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

2018 ◽  
Vol 59 (4) ◽  
pp. 601-624 ◽  
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.

Higher diet quality is associated with higher diet costs when eating at home and away from home: National Health and Nutrition Examination Survey, 2005-2016

2021 ◽  
pp. 1-29
Author(s):  
Zach Conrad ◽  
Sarah Reinhardt ◽  
Rebecca Boehm ◽  
Acree McDowell
Keyword(s):  
Healthy Eating ◽  
National Health ◽  
Diet Quality ◽  
Healthy Eating Index ◽  
Food Prices ◽  
Nutrition Examination Survey ◽  
Food Away From Home ◽  
Health And Nutrition ◽  
Food Consumed ◽  
At Home

Abstract Objectives: To evaluate the association between diet quality and cost for foods purchased for consumption at home and away from home. Design: Cross-sectional analysis. Multivariable linear regression models evaluated the association between diet quality and cost for all food, food at home, and food away from home. Setting: Daily food intake data from the National Health and Nutrition Examination Survey (2005-2016). Food prices were derived using data from multiple, publicly available databases. Diet quality was assessed using the Healthy Eating Index-2015 and the Alternative Healthy Eating Index-2010. Participants: 30,564 individuals ≥20 y with complete and reliable dietary data. Results: Mean per capita daily diet cost was $14.19 (95% CI: $13.91-14.48), including $6.92 ($6.73-7.10) for food consumed at home and $7.28 ($7.05-7.50) for food consumed away from home. Diet quality was higher for food at home compared to food away from home (P<0.001). Higher diet quality was associated with higher food costs overall, at home, and away from home (P<0.001 for all comparisons). Conclusions: These findings demonstrate that higher diet quality is associated with higher costs for all food, food consumed at home, and food consumed away from home. This research provides policymakers, public health professionals, and clinicians with information needed to support healthy eating habits. These findings are particularly relevant to contemporary health and economic concerns that have worsened because of the COVID-19 pandemic.

scholarly journals Current situation and perspectives of ready-to-eat food/meal suppliers

2020 ◽  
Vol 78 (Supplement_3) ◽  
pp. 27-30
Author(s):  
Takashi Sakata ◽  
Keyword(s):  
Healthy Eating ◽  
Salt Content ◽  
Life Sciences ◽  
Healthy Food ◽  
Management Policy ◽  
Whole Grain ◽  
Research Committee ◽  
Dietary Reference Intakes ◽  
Group 2 ◽  
The Government

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.

scholarly journals 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

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.

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

2020 ◽  
Vol 90 (6) ◽  
pp. 492-503
Author(s):  
Moira O'Neill ◽  
Mahasin Mujahid ◽  
Malo Hutson ◽  
Amanda Fukutome ◽  
Raine Robichaud ◽  
...  
Keyword(s):  
Public School ◽  
Healthy Eating ◽  
Healthy Food ◽  
Equitable Access

Determining the Utility of a Laboratory Eating Paradigm to Explore Social Eating

2016 ◽  
Vol 60 (1) ◽  
pp. 1120-1124
Author(s):  
Phillip Jasper ◽  
Adam Hoover ◽  
Eric Muth
Keyword(s):  
Eating Behavior ◽  
Healthy Eating ◽  
Eating Behaviors ◽  
The United States ◽  
Overweight And Obesity ◽  
Subjective Ratings ◽  
Health And Nutrition ◽  
Consumption Rates ◽  
Social Eating ◽  
University Laboratory

According to a recent National Health and Nutrition Examination Survey, overweight and obesity have reached epidemic levels in the United States. Researchers are increasingly engaged in exploring eating behavior with the goals of trying to understand what elements of eating behavior might lead to overweight and obesity and applying knowledge from these studies to encourage people to engage in healthy eating behaviors. The purpose of the current study was to determine the utility of a new laboratory eating paradigm that attempts to create a natural social eating environment while maintaining the control possible within a university laboratory. Known effects of gender on eating behavior (e.g. consumption rates and bite size), positive subjective ratings of the food item used, and subjective ratings of perceived eating behavior were replicated to show the utility of the paradigm.

scholarly journals Is a Hypertension Diagnosis Associated with Improved Dietary Outcomes Within 2 to 4 Years? A Fixed-effects Analysis from the China Health and Nutrition Survey (P10-063-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Tania Aburto ◽  
Penny Gordon-Larsen ◽  
Jennifer Poti ◽  
Annie Howard ◽  
Linda Adair ◽  
...  
Keyword(s):  
Fixed Effects ◽  
Kidney Diseases ◽  
Sodium Intake ◽  
Nutrition Survey ◽  
Sodium Potassium ◽  
Household Level ◽  
Potassium Intake ◽  
Health And Nutrition ◽  
Hypertension Diagnosis ◽  
Diagnosis Of Hypertension

Abstract Objectives To estimate the longitudinal association between self-reported doctor diagnosis of hypertension and subsequent short-term changes (within 2–4 years) in sodium intake, potassium intake and sodium-potassium (Na/K) ratio. Methods We used data from nine waves of the China Health and Nutrition Survey (1991 to 2015) including 16,268 adults (18–75 years of age) without hypertension at their first entry wave. Diet data were collected using three consecutive 24-hour dietary recalls and a weighed household food inventory. Diagnosed hypertension was defined as self-reported doctor diagnosis of hypertension. We used fixed-effects models to estimate the association between the first occurrence of a hypertension diagnosis and subsequent within-individual changes in sodium intake, potassium intake and Na/K ratio. To further understand the observed heterogeneity by sex, we examined changes in diet outcomes in pairs of spouses, and changes at the household level. Results Model-based results suggest that on average, men who were diagnosed with hypertension decreased their sodium intake by 260 mg/d and their Na/K ratio by 0.21 within two to four years after diagnosis (P < 0.01). Among spouse pairs, sodium intake and Na/K ratio of women decreased when their husbands were diagnosed with hypertension (P < 0.05). At the household level, sodium density and Na/K ratio decreased (-8.5 mg/100 kcal and -0.19) after a man was diagnosed (P < 0.05). In contrast, when women were diagnosed, sodium, potassium and Na/K ratio changes associated with hypertension diagnosis were not statistically significant. Conclusions Our study suggests that when men were diagnosed with hypertension, dietary sodium intake and Na/K ratio improved for them, as well as their wife and other household members. However, when women were diagnosed, none of the changes were statistically significant. There is a need to address the gender bias, along with efforts to increase hypertension diagnosis in China. Funding Sources The National Institutes of Health, National Institute of Diabetes and Digestive and Kidney Diseases, National Heart, Lung, Blood Institute, the Eunice Kennedy Shriver National Institute of Child Health and Human Development, and CONACyT.

scholarly journals Association of Home Food Availability with Prediabetes and Diabetes among Adults in the United States

Nutrients ◽  
2020 ◽  
Vol 12 (5) ◽  
pp. 1209
Author(s):  
Jennifer R. McAtee ◽  
Meng-Hua Tao ◽  
Christian King ◽  
Weiwen Chai
Keyword(s):  
Food Availability ◽  
The United States ◽  
Healthy Food ◽  
Inverse Association ◽  
Healthy Foods ◽  
Low Fat ◽  
Health And Nutrition ◽  
Healthy Food Availability ◽  
Home Food ◽  
Home Food Availability

This study examined associations of home food availabilities with prediabetes and diabetes among 8929 adults (20–70 years) participating in 2007–2010 National Health and Nutrition Examination Surveys. Odds ratios (ORs) and 95% confidence intervals (95% CIs) were estimated by logistic regression. Relative to non-diabetic participants (individuals without diabetes or prediabetes), prediabetes participants were associated with lower availabilities of green vegetables (OR = 0.82; 95% CI = 0.73–0.91; p = 0.0006) and fat-free/low-fat milk (OR = 0.80, 95% CI = 0.65–0.89; p = 0.001) and higher sugary drink availability (OR = 1.24, 95% CI = 1.04–1.48; p = 0.02), adjusting for age, sex, and ethnicity (Model 1). The associations remained significant for vegetables (p = 0.005) and fat-free/low-fat milk (p = 0.02) adjusting for additional confounders (body mass index, education, Model 2). Adjusting for dietary components did not change the above results (in model 2) significantly. Participants with high healthy food availability scores had approximately 31% reduction (p = 0.003) in odds of prediabetes compared to those with low scores in Model 1. No associations were detected for diabetes except for fat-free/low-fat milk availability, for which an inverse association was observed in Model 1 (OR = 0.80, 95% CI = 0.65–0.99; p = 0.04). The results show prediabetes participants had lower availability of healthy foods and higher availability of unhealthy foods, suggesting the need to improve healthy food availability at home for this population.

scholarly journals Benefits of Family Meals

EDIS ◽  
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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