scholarly journals Eating Competent Parents of 4th Grade Youth from a Predominantly Non-Hispanic White Sample Demonstrate More Healthful Eating Behaviors than Non-Eating Competent Parents

Nutrients ◽  
2019 ◽  
Vol 11 (7) ◽  
pp. 1501 ◽  
Author(s):  
Barbara Lohse ◽  
Melissa Pflugh Prescott ◽  
Leslie Cunningham-Sabo
Keyword(s):  
Nutrition Education ◽  
Online Survey ◽  
Eating Behaviors ◽  
Behavior Modeling ◽  
Linear Modeling ◽  
Predominantly Hispanic ◽  
Efficacy Outcome ◽  
Eating Competence ◽  
White Sample ◽  
Hispanic White

The purpose of this study was to determine if the associations between eating competence (EC) and eating behaviors that were found in a USA sample of predominantly Hispanic parents of 4th grade youth could be replicated in a USA sample of predominantly non-Hispanic white parents of 4th graders. Baseline responses from parents (n = 424; 94% white) of youth participating in a year-long educational intervention were collected using an online survey. Validated measures included the Satter Eating Competence Inventory (ecSI 2.0TM), in-home fruit/vegetable (FV) availability, healthful eating behavior modeling, and FV self-efficacy/outcome expectancies (SE/OE). Data were analyzed with general linear modeling and cluster analyses. The findings replicated those from the primarily Hispanic sample. Of the 408 completing all ecSI 2.0TM items, 86% were female, 65% had a 4-year degree or higher, and 53% were EC (ecSI 2.0TM score ≥ 32). Compared with non-EC parents, EC modeled more healthful eating, higher FV SE/OE, and more in-home FV availability. Behaviors clustered into those striving toward more healthful practices (strivers; n = 151) and those achieving them (thrivers; n = 255). Striver ecSI 2.0TM scores were lower than those of thrivers (29.6 ± 7.8 vs. 33.7 ± 7.6; p < 0.001). More EC parents demonstrated eating behaviors associated with childhood obesity prevention than non-EC parents, encouraging education that fosters parent EC, especially in tandem with youth nutrition education.

scholarly journals Consider BMI Change When Evaluating Nutrition Intervention Impact on Eating Competence: Findings from an Intervention with Eating Competence Constructs for Adults

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 1326-1326
Author(s):  
Barbara Lohse ◽  
Leslie Cunningham-Sabo
Keyword(s):  
Physical Activity ◽  
Nutrition Education ◽  
Repeated Measures ◽  
Online Survey ◽  
Physical Activity Intervention ◽  
Pearson Correlation ◽  
Nutrition Intervention ◽  
Linear Modeling ◽  
Post Intervention ◽  
Eating Competence

Abstract Objectives Examine change in adult eating competence (EC) over a 12 month period following participation in a controlled 7-month nutrition education intervention with EC constructs. Methods Parents of 4th grade youth in a cluster randomized impact assessment of a 7 month school-based culinary and physical activity intervention were assigned to 1 of 4 incrementally complex treatments that included components congruent with EC tenets. An online survey included validated measures of EC (ecSI 2.0TM), physical activity, stress, diet quality, healthful modeling, self-efficacy (SE) to offer fruits and vegetables to youth, and self-reported height/weight. EC was defined as ecSI 2.0TM ≥32. Measures were completed at baseline (BL), post-intervention (FU) and 5 months later (FU2). SPSS 24.0 analyses included repeated measures general linear modeling, means testing, chi square, Pearson correlation. Results Mean age of the mostly female (86%) sample (n = 418) was 39.1 ± 6.0 y; at FU2 126 were intervention and 96 control parents. BL analyses supported EC tenets with greater ecSI 2.0TM scores associated with less stress, lower BMI, less overweight/obesity, greater physical activity, greater SE and modeling behaviors (all P &lt; 0.01). These relationships persisted at FU (n = 220) and FU2 (n = 221) for BMI, SE, modeling, and stress measures (all P &lt; 0.01) and physical activity (P = 0.001 FU and 0.09 FU2). EC was denoted for 53% and 57% at BL and FU2 respectively. BL to FU2 ecSI 2.0TM change was not significant when controlling for changes in stress or physical activity. However, compared to those with increased FU2 BMI, ecSI 2.0TM tended (P = 0.06) to increase when BMI was decreased or unchanged, even when controlling for BL BMI. BL to FU2 ecSI 2.0 change was inversely related to BMI change (P = 0.01). ecSI 2.0TM tended to decrease for control, but increase for intervention parents (P = 0.07; –0.34 vs. 1.05), but not when controlling for BMI change. Conclusions An intervention with attention to EC congruent tenets showed modest effect on ecSI 2.0TM suggesting that successful programs require attributes that directly align with EC, which may be uniquely different from traditional nutrition education. Accurate EC intervention assessment required consideration of BMI change. Funding Sources USDA, NIFA.

scholarly journals Application of the Theory of Planned Behavior and Uses and Gratifications Theory to Food-Related Photo-Sharing on Social Media

2018 ◽  
Vol 16 (1) ◽  
pp. 91-98
Author(s):  
Sarah E. Pember ◽  
Xueying Zhang ◽  
Kim Baker ◽  
Kim Bissell
Keyword(s):  
Social Media ◽  
Theory Of Planned Behavior ◽  
Nutrition Education ◽  
Planned Behavior ◽  
Information Seeking ◽  
Online Survey ◽  
Eating Behaviors ◽  
Uses And Gratifications ◽  
Photo Sharing ◽  
Personal Utility

Background and Purpose: Food-related photos are prolific on social media, but little is known about user motivations for sharing food photos. While food brands have begun to strategically utilize social media to target consumers and their eating behaviors, health promotion practitioners have made less concerted efforts in this area, perhaps because there is little research into the motivations and rewards for sharing food-related photos online. This study applies the Theory of Planned Behavior (TPB) and Uses and Gratifications (U & G) Theory to food-related social media photo sharing, thus, laying groundwork for future investigations of image-based nutrition education messaging. Methods: An online survey designed within the framework of the TPB and U&G was administered to both a community population and that of a large, Southeastern university (N = 478). Results: Attitudes were generally positive toward the behavior, and, within the TPB, the only significant predictor of intention to share food-related photos on social media. Primary motives for posting were entertainment and personal utility, while those for viewing others’ posts were entertainment and information-seeking. Conclusions: Food-photo sharing is a positive, socially normative behavior through which users gather information in an entertaining way, making social media prime tools for communicating healthy eating image-based messages.

scholarly journals Factors Affecting Salt Reduction Measure Adoption among Chinese Residents

2021 ◽  
Vol 18 (2) ◽  
pp. 445
Author(s):  
Zeying Huang ◽  
Di Zeng
Keyword(s):  
Logistic Regression ◽  
Food Intake ◽  
Nutrition Education ◽  
Online Survey ◽  
Adaptive Lasso ◽  
Stepwise Logistic Regression ◽  
Salt Reduction ◽  
Salt Restriction ◽  
Salt Diet ◽  
Factors Affecting

China has the highest mortality rate caused by diseases and conditions associated with its high-salt diet. Since 2016, China has initiated a national salt reduction campaign that aims at promoting the usage of salt information on food labels and salt-restriction spoons and reducing condiment and pickled food intake. However, factors affecting individuals’ decisions to adopt these salt reduction measures remain largely unknown. By comparing the performances of logistic regression, stepwise logistic regression, lasso logistic regression and adaptive lasso logistic regression, this study aims to fill this gap by analyzing the adoption behaviour of 1610 individuals from a nationally representative online survey. It was found that the practices were far from adopted and only 26.40%, 22.98%, 33.54% and 37.20% reported the adoption of labelled salt information, salt-restriction spoons, reduced condiment use in home cooking and reduced pickled food intake, respectively. Knowledge on salt, the perceived benefits of salt reduction, participation in nutrition education and training programs on sodium reduction were positively associated with using salt information labels. Adoption of the other measures was largely explained by people’s awareness of hypertension risks and taste preferences. It is therefore recommended that policy interventions should enhance Chinese individuals’ knowledge of salt, raise the awareness of the benefits associated with a low-salt diet and the risks associated with consuming excessive salt and reshape their taste choices.

scholarly journals Binge Drinking and Obesity-Related Eating: The Moderating Roles of the Eating Broadcast Viewing Experience among Korean Adults

2021 ◽  
Vol 18 (15) ◽  
pp. 8066
Author(s):  
Jiye Kim ◽  
Saegyeol Choi ◽  
Hyekyeong Kim ◽  
Soontae An
Keyword(s):  
Binge Drinking ◽  
Online Survey ◽  
Eating Behaviors ◽  
Inverse Association ◽  
Cross Sectional ◽  
Korean Adults ◽  
External Eating ◽  
Drinking Frequency ◽  
The Relationship ◽  
Viewing Experience

Recently, there has been a notable rise in binge drinking and in the popularity of eating broadcasts via TV and online platforms, especially in Korea. This study analyzed the moderating effect of the eating broadcast viewing experience on the relationship between binge drinking and obesity-related eating behaviors. Cross-sectional self-reported online survey data were collected from 1125 Korean adults. Moderation models for restrained, emotional, and external eating behaviors were tested using moderation analyses with Hayes’s PROCESS version 3.5 compatible with SPSS. As a result, the eating broadcast viewing experience moderated the relationship between binge drinking frequency and external eating (Fchange = 2.686, p = 0.045). More frequent binge drinking was associated with a higher level of external eating in participants who only watched online eating broadcasts, especially among women. Participants in their twenties showed the same above association; additionally, those who only watched TV eating broadcasts showed an inverse association, indicating that more frequent binge drinking was associated with a lower level of external eating. Consequently, an eating broadcast viewing experience was one of the environmental factors associated with binge drinking that influences obesity-related eating behaviors.

scholarly journals Nutrition Education Among Low-Income Older Adults: A Randomized Intervention Trial in Congregate Nutrition Sites

2006 ◽  
Vol 33 (3) ◽  
pp. 374-392 ◽  
Author(s):  
Roger E. Mitchell ◽  
Sarah L. Ash ◽  
Jacquelyn W. McClelland
Keyword(s):  
Older Adults ◽  
Nutrition Education ◽  
Hierarchical Linear Modeling ◽  
Low Income ◽  
Limited Resource ◽  
Well Being ◽  
Linear Modeling ◽  
Randomized Design ◽  
Randomized Intervention ◽  
And Control

Nutritional well-being among older adults is critical for maintaining health, increasing longevity, and decreasingthe impactofchronicillness. However, few well-controlledstudies have examinednutritionalbehav ior change among low-income older adults. A prospective, controlled, randomized design examined a fivesession nutrition education module delivered to limited-resource older adults ( N = 703) in Congregate Nutrition sites by Cooperative Extensionagents. Experimentalgroupparticipantswere significantly more likely than con trol groupparticipants to increase multivitamin use, to increase calcium supplementuse, to read labels of dietary supplements, to carry a supplement and/or medication list, and to discuss such use with their health care profes sional. The study addresses weaknesses in the literature by using a theoretically derived education component, implementing the intervention within a setting regularly used by low-income older adults, employing random ized assignment to intervention and control conditions, and using hierarchical linear modeling to deal with “nested” data.

scholarly journals Similarities and Differences in COVID-19 Awareness, Concern, and Symptoms by Race and Ethnicity in the United States: Cross-Sectional Survey (Preprint)

2020 ◽  
Author(s):  
Jeb Jones ◽  
Patrick S Sullivan ◽  
Travis H Sanchez ◽  
Jodie L Guest ◽  
Eric W Hall ◽  
...  
Keyword(s):  
United States ◽  
Race And Ethnicity ◽  
Online Survey ◽  
Statistical Tests ◽  
The United States ◽  
Control Measures ◽  
Cross Sectional Survey ◽  
Cross Sectional ◽  
Similarities And Differences ◽  
Hispanic White

BACKGROUND Existing health disparities based on race and ethnicity in the United States are contributing to disparities in morbidity and mortality during the coronavirus disease (COVID-19) pandemic. We conducted an online survey of American adults to assess similarities and differences by race and ethnicity with respect to COVID-19 symptoms, estimates of the extent of the pandemic, knowledge of control measures, and stigma. OBJECTIVE The aim of this study was to describe similarities and differences in COVID-19 symptoms, knowledge, and beliefs by race and ethnicity among adults in the United States. METHODS We conducted a cross-sectional survey from March 27, 2020 through April 1, 2020. Participants were recruited on social media platforms and completed the survey on a secure web-based survey platform. We used chi-square tests to compare characteristics related to COVID-19 by race and ethnicity. Statistical tests were corrected using the Holm Bonferroni correction to account for multiple comparisons. RESULTS A total of 1435 participants completed the survey; 52 (3.6%) were Asian, 158 (11.0%) were non-Hispanic Black, 548 (38.2%) were Hispanic, 587 (40.9%) were non-Hispanic White, and 90 (6.3%) identified as other or multiple races. Only one symptom (sore throat) was found to be different based on race and ethnicity (<i>P</i>=.003); this symptom was less frequently reported by Asian (3/52, 5.8%), non-Hispanic Black (9/158, 5.7%), and other/multiple race (8/90, 8.9%) participants compared to those who were Hispanic (99/548, 18.1%) or non-Hispanic White (95/587, 16.2%). Non-Hispanic White and Asian participants were more likely to estimate that the number of current cases was at least 100,000 (<i>P</i>=.004) and were more likely to answer all 14 COVID-19 knowledge scale questions correctly (Asian participants, 13/52, 25.0%; non-Hispanic White participants, 180/587, 30.7%) compared to Hispanic (108/548, 19.7%) and non-Hispanic Black (25/158, 15.8%) participants. CONCLUSIONS We observed differences with respect to knowledge of appropriate methods to prevent infection by the novel coronavirus that causes COVID-19. Deficits in knowledge of proper control methods may further exacerbate existing race/ethnicity disparities. Additional research is needed to identify trusted sources of information in Hispanic and non-Hispanic Black communities and create effective messaging to disseminate correct COVID-19 prevention and treatment information.

RELEVANT TOPICS FOR EDUCATION MODULES ON HEALTHY EATING DURING PREGNANCY IN THE CONTEXT OF INDONESIA

2020 ◽  
pp. 58-62
Author(s):  
ARIESKA MALIA NOVIA PUTRI ◽  
DIAN NOVITA CHANDRA ◽  
RETNO ASTI WERDHANI ◽  
SAPTAWATI BARDOSONO
Keyword(s):  
Pregnant Women ◽  
Nutrition Education ◽  
Healthy Eating ◽  
Online Survey ◽  
Relevant Literature ◽  
Eating Patterns ◽  
Food Groups ◽  
Healthy Foods ◽  
Education Material ◽  
Serving Sizes

Objective: Nutrition in pregnant women influences fetal and maternal health. Nutrition education is used to improve the nutritional status of pregnant women, but currently, there are no guidelines available for this demographic in Indonesia. Therefore, this qualitative study aims to identify topics relevant to healthy eating in pregnant women in Jakarta, Indonesia. Methods: The mixed-methods approach included an online survey to understand the problems (relevant to healthy eating) that pregnant women face and the subjects that they lack information about and a review of the relevant literature. The information obtained from both sources was analyzed by a panel of experts with the multi-step Delphi technique, and a list of relevant topics was created. Results: The study was conducted from April to September 2019 and included 37 pregnant women and 10 experts in nutrition and obstetrics-gynecology. The 13 relevant topics identified were: (1) importance of healthy eating during pregnancy; (2) food groups and serving sizes; (3) nutrition requirements during pregnancy and use of multivitamins/supplements; (4) foods to be restricted or avoided; (5) substances to be restricted or avoided; (6) weight gain during pregnancy; (7) physical activity requirements; (8) tips for ensuring the safety of food; (9) menu containing healthy foods for pregnant women; (10) pregnancy problems related to eating patterns and solutions; (11) healthy eating tips for women with special conditions; (12) myths and facts about eating patterns during pregnancy; and (13) healthy eating for lactation. Conclusion: These topics would be useful for the creation of nutritional education material for pregnant women in Indonesia.

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 The provision of nutritional advice and care for cancer patients: a UK national survey of healthcare professionals

2020 ◽  
Author(s):  
Jane L. Murphy ◽  
Fehmidah Munir ◽  
Fiona Davey ◽  
Laura Miller ◽  
Ramsey Cutress ◽  
...  
Keyword(s):  
Cancer Patients ◽  
Nutrition Education ◽  
National Survey ◽  
Online Survey ◽  
Healthcare Professionals ◽  
Professional Groups ◽  
Nutritional Guidelines ◽  
Nutritional Advice ◽  
Information Awareness ◽  
And Training

Abstract Purpose People living with and beyond cancer often experience nutrition-related issues and should receive appropriate advice on nutrition that is consistent and evidence based. The aim of this study was to investigate current practice for the provision of nutritional care by healthcare professionals (HCPs) from a UK national survey produced by the National Institute for Health Research (NIHR) Cancer and Nutrition Collaboration. Methods An online survey sent to professional groups and networks included questions on discussing nutrition, providing information, awareness of guidelines, confidence in providing nutritional advice, training and strategies for improving nutritional management. Results There were 610 HCPs who responded including nurses (31%), dietitians (25%), doctors (31%) and speech and language therapists (9%). The majority of HCPs discusses nutrition (94%) and provides information on nutrition (77%). However, only 39% of HCPs reported being aware of nutritional guidelines, and just 20% were completely confident in providing nutritional advice. Awareness of guidelines varied between the different professional groups with most but not all dietitians reporting the greatest awareness of guidelines and GPs the least (p = 0.001). Those HCPs with a greater awareness of guidelines had received training (p = 0.001) and were more likely to report complete confidence in providing nutritional advice (p = 0.001). Conclusion Whilst HCPs discuss nutrition with cancer patients and may provide information, many lack an awareness of guidelines and confidence in providing nutritional advice. To ensure consistency of practice and improvements in patient care, there is scope for enhancing the provision of appropriate nutrition education and training.

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