Investing in Public School Kitchens and Equipment as a Pathway to Healthy Eating and Equitable Access to Healthy Food

Abstract Working Group 2 of the Healthy Diet Research Committee of International Life Sciences Institute Japan (WG2) assessed the concept and practice of healthy eating in the ready-to-eat food/meal industry in Japan. WG2 interviewed 14 arbitrarily selected member companies that included “health” or “nutrition” in their management policy, and sent a questionnaire to 338 member companies of the Japan Ready-Made Meal Association. Ready-to-eat food/meal suppliers mainly referred to Dietary Reference Intakes for Japanese, the Japanese Food Guide, and/or Healthy Japan 21 for their menu construction. They increased dietary fiber, variety, vegetables, whole-grain cereals, millet rice, and soy bean products; and reduced energy, carbohydrates, and salt in “healthy” food. They tended to avoid making direct appeals to health. Many companies reduced the salt content without drawing attention to the practice. They continually strive to improve flavor as the single most important factor for selling healthy food. The cycling of menus is used to increase diversity in food consumption. These industries require both academia and the government to define priorities for increasing and decreasing particular nutrients as the main targets and to establish the maximum time for balancing each nutrient.

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A six-week healthy eating intervention with family engagement improves food knowledge and preferences but not dietary diversity among urban preschool children in Sri Lanka

Public Health Nutrition ◽

10.1017/s1368980021001877 ◽

2021 ◽

pp. 1-22

Author(s):

Fathima Sirasa ◽

Lana Mitchell ◽

Aslan Azhar ◽

Anoma Chandrasekara ◽

Neil Harris

Keyword(s):

Sri Lanka ◽

Nutrition Education ◽

Healthy Eating ◽

Child Nutrition ◽

Dietary Diversity ◽

Family Engagement ◽

Food Preferences ◽

Healthy Food ◽

Food Knowledge ◽

The Impact

Abstract Objective: To evaluate the effectiveness of a multicomponent intervention (MCI) on children’s dietary diversity and its impact pathway components of children’s food knowledge and healthy food preferences. Design: A six-week cluster randomised controlled trial with a MCI consisting of child nutrition education plus family engagement, through parental nutrition education, meal preparation and tasting was compared with two groups: single component intervention (SCI) of child nutrition education, and control, conducted during February to July 2018. Preschool centres were randomly assigned to one of the three arms. Children’s food knowledge, healthy food preferences and dietary diversity scores were collected. Intervention effects were analysed using a pre-post analysis and a difference-in-difference model. Setting: Fourteen preschool centres in an urban area of Kurunegala, Sri Lanka Participants: Child-parent dyads of children aged 4-6 years. Final analyses included 306 (for food knowledge and preferences) and 258 (for dietary diversity) dyads. Results: MCI significantly influenced the impact pathways to children’s dietary diversity by increasing children’s food knowledge and healthy food preferences scores by 3.76 and 2.79 (P<0.001) respectively, but not the dietary diversity score (P=0.603), compared to control arm. Relative to SCI, MCI significantly improved children’s food knowledge score by 1.10 (P<0.001), but no significant effects were noted for other outcome variables. Conclusion: Improved food knowledge and preferences require a positive food environment and time to develop into healthy eating behaviours. Research into dietary diversity should broaden to incorporate the contextual roles of the home and general food environments to more completely understand food choices of children.

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Dietary Assimilation among Mexican Children in Immigrant Households: Code-switching and Healthy Eating across Social Institutions

Journal of Health and Social Behavior ◽

10.1177/0022146518809995 ◽

2018 ◽

Vol 59 (4) ◽

pp. 601-624 ◽

Cited By ~ 1

Author(s):

Molly Dondero ◽

Jennifer Van Hook ◽

Michelle L. Frisco ◽

Molly A. Martin

Keyword(s):

Healthy Eating ◽

Fixed Effects ◽

Social Institutions ◽

Healthy Food ◽

Code Switching ◽

Institutional Settings ◽

Health And Nutrition ◽

Mexican Children ◽

Advance Theory ◽

Health Assimilation

Immigrant health assimilation is often framed as a linear, individualistic process. Yet new assimilation theory and structural theories of health behavior imply variation in health assimilation as immigrants and their families interact with different US social institutions throughout the day. We test this idea by analyzing how two indicators of dietary assimilation—food acculturation and healthy eating—vary throughout the day as Mexican children in immigrant households consume food in different institutional settings. Using individual fixed-effects models and data from the National Health and Nutrition Examination Survey, we find that Mexican children in immigrant households (N = 2,337) engage in “dietary code-switching,” eating more acculturated but not necessarily less healthy food in schools and more acculturated but less healthy food in restaurants compared to homes. Findings advance theory and knowledge about how social institutions condition dietary assimilation in particular and health assimilation more broadly.

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Benefits of Family Meals

EDIS ◽

10.32473/edis-fy1362-2013 ◽

2013 ◽

Vol 2013 (5) ◽

Author(s):

Varnessa McCray ◽

Victor W. Harris ◽

Martie Gillen

Keyword(s):

Healthy Eating ◽

Food Choices ◽

Healthy Food ◽

Family Meals ◽

Fact Sheet ◽

Important Family ◽

The Past ◽

At Home

Over the past 30 years obesity among children has increased. One way to help youth make healthy food choices is by creating healthy eating choices and habits at home, starting with family meals. When parents value family dinners, children are likely to view family dinners as important. Family meals can provide important examples to show children what foods are good to eat and how much of the good foods they should eat. This 5-page fact sheet was written by Varnessa McCray, Victor W. Harris, and Martie Gillen, and published by the UF Department of Family Youth and Community Sciences, April 2013. http://edis.ifas.ufl.edu/fy1362

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Facilitators and Barriers to Implementing Healthy School Canteen Intervention among Malaysian Adolescents: A Qualitative Study

Nutrients ◽

10.3390/nu13093078 ◽

2021 ◽

Vol 13 (9) ◽

pp. 3078

Author(s):

Nurul Ain Azizan ◽

Angeliki Papadaki ◽

Tin Tin Su ◽

Muhammad Yazid Jalaludin ◽

Shooka Mohammadi ◽

...

Keyword(s):

Qualitative Study ◽

Healthy Eating ◽

Dietary Habits ◽

Eating Habits ◽

Healthy Food ◽

Continuous Training ◽

School Based Intervention ◽

School Based ◽

School Canteen ◽

Malaysian Adolescents

This study evaluated implementing a school-based intervention to promote healthier dietary habits in the school environment among Malaysian adolescents using qualitative methods. This qualitative study was conducted in four secondary schools in Perak and Selangor (two urban and two rural schools) that received the intervention (either training or training and food subsidy). A total of eight focus groups (68 students aged 15 years old) and 16 in-depth interviews were conducted with canteen operators, school convenience shop operators, school teachers and school principals in each school. Thematic analysis was used to analyse the qualitative data to identify suitable themes. We found several initiatives and changes by the schools’ stakeholders to change to a healthy school canteen programme. The stakeholders also noticed the students’ food preferences that influence healthy food intake in canteens and convenience shops. The food vendors and school administrators also found that subsidising healthy meals might encourage healthy eating. Among barriers to implementing healthy school initiatives were the student’s perception of healthy food and their eating habits, which also affect the food vendors’ profit if they want to implement a healthy canteen. The school-based intervention has the potential to promotes healthier eating among school adolescents. Continuous training and monitoring of canteen operators and convenience shops are needed, including building partnerships and educating the students on healthy eating to cultivate healthy eating habits.

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DIET AND AWARENESS OF STUDENTS ABOUT HEALTHY EATING

Trakia Journal of Sciences ◽

10.15547/tjs.2020.s.01.030 ◽

2020 ◽

Vol 18 (Suppl.1) ◽

pp. 163-167

Author(s):

A. Andonova

Keyword(s):

Informed Consent ◽

Human Health ◽

Healthy Eating ◽

Healthy Food ◽

Shared Responsibility ◽

The Internet ◽

Self Assessment ◽

Healthy Nutrition ◽

School Canteen ◽

Carbonated Drinks

An important factor influencing human health is food. The improvement of healthy nutrition is one of the leading principles for improving the health of the population. Forming habits for healthy nutrition in children should be realized as a shared responsibility between family, school and society. MATERIALS AND METHODS: An anonymous study was conducted with 100 students aged between 14 and 18 years old, elected at random principle, with the informed consent of their parents. PURPOSE: The purpose of the study is to know the level of awareness of students about the principles of healthy nutrition and their observance. RESULTS: The study found out that 46% of students know the principles of healthy nutrition, and 26% - partially. Information about healthy nutrition 83% of students receive from family, 48% - from school, 45% - from the Internet, 41% - from television, 38% - from friends. According to their self-assessment, 46% of the respondents know the principles of healthy nutrition, 30% follow them, and 49% strive to follow a healthy diet. According to 40% of students, the principles of healthy nutrition are followed by their families. 16% have lunch in the school canteen every day, 26% bring healthy food from home every day, and 63% do not have breakfast. According to 60% of the respondents, the healthiest foods are fruit and vegetables. According to 68% of students, the most purchased foods outside school canteens are: burger sandwiches, gyros, bakeries, snacks, and beverages: carbonated drinks of world brands, energy drinks, and fruit juices without interest in the content of sugar and preservatives.

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College Students and Eating Habits: A Study Using An Ecological Model for Healthy Behavior

Nutrients ◽

10.3390/nu10121823 ◽

2018 ◽

Vol 10 (12) ◽

pp. 1823 ◽

Cited By ~ 29

Author(s):

Giovanni Sogari ◽

Catalina Velez-Argumedo ◽

Miguel Gómez ◽

Cristina Mora

Keyword(s):

College Students ◽

Healthy Eating ◽

Weight Status ◽

Dietary Habits ◽

Ecological Model ◽

Eating Habits ◽

The United States ◽

Healthy Food ◽

Easy Access ◽

Healthy Behavior

Overweightness and obesity rates have increased dramatically over the past few decades and they represent a health epidemic in the United States (US). Unhealthy dietary habits are among the factors that can have adverse effects on weight status in young adulthood. The purpose of this explorative study was to use a qualitative research design to analyze the factors (barriers and enablers) that US college students perceived as influencing healthy eating behaviors. A group of Cornell University students (n = 35) participated in six semi-structured focus groups. A qualitative software, CAQDAS Nvivo11 Plus, was used to create codes that categorized the group discussions while using an Ecological Model. Common barriers to healthy eating were time constraints, unhealthy snacking, convenience high-calorie food, stress, high prices of healthy food, and easy access to junk food. Conversely, enablers to healthy behavior were improved food knowledge and education, meal planning, involvement in food preparation, and being physically active. Parental food behavior and friends’ social pressure were considered to have both positive and negative influences on individual eating habits. The study highlighted the importance of consulting college students when developing healthy eating interventions across the campus (e.g., labeling healthy food options and information campaigns) and considering individual-level factors and socio-ecological aspects in the analysis.

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Appetite for change? Facilitators and barriers to nutrition guideline implementation in Canadian recreational facilities

Health Promotion International ◽

10.1093/heapro/daab017 ◽

2021 ◽

Author(s):

Sara F L Kirk ◽

Dana Lee Olstad ◽

Jessie-Lee D McIsaac ◽

Rachel J L Prowse ◽

Susan Caswell ◽

...

Keyword(s):

Healthy Eating ◽

Ecological Model ◽

Guideline Implementation ◽

Healthy Food ◽

Sports Facilities ◽

Service Contracts ◽

Nutrition Guidelines ◽

Food Provision ◽

Facilitators And Barriers ◽

Inside Out

Summary As providers of community-based physical activity programs, recreation and sports facilities serve as an important resource for health promotion. Unfortunately, the food environments within these settings often do not reflect healthy eating guidelines. This study sought to describe facilitators and barriers to implementing provincial nutrition guidelines in recreation and sports facilities in three Canadian provinces with nutrition guidelines. Semi-structured interviews were analysed thematically to identify facilitators and barriers to implementing provincial nutrition guidelines. Facilitators and barriers were then categorised using a modified “inside out” socio-ecological model that places health-related and other social environments at the centre. A total of 32 semi-structured interviews were conducted at two time-points across the three guideline provinces. Interview participants included recreation staff managers, facility committee or board members and recreation volunteers. Eight facilitators and barriers were identified across five levels of the inside out socio-ecological model. Facilitators included provincial or municipal expectations of guideline implementation, clear communication to staff around guideline directives and the presence of a champion within the community or facility who supported guideline implementation. Barriers included unhealthy food culture within community, competition from other food providers and issues within food service contracts that undermined healthy food provision. Findings reinforce the importance of top down (clear expectations regarding guideline implementation at the time of approval) and bottom up (need for buy-in from multiple stakeholders) approaches to ensure successful implementation of nutrition guidelines. The application of a modified socio-ecological model allowed for a more nuanced understanding of leverage points to support successful guideline implementation. Lay summary Healthy eating is an important behaviour for preventing chronic diseases. Supporting people to access healthy foods in places where they live, learn, work or play is a public health priority. Recreation and sports facilities are a setting where people can be physically active. Unfortunately, the food environment in these settings may not reflect nutrition guidelines. In this study, we interviewed key stakeholders from recreation and sports facilities in three Canadian provinces who had put guidelines for healthy eating in place. We used a specific framework to do this called the inside out socio-ecological model. Eight facilitators and barriers were identified using this model. Facilitators included provincial or municipal expectations of guideline implementation, clear communication to staff around guideline directives and the presence of a champion within the community or facility who supported guideline implementation. Barriers included unhealthy food culture within community, competition from other food providers and issues within food service contracts that undermined healthy food provision. Our findings can help people working in recreation and sports facilities to identify issues that may help or hinder healthy food provision in these settings.

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Food Sovereignty, Food Access, and the Local Food Movement in Southeastern North Carolina

Humanity & Society ◽

10.1177/0160597617733619 ◽

2017 ◽

Vol 41 (4) ◽

pp. 446-460 ◽

Cited By ~ 2

Author(s):

Leslie Hossfeld ◽

E. Brooke Kelly ◽

Erin O’Donnell ◽

Julia Waity

Keyword(s):

North Carolina ◽

Healthy Eating ◽

Low Income ◽

Food Access ◽

Local Food ◽

Food Sovereignty ◽

Limited Resource ◽

Healthy Food ◽

Local Food Movement ◽

The Right

Food sovereignty is about the right to healthy food and the right to have control over one’s food. This article examines opportunities and challenges in the efforts of Feast Down East (FDE), a local food systems movement in Southeastern North Carolina, to develop a food sovereignty program linking limited resource consumers and growers in an effort to provide access to healthy, affordable, and culturally appropriate foods in a low-income community. Several FDE initiatives attempt to address common problems in limited resource communities, such as food insecurity, food access, and knowledge about healthy food preparation. “Fresh markets,” which are run by low-income consumers and sell affordable produce, link limited resource farmers to urban, low-income public housing neighborhoods. Nutrition and cooking classes are offered at the market sites, and recipes are distributed at the point of sale. FDE’s Food Sovereignty Program also partners with other organizations, such as Food Corps to raise awareness about healthy eating in schools, and two local nonprofits to provide fresh produce boxes to low-income residents. Surveys of 16 program participants conducted by extension leaders indicate increases in food security, healthy eating habits, and physical activity among participants. Semistructured interviews with four community resident leaders illuminate some of the barriers of neighborhood effects and other challenges in cultivating food sovereignty, such as living conditions, politics of place, and broader inequalities. Additional initiatives that address food sovereignty in limited resource communities are needed as a means of expanding access and gaining additional knowledge about challenges in doing so.

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

Proceedings of The Nutrition Society ◽

10.1017/s0029665120005030 ◽

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.

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