Characteristics of Youth Food Preparation in Low-Income, African American Homes: Associations with Healthy Eating Index Scores

Sattler, Melissa; Hopkins, Laura; Steeves, Elizabeth Anderson; Cristello, Angelica; McCloskey, Morgan; Gittelsohn, Joel; Hurley, Kristen M.

doi:10.1080/03670244.2014.1001982

Cited by 20 publications

(32 citation statements)

References 37 publications

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“…1–3,33,35–39 Additionally, study findings extend previous research by showing that adolescent involvement in food preparation for the family versus just being involved with food preparation activities in general within the home environment is associated with more healthful dietary quality and eating patterns. These findings are important because they suggest that adolescents are preparing and eating food with their family versus just making food for themselves.…”

Section: Discussionsupporting

confidence: 81%

Family Food Preparation and Its Effects on Adolescent Dietary Quality and Eating Patterns

Berge

MacLehose

Larson

et al. 2016

Journal of Adolescent Health

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Purpose The purpose of the study was to describe parent and adolescent involvement in food preparation for the family, and to examine whether adolescents’ food preparation involvement was related to their dietary quality (e.g. fruit and vegetable intake, sugar-sweetened beverage consumption, and various common nutrients) and eating patterns (e.g., frequency of breakfast, family meals, fast food intake). Methods Data from two linked population-based studies, EAT 2010 and F-EAT were used in cross-sectional analyses. Mothers (n=1,875), step-mothers (n=18), fathers (n=977), step-fathers (n=105), and adolescents (n=2,108) from socio-economically and racially/ethnically diverse households participated in the study. Adolescents completed food frequency questionnaires and surveys in school. Parents individually completed surveys by mail or phone. Linear regression was used to estimate difference in adolescent dietary quality and eating patterns between those who do and do not engage in meal preparation. Results Parent and adolescent report of “usually preparing food for the family” was related to several sociodemographic characteristics, including race/ethnicity (minority populations), parent education (college or higher), parent employment status (part-time or stay-at-home caregiver), household size (≤3 children), and adolescent gender (female). Adolescent involvement in food preparation for the family was significantly associated with several markers of better dietary quality and better eating patterns. In contrast, parent involvement in food preparation for the family was unrelated to adolescent dietary intake. Conclusions Results suggest that involving adolescents in food preparation for the family is related to better adolescent dietary quality and eating patterns. Public health interventions and health care providers may want to encourage adolescents to help with food preparation for the family. Additionally, adolescents may benefit from interventions/programs that teach cooking skills in order to increase the likelihood of participating in food preparation for the family.

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Section: Discussionsupporting

confidence: 81%

Family Food Preparation and Its Effects on Adolescent Dietary Quality and Eating Patterns

Berge

MacLehose

Larson

et al. 2016

Journal of Adolescent Health

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show abstract

“…While most participants reported some food preparation, the most commonly noted food was cereal, with noodles and sandwiches also being widely reported. The most common food preparation method was "not cooked" followed by "microwaved" [50]. These findings are consistent with our data.…”

Section: Discussionsupporting

confidence: 83%

Utility of eButton images for identifying food preparation behaviors and meal-related tasks in adolescents

Raber

Patterson

Jia

et al. 2018

Nutr J

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Background: Food preparation skills may encourage healthy eating. Traditional assessment of child food preparation employs self-or parent proxy-reporting methods, which are prone to error. The eButton is a wearable all-day camera that has promise as an objective, passive method for measuring child food preparation practices. Purpose: This paper explores the feasibility of the eButton to reliably capture home food preparation behaviors and practices in a sample of pre-and early adolescents (ages 9 to 13). Methods: This is a secondary analysis of two eButton pilot projects evaluating the dietary intake of pre-and early adolescents in or around Houston, Texas. Food preparation behaviors were coded into seven major categories including: browsing, altering food/adding seasoning, food media, meal related tasks, prep work, cooking and observing. Inter-coder reliability was measured using Cohen's kappa and percent agreement.

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“…Food purchasing behavior was assessed pre- and post-intervention (from 6 to 12 months after baseline). We used the Child Impact Questionnaire (CIQ) [ 40 , 41 ] to collect food-related information in youth. The CIQ contained 79 questions pertaining to youth food purchasing habits, along with demographics [ 40 – 42 ].…”

Section: Methodsmentioning

confidence: 99%

A multilevel, multicomponent childhood obesity prevention group-randomized controlled trial improves healthier food purchasing and reduces sweet-snack consumption among low-income African-American youth

Trude

Surkan

Cheskin

et al. 2018

Nutr J

Self Cite

137

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BackgroundConsumption of foods and beverages rich in sugar remains high across all races and ages in the United States. Interventions to address childhood obesity and decrease sugar intake are needed, particularly in low-income settings.MethodsB’more Healthy Communities for Kids (BHCK) was a group-randomized, controlled trial implemented among 9–15-year olds in 30 low-income areas of Baltimore. We increased access to low-sugar foods and beverages at wholesalers and small food stores. Concurrently, we encouraged their purchase and consumption by children through youth-led nutrition education in recreation centers, in-store promotions, text messaging and a social media program directed at caregivers. Sugar consumption (sugar sweetened beverage (SSB), sweets) in youth was assessed pre- (n = 534) and post-intervention (n = 401) using the Block Kids Food Frequency Questionnaire. Purchasing of 38 healthier and 28 less healthier food/beverage varieties in the previous 7 days was assessed via self-report. Multilevel models at the community and individual levels were used. Analyses were stratified by age (younger: 9–12-year olds (n = 339) vs older: 13–15 (n = 170)). Models were controlled for child’s sex, race, total daily caloric intake, and caregiver’s age and sex.ResultsOverall baseline mean healthier food purchasing was 2.5 (+ 3.6; min. 0, max. 34 items per week), and unhealthier food purchasing 4.6 (+ 3.7; 0–19 items per week). Mean intake at baseline for kcal from SSB was 176 (+ 189.1) and 153 (+ 142.5), and % of calories from sweets (i.e. cookies, cakes, pies, donuts, candy, ice cream, sweetened cereals, and chocolate beverages) was 15.9 (+ 9.7) and 15.9 (+ 7.7) in comparison and intervention youth, respectively. Intervention youth increased healthier foods and beverages purchases by 1.4 more items per week than comparison youth (β = 1.4; 95% CI: 0.1; 2.8). After the intervention, there was a 3.5% decrease in kcal from sweets for older intervention youth, compared to the control group (β = − 3.5; 95% CI: -7.76; − 0.05). No impact was seen on SSB consumption.ConclusionBHCK successfully increased healthier food purchasing variety in youth, and decreased % calories from sweet snacks in older youth. Multilevel, multicomponent environmental childhood obesity programs are a promising strategy to improve eating behaviors among low-income urban youth.Trial registrationNCT02181010 (July 2, 2014, retrospectively registered).Electronic supplementary materialThe online version of this article (10.1186/s12937-018-0406-2) contains supplementary material, which is available to authorized users.

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Characteristics of Youth Food Preparation in Low-Income, African American Homes: Associations with Healthy Eating Index Scores

Cited by 20 publications

References 37 publications

Family Food Preparation and Its Effects on Adolescent Dietary Quality and Eating Patterns

Family Food Preparation and Its Effects on Adolescent Dietary Quality and Eating Patterns

Utility of eButton images for identifying food preparation behaviors and meal-related tasks in adolescents

A multilevel, multicomponent childhood obesity prevention group-randomized controlled trial improves healthier food purchasing and reduces sweet-snack consumption among low-income African-American youth

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