T1 to T2 for the EB total score (χ2(df=1) = 2.722, P = 0.099). There was an increase in the frequency of choosing healthy snacks (χ2(df=1) = 9.00, P = 0.003), but no other individual EB questions (P ≥ 0.639). There was an increase in the MP total score from T1 ($\bar{x}$ = 3.92) to T2 ($\bar{x}$ = 4.34, χ2(df=1) = 2.72, P = 0.099), and an increase in the proportion of youth who scored points for fruits (T1: $\bar{x}$ = 0.92, T2: $\bar{x}$ = 1.00, χ2(df=1) = 8.00, P = 0.005) and grains (T1: $\bar{x}$ = 0.51, T2: $\bar{x}$ = 0.73, χ2(df=1) = 11.52, P = 0.001), but not vegetables, protein, or dairy (P ≥ 0.24). Conclusions After participating in the WeCook program youth reported increased frequency of choosing healthy snacks, but there were no significant increases in reported frequency of eating fruit, vegetables, or breakfast. Youth were more likely to correctly include fruits and grains on the MyPlate assessment after the intervention. There was no change in the likelihood of youth including vegetables, protein, or dairy on the MyPlate assessment, possibly because ≥74% of youth scored points in these categories at T1, leaving little room for improvement at T2. Funding Sources The WeCook program and this research were funded by the Child, Youth, and Families at Risk grant through the National Institute of Food and Agriculture, U.S. Department of Agriculture.

scholarly journals The Effect of a Self-Management Program Combined with Social Support on the Self-Management and Healthy Eating Behaviors among Patients with Cardiovascular Disease

2021 ◽  
Vol 18 (4) ◽  
Author(s):  
Pachanut NUNTHAITAWEEKUL ◽  
Junpen PANSUP
Keyword(s):  
Social Support ◽  
Cardiovascular Disease ◽  
Eating Behavior ◽  
Healthy Eating ◽  
Eating Behaviors ◽  
Management Program ◽  
The Self ◽  
Self Management ◽  
Healthy Eating Behavior ◽  
Healthy Eating Behaviors

Unhealthy eating behaviors are one of the major causes of Coronary vascular disease (CVD). The self-management program combined with social support (CIP) was implemented to improve the patients’ self-management ability and maintain their eating behaviors to a healthier standard. The purpose of this study was to compare the scores of self-management and healthy eating behaviors of patients with CVD in the experimental CIP group before and after participation in the CIP. It also compared self-management and healthy eating behavior scores between patients with CVD who entered the CIP with the usual nursing care group. This study was a quasi-experimental approach with 2 groups of pre-and post-tests. The sample size of 50 cases, 25 in each group, was considered for the study. Questionnaires were used to assess the patient’s self-management and healthy eating behavior scores. Descriptive statistics, dependent t-test, and independent t-test were used for the data analysis. The findings revealed that the experimental group showed a significantly (p < 0.05) increased average self-management (46.2 ± 5.6 to 51.1 ± 5.9) and healthy eating behaviors (39.3 ± 5.5 to 48.4 ± 4.0) scores after the program than before. They also had a significantly (p < 0.05) higher self-management and healthy eating behavior scores than the control group (51.1 ± 5.9 vs. 48.9 ± 6.0 and 48.4 ± 4.0 vs. 39.8 ± 7.5, respectively). This program increased the patients’ self-management scores, and consequentially their healthy eating behaviors score also improved.   Keywords: The self-management program, social support, Cardiovascular disease, self-management, healthy eating behaviors

scholarly journals Exploring the needs and perceptions regarding healthy eating among people at risk of food insecurity: a qualitative analysis

2020 ◽  
Vol 79 (OCE2) ◽  
Author(s):  
Laura van der Velde ◽  
Linde Schuilenburg ◽  
Jyothi Thrivikraman ◽  
Mattijs Numans ◽  
Jessica Kiefte-de Jong
Keyword(s):  
At Risk ◽  
Environmental Factors ◽  
Food Insecurity ◽  
Healthy Eating ◽  
Eating Behaviors ◽  
Nutrition Knowledge ◽  
Healthy Food ◽  
Healthy Foods ◽  
Factors Influencing ◽  
Healthy Eating Behaviors

AbstractIntroductionHealthy eating behaviors are essential determinants of overall health. These behaviors are generally poor among people at risk of experiencing food insecurity, which may be caused by many factors including perceived higher costs of healthy foods, financial stress, inadequate nutrition knowledge, and inadequate skills required for healthy food preparation. Few studies have examined how these factors influence eating behaviors among people at risk of experiencing food insecurity. We therefore aimed to gain a better understanding of the needs and perceptions regarding healthy eating in this target group.MethodsWe conducted a qualitative open interview study with 10 participants at risk of experiencing food insecurity. Thematic analysis identified four core themes on factors influencing healthy eating behaviors: (1) health related topics, influences on eating behaviors by both the (2) social and (3) physical environment, and (4) financial influences on eating behaviors.ResultsOverall, participants showed adequate nutrition knowledge. However, eating behaviors were strongly influenced by both social environmental factors (e.g. child food preferences and cultural food habits), and physical environmental factors (e.g. temptations in the local food environment). Perceived barriers for healthy eating behaviors included poor mental health, financial stress, and high prices of healthy foods. Participants had a generally positive and conscious attitude towards their financial situation, among others reflected in their strategies to cope with a limited budget. Food insecurity was mostly mentioned in reference to the past or to others and not to participants’ own current experiences. Participants were familiar with several existing resources to reduce food-related financial strain and generally had a positive attitude towards these resources. An exception was the Food Bank, which was highly criticized on its food parcel content. Proposed new resources included distributing free meals, facilitating social contacts, increasing healthy food supply in the neighborhood, and lowering prices of healthy foods.ConclusionThe insights from this study increase understanding of factors influencing healthy eating behaviors of people at risk of food insecurity. Therefore, this study could inform future development of potential interventions aiming at helping people at risk of experiencing food insecurity to improve healthy eating, thereby decreasing the risk of diet-related diseases.

scholarly journals The Effect on Children’s Attitudes Towards Food Associated With Their Non-Cognitive Skills, and With the Nutrition Knowledge of Their Parents

2018 ◽  
Vol 8 (2) ◽  
pp. 54
Author(s):  
Tomoko Osera ◽  
Nobuko Taniguchi ◽  
Hiroko Hashimoto ◽  
Nobutaka Kurihara
Keyword(s):  
Healthy Eating ◽  
Cognitive Skills ◽  
Eating Habits ◽  
Great Influence ◽  
Parental Knowledge ◽  
Nutrition Knowledge ◽  
Kindergarten Children ◽  
Knowledge Level ◽  
Food Groups ◽  
Exact Test

Early childhood is the most important time for establishing healthy eating habits, and of course during this period a mother can have a great influence in this regard. In this study explored what major factors influence the development children’s food habits and whether the level of nutrition knowledge of parents has a material impact. This study involved 219 students (age renge, 3–5 years) and their parents in Osaka prefecture in Japan. Mothers were administered questionnaires that contained uestions pertaining to lifestyle, unidentifiable description of the children and their guardian’s SRH along with 39 questions to assess the food-related habits and attitudes. The correlates of the nutrition-related knowledge level of mothers and the children’s concern and respect for healthy eating were assessed using the Chi-square test, Fisher’s exact test and the Mann-Whitney U test. The differences between high and low amount of parental knowledge and high and low non-cognitive skills towards food groups were also examined. Completed questionnaires were returned by 219 of the participants. Among the respondents, 50.7% were male, and 92.2% of the parents indicated that they get nutrition information from the Internet. We remarkably found that the level of mother’s knowledge about nutrition had no statistically significant influence on how the children in this study understood food. However, chilren’s concern and respect for food were significantly associated with their participation in various aspects of food preparation (help with washing and cooking of food) and presentation (help with setting up the table) (P &lt; 0.05, Mann–Whitney U test). Participation of Japanese kindergarten children in such activities was significantly associated with high level of food-related non-cognitive skills. Of note, the nutrition-related knowledge level of the mother showed no significant association with the attitude of their children towasds food.

scholarly journals Actively Involving Middle School Students in the Implementation of a Pilot of a Behavioral Economics–Based Lunchroom Intervention in Rural Schools

2018 ◽  
Vol 20 (5) ◽  
pp. 675-683 ◽  
Author(s):  
Natoshia M. Askelson ◽  
Patrick Brady ◽  
Grace Ryan ◽  
Cristian Meier ◽  
Cristina Ortiz ◽  
...  
Keyword(s):  
Behavioral Economics ◽  
Healthy Eating ◽  
Eating Behaviors ◽  
Assessment Tool ◽  
Food Service ◽  
Environmental Interventions ◽  
School Based ◽  
Service Staff ◽  
Policy Systems ◽  
Healthy Eating Behaviors

School-based interventions can play an important role in improving childhood and adolescent nutrition and preventing obesity. Schools offer a unique opportunity to implement policy, systems, and environmental interventions targeting healthy eating behaviors. An intervention was piloted in six middle schools featuring behavioral economics–based changes to the lunchroom, communication training, and communicate cues for food service staff. The pilot study employed a multicomponent evaluation with students and food service directors and staff including a lunchroom assessment, online surveys, production records, and interviews. Five schools increased their scores on the lunchroom assessment tool, and four schools increased the number of servings produced of healthy food items. Interviews with food service directors indicated the interventions was feasible and well received. School-based policy, systems, and environmental interventions targeting healthy eating behaviors may play a role in preventing obesity in children and adolescents.

A scale for restaurant customers’ healthy menu choices: individual and environmental factors

2019 ◽  
Vol 31 (1) ◽  
pp. 217-246 ◽  
Author(s):  
EunHa Jeong ◽  
SooCheong (Shawn) Jang ◽  
Carl Behnke ◽  
James Anderson ◽  
Jonathon Day
Keyword(s):  
Factor Analysis ◽  
Environmental Factors ◽  
Healthy Eating ◽  
Online Survey ◽  
Social Impact ◽  
Eating Behaviors ◽  
Survey Method ◽  
Content Type ◽  
Factors Influencing ◽  
Healthy Eating Behaviors

Purpose The purpose of this study is to explore the dimensions of restaurant customers’ engagement or disengagement with healthy eating in terms of individual and environmental factors to develop a scale. The results identified the underlying constructs of customers’ individual motives for and perceived barriers to healthy eating, as well as environmental elements of restaurants that encourage or discourage healthy eating. Design/methodology/approach To develop an appropriate set of measures to assess factors influencing customers’ healthy eating behaviors at restaurants, the current study undertook the five steps of scale development suggested by Churchill (1979): specifying the domain of constructs, generating a pool of initial measurement items, assessing content adequacy, administering questionnaires (an online survey method) and purifying and finalizing the measurement (via exploratory factor analysis (EFA) using 410 samples and confirmatory factor analysis (CFA) using 423 samples). Findings The results revealed ten individual factors (health, body image, weight control, feeling better, unappealing food, cost perception, lack of knowledge, state of mind (stress), lack of self-control and negative influences) and five environmental factors (healthy indications, social impact, availability of healthy menu, price policy and unhealthy indications) influencing customers’ healthy eating behaviors at restaurants. Originality/value This study developed an appropriate set of measures to assess individual and environmental factors influencing restaurant customers’ healthy eating behaviors, along with identifying underlying sub-constructs. The reliability and validity of the scale and the factor structure are presented and potential applications and theoretical contributions of the scale are provided as well.

scholarly journals Dining Hall Usage and Eating Competence in College Students (P16-027-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Jamie Schroeder ◽  
Jesse Stabile Morrell
Keyword(s):  
College Students ◽  
Eating Behaviors ◽  
First Year ◽  
Online Questionnaire ◽  
Chi Square ◽  
Funding Sources ◽  
Food And Agriculture ◽  
Eating Competence ◽  
Mean Differences ◽  
The University

Abstract Objectives To explore differences in eating competence among first-year and upperclass college students (18–24 years), as well as the differences related to dining hall usage. Methods Data were collected between 2015–17; students (n = 1057) were recruited from a midsize, northeastern university to participate in an ongoing health survey. Students completed the Eating Competence Satter Inventory (ecSI), as well as the self-reported frequency of meals obtained from the university dining hall, as part of an online questionnaire. Proportional differences between first-year and upperclass students were analyzed via chi-square analyses. Mean differences between eating competence scores and frequency of dining hall meals/week (0, 1–6, 7–13, 14–20, ³21) were evaluated via ANCOVA; age, BMI, sex, semester, year of data collection, and academic class year served as covariates. Results Students had a mean age of 18.9 ± 0.03 years; 66.7% were female and 53.4% were first-year. The mean ecSI score was 33.3 ± 0.3; more than half of students (58.2%) were considered eating competent (³32). No differences in ecSI scores between first-year and upperclass students were observed (33.2 ± 0.4 vs. 33.5 ± 0.4, P = 0.63). Students who report ³21 dining hall meals/week had the highest ecSI scores as compared to 0, 1–6, 7–13, 14–20 meals/week (36.7 ± 0.6 vs. 31.4 ± .9, 32.0 ± 0.6, 31.5 ± 0.6, 33.8 ± 0.4, all respectively P < 0.01). Conclusions Our findings do not suggest differences in eating competence between first-year and upperclass students, however, students who utilize the university dining hall for at least 3 meals per day had the highest eating competence. These findings may be of interest to campus dietitians and educators interested in promoting healthy eating behaviors and attitudes on their campuses. Funding Sources New Hampshire Agriculture Experiment Stations and the USDA National Institute of Food and Agriculture Hatch Project 1010738.

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