Associations between perceived friends’ support of healthy eating and meal skipping in adolescence

Abstract

ObjectiveMeal skipping is a relatively common behaviour during adolescence. As peer influence increases during adolescence, friendship groups may play a role in determining eating patterns such as meal skipping. The current study examined cross-sectional and longitudinal associations between perceived friends’ support of healthy eating and breakfast and lunch skipping among adolescents.DesignSurvey of intrapersonal, social and environmental factors that may influence eating patterns at baseline (2004/05) and follow-up (2006/07).SettingThirty-seven secondary schools in Victoria, Australia.SubjectsSample of 1785 students aged 12–15 years at baseline.ResultsAdolescents who reported that their friends sometimes or often ate healthy foods with them were less likely (adjusted OR; 95 % CI) to skip breakfast (sometimes: 0·71; 0·57, 0·90; often: 0·54; 0·38, 0·76) or lunch (sometimes: 0·61; 0·41, 0·89; often: 0·59; 0·37, 0·94) at baseline than those who reported their friends never or rarely displayed this behaviour. Although this variable was associated with lunch skipping at follow-up, there was no evidence of an association with breakfast skipping at follow-up. There was no evidence of an association between perceived encouragement of healthy eating, and an inconsistent relationship between perceived discouragement of junk food consumption, and meal skipping.ConclusionsFriends eating healthy foods together may serve to reduce meal skipping during early adolescence, possibly due to the influence of directly observable behaviour and shared beliefs held by those in the same friendship group. Verbal encouragement or discouragement from friends may be less impactful an influence on meal skipping (than directly observable behaviours) in adolescents.

The Food Environment of Primary School Learners in a Low-to-Middle-Income Area in Cape Town, South Africa

“…At the top of the list of foods learners thought their best friend liked most were energy dense meals or snacks, while vegetables were at the top of the list of the most disliked foods. Learners thought the snacks that their best friend liked the most were SSBs (with or without an unhealthy snack) and crisps/salty biscuits, which is interesting given that peer influence increases during childhood and adolescence, and that friendship groups may play a role in determining eating patterns [65]. Two studies have shown the presence of peers and friends at eating occasions increases adolescent energy intake and the likelihood of meal and snack consumption [66,67].…”

Use of workplace foodservices is associated with reduced meal skipping in Korean adult workers: A nationwide cross-sectional study

“…The available evidence suggests that physical or social environmental factors, including housing type, family support, and household socioeconomic status, as well as individual factors, such as a sedentary lifestyle, are associated with skipping meals [12][13][14]. A study by Rosenrauch et al found that perceived peer support with regard to healthy eating was associated with skipping meals in adolescents [15]. However, the association of skipping meals with the use of workplace foodservices, which is another potential environmental factor, has never been studied in workers, although the workplace is where most workers spend a major part of the day with their colleagues, and the workplace may directly or indirectly affect their dietary behaviours [16].…”

Plant-based meat packaging and consumer dietary habits

“…Thus, we can hypothesise that having relatives or friends who consume these types of products or other "substitute" products and talk about them allows omnivores to understand the need to use common words. Food has strong symbolic meaning (Das and Mishra, 2021), and due to peer influences, people often have common patterns of food consumption (Rosenrauch et al, 2017). Food consumption and conversations provide opportunities for individuals to socialise and develop a sense of cultural identification.…”