The use of Extended Reality (XR) (i.e. Virtual and Augmented Reality) for nutrition education and behavior change has not been comprehensively reviewed. This paper presents findings from a scoping review of current published research. Articles (n = 92) were extracted from PubMed and Scopus using a structured search strategy and selection approach. Pertinent study information was extracted using a standardized data collection form. Each article was independently reviewed and coded by two members of the research team, who then met to resolve any coding discrepancies. There is an increasing trend in publication in this area, mostly regarding Virtual Reality. Most studies used developmental testing in a lab setting, employed descriptive or observational methods, and focused on momentary behavior change like food selection rather than education. The growth and diversity of XR studies suggest the potential of this approach. There is a need and opportunity for more XR technology focused on children and other foundational theoretical determinants of behavior change to be addressed within nutrition education. Our findings suggest that XR technology is a burgeoning approach in the field of nutrition, but important gaps remain, including inadequate methodological rigor, community application, and assessment of the impact on dietary behaviors.
IntroductionEach year, millions of people purchase food at highway rest areas. Rest areas are potential sites for health promotion because they are operated by the public sector; they are frequently visited by professional truck drivers, who have a disproportionate burden of chronic disease; and they are easily accessible. To our knowledge, no research has systematically examined the healthfulness of food offerings at rest areas. The objective of this study was to determine the accessibility and healthfulness of food and beverages offered at highway rest areas in North Carolina using a mixed-methods audit and geospatial approach.MethodsWe conducted a cross-sectional audit of all rest areas offering foods and beverages in North Carolina (N = 30) in summer 2018. We used the Nutrition Environment Measures Survey–Vending (NEMS–V) to record the 1) type, price, and size of all foods and beverages and 2) healthfulness of items offered (based on NEMS–V categorization). Two researchers independently double coded NEMS–V data. We used geospatial analysis to examine proximity of rest areas to food stores. We analyzed data by using univariate and bivariate analysis.ResultsThe mean number of vending machines per site was 8.0 (range, 2–12, standard deviation, 2.8). The healthfulness of offerings varied across sites. Most food items (88.1%; 2,922 of 3,315) and beverage items (63.7%; 1,567 of 2,459) were classified as least healthful. Cold beverage machines had a greater percentage of healthful items (38.2%; 778 of 2,036) than snack machines (11.4%; 374 of 3,270) (P < .001), mainly because of water and diet soda in beverage machines.ConclusionPolicy changes are needed to increase the number and presentation of healthful food options at highway rest areas. Policy changes could provide travelers with more healthful options conveniently located along their travel route.
Objectives Non-dieting, weight neutral approaches (NDWN) to weight management that focus on non-restrictive dieting and healthy weight, such as Health at Every Size (HAES), have been effective in weight management practices, but the degree of assimilation in U.S. dietetics programs is unknown. The purpose of this study was to determine the awareness and prevalence of, and interest in non-dieting focused weight management curriculum and determine factors associated with the presence of the curriculum in Accreditation Council for Education in Nutrition and Dietetics (ACEND) accredited dietetic programs in the U.S. Methods Directors of all US dietetic Coordinated Programs (CP) (n = 60) and Didactic Programs in Dietetics (DPD) (n = 214) were sent an online cross-sectional survey via RedCap software. For inclusion, programs were required to be an ACEND accredited CP or DPD program. The survey included questions about the program, student and faculty demographics, program structure, and topics pertaining to NDWN curriculum including knowledge, awareness, and interest in a NDWN approach to weight management. Results were analyzed using a chi-square test with continuity correction in R Studio Version 1.1.463. Results Of the 106 programs (39%) that responded, most (94.3%) reported knowledge of NDWN approaches to weight management such as HAES. While awareness was high, a smaller amount of schools (72%) included NDWN into their curriculum, and this was primarily accomplished in a single lecture (54%). Programs with NDWN curriculum were significantly more likely to be DPD (78%) as compared to CP (54%, P = 0.04). No other differences between program types were found. For programs without NDWN, most (71%) indicated interest in having NDWN in the curriculum. The most common factors that kept programs from including NDWN were: 1) lack of trained and knowledgeable staff (48%) and, 2) insufficient space in the curriculum to incorporate additional topics (43%). Conclusions Findings suggest that many programs have adopted NDWN curriculum, with the majority being DPD programs, but that some US dietetic programs have fixable barriers to incorporation. Efforts should be made to better train dietetic program staff, and rework curriculum to prioritize this important topic. Funding Sources None.
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